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Food Science and Biotechnology  

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1 Chemistry of Bread Aroma: A Review
Cho, In-Hee;Peterson, Devin G.; / Korean Society of Food Science and Technology , v.19, no.3, pp.575-582,
2 Differential Inactivation of Food Poisoning Bacteria and Lactobacillus sp. by Mandelic Acid SCOPUS
Jeon, Jeong-Min;Lee, Hae-In;Kim, Seong-Geun;Han, Sang-Hyun;So, Jae-Seong; / Korean Society of Food Science and Technology , v.19, no.3, pp.583-587,
3 Effect of Dried Garlic Flesh and Dried Garlic Juice on Body Fat and Lipid Metabolism in 9-month-old Rats with Diet-induced Obesity SCOPUS
Kang, Yoon-Jung;Kim, Joo-Hee;Kim, Do-Ram;Lee, Hyun-Sun;Kwon, O-Ran;Kim, Mi-Kyung; / Korean Society of Food Science and Technology , v.19, no.3, pp.589-594,
4 Effect of Ultraviolet Irradiation on Molecular Properties and Immunoglobulin Production-regulating Activity of $\beta$-Lactoglobulin
Cho, Yong-Sik;Song, Kyung-Bin;Yamda, Ko-Ji; / Korean Society of Food Science and Technology , v.19, no.3, pp.595-602,
5 Effects of the Maceration Enzymes on Evolution of Pyranoanthocyanins and Cinnamic Acids During the Cabernet Gernischet (Vitis vinifera L. cv.) Red Wine Making SCOPUS
He, Jian-Jun;Han, Fu-Liang;Yu, Qing-Quan;Pan, Qiu-Hong;Duan, Chang-Qing;Cheng, Guo-Li; / Korean Society of Food Science and Technology , v.19, no.3, pp.603-610,
6 Analysis of Volatile Compounds from Chlorophyll Photosensitized Linoleic Acid by Headspace Solid-phase Microextraction (HS-SPME) SCOPUS
Lee, Jae-Hwan;Min, David B.; / Korean Society of Food Science and Technology , v.19, no.3, pp.611-616,
7 Optimization of Sponge Cake Added with Turmeric (Curcuma longa L.) Powder Using Mixture Design SCOPUS
Seo, Min-Ja;Park, Jung-Eun;Jang, Myung-Sook; / Korean Society of Food Science and Technology , v.19, no.3, pp.617-625,
8 Characterization of Polyphenoloxidase from 2 Peach (Prunus persica L.) Varieties Grown in Argentina SCOPUS
Garro, Adriana;Gasull, Estela; / Korean Society of Food Science and Technology , v.19, no.3, pp.627-632,
9 Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process SCOPUS
Akillioglu, H. Gul;Karakaya, Sibel; / Korean Society of Food Science and Technology , v.19, no.3, pp.633-639,
10 Effect of Lactobacillus plantarum as a Starter on the Food Quality and Microbiota of Kimchi SCOPUS
Lee, Ki-Eun;Lee, Yeon-Hee; / Korean Society of Food Science and Technology , v.19, no.3, pp.641-646,
11 Change of Ginsenoside Composition in Red Ginseng Processed with Citric Acid SCOPUS
Yi, Jung-Hyun;Kim, Min-Young;Kim, Young-Chan;Jeong, Woo-Sik;Bae, Dong-Won;Hur, Jong-Moon;Jun, Mi-Ra; / Korean Society of Food Science and Technology , v.19, no.3, pp.647-653,
12 Effect of Aqueous Antler Extract on Scopolamine-induced Memory Impairment in Mice and Antioxidant Activities SCOPUS
Lee, Mi-Ra;Yun, Beom-Sik;Zhang, Dong-Liang;Liu, Lei;Wang, Zhen;Wang, Chun-Ling;Gu, Li-Juan;Wang, Chun-Yan;Mo, Eun-Kyung;Ly, Sung-Young;Sung, Chang-Keun; / Korean Society of Food Science and Technology , v.19, no.3, pp.655-661,
13 Evaluation of Merremia tridentata (L.) Hallier f. for in vitro Antioxidant Activity SCOPUS
Sowndhararajan, Kandhasamy;Joseph, Jince Mary;Arunachalam, Karuppusamy;Manian, Sellamuthu; / Korean Society of Food Science and Technology , v.19, no.3, pp.663-669,
14 Effect of Phellinus linteus Extract Supplementation on Cortisol and Related Cytokines in Young Male Adults SCOPUS
Lee, Jeong-Beom;Shin, Young-Oh;Bae, Jun-Sang;Min, Young-Ki;Yang, Hun-Mo;Seo, Hyung-Seok;Kwon, Dae-Keun;Kang, Jung-Young;Song, Young-Ju; / Korean Society of Food Science and Technology , v.19, no.3, pp.671-675,
15 Antioxidant Activities and Related Polyphenolic Constituents of the Methanol Extract Fractions from Broussonetia papyrifera Stem Bark and Wood
Xu, Ming-Lu;Wang, Lan;Hu, Jian-He;Lee, Soek-Ki;Wang, Myeong-Hyeon; / Korean Society of Food Science and Technology , v.19, no.3, pp.677-682,
16 A Simple Colorimetric Determination of the Free Amino Groups in Water Soluble Chitin Derivatives Using Genipin SCOPUS
Ramos-Ponce, Luz M.;Vega, Mireille;Sandoval-Fabian, Georgina C.;Colunga-Urbina, Edith;Balagurusamy, Nagamani;Rodriguez-Gonzalez, Francisco J.;Contreras-Esquivel, Juan Carlos; / Korean Society of Food Science and Technology , v.19, no.3, pp.683-689,
17 Evaluation of Antioxidant Activities of 3 Edible Mushrooms: Ramaria flava (Schaef.: Fr.) Quel., Rhizopogon roseolus (Corda) T.M. Fries., and Russula delica Fr. SCOPUS
Gursoy, Nevcihan;Sarikurkcu, Cengiz;Tepe, Bektas;Solak, M. Halil; / Korean Society of Food Science and Technology , v.19, no.3, pp.691-696,
18 Purification and Characterization of a Novel Fibrinolytic Enzyme from Chive (Allium tuberosum) SCOPUS
Chung, Dong-Min;Choi, Nack-Shick;Maeng, Pil-Jae;Chun, Hyo-Kon;Kim, Seung-Ho; / Korean Society of Food Science and Technology , v.19, no.3, pp.697-702,
19 Comparison of Eliminating First Order Samples for Minimizing First Serving Order Bias to Data Corrections SCOPUS
Lee, Young-Seung;Meullenet, Jean-Francois; / Korean Society of Food Science and Technology , v.19, no.3, pp.703-709,
20 Composition and Antioxidative Properties of the Flavonoid-rich Fractions from Tartary Buckwheat Grains
Li, Dan;Li, Xiaolei;Ding, Xiaolin; / Korean Society of Food Science and Technology , v.19, no.3, pp.711-716,
21 Cytotoxic Effects of 7-O-Butyl Naringenin on Human Breast Cancer MCF-7 Cells
Park, Jong-Hwa;Lee, Jin-Woo;Paik, Hyun-Dong;Cho, Ssang-Goo;Nah, Seung-Yeol;Park, Yong-Sun;Han, Ye-Sun; / Korean Society of Food Science and Technology , v.19, no.3, pp.717-724,
22 In vitro Antioxidant Properties of Indigenous Underutilized Fruits SCOPUS
Loganayaki, Nataraj;Manian, Sellamuthu; / Korean Society of Food Science and Technology , v.19, no.3, pp.725-734,
23 Effect of Partial Removal of Prolamins on Some Chemical and Functional Properties of Barley Flours SCOPUS
Yalcin, Erkan; / Korean Society of Food Science and Technology , v.19, no.3, pp.735-742,
24 Ultra High Pressure Extraction (UHPE) of Ginsenosides from Korean Panax ginseng Powder SCOPUS
Shin, Jae-Sung;Ahn, Soon-Cheol;Choi, Sung-Won;Lee, Dong-Un;Kim, Byung-Yong;Baik, Moo-Yeol; / Korean Society of Food Science and Technology , v.19, no.3, pp.743-748,
25 Diversity Analysis of Lactic Acid Bacteria in Korean Rice Wines by Culture-independent Method Using PCR-denaturing Gradient Gel Electrophoresis
Kim, So-Young;Yoo, Ki-Seon;Kim, Ji-Eun;Kim, Ji-Sun;Jung, Jee-Yun;Jin, Qing;Eom, Hyun-Ju;Han, Nam-Soo; / Korean Society of Food Science and Technology , v.19, no.3, pp.749-755,
26 Biochemical Characterization of Dextranase from Arthrobacter oxydans and Its Cloning and Expression in Escherichia coli SCOPUS
Lee, Jin-Ha;Nam, Seong-Hee;Park, Hyen-Joung;Kim, Young-Min;Kim, Na-Hyun;Kim, Gha-Hyun;Seo, Eun-Seong;Kang, Seong-Soo;Kim, Do-Man; / Korean Society of Food Science and Technology , v.19, no.3, pp.757-762,
27 Mathematical Modeling on the Growth of Staphylococcus aureus in Sandwich SCOPUS
Ding, Tian;Shim, Young-Hwan;Choi, Na-Jung;Ha, Sang-Do;Chung, Myung-Sub;Hwang, In-Gyun;Oh, Deog-Hwan; / Korean Society of Food Science and Technology , v.19, no.3, pp.763-768,
28 Comparison of Crataegus pinnatifida Bunge var. typica Schneider and C. pinnatifida Bunge Fruits for Antioxidant, Anti-$\alpha$-glucosidase, and Anti-inflammatory Activities
Li, Chunmei;Son, Hee-Jeong;Huang, Chaoqing;Lee, Seok-Ki;Lohakare, Jayant;Wang, Myeong-Hyeon; / Korean Society of Food Science and Technology , v.19, no.3, pp.769-775,
29 Physicochemical Characteristics, Antimicrobial Activity, ACE Inhibitory Activity of Chitosan-salt, and Its Antihypertensive Effect SCOPUS
Kim, Hag-Lyeol;Park, Soo-Mi;Cho, Geon-Sik;Kim, Kye-Yeop;Kim, In-Cheol; / Korean Society of Food Science and Technology , v.19, no.3, pp.777-784,
30 Biological Activity of Barley (Hordeum vulgare L.) and Barley Byproduct Extracts SCOPUS
Lee, Na-Young;Kim, Yang-Kil;Choi, In-Duck;Cho, Sang-Kyun;Hyun, Jong-Nae;Choi, Jae-Seong;Park, Ki-Hun;Kim, Kee-Jong;Lee, Mi-Ja; / Korean Society of Food Science and Technology , v.19, no.3, pp.785-791,
31 Cultural Conditions and Nutritional Components Affecting the Growth and Bacteriocin Production of Lactobacillus plantarum KC21 SCOPUS
Lim, Sung-Mee; / Korean Society of Food Science and Technology , v.19, no.3, pp.793-802,
32 Physiological Activities of Ginsenoside-rich Fraction Isolated from Panax ginseng Leaves SCOPUS
Kim, Seong-Yeong;Kim, Sang-Hyek;Shin, Kwang-Soon;Lee, Ho; / Korean Society of Food Science and Technology , v.19, no.3, pp.803-808,
33 Identification of Estrone in Pomegranate (Punica granatum) Extracts by Liquid Chromatography-Tandem Mass Spectrometry
Kho, Young-Lim;Jung, Woong;Kwon, Do-Hyeong;Kim, Jung-Hoan; / Korean Society of Food Science and Technology , v.19, no.3, pp.809-813,
34 Chemical Constituents of Chrysanthemum indicum L. Flower Oil and Effect on Osteoblastic MC3T3-E1 Cells
Chang, Kyung-Mi;Choi, Eun-Mi;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.19, no.3, pp.815-819,
35 Anthocyanins in Cowpea [Vigna unguiculata (L.) Walp. ssp. unguiculata]
Ha, Tae-Joung;Lee, Myoung-Hee;Jeong, Yu-Na;Lee, Jin-Hwan;Han, Sang-Ik;Park, Chang-Hwan;Pae, Suk-Bok;Hwang, Chung-Dong;Baek, In-Youl;Park, Keum-Yong; / Korean Society of Food Science and Technology , v.19, no.3, pp.821-826,
36 Optimization of Fermentation Parameters for Enhanced Production of Naringinase by Soil Isolate Aspergillus niger VB07
VinothKumar, Vaidyanathan;RevathiBabu, Periasamy Kayambu Subash; / Korean Society of Food Science and Technology , v.19, no.3, pp.827-829,
37 Antioxidant Activities of Lotus Leaves (Nelumbo nucifera) and Barley Leaves (Hordeum vulgare) Extracts
Choe, Ju-Hui;Jang, Ae-Ra;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Hyun-Wook;Kim, Cheon-Jei; / Korean Society of Food Science and Technology , v.19, no.3, pp.831-836,
38 Coenzyme $Q_{10}$ and $Q_9$ Contents in 6 Commercial Vegetable Oils and Their Average Daily Intakes in Korea
Pyo, Young-Hee; / Korean Society of Food Science and Technology , v.19, no.3, pp.837-841,
39 Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation
Jayabalan, Rasu;Malini, Kesavan;Sathishkumar, Muthuswamy;Swaminathan, Krishnaswami;Yun, Sei-Eok; / Korean Society of Food Science and Technology , v.19, no.3, pp.843-847,
40 Molecular Cloning of the Genes for GDP-mannose 4, 6-dehydratase and GDP-L-fucose Synthetase from Bacteroides thetaiotaomicron
Jang, Mi-Hee;Lee, Won-Heong;Shin, So-Yeon;Han, Nam-Soo;Seo, Jin-Ho;Kim, Myoung-Dong; / Korean Society of Food Science and Technology , v.19, no.3, pp.849-855,