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Food Science and Biotechnology  

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1 Genetic Determination and Localization of Multiple Bacteriocins Produced by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431
Aguilar-Galvez, Ana;Dubois-Dauphin, Robin;Campos, David;Thonart, Philippe; / Korean Society of Food Science and Technology , v.20, no.2, pp.289-296,
2 Antioxidant Activities and Anticancer Effects of Red Yeast Rice Grown in the Medium Containing Garlic
Park, Hye-Jin;Kim, In-Sook; / Korean Society of Food Science and Technology , v.20, no.2, pp.297-302,
3 Evaluation of Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities of Hydrolysates Generated from Byproducts of Freshwater Clam
Sun, Yuanxia;Hayakawa, Shigeru;Ogawa, Masahiro;Naknukool, Supaporn;Guan, Yupin;Matsumoto, Yoshiyuki; / Korean Society of Food Science and Technology , v.20, no.2, pp.303-310,
4 Neuronal Cell Protection and Acetylcholinesterase Inhibitory Effect of the Phenolics in Chestnut Inner Skin
Kim, Ji-Hye;Choi, Gwi-Nam;Kwak, Ji-Hyun;Jeong, Hee-Rok;Jeong, Chang-Ho;Heo, Ho-Jin; / Korean Society of Food Science and Technology , v.20, no.2, pp.311-318,
5 Volatile Flavor Composition of Gamguk (Chrysanthemum indicum) Flower Essential Oils
Choi, Hyang-Sook;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.20, no.2, pp.319-325,
6 Optimal Extraction Conditions for Simultaneous Determination of Catechins and Caffeine in Green Tea Leaves
Choung, Myoung-Gun;Lee, Min-Seuk; / Korean Society of Food Science and Technology , v.20, no.2, pp.327-333,
7 Effects of Cheonggukjang Containing Arrowroot Isoflavones on Bone Metabolism in Ovariectomized Rats
Lee, Myung-Ye;Chang, Kyung-Ho; / Korean Society of Food Science and Technology , v.20, no.2, pp.335-341,
8 Anti-osteoporotic Activities of Fucosterol from Sea Mustard (Undaria pinnatifida)
Bang, Myun-Ho;Kim, Hong-Hee;Lee, Dae-Young;Han, Min-Woo;Baek, Yoon-Su;Chung, Dae-Kyun;Baek, Nam-In; / Korean Society of Food Science and Technology , v.20, no.2, pp.343-347,
9 Characteristics of Korean Value-added Eggs and Their Differences in Oxidative Stability
Lee, Byung-Yong;Jeong, Mi-Ae;Surh, Jeong-Hee; / Korean Society of Food Science and Technology , v.20, no.2, pp.349-357,
10 Influence of Natural Food Ingredients on the Formation of Heterocyclic Amines in Fried Beef Patties and Chicken Breasts
Dong, Ah-Young;Lee, Ji-Young;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.20, no.2, pp.359-365,
11 Development of a Method Based on ESR Spectroscopy for the Identification of Irradiated Beef, Pork, and Chicken Meats
Park, Yong-Dae;Kim, Dong-Yong;Jin, Chang-Hyun;Yang, Hee-Sun;Choi, Dae-Seong;Yook, Hong-Sun;Byun, Myung-Woo;Jeong, Il-Yun; / Korean Society of Food Science and Technology , v.20, no.2, pp.367-370,
12 Involvement of AMPK/mTOR/HIF-$1{\alpha}$ in Anticancer Control of Quercetin in Hypoxic MCF-7 Cells
Lee, Yun-Kyoung;Park, Ock-Jin; / Korean Society of Food Science and Technology , v.20, no.2, pp.371-375,
13 Modeling the Effect of ${\gamma}$-Irradiation on Reducing Total Bacterial Populations in Gochujang Intended for Consumption by Astronauts in Space Programs
Yoon, Yo-Han;Park, Jae-Nam;Sohn, Hee-Sook;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Ju-Woon; / Korean Society of Food Science and Technology , v.20, no.2, pp.377-382,
14 Ash Gourd Peel Wax: Extraction, Characterization, and Application as an Edible Coat for Fruits
Sreenivas, K.M.;Chaudhari, Kirtibala;Lele, S.S.; / Korean Society of Food Science and Technology , v.20, no.2, pp.383-387,
15 Development of Refined Cuttlefish (Todarodes pacificus) Oil and Its Use as Functional Ingredients
Park, Joung-Hyun;Lee, Heon;Lee, Geun-Yong;Kim, Hye-Ran;Kim, Young-Woo;Lee, Yang-Bong; / Korean Society of Food Science and Technology , v.20, no.2, pp.389-394,
16 Analytical Methods for the Determination of Pesticide Residues Using Gas Chromatograghy with Nitrogen-phosphorus Detector
An, Eun-Mi;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.20, no.2, pp.395-401,
17 Production of High ${\gamma}$-Aminobutyric acid (GABA) Sour Kimchi Using Lactic Acid Bacteria Isolated from Mukeunjee Kimchi
Cho, Seung-Yong;Park, Min-Jung;Kim, Ki-Myong;Ryu, Jee-Hoon;Park, Hyun-Jin; / Korean Society of Food Science and Technology , v.20, no.2, pp.403-408,
18 Formulation Optimization of Salad Dressing Added with Chinese Quince (Chaenomelis sinensis) Juice by Mixture Design
Jang, Myung-Sook;Park, Jung-Eun;Park, Hae-Youn; / Korean Society of Food Science and Technology , v.20, no.2, pp.409-417,
19 Drying Kinetics of Whole and Sliced Shiitake Mushrooms (Lentinus edodes)
Rhim, Jong-Whan;Lee, Jun-Ho; / Korean Society of Food Science and Technology , v.20, no.2, pp.419-427,
20 Is the Anti-stress Effect of Vitamin C Related to Adrenal Gland Function in Rat?
Choi, Ji-Young;Pena, Ike Campomayor Dela;Yoon, Seo-Young;Woo, Tae-Sun;Choi, Yoon-Jung;Shin, Chan-Young;Ryu, Jong-Hoon;Lee, Yong-Soo;Yu, Gu-Yong;Cheong, Jae Hoon; / Korean Society of Food Science and Technology , v.20, no.2, pp.429-435,
21 Physicochemical Properties of Whole Soybean Curd Prepared by Microbial Transglutaminase
Joo, Sung-Il;Kim, Ji-Eun;Lee, Sam-Pin; / Korean Society of Food Science and Technology , v.20, no.2, pp.437-444,
22 Optimization of ${\beta}$-Carotene Production by a Mutant of the Lactose-positive Yeast Rhodotorula acheniorum from Whey Ultrafiltrate
Nasrabadi, Mohammad Reza Nasri;Razavi, Seyed Hadi; / Korean Society of Food Science and Technology , v.20, no.2, pp.445-454,
23 Effect of Heat and Autoclave on Allergenicity of Porcine Serum Albumin
Kim, Koth-Bong-Woo-Ri;Lee, So-Young;Song, Eu-Jin;Kim, Kyu-Earn;Ahn, Dong-Hyun; / Korean Society of Food Science and Technology , v.20, no.2, pp.455-459,
24 Physicochemical and Antioxidative Properties of Selected Barnyard Millet (Echinochloa utilis) Species in Korea
Kim, Jun-Young;Jang, Ki-Chang;Park, Bo-Ram;Han, Sang-Ik;Choi, Kyung-Jin;Kim, Sang-Yeol;Oh, Seong-Hwan;Ra, Ji-Eun;Ha, Tae-Joung;Lee, Jin-Hwan;Hwang, Jae-Young;Kang, Hang-Won;Seo, Woo-Duck; / Korean Society of Food Science and Technology , v.20, no.2, pp.461-469,
25 Development of Predictive Model for the Growth of Staphylococcus aureus in Kimbab
Ding, Tian;Shim, Young-Hwan;Kim, Ha-Na;Ha, Sang-Do;Chung, Myung-Sub;Hwang, In-Gyun;Oh, Deog-Hwan; / Korean Society of Food Science and Technology , v.20, no.2, pp.471-476,
26 In vitro Antioxidant Potential of Different Parts of Solanum surattense Burm. f.
Joseph, Jince Mary;Sowndhararajan, Kandhasamy;Rajendrakumaran, Dharmar;Manian, Sellamuthu; / Korean Society of Food Science and Technology , v.20, no.2, pp.477-483,
27 Characterization of a Protease from Over-matured Fruits and Development of a Tenderizer Using an Optimization Technique
Koak, Ji-Hye;Kim, Hyun-Seok;Choi, Young-Jin;Baik, Moo-Yeol;Kim, Byung-Yong; / Korean Society of Food Science and Technology , v.20, no.2, pp.485-490,
28 Oral Administration of Loquat Suppresses DMBA-induced Breast Cancer in Rats
Kim, Min-Sook;You, Mi-Kyoung;Rhyu, Dong-Young;Jeong, Kyu-Shik;Kim, Yong-Jae;Baek, Hum-Young;Kim, Hyeon-A; / Korean Society of Food Science and Technology , v.20, no.2, pp.491-497,
29 Effects of Pressure Level and Processing Time on the Extraction of Total Phenols, Flavonoids, and Phenolic Acids from Deodeok (Codonopsis lanceolata)
He, Xinlong;Yoon, Won-Byong;Park, Sung-Jin;Park, Dong-Sik;Ahn, Ju-Hee; / Korean Society of Food Science and Technology , v.20, no.2, pp.499-505,
30 Cooking Quality and Sensorial Properties of Noodle Supplemented with Oat Flour
Aydin, Emine;Gocmen, Duygu; / Korean Society of Food Science and Technology , v.20, no.2, pp.507-511,
31 Development of New Assay for Sucrose Phosphorylase and Its Application to the Characterization of Bifidobacterium longum SJ32 Sucrose Phosphorylase
Choi, Hyun-Chang;Seo, Dong-Ho;Jung, Jong-Hyun;Ha, Suk-Jin;Kim, Min-Jung;Lee, Jong-Hoon;Chang, Pahn-Shick;Kim, Hae-Yeong;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.20, no.2, pp.513-518,
32 Effect of Mung Bean Ethanol Extract on Pro-inflammtory Cytokines in LPS Stimulated Macrophages
Lee, Suk-Jun;Lee, Ji-Hye;Lee, Han-Hyung;Lee, Seul;Kim, Sae-Hun;Chun, Tae-Hoon;Imm, Jee-Young; / Korean Society of Food Science and Technology , v.20, no.2, pp.519-524,
33 Detection and Distribution of Food-borne Bacteria in Ready-to-eat Foods in Korea
Cho, Joon-Il;Lee, Soon-Ho;Lim, Ji-Su;Koh, Yoon-Jeoung;Kwak, Hyo-Sun;Hwang, In-Gyun; / Korean Society of Food Science and Technology , v.20, no.2, pp.525-529,
34 Bitter Melon (Momordica charantia) Extract Suppresses Cytokine-induced Activation of MAPK and NF-${\kappa}B$ in Pancreatic ${\beta}$-Cells
Kim, Kyong;Kim, Hye-Young; / Korean Society of Food Science and Technology , v.20, no.2, pp.531-535,
35 Novel Quantitative Method for the Degree of Branching in Dextran
Kim, Young-Min;Kimura, Atsuo;Kim, Do-Man; / Korean Society of Food Science and Technology , v.20, no.2, pp.537-541,
36 Antimicrobial and Antioxidative Effects of Onion Peel Extracted by the Subcritical Water
Lee, Kyoung-Ah;Kim, Kee-Tae;Nah, Seung-Yeol;Chung, Myong-Soo;Cho, Sang-Woo;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.20, no.2, pp.543-548,
37 Dehydration Characteristics of Maesaengi (Capsosiphon fulvescens) in Hot-air Drying
Son, Seok-Min;Rhim, Jong-Whan;Lee, Jun-Ho; / Korean Society of Food Science and Technology , v.20, no.2, pp.549-553,
38 Isolation and Identification of Cinnamic Acid Amides as Antioxidants from Allium fistulosum L. and Their Free Radical Scavenging Activity
Seo, Gee-Woo;Cho, Jeong-Yong;Moon, Jae-Hak;Park, Keun-Hyung; / Korean Society of Food Science and Technology , v.20, no.2, pp.555-560,
39 Expression, Purification, and Characterization of Human Intestinal Maltase Secreted from Pichia pastoris
Ryu, Hwa-Ja;Seo, Eun-Seong;Kang, Hee-Kyoung;Kim, Young-Min;Kim, Do-Man; / Korean Society of Food Science and Technology , v.20, no.2, pp.561-565,
40 Metabolite Fingerprinting of Bokbunja (Rubus coreanus Miquel) by UPLC-qTOF-MS
Heo, Su-Jin;Lee, Do-Yup;Choi, Hyung-Kyoon;Lee, Jae-Hwi;Kim, Jung-Hyun;Cho, Soo-Muk;Lee, Hong-Jin;Auh, Joong-Hyuck; / Korean Society of Food Science and Technology , v.20, no.2, pp.567-570,