Browse > Article List
학술지 정보
Korean Journal of Food Science and Technology  

논문
1 Characteristics of Salted Radish Cubes at Different Season
Kim, Mee-Ree;Jhee, Ok-Hwa;Park, Han-Young;Chun, Byung-Moon; / Korean Society of Food Science and Technology , v.34, no.1, pp.1-7,
2 Induction Effect of Biotic and Chemical Elicitors Treatment for the Increase of Essential Oil Content from Trees
Kang, Ha-Young;Choi, In-Gyu;Lee, Sung-Suk; / Korean Society of Food Science and Technology , v.34, no.1, pp.8-12,
3 Analysis of Aroma Pattern of Gastrodiae Rhizoma by the Drying Conditions
Lee, Boo-Yong;Yang, Young-Min;Han, Chan-Kyu; / Korean Society of Food Science and Technology , v.34, no.1, pp.13-17,
4 Detection Characteristics of TL, ESR and DNA Comet for Irradiated Soybeans
Lee, Eun-Young;Jeong, Jae-Young;Noh, Jung-Eun;Jo, Deok-Jo;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.34, no.1, pp.18-23,
5 Properties of Dangmyuns Using Different Starches and Freeze Dried Dangmyuns
Lee, Young-Chul;Oh, Se-Wook;Han, Seung-Bae;Han, Sun-Dong;Kang, Nam-Kil; / Korean Society of Food Science and Technology , v.34, no.1, pp.24-29,
6 Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon
Lee, Gee-Dong;Kwon, Seung-Hyek;Lee, Myung-Hee;Kim, Suk-Kyung;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.34, no.1, pp.30-36,
7 Analysis of Food Components of Gastrodiae Rhizoma and Changes in Several Characteristics at the Various Drying Conditions
Lee, Boo-Yong;Choi, Hyeon-Son;Hwang, Jin-Bong; / Korean Society of Food Science and Technology , v.34, no.1, pp.37-42,
8 Preparation of Semi-Solid Apple-Based Baby Food
Sohn, Kyung-Hee;Kim, Mi-Ran;Yim, Sung-Kyoung;Park, Hyun-Kyung;Park, Ok-Jin; / Korean Society of Food Science and Technology , v.34, no.1, pp.43-50,
9 Physical and Sensory Characteristics of Low Calorie Layer Cake Made With Different Levels of Hydrolyzed Oat Flour
Song, Eun-Seung;Kim, Sang-Jin;Kang, Myung-Hwa; / Korean Society of Food Science and Technology , v.34, no.1, pp.51-56,
10 Flavor Improvement of Chungkookjang by Addition of Yucca (Yucca shidigera) Extract
In, Jae-Pyung;Lee, Si-Kyung;Ahn, Byung-Kwon;Chung, Ill-Min;Jang, Chin-Hyuk; / Korean Society of Food Science and Technology , v.34, no.1, pp.57-64,
11 Optimization of Sikhe Processing using the Obtained Data by Biosensor
Kim, Hee-Kyung;Noh, Bong-Soo; / Korean Society of Food Science and Technology , v.34, no.1, pp.65-72,
12 Characterization of Bacillus polyfermenticus SCD for Oral Bacteriotherapy of Gastrointestinal Disorders
Paik, Hyun-Dong;Jung, Min-Yong;Jung, Hwang-Young;Kim, Won-Seok;Kim, Kee-Tae; / Korean Society of Food Science and Technology , v.34, no.1, pp.73-78,
13 Changes of Microbiological and Physicochemical Characteristics of Doenjang Prepared with Low Salt Content and Gamma Irradiation
Park, Byoung-Jun;Jang, Kyu-Sub;Kim, Dong-Ho;Yook, Hong-Sun;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.34, no.1, pp.79-84,
14 Changes in Taste Components of Kanjang Made with Barley Bran during Fermentation
Lee, Eun-Jeong;Kwon, O-Jun;Choi, Ung-Kyu;Son, Dong-Hwa;Kwon, O-Jin;Lee, Suk-Il;Yang, Sung-Ho;Im, Moo-Hyeog;Kim, Dae-Gon;Chung, Yung-Gun; / Korean Society of Food Science and Technology , v.34, no.1, pp.85-90,
15 Effects of Freeze-Drying Time on Quality of Freeze-Dried Kimchi
Ko, Young-Tae;Kang, Jung-Hwa; / Korean Society of Food Science and Technology , v.34, no.1, pp.91-95,
16 Determination of Isoflavone, Total Saponin, Dietary Fiber, Soy Oligosaccharides and Lecithins from Commercial Soy Products Based on the One Serving Size - Some bioactive compounds from commercialized soy products -
Kim, Cheon-Hoe;Park, Jeom-Seon;Sohn, Heon-Soo;Chung, Chai-Won; / Korean Society of Food Science and Technology , v.34, no.1, pp.96-102,
17 Effects of the Fractions of Oryza sativa cv. Heugjinmi on Plasma Glucose and Lipid Levels in Streptozotocin-Induced Diabetic Rats
Chung, Ha-Sook;Han, Hye-Kyoung; / Korean Society of Food Science and Technology , v.34, no.1, pp.103-108,
18 Manufacture and Physiological Functionality of Korean Traditional Liquor by using Chamomile (Matricaria chamomile)
Lee, Dae-Hyung;Kim, Jae-Ho;Kim, Na-Mi;Lee, Jong-Soo; / Korean Society of Food Science and Technology , v.34, no.1, pp.109-113,
19 A Caspase Inducing Inhibitor Isolated from Forsythiae fructus
Kim, Jin-Hee;Kho, Yung-Hee;Kim, Mee-Ree;Kim, Hyun-A;Lee, Sang-Myung;Lee, Choong-Hwan; / Korean Society of Food Science and Technology , v.34, no.1, pp.114-117,
20 Characterization of Physiological Functionalities in Korean Traditional Liquors
Kim, Jae-Ho;Lee, Dae-Hyung;Choi, Shin-Yang;Lee, Jong-Soo; / Korean Society of Food Science and Technology , v.34, no.1, pp.118-122,
21 Cytotoxic Effects of Methanol Extract and Fractions from Echinacea angustifolia on Cancer Cells
Lee, Joon-Kyoung;Koo, Sung-Ja; / Korean Society of Food Science and Technology , v.34, no.1, pp.123-127,
22 Quality of Single-Harvested Red Peppers
Chung, Koo-Min;Kwon, Seung-Kyu;Hwang, Jae-Moon;; / Korean Society of Food Science and Technology , v.34, no.1, pp.128-131,
23 Contents of Naringin, Hesperidin and Neohesperidin in Premature Korean Citrus Fruits
Rhyu, Mee-Ra;Kim, Eun-Young;Bae, In-Young;Park, Yong-Kon; / Korean Society of Food Science and Technology , v.34, no.1, pp.132-135,
24 Application of Electronic Nose in Discrimination of the Habitat for Black Rice
Cho, Yon-Soo;Han, Kee-Young;Kim, Jung-Ho;Kim, Su-Jeong;Noh, Bong-Soo; / Korean Society of Food Science and Technology , v.34, no.1, pp.136-139,