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Korean Journal of Food Science and Technology  

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1 Stability of Pigment Produced by Monascus pilosus
Park, Mee-Ja;Yoon, Eun-Kyung;Kim, Soon-Dong; / Korean Society of Food Science and Technology , v.34, no.4, pp.541-545,
2 Analysis of Nutritional Composition and Phenolic Compound in Propolis Collected from Falseacacia and Chestnut Tree in Korea
Song, Hyo-Nam;Gil, Bog-Im; / Korean Society of Food Science and Technology , v.34, no.4, pp.546-551,
3 Purification and Characterization of Polyphenol Oxidase from Flammulina velutipes
Pyo, Han-Jong;Son, Dae-Yeul;Lee, Chan; / Korean Society of Food Science and Technology , v.34, no.4, pp.552-558,
4 Changes of Volatile Odor Components in Kimchi by Freeze-drying
Ko, Young-Tae;Kang, Jung-Hwa; / Korean Society of Food Science and Technology , v.34, no.4, pp.559-564,
5 Effect of Preservatives and Heat Treatment on the Storage of Low-salt Kimchi
Hahn, Young-Sook;Oh, Ji-Young;Kim, Young-Jin; / Korean Society of Food Science and Technology , v.34, no.4, pp.565-569,
6 Preparation of Whelk Internal Organ Jeotgal with the Addition of Commercial Proteolytic Enzymes
Oh, Jeong-Hoon;Koo, Myung-O;Lee, Kyung-Eun;Lee, Seung-Cheol; / Korean Society of Food Science and Technology , v.34, no.4, pp.570-576,
7 Development of Low-fat Comminuted Sausage Manufactured with Various Fat Replacers Similar Textural Characteristics to Those with Regular-fat Counterpart
Choi, Soon-Hee;Chin, Koo-Bok; / Korean Society of Food Science and Technology , v.34, no.4, pp.577-582,
8 Modeling of Rheological Properties of Pectins by Side Branches
Shin, Hae-Hun;Hwang, Jae-Kwan; / Korean Society of Food Science and Technology , v.34, no.4, pp.583-589,
9 Suitability of Domestic Grape, Cultivar Campbell's Early, for Production of Red Wine
Park, Won-Mok;Park, Hyuk-Gu;Rhee, Sook-Jong;Lee, Cherl-Ho;Yoon, Kyung-Eun; / Korean Society of Food Science and Technology , v.34, no.4, pp.590-596,
10 Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack (I): Steeping and Punching Processes
Kang, Sun-Hee;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.34, no.4, pp.597-603,
11 The Sensory Properties and Flavor Components of the White Bread Added with Arrowroot juice
Choi, Sung-Hee;Kim, Young-Su; / Korean Society of Food Science and Technology , v.34, no.4, pp.604-609,
12 Improvement of Cheongju Manufacturing Process Using Gelatinized Rice and Zeolite
Seo, Min-Jae;Ryu, Sang-Ryeol; / Korean Society of Food Science and Technology , v.34, no.4, pp.610-616,
13 Preparation and Antioxidant Activity of Health Drink with Extract Powders from Safflower (Carthamus tinctorius L.) Seed
Kim, Jun-Han;Park, Jun-Hong;Park, So-Deuk;Choi, Seoing-Yong;Seong, Jong-Hwan;Moon, Kwang-Deog; / Korean Society of Food Science and Technology , v.34, no.4, pp.617-624,
14 Characteristics of Quality and Volatile Flavor Compounds in Raw and Frozen Pine-mushroom (Tricholoma matsutake)
Ku, Kyung-Hyung;Cho, Myung-Hee;Park, Wan-Soo; / Korean Society of Food Science and Technology , v.34, no.4, pp.625-630,
15 Nonthermal Pasteurization of Lactic acid bacteria by High Intensity Light Pulse
Cho, Hyung-Yong;Shin, Jung-Kue;Song, Young-Ae;Yoon, Seon-Joo;Kim, Joong-Man;Pyun, Yu-Ryang; / Korean Society of Food Science and Technology , v.34, no.4, pp.631-636,
16 Quality Characteristics of Cookies Prepared with Varied levels of Shredded Garlics
L.Kim, Hye-Young;Jeong, Su-Jin;Heo, Mi-Yeon;Kim, Kang-Sung; / Korean Society of Food Science and Technology , v.34, no.4, pp.637-641,
17 Quality Characteristics of Cookies with Various levels of Functional Rice Flour
L.Kim, Hye-Young;Lee, In-Seon;Kang, Ji-Yoon;Kim, Gee-Yeoun; / Korean Society of Food Science and Technology , v.34, no.4, pp.642-646,
18 Characteristics of Low-Salt Kimchi Prepared with Salt Replacement during Fermentation
Hahn, Young-Sook;Oh, Ji-Young;Kim, Young-Jin; / Korean Society of Food Science and Technology , v.34, no.4, pp.647-651,
19 Studies on the Shelf-life Extension of Jeotkal, Salted and Fermented Seafood
Cho, Hak-Rae;Park, Uk-Yeon;Chang, Dong-Suck; / Korean Society of Food Science and Technology , v.34, no.4, pp.652-660,
20 Studies on the Ginseng Tea using Spore-forming Lactic Acid Bacteria
Kim, Young-Man;Han, Young-Hee;Paek, Nam-Soo; / Korean Society of Food Science and Technology , v.34, no.4, pp.661-665,
21 Rapid Processing of the Fish Sauce and Its Quality Evaluation
Shin, Suk-U;Kwon, Mi-Ae;Jang, Mi-Sun;Kang, Tae-Jun; / Korean Society of Food Science and Technology , v.34, no.4, pp.666-672,
22 Manufacture and Physiological Functionality of Korean Traditional Liquor by Using Purple-fleshed Sweet Potato
Han, Kyu-Heung;Lee, Ju-Chan;Lee, Ga-Soon;Kim, Jae-Ho;Lee, Jong-Soo; / Korean Society of Food Science and Technology , v.34, no.4, pp.673-677,
23 Effects of ${\beta}-glucan-enriched$ Barley Fraction on the Lipid and Cholesterol Contents of Plasma and Feces in Rat
Seog, Ho-Moon;Kim, Sung-Ran;Choi, Hee-Don;Kim, Heung-Man; / Korean Society of Food Science and Technology , v.34, no.4, pp.678-683,
24 Protective Effects of Water/Methanol Extracts of Cricket on the Acute Hepatic Damages in the ICR-mice Induced by Administration of $CCl_4$
Ahn, Mi-Young;Lee, Yong-Woo;Ryu, Kang-Sun;Lee, Heui-Sam;Kim, Ik-Soo;Kim, Jin-Won;Lee, Yong-Ki;Kim, Eun-Sun;Kim, Yeong-Shik; / Korean Society of Food Science and Technology , v.34, no.4, pp.684-687,
25 Anticarcinogenic Effects of Allium tuberosum on Human Cancer Cells
Park, Yun-Ja;Kim, Mi-Hyang;Bae, Song-Ja; / Korean Society of Food Science and Technology , v.34, no.4, pp.688-693,
26 Studies on the Immune Cell Activations of Bovine Colostral Whey Fractions
Yang, Hee-Jin;Lee, Seung-Hwan;Hwangbo, Sik;Yang, Dong-Hoon;Lee, Soo-Won; / Korean Society of Food Science and Technology , v.34, no.4, pp.694-699,
27 Antimicrobial Characteristics of Edible Medicinal Herbs Extracts
Lee, Young-Chul;Oh, Se-Wook;Hong, Hee-Do; / Korean Society of Food Science and Technology , v.34, no.4, pp.700-709,
28 Pueraria lobata Ohwi as an Osteoporosis Therapeutics
Kim, Chung-Sook;Ha, Hye-Kyung;Kim, Hye-Jin;Lee, Je-Hyun;Song, Kye-Yong; / Korean Society of Food Science and Technology , v.34, no.4, pp.710-718,
29 The Nitrite Scavenging and Electron Donating Ability of Bamboo Smoke Distillates made by steel kiln and earth kiln
Lee, Fan-Zhu;Choi, Sang-Ho;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.34, no.4, pp.719-724,
30 Effects of $H_2O$ Fraction of Alisma canaliculatum with Chromium on Blood Glucose Levels and Lipid Metabolism in Streptozotocin-Induced Diabetic Rats
Lim, Sook-Ja;Park, Ji-Eun; / Korean Society of Food Science and Technology , v.34, no.4, pp.725-731,
31 Immunostimulative Effect of Hot-Water Extract from Codonopsis lanceolata on Lymphocyte and Clonal Macrophage
Lee, Jong-Hwa; / Korean Society of Food Science and Technology , v.34, no.4, pp.732-736,
32 The Relations Between Antihypertensive Effect and ${\gamma}-Aminobutyric$ acid, Mycelial Weight and Pigment of Monascus
Rhyu, Mee-Ra;Kim, Eun-Young; / Korean Society of Food Science and Technology , v.34, no.4, pp.737-740,
33 Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradiation
Jo, Cheor-Un;Ahn, Hyun-Joo;Kim, Jae-Hyun;Song, Inn-Hwan;Kim, Woo-Jung;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.34, no.4, pp.741-745,
34 Effects on the Shelf-life of Tofu with Ethanol Extracts of Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica
Oh, Se-Wook;Lee, Young-Chul;Hong, Hee-Do; / Korean Society of Food Science and Technology , v.34, no.4, pp.746-749,