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Korean Journal of Food Science and Technology  

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1 Chemical Changes of Kanjang Made with Barley Bran
Lee, Eun-Jeong;Kwon, O-Jun;Im, Moo-Hyeog;Choi, Ung-Kyu;Son, Dong-Hwa;Lee, Suk-Il;Kim, Dae-Gon;Cho, Young-Je;Kim, Woo-Seong;Kim, Sung-Hong;Chung, Yung-Gun; / Korean Society of Food Science and Technology , v.34, no.5, pp.751-756,
2 Physicochemical Properties of Mucilage from Domestic Molokhia (Corchorus olitorius)
Jung, Chang-Hwa;Choi, In-Wook;Kim, Heung-Man;Seog, Ho-Moon; / Korean Society of Food Science and Technology , v.34, no.5, pp.757-761,
3 Studies on the Separation and Discrimination of the Natural Yellow Pigment on Croaker
Kim, Hee-Yun;Hong, Ki-Hyung;Hong, Jin-Hwan;Kim, Dong-Sul;Han, Sang-Bae;Lee, Eun-Ju;Lee, Jeung-Seung;Kang, Kil-Jin;Chung, Hyung-Wook;Song, Kyung-Hee;Park, Jong-Seok;Kwon, Yong-Kwan;Jang, Young-Mi;Shin, Il-Shik;Lee, Chang-Kook;Park, Hee-Yul;Ha, Sang-Chul;Jo, Jae-Sun;Park, Hye-Kyung; / Korean Society of Food Science and Technology , v.34, no.5, pp.762-769,
4 Effect of Surfactant Micelles on Lipid Oxidation in Oil-in-water Emulsion Containing Soybean Oil
Cho, Young-Je;Chun, Sung-Sook;Decker, Eric A.; / Korean Society of Food Science and Technology , v.34, no.5, pp.770-774,
5 Characteristics of Barley Polyphenol Extract (BPE) Separated from Pearling By-products
Seog, Ho-Moon;Seo, Mi-Sook;Kim, Sung-Ran;Park, Yong-Kon;Lee, Young-Tack; / Korean Society of Food Science and Technology , v.34, no.5, pp.775-779,
6 Changes in Aroma Characteristics of Neungee (Sarcodon aspratus) during Drying Period
Min, Young-Kyoo;Jeong, Ok-Jin;Park, Ji-Eun;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.34, no.5, pp.780-786,
7 Identification of Cultivate Sites for Job's-tears (Coix lachrymajobi var. mayuen) using Capillary Electrophoresis
Rhyu, Mee-Ra;Kim, Eun-Young;Kim, Sang-Sook; / Korean Society of Food Science and Technology , v.34, no.5, pp.787-791,
8 Studies on the Improvement of Quality and Shelf-life of Traditional Marinated Beef(Galbi) as Affected by Packaging Method during Storage at$-1^{\circ}C$
Kim, Cheon-Jei;Jeong, Jong-Yon;Lee, Eui-Soo;Song, Hyun-Ho; / Korean Society of Food Science and Technology , v.34, no.5, pp.792-798,
9 Quality Attributes of Carrot Pieces for Baby Foods Prepared under Different Freeze Drying Conditions
Kim, Hye-Kyoung;Suh, Dong-Soon;Lee, Young-Chun;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.34, no.5, pp.799-804,
10 The Effect of Bulking Agent on Quality of Kiwifruit Powder in the Process of Domestic Kiwifruit Tenderizer
Roh, Jeong-Hae;Kim, Young-Boong;Kil, Bok-Im; / Korean Society of Food Science and Technology , v.34, no.5, pp.805-810,
11 Desalination of Traditional Soy Sauce Using Electrodialysis
Chung, Jae-Ho;Mok, Chul-Kyoon;Lim, Sang-Bin;Woo, Gun-Jo;Baek, Hyung-Hee;Park, Young-Seo; / Korean Society of Food Science and Technology , v.34, no.5, pp.811-817,
12 Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack(II) Pelleting, Drying, Conditioning and Additives
Kang, Sun-Hee;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.34, no.5, pp.818-823,
13 Optimizing Extraction Conditions for Chicken Feet Gelatin
Lim, Ju-Yeon;Shin, Weon-Sun;Lee, Hyeon-Gyu;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.34, no.5, pp.824-829,
14 Dynamic Rheological Properties of Gelatin
Choi, Yun-Hee;Lim, Seung-Taik;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.34, no.5, pp.830-834,
15 Changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during Fermentation
Oh, Ji-Young;Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.34, no.5, pp.835-841,
16 Physicochemical Properties of Pigmented Rice (Suwon-415)
Lee, You-Seok;Cho, Ji-Mi;Rhee, Chong-Ouk; / Korean Society of Food Science and Technology , v.34, no.5, pp.842-845,
17 Physicochemical Properties and Sugar-Snap Cookie Making Potentialities of Soft Wheat Cultivars and Lines (Triticum aestivum L. em Thell.)
Lee, Yong-Suk;Kim, Jong-Goon;Won, Joon-Hyung;Chang, Hak-Gil; / Korean Society of Food Science and Technology , v.34, no.5, pp.846-855,
18 Dry Enteric Coating Process of Lactic Acid Bacteria by Hybridization System
Park, Dong-June;An, Eun-Young;Kim, Jae-Seung;Imm, Jee-Young;Han, Kyoung-Sik;Kim, Sae-Hun;Oh, Se-Jong; / Korean Society of Food Science and Technology , v.34, no.5, pp.856-861,
19 Analysis of Aroma Pattern of Panax Species by Potable Handheld Gas Chromatograph
Lee, Boo-Yong;Yang, Young-Min;Lee, Oak-Hwan;Kim, Kyung-Im; / Korean Society of Food Science and Technology , v.34, no.5, pp.862-866,
20 Preparation of Yeast Extract from Waste Brewer's Yeast using Various Enzymes
Lee, Ok-Hwan;Rhee, Seong-Kap;Son, Jong-Youn;Kim, Kyung-Im;Kim, Hyun-Duk;Lee, Boo-Yong; / Korean Society of Food Science and Technology , v.34, no.5, pp.867-872,
21 Comparison of Characteristics of Koji Manufactured with Bacillus subtilis B-4 and Aspergillus oryzae F-5
Kwon, Dong-Jin; / Korean Society of Food Science and Technology , v.34, no.5, pp.873-878,
22 Purified Polysaccharide Activating the Complement System from Leaves of Diospyos kaki L.
Jung, Yung-Joo;Chun, Hyug;Kim, Kyung-Im;An, Jeung-Hee;Shin, Dong-Hoon;Hong, Bum-Shik;Cho, Hong-Yon;Yang, Han-Chul; / Korean Society of Food Science and Technology , v.34, no.5, pp.879-884,
23 Study of the Most Common Allergic Foods in Korea
Son, Dae-Yeul;Yoon, Kwang-Ro;Lee, Sang-Il; / Korean Society of Food Science and Technology , v.34, no.5, pp.885-888,
24 Antioxidative Activity of Barley Polyphenol Extract (BPE) Separated from Pearling By-products
Seog, Ho-Moon;Seo, Mi-Sook;Kim, Heung-Man;Ahn, Myung-Soo;Lee, Young-Tack; / Korean Society of Food Science and Technology , v.34, no.5, pp.889-892,
25 Identification of Antioxidative Components from Ethanol Extracts of Dalbergia odorifera T.CHEN
Choi, Ung;Kim, In-Won;Baek, Nam-In;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.34, no.5, pp.893-897,
26 Identification and Activity of Antioxidative Compounds from Rubus coreanum Fruit
Yoon, In;Cho, Jeong-Yong;Kuk, Ju-Hee;Wee, Ji-Hyang;Jang, Mi-Young;Ahn, Tae-Hoe;Park, Keun-Hyung; / Korean Society of Food Science and Technology , v.34, no.5, pp.898-904,
27 Quantification of 4-Hydroxyalkenals in Oils Consumed in Korea
Surh, Jeong-Hee;Kwon, Hoon-Jeong; / Korean Society of Food Science and Technology , v.34, no.5, pp.905-910,
28 Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin
Lim, Ju-Yeon;Jang, Eun-Gyung;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.34, no.5, pp.911-915,
29 Effects of Acid Hydrolysis on Isoflavone of Defatted Soybean Flour
Yeo, Kyoung-Eun;Kim, Woo-Jung; / Korean Society of Food Science and Technology , v.34, no.5, pp.916-918,
30 Quality of Single-Harvested Red Peppers by Harvest Time and Fruit Grade
Chung, Koo-Min;Hwang, Jae-Moon; / Korean Society of Food Science and Technology , v.34, no.5, pp.919-923,
31 Effect of Inlet Air Temperature and Atomizing Pressure on Fluidized Bed Coating Efficiency of Broken Peanut
Kang, Hyun-Ah;Shin, Myung-Gon; / Korean Society of Food Science and Technology , v.34, no.5, pp.924-926,
32 Changes of Indicator Microorganisms and Pathogenic Bacteria in Spinach during Cook-Chill Process
Kim, Hye-Jung;Park, Jae-Kap;Lee, Dong-Sun;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.34, no.5, pp.927-930,
33 Improved Method for Increasing of the Oil Yields in Grape Seed
Kang, Myung-Hwa;Chung, Hae-Kyoung;Song, Eun-Seung;Park, Won-Jong; / Korean Society of Food Science and Technology , v.34, no.5, pp.931-934,