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| 1 |
The Effects of the Content of Pastry Margarine and the Number of Layers on The Texture and Color of the Puff Pastry
Han, Jang-Ho;Kim, Seok-Young;Lee, Si-Kyung;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.935-940,
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| 2 |
Characteristics of Propolis Extracts from Ethanol Extraction
Kim, Chong-Tai;Kim, Chul-Jin;Cho, Yong-Jin;Choi, Ae-Jin;Shin, Weon-Son;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.941-946,
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| 3 |
Quality Evaluation of Dried Laver (Porphyra yezoensis Ueda) Using Electronic Nose Based on Metal Oxide Sensor or GC with SAW Sensor During Storage
Cho, Yen-Soo;Noh, Bong-Soo;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.947-953,
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| 4 |
Comparison of Extractive Nitrogenous Constituents in the Three Species of Raw Bloody Clams, Scaphrca broughtonii, S. subcrenata, and Tegillarca granosa Extracts
Park, Choon-Kyu;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.954-961,
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| 5 |
Studies on Microbiological and Chemical Characteristics of Gamma-Irradiated Soybean Powder
Kim, Hee-Yun;Song, Kyong-Hee;Hong, Jin-Hwan;Kim, Dong-Sul;Han, Sang-Bae;Lee, Eun-Ju;Kang, Kil-Jin;Chung, Hyung-Wook;Im, Moo-Hyeog;Kim, Chang-Min;Kwon, Yong-Kwan;Chin, Myung-Shik;Song, In-Hwan;Byun, Myung-Woo;Bae, Dong-Ho;Shin, Il-Shik;Ha, Sang-Chul;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.962-968,
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| 6 |
Determination of Di-(2-Ethylhexyl) Adipate Migrated from Polyvinyl Chloride Wrap Film into Various Foodstuffs and Dishes Depending on Exposure Conditions
Lee, Young-Ho;Gyoung, Young-Soo;Lee, Keun-Taik;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.969-976,
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| 7 |
Studies on the Rapid Discrimination of Yellow Pigments Colored on Yellow Croakers and Natural Yellow Pigment of Croakers
Kim, Hee-Yun;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, Hye-Kyung;Park, Jong-Seok;Kwon, Yong-Kwan;Chin, Myung-Shik;Park, Hee-Ok;Oh, Sae-Hwa;Shin, Il-Shik;Lee, Chang-Kook;Park, Hee-Yul;Ha, Sang-Chul;Jo, Jae-Sun;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.977-983,
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| 8 |
Oxidative Stability and Flavor Compounds of Sesame Oils Blended with Vegetable Oils
Joo, Kwang-Jee;Kim, Jin-Ju;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.984-991,
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| 9 |
Trace Metal Contents in Sugar Products and Their Safety Evaluations
Chung, So-Young;Kim, Mee-Hye;Kim, Jung-Soo;Hong, Moo-Ki;Lee, Jong-Ok;Kim, Chang-Min;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.992-997,
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| 10 |
Studies on the Determination Method of Hydrogen Peroxide in Foods
Lee, Tal-Soo;Lee, Young-Ja;Park, Jae-Seok;Kwon, Yong-Kwan;Hwang, Jung-Yeon;Lee, Ju-Yeun;Lee, Chul-Won;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.998-1001,
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| 11 |
Identification of Germination Properties for the Screening of Gamma-irradiated Beans
Oh, Kyeong-Nam;Kang, Eun-Kyoung;Park, Choon-Ran;Yang, Jae-Seung;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1002-1006,
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| 12 |
Physicochemical and Organoleptic Properties of Starch Isolated from Gamma-Irradiated Acorn
Kwon, Joong-Ho;Kim, Soo-Jin;Lee, Jung-Eun;Lee, Soo-Jeong;Kim, Sung-Kon;Kim, Jeong-Sook;Byun, Myung-Woo;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1007-1012,
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| 13 |
Functional Activities of Microwave-Assisted Extracts from Flammulina velutipes
Kim, Hyun-Ku;Choi, Yoon-Jung;Kim, Kong-Hwan;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1013-1017,
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| 14 |
Effect of Nitric Oxide Pretreatment on Quality of MA Packaged Peaches
Chung, Hun-Sik;Kim, Jong-Kuk;Kang, Woo-Won;Youn, Kwang-Sup;Lee, Ju-Baek;Choi, Jong-Uck;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1018-1022,
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| 15 |
Relationship between RVA Properties and Film Physical Properties of Native Corn Starch and Hydroxypropylated Corn Starch
Han, Youn-Jeong;Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1023-1029,
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| 16 |
Effects of Salt and Soysauce Condiment on Lipid Oxidation in Broiled Mackerel (Scomber japonicus)
Ryu, Seung-Hee;Lee, Young-Soon;Moon, Gap-Soon;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1030-1035,
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| 17 |
Effect of Gas Absorbents on Quality Attributes and Respiration Characteristics of Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruits during Storage at Ambient Temperature
Cha, Hwan-Soo;Hong, Seok-In;Chung, Myong-Soo;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1036-1042,
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| 18 |
Quality Changes of Rosemary-Onion Kimchi by Packaging Materials during Storage
Chung, Dong-Ok;Park, In-Duck;Kim, Jeong-Ok;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1043-1047,
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| 19 |
Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage
Choi, Min-Seek;Kim, Dong-Ho;Lee, Kyung-Hae;Lee, Young-Chun;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1048-1056,
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| 20 |
Extraction of Triterpenoid Saponin (glycyrrhizin) from Liquorice by Co-solvent Modified Supercritical Carbon Dioxide
Kim, Hyun-Seok;Kim, Byung-Yong;Lim, Gio-Bin;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1057-1061,
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| 21 |
Discriminating the Geographical Origin of Sesame Seeds by Low Field NMR
Rho, Jeong-Hae;Lee, Sun-Min;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1062-1066,
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| 22 |
Thermal Inactivation Parameters of Peroxidase in Flammulina velutipes and Lyophyllum ulmarium
Lee, Kyun;Kim, Kong-Hwan;Kim, Hyun-Ku;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1067-1072,
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| 23 |
Antimicrobial Activities of Ethanol Extracts from Korean Bamboo Culms and Leaves
Baek, Jong-Won;Chung, Sook-Hyun;Moon, Gap-Soon;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1073-1078,
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| 24 |
Changes in the Components of Onion Vinegars by Two Stages Fermentation
Shin, Jin-Suk;Lee, Oh-Seuk;Jeong, Yong-Jin;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1079-1084,
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| 25 |
Strain Selection of Psychrotrophic Leuconostoc mesentroides Producing a Highly Active Dextransucrase from Kimchi
Eom, Hyun-Ju;Seo, Dong-Mi;Yoon, Hyang-Sik;Lee, Hee-Bong;Han, Nam-Soo;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1085-1090,
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| 26 |
Characteristics of Kiwifruit-Added Traditional Kochujang
Kim, Young-Soo;Song, Geun-Seoup;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1091-1097,
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| 27 |
Antioxidative Activities of Ethanol Extract Prepared from Leaves, Seed, Branch and Aerial Part of Crotalaria sessiflora L.
Kang, Myung-Hwa;Choi, Chang-Suk;Kim, Zang-Soo;Chung, Hae-Kyung;Min, Kwan-Sik;Park, Chun-Geon;Park, Hee-Woon;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1098-1102,
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| 28 |
Estimation of Concentrations in Foods and Their Daily Intake for Sorbic Acid in Korea
Kim, Hee-Yun;Jang, Young-Mi;Yoon, Hae-Jung;Lee, Chang-Hee;Park, Sung-Kwan;Park, Sun-Young;Shin, Il-Shick;Lee, Jong-Ok;Chin, Myung-Shik;Lee, Chul-Won;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1103-1109,
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| 29 |
Antimutagenic Effect of Extract of Eleutherococcus senticosus Maxim
Park, Jeong-Seob;Oh, Chan-Ho;Koh, Ha-Young;Choi, Dong-Seong;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1110-1114,
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| 30 |
Screening of the Antioxidative Activity, Antimutagenicity and Mutagenicity of the Ethanolic Extracts from Legumes
Chang, Su-Min;Nam, Seok-Hyun;Kang, Mi-Young;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1115-1122,
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| 31 |
Changes in pH, Sensory Properties and Volatile Odor Components of Kimchi by Heating
Ko, Young-Tae;Baik, In-Hee;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1123-1126,
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| 32 |
Survey of Biogenic Amines Contents in Commercial Beers
Kim, Jae-Hyun;Ahn, Hyun-Joo;Hong, Jin-Hwan;Han, Sang-Bae;Byun, Myung-Woo;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1127-1129,
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| 33 |
Screening of Domoic Acid, a Marine Neurotoxin, in Korean Shellfishes
Koh, Eun-Mi;Kwon, Hoon-Jeong;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1130-1133,
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| 34 |
Selective Detection of Campylobacter jejuni, C. coli, Arcobacter butzleri and Helicobacter pylori by Polymerase Chain Reaction
Lee, Young-Duck;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1134-1139,
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| 35 |
Observation of Molecular Relaxation Behavior of Glucose Powders with Different Structures and Particle Sizes Using Low Field Nuclear Magnetic Resonance (NMR)
Chung, Myung-Soo;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1140-1144,
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| 36 |
Analysis of Melatonin Content from Domestic Edible Plants
Kim, Seok-Joong;
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Korean Society of Food Science and Technology
, v.34, no.6, pp.1145-1148,
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