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Korean Journal of Food Science and Technology  

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1 Chemical Composition of Several Herb Plants
Oh, Moon-Hun;Whang, Hea-Jeung; / Korean Society of Food Science and Technology , v.35, no.1, pp.1-6,
2 Effects of Radish Root Cultivars on the Dongchimi Fermentation
Huh, Yun-Jeong;Cho, Young-Ju;Kim, Jong-Kee;Park, Ki-Hwan; / Korean Society of Food Science and Technology , v.35, no.1, pp.7-14,
3 Comparative Chemical Compositions of Four Kinds of Tochukaso
Oh, Se-Wook;Kim, Sun-Hee;Song, Hyo-Nam;Han, Dae-Seok; / Korean Society of Food Science and Technology , v.35, no.1, pp.15-22,
4 Kinetic Study on the Color Deterioration of Crude Anthocyanin Extract from Schizandra Fruit (Schizandra chinensis fructus)
Cho, Sung-Bin;Kim, Hyun-Jung;Yoon, Jong-Il;Chun, Hyang-Sook; / Korean Society of Food Science and Technology , v.35, no.1, pp.23-27,
5 Comparison of Flavor-related Components of Polygonatum odoratum in Root by Growth Year
Park, Nan-Young;Jeong, Yong-Jin;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.35, no.1, pp.28-32,
6 The Effect of Processing Condition on Preference in Sensory Quality of Pine Nut Gruel
Zhang, Xian;Lee, Fan-Zhu;Kum, Jun-Seok;Ahn, Tae-Hoi;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.35, no.1, pp.33-37,
7 Rheological Properties of Dough Added with Black Rice Flour
Jung, Dong-Sik;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.35, no.1, pp.38-43,
8 Effect of Mixing Ratio on Rheological Properties of Kochujang
Lee, Sun-Mi;Lim, I-Jong;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.35, no.1, pp.44-51,
9 Analysis of Food Components of Korean Deer Antler Parts
Lee, Boo-Yong;Lee, Ok-Hwan;Choi, Hyeon-Son; / Korean Society of Food Science and Technology , v.35, no.1, pp.52-56,
10 Changes of NMR Relaxation Pattern of Pork Loins during Freezing and Thawing Using Continuous Distribution Analysis
Lee, Sun-Min;Rho, Jeong-Hae;Yoon, Hye-Hyun;Lee, Taek-Soo; / Korean Society of Food Science and Technology , v.35, no.1, pp.57-61,
11 Characteristics of Seaweed Salts Prepared with Various Seaweeds
Kim, Dong-Han;Rhim, Jong-Whan;Lee, Sang-Bok; / Korean Society of Food Science and Technology , v.35, no.1, pp.62-66,
12 Degradation of Alginate Solution by Using ${\gamma}-Irradiation$ and Organic Acid
Cho, Min;Kim, Byung-Yong;Rhim, Jong-Hwan; / Korean Society of Food Science and Technology , v.35, no.1, pp.67-71,
13 Effects of Flow Rate of Feed Kanjang and Volume Reduction Ratio of Retentate on the Permeate Flux and Rejection of Microbes Cells and Components in Kanjang during Ultrafiltration Operations
Kwon, Kwang-Il;Lee, Jong-Gu;Choi, Jong-Dong;Chung, Hyun-Chae;Im, Moo-Hyeog;Kim, Ki-Ju;Kim, Woo-Seong;Sung, Jun-Hyun;Kwon, O-Jun;Kim, Young-Ji;Suh, Chung-Sik;Choi, Cheong;Choi, Kwang-Soo; / Korean Society of Food Science and Technology , v.35, no.1, pp.72-76,
14 Quality Characteristics of Wet Noodle with Lycii fructus Powder
Lim, Young-Soon;Cha, Wook-Jin;Lee, Si-Kyung;Kim, Young-Jeon; / Korean Society of Food Science and Technology , v.35, no.1, pp.77-83,
15 Physical and Sensory Properties of Peeled Ginkgo Nuts Prepared under the Different Dehydration Conditions
Han, Jae-Young;Lee, Young-Chun;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.35, no.1, pp.84-91,
16 The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation
Lee, Jeong-Hoon;Choi, Doo-Ri;Lee, Si-Kyung;Min, Sang-Gi; / Korean Society of Food Science and Technology , v.35, no.1, pp.92-96,
17 Isolation and Identification of Pathogenic Bacteria from Spinach
Kim, Hye-Jung;Kim, Young-Hoon;Lee, Dong-Sun;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.35, no.1, pp.97-102,
18 Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems
Kwon, Kwang-Il;Lee, Jong-Gu;Choi, Jong-Dong;Chung, Hyun-Chae;Ryu, Mun-Kyun;Im, Moo-Hyeog;Kim, Ki-Ju;Choi, Yong-Hoon;Kim, Young-Ji;Choi, Cheong;Choi, Kwang-Soo; / Korean Society of Food Science and Technology , v.35, no.1, pp.103-110,
19 Manufactures of Functional Kimchi using Bifidobacterium Strain Producing Conjugated Linoleic Acid (CLA) as Starter
Min, Sung-Gi;Kim, Jung-Hee;Kim, So-Mi;Shin, Hong-Sig;Hong, Gun-Hwa;Oh, Duk-Gun;Kim, Kyung-Nam; / Korean Society of Food Science and Technology , v.35, no.1, pp.111-114,
20 Effect of Antioxidant Activity and Change in Quality of Chemical Composition and Polyphenol Compound during Long-term Storage
Zhang, Yun-Bin;Bae, Man-Jong;An, Bong-Jeun;Choi, Hee-Jin;Bae, Jong-Ho;Kim, Sung;Choi, Cheong; / Korean Society of Food Science and Technology , v.35, no.1, pp.115-120,
21 Free Radical Scavenging Effect of Seed and Skin Extracts of Black Olympia Grape (Vitis labruscana L.)
Park, Sung-Jin;Oh, Deog-Hwan; / Korean Society of Food Science and Technology , v.35, no.1, pp.121-124,
22 Physiological Activities of Commercial Instant Curry Powders and Individual Spices
Chung, Myong-Soo;Jung, Seung-Hyeon;Lee, Jin-Sun;Park, Ki-Moon; / Korean Society of Food Science and Technology , v.35, no.1, pp.125-131,
23 Effects of Grape Extracts on Free Radical Scavenging Activity and Inhibition of Pro-Inflammatory Mediator Production in Mouse Macrophage Cells
Min, Hye-Young;Park, Eun-Jung;Lee, Sang-Kook;Cho, Yong-Jin; / Korean Society of Food Science and Technology , v.35, no.1, pp.132-137,
24 Anti-hepatotoxic Activity of Chrysanthemum coronarium L. var. spatiosum Extract
Kang, Hyun-Jung;Lee, Eun-Ju;Sung, Sang-Hyun;Kim, Young-Choong;Song, Eun-Sook;Park, Mi-Jung;Lee, Heum-Sook; / Korean Society of Food Science and Technology , v.35, no.1, pp.138-143,
25 Pattern Analysis of Volatile Components for Domestic and Imported Angelica gigas Nakai Using GC Based on SAW Sensor
Noh, Bong-Soo;Oh, Se-Yeon;Kim, Su-Jeong; / Korean Society of Food Science and Technology , v.35, no.1, pp.144-148,
26 Changes in Mineral and Pectic Substances of Korean Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruits Packaged in Plastic Films with Gas Absorbents during Storage
Cha, Hwan-Soo;Hong, Seok-In;Chung, Myong-Soo; / Korean Society of Food Science and Technology , v.35, no.1, pp.149-154,
27 Time-dependent Flow Properties of Mustard Paste
Lee, Jeong-Jin;Lee, Ji-Soo;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.35, no.1, pp.155-158,