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Korean Journal of Food Science and Technology  

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1 Researches on the Volatile Antimicrobial Compounds from Edible Plants and Their Food Application
Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.35, no.2, pp.159-165,
2 Changes in Microbial and Chemical Composition and Sensory Characteristics of Fermented Soybean Paste, Chungkukjang, by High Dose Gamma Irradiation $(10{\sim}120\;kGy)$
Ahn, Bo-Sun;Lee, Cherl-Ho; / Korean Society of Food Science and Technology , v.35, no.2, pp.166-172,
3 Potential Detection and Quality Properties of ${\gamma}-Irradiated$ Corn Starch of Korean and Chinese Origins by Viscosity Measurement during Storage
Choi, Mal-Gum;Kwon, Joong-Ho;Kim, Hyun-Ku; / Korean Society of Food Science and Technology , v.35, no.2, pp.173-181,
4 Effects of ISP Adding Methods and Freezing Rate on Quality of Pork Patties and Cutlets
Lee, Young-Chun;Song, Dae-Shik;Yoon, Suk-Kwon; / Korean Society of Food Science and Technology , v.35, no.2, pp.182-187,
5 Rheological Properties of Gastrodiae Rhizoma Concentrates by Extraction Solvents
Lee, Boo-Yong;Lee, Ok-Hwan;Kim, Kyung-Im; / Korean Society of Food Science and Technology , v.35, no.2, pp.188-194,
6 Bread Quality with Boiled Wax Gourd (Benincasa hispida)
Ju, In-Ok;Jung, Gi-Tai;Ryu, Jeong;Choi, Joung-Sik;Choi, Yeong-Geun;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.35, no.2, pp.195-200,
7 Optimization for Autolysis of Brewers Yeast Slurry
Son, Sang-Mok;Kim, Jae-Sik; / Korean Society of Food Science and Technology , v.35, no.2, pp.201-205,
8 The Effects of NaCl on the Physicochemical Properties of DFD and Normal Pork Meat Batter
Kim, Cheon-Jei;Lee, Eui-Soo;Jeong, Jong-Yoen;Kweon, Taeg-Sang; / Korean Society of Food Science and Technology , v.35, no.2, pp.206-210,
9 Absorption Characteristics and Prediction Model of Ginger Powder by Different Drying Methods
Shin, Hae-Kyoung;Hwang, Sung-Hee;Youn, Kwang-Sup; / Korean Society of Food Science and Technology , v.35, no.2, pp.211-216,
10 Modification of Na-Alginate Films by $CaCl_2$ Treatment
Rhim, Jong-Whan;Kim, Ji-Hye;Kim, Dong-Han; / Korean Society of Food Science and Technology , v.35, no.2, pp.217-221,
11 Optimization of Microwave Extraction Conditions for Flammulina velutipes by Response Surface Methodology
Kim, Hyun-Ku;Kim, Mi-Ok;Choi, Mal-Gum;Kim, Kong-Hwan; / Korean Society of Food Science and Technology , v.35, no.2, pp.222-228,
12 Effect of Monascus Koji on the Quality Characteristics of Bologna-Type Sausage
Rhyu, Mee-Ra;Kim, Eun-Young;Chung, Kyung-Sook; / Korean Society of Food Science and Technology , v.35, no.2, pp.229-234,
13 Preparation and Quality Characteristics of Yogurt Added with Cultured Ginseng
Lee, In-Seon;Paek, Kee-Yoeup; / Korean Society of Food Science and Technology , v.35, no.2, pp.235-241,
14 Content of Rutin and Monacolin K in the Red Buckwheat Fermented with Monascus ruber
Kang, Dong-Zhou;Um, Joo-Bang;Lee, Song-Koo;Lee, Jong-Hoon; / Korean Society of Food Science and Technology , v.35, no.2, pp.242-245,
15 Effects of Xylitol and Grapefruit Seed Extract on Sensory Value and Fermentation of Baechu Kimchi
Moon, Sung-Won;Shin, Hyun-Kyung;Gi, Geun-Eog; / Korean Society of Food Science and Technology , v.35, no.2, pp.246-253,
16 Quality of Freeze-Dried Yulmoo-kimchi
Ko, Young-Tae;Kang, Jung-Hwa; / Korean Society of Food Science and Technology , v.35, no.2, pp.254-259,
17 The Separation of Transglutaminase Produced from Streptomyces mobaraensis and Its Application on Model Food System
Yoo, Jae-Soo;Shin, Weon-Sun;Chun, Gie-Tack;Kim, Young-Soo;Jeong, Yong-Seob; / Korean Society of Food Science and Technology , v.35, no.2, pp.260-265,
18 Stabilization of Polyphenolic Antioxidants Using Inclusion Complexation with Cyclodextrin and Their Utilization as the Fresh-food Preservative
Kim, Tae-Kwon;Shin, Hyun-Dong;Lee, Yong-Hyun; / Korean Society of Food Science and Technology , v.35, no.2, pp.266-271,
19 Effects of the Fermentation Periods on the Qualities and Functionalities of the Fermentation Broth of Wild Vegetables
Kim, Na-Mi;Lee, Jong-Won;Do, Jae-Ho;Yang, Jae-Won; / Korean Society of Food Science and Technology , v.35, no.2, pp.272-279,
20 Effects of Tissue Cultured Ginseng on Blood Glucose and Lipids in Streptozotocin-Induced Diabetic Rats
Lee, In-Seon;Lee, Syng-Ook;Lee, In-Za; / Korean Society of Food Science and Technology , v.35, no.2, pp.280-285,
21 Effect of Ramaria botrytis Methanol Extract on Antioxidant Enzyme Activities in $Benzo({\alpha})Pyrene-treated$ Mice
Kim, Hyun-Jeong;Lee, Kap-Rang; / Korean Society of Food Science and Technology , v.35, no.2, pp.286-290,
22 Enhancement of Chitooligosaccharides in Doenjang (Soybean Paste) and Kanjang (Soy Sauce) using Bacillus subtilis Koji and Rhizopus oryzae Koji
Eum, Byong-Wook;Kwak, Bo-Yeon;Kim, Soon-Young;Shon, Dong-Hwa;Lee, Ke-Ho; / Korean Society of Food Science and Technology , v.35, no.2, pp.291-296,
23 Characterization of Squalene Synthase Inhibitor Isolated from Curcuma longa
Choi, Sung-Won;Yang, Jae-Sung;Lee, Han-Seung;Kim, Dong-Seob;Bai, Dong-Hoon;Yu, Ju-Hyun; / Korean Society of Food Science and Technology , v.35, no.2, pp.297-301,
24 Feeding Effect of Far Infrared Irradiated Rice to Survival Activity against Drowning of Mouse
Kwon, O-Jun;Yoo, Byung-Hyuk;Choi, Ung-Kyu;Son, Dong-Hwa; / Korean Society of Food Science and Technology , v.35, no.2, pp.302-305,
25 Contents of Resveratrol in Different Parts of Grapes
Cho, Yong-Jin;Kim, Jae-Eun;Chun, Hyang-Sook;Kim, Chong-Tai;Kim, Sung-Soo;Kim, Chul-Jin; / Korean Society of Food Science and Technology , v.35, no.2, pp.306-308,
26 Antioxidative Activity and Chemical Characteristics from Different Organs of Small Black Soybean (Yak-Kong) Grown in the Area of Jungsun
Sa, Jae-Hoon;Shin, In-Cheol;Jeong, Kyung-Jin;Shim, Tae-Heum;Oh, Heung-Seok;Kim, Yong-Jin;Cheung, Eui-Ho;Kim, Gwang-Gee;Choi, Dae-Sung; / Korean Society of Food Science and Technology , v.35, no.2, pp.309-315,
27 Characteristics Analysis for the Standardization of Commercial Kimchi
Ku, Kyung-Hyung;Cho, Myung-Hee;Park, Wan-Soo; / Korean Society of Food Science and Technology , v.35, no.2, pp.316-319,
28 Effects of Modified Atmosphere Packaging and Gamma Irradiation on NO-Mb Contents and Color of Sausage
Ahn, Hyun-Joo;Kim, Jae-Hyun;Jo, Cheo-Run;Lee, Ju-Woon;Yook, Hong-Sun;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.35, no.2, pp.320-324,
29 Survey of Biogenic Amine Contents in Commercial Soy Sauce
Kim, Jae-Hyun;Park, Hyun-Jin;Kim, Mi-Jung;Ahn, Hyun-Joo;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.35, no.2, pp.325-328,
30 Quality of Single-Harvested Red Peppers by Drying Methods
Chung, Koo-Min;Hwang, Jae-Moon; / Korean Society of Food Science and Technology , v.35, no.2, pp.329-333,