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1 |
Novel Functional Sugar L-Arabinose: Its Functionality, Uses and Production Methods
Yoon, Hyang-Sik;Kim, Chung-Ho;Kim, Tae-Jip;Keum, In-Kyung;Han, Nam-Soo;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.757-763,
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2 |
Analysis of trans-Resveratrol Contents of Grape and Grape Products Consumed in Korea
Kim, Dae-Jung;Kim, Sang-Kyun;Kim, Myung-Hee;Lee, Hee-Bong;Lee, Jun-Soo;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.764-768,
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3 |
The Contents of Organic Acids, Nucleotides and Their Related Compounds in Kimchi Prepared with Salted-Fermented Fish Products and Their Alternatives
Park, Douck-Choun;Kim, Eun-Mi;Kim, Eun-Jin;Kim, Young-Myung;Kim, Seon-Bong;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.769-776,
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4 |
Optimization of Extraction Conditions from Hericium erinaceus by Response Surface Methodology
Choi, Mi-Ae;Park, Nan-Young;Woo, Seung-Mi;Jeong, Yong-Jin;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.777-782,
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5 |
Effects of Gamma Irradiation and Methyl Bromide Fumigation on Quarantine Pest and Physical Quality of Apples
Kang, Ho-Jin;Kwon, Yong-Jung;Byun, Myung-Woo;Kim, Hyun-Ku;Chung, Hun-Sik;Choi, Jong-Uook;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.783-790,
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6 |
Purification and Characterization of Polyphenol Oxidase from Lotus Root (Nelumbo nucifera G.)
Moon, Sang-Mi;Kim, Hyun-Jin;Ham, Kyung-Sik;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.791-796,
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7 |
Synthesis of Structured Lipids from Corn Oil and Conjugated Linoleic Acid with Immobilized Lipase-Catalyzed Reaction
Cho, Eun-Jin;Lee, Ki-Teak;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.797-802,
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8 |
Physicochemical Properties of Yellow Pigments in Domestic and Imported Yellow Croakers and Their Changes During Distribution and Storage
Kim, Hee-Yun;Kwon, Yong-Kwan;Hong, Young-Pyo;An, Young-Sun;Kim, Tae-Un;Park, Hee-Ok;Chin, Myung-Shik;Chang, Hae-Choon;Lee, Myung-Yul;Shin, Il-Shik;Jo, Jae-Sun;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.803-811,
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9 |
Trace Metal Contents in Tea Products and Their Safety Evaluations
Chung, So-Young;Kim, Jung-Soo;Kim, Eun-Jeong;Park, Sung-Kug;Kim, Mee-Hye;Hong, Moo-Ki;Kim, Myung-Chul;Lee, Jong-Ok;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.812-817,
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10 |
Discrimination of Geographical Origin for Astragalus Root (Astragalus membranaceus) by Capillary Electrophoresis and Near-Infrared Spectroscopy
Kim, Eun-Young;Kim, Jung-Hyun;Lee, Nam-Yun;Kim, Soo-Jeong;Rhyu, Mee-Ra;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.818-824,
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11 |
Aroma Analysis by the Electronic Nose on Red Ginseng Powder Treated with Gamma Radiation, Methyl Bromide and Phosphine
Shin, Jung-Ah;Kwon, Joong-Ho;Lee, Ki-Teak;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.825-829,
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12 |
The Optimal Condition for the Production and Extraction of Monacolin K from Red-Koji
Kwak, Eun-Jung;Cha, Seong-Kwan;Lim, Seong-Il;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.830-834,
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13 |
Formation of Micron-sized Alginate Microparticles Using Reverse Micelles
Imm, Jee-Young;Cho, Young-Hee;Han, Dae-Seok;Kim, Seok-Joong;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.835-840,
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14 |
A Study on the Sensory Characteristics of Korean Red Wine
Lee, Jang-Eun;Hong, Hee-Do;Choi, Hee-Don;Shin, Yong-Sub;Won, Yoo-Dong;Kim, Sung-Soo;Koh, Kyung-Hee;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.841-848,
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15 |
Solubilization of Whole Grains by Extrusion and Enzyme Treatment
Shin, Hae-Hun;Lee, Sun-Hee;Park, Bo-Sun;Rhim, Tae-Soo;Hwang, Jae-Kwan;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.849-855,
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16 |
Effects of Ratio and Temperature of Soybean Oil or Butter on the Quality of Sponge Cake
Yang, Hae-Young;Cho, Young-Ju;Oh, Sang-Suk;Park, Ki-Hwan;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.856-864,
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17 |
Changes in Physicochemical and Organoleptic Qualities of 'Niitaka' Pears during Controlled Atmosphere Storage
Chung, Hun-Sik;Kim, Sung-Hwan;Chang, Eun-Ha;Youn, Kwang-Sup;Seong, Jong-Hwan;Choi, Jong-Uck;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.865-870,
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18 |
Effects of Mulberry Leaves Powders on the Quality Characteristics of Yellow Layer Cakes
Kim, Yeoung-Ae;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.871-876,
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19 |
Manufacturing Multi-degradable Food Packaging Films and Their Degradibility
Chung, Myong-Soo;Lee, Wang-Hyun;You, Young-Sun;Kim, Hye-Young;Park, Ki-Moon;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.877-883,
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20 |
Optimal Condition for Manufacturing Water Extract from Mandarin Orange Peel for Colored Rice by Coating
Seo, Sung-Soo;Youn, Kwang-Sup;Shin, Seung-Ryeul;Kim, Soon-Dong;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.884-892,
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21 |
Antimicrobial Activity of Prunus mume and Schizandra chinenis H-20 Extracts and Their Effects on Quality of Functional Kochujang
Kim, Young-Sook;Park, Young-Sun;Lim, Mu-Hyun;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.893-897,
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22 |
Effects of Various Sugars Including Tagatose and Their Molar Concentrations on the Maillard Browning Reaction
Ryu, So-Young;Roh, Hoe-Jin;Noh, Bong-Soo;Kim, Sang-Yong;Oh, Deok-Kun;Lee, Won-Jong;Yoon, Jung-Ro;Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.898-904,
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23 |
Effect of Roasting Condition on the Physicochemical Properties of Rice Flour and the Quality Characteristics of Tarakjuk
Lee, Gui-Chu;Kim, So-Jung;Koh, Bong-Kyung;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.905-913,
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24 |
Optimization of Maillard Reactions of Tagatose and Glycine Model Solution by Appyling Response Surface Methodology
Ryu, So-Young;Roh, Hoe-Jin;Noh, Bong-Soo;Kim, Sang-Yong;Oh, Deok-Kun;Lee, Won-Jong;Yoon, Jung-Ro;Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.914-917,
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25 |
Effects of Waxy and Normal Hull-less Barley Flours on Bread-making Properties
Lee, Young-Tack;Chang, Hak-Gil;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.918-923,
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26 |
Characterization of Functional Kimchi Using Bifidobacterium lactis
Kim, Tae-Woon;Park, Ae-Kyung;Kim, Gum-Ran;Lee, Jung-Min;Chung, Dae-Kyun;Kim, Hae-Yeong;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.924-927,
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27 |
Predicting the Contamination of Listeria Monocytogenes and Yersinia enterocolitica in Pork Production Using Monte Carlo Simulation
Rho, Min-Jeong;Chung, Myung-Sub;Park, Ji-Yong;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.928-936,
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28 |
Quality Characteristics of Kimchi Prepared with Chinese Radish and Its Quality Change by Freeze-Drying
Ko, Young-Tae;Lee, Ju-Youn;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.937-942,
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29 |
Brewing and Functional Characteristics of Hongkuk Ju Prepared with Various Hongkuks
Park, In-Bae;Park, Bae-Sun;Jung, Soon-Teck;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.943-950,
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30 |
Antioxidant and Antimutagenic Activity of Solvent-Fractionated Layers of Colored Rice Bran
Kang, Mi-Young;Shin, Soo-Young;Nam, Seok-Hyun;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.951-958,
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31 |
Chemical Structure of Polyphenol Isolated from Korean Pear (Pyrus pyrifolia Nakai)
Zhang, Yun-Bin;Choi, Hee-Jin;Han, Ho-Suk;Park, Jung-Hye;Son, Jun-Ho;Bae, Jong-Ho;Seung, Tae-Su;An, Bong-Jeun;Kim, Hyun-Gu;Choi, Cheong;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.959-967,
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32 |
Correlation of Antioxidant and Antimutagenic Activity with Content of Pigments and Phenolic Compounds of Colored Rice Seeds
Kang, Mi-Young;Shin, Soo-Young;Nam, Seok-Hyun;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.968-974,
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33 |
Physiological Functionality in Geumsan Perilla Leaves from Greenhouse and Field Cultivation
Hyun, Kwang-Wook;Kim, Jae-Ho;Song, Ki-Jin;Lee, Jong-Bok;Jang, Jung-Ho;Kim, Young-Sun;Lee, Jong-Soo;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.975-979,
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34 |
Detoxicating Effects of Oriental Herb Extract Mixtures on Nicotine and Dioxin
Park, Ki-Moon;Hwang, Jin-Kook;Shin, Kyoung-Min;Kim, Hyun-Suck;Song, Jae-Hwan;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.980-987,
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35 |
Identification of Antioxidative Substances in Allium fistulosum L. by GC-MS
Seo, Gee-Woo;Cho, Jeong-Yong;Kuk, Ju-Hee;Wee, Ji-Hyang;Moon, Jae-Hak;Kim, Sung-Ho;Park, Keun-Hyung;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.988-993,
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36 |
Pattern Analysis of Volatile Components for Domestic and Imported Cnidium officinale Using GC Based on SAW Sensor
Oh, Se-Yeon;Noh, Bong-Soo;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.994-997,
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37 |
Growth Inhibition Effects of Ethanol and Sodium Chloride on Bacillus cereus
Jang, Ji-Hyun;Jang, Jung-Soon;Lee, Sang-Yun;Kim, Hyun-Su;Kang, Sang-Mo;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.998-1002,
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38 |
A Survey on the Quality Characteristics of Dried Ginseng Products
Gil, Bog-Im;
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Korean Society of Food Science and Technology
, v.35, no.5, pp.1003-1006,
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