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Korean Journal of Food Science and Technology  

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1 The Inhibition of Green Discoloration in Garlic by Conditioning
Hwang, Jin-Bong;Shin, Dong-Bin;Park, Wan-Su;Lee, Young-Chun; / Korean Society of Food Science and Technology , v.35, no.6, pp.1007-1016,
2 Extraction of Porphyran from Decolored Laver
Kim, Seon-Jae;Moon, Ji-Sook;Kang, Seong-Gook;Jung, Soon-Teck; / Korean Society of Food Science and Technology , v.35, no.6, pp.1017-1021,
3 Effect of Barley ${\beta}-Glucan$ on Dynamic Viscoelasticity of Barley Starch
Choi, Hee-Don;Seog, Ho-Moon;Kim, Yun-Sook;Lee, Cherl-Ho; / Korean Society of Food Science and Technology , v.35, no.6, pp.1022-1027,
4 Determination of Sulfur Dioxide in Pickles by Acid Distillation-HPLC Method and Monnier Williams Modified Method
Jung, So-Young;Kim, Il-Young;Kim, Sung-Dan;Jang, Mi-Ra;Chang, Min-Su;Han, Ki-Young; / Korean Society of Food Science and Technology , v.35, no.6, pp.1028-1032,
5 Detection of Genetically Modified Maize Safety-approved in Korea Using PCR
Heo, Mun-Seok;Kim, Jae-Hwan;Park, Sun-Hee;Woo, Geon-Jo;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.35, no.6, pp.1033-1038,
6 Changes of Saponin during the Cultivation of Soybean Sprout
Oh, Bong-Yun;Park, Bock-Hee;Ham, Kyung-Sik; / Korean Society of Food Science and Technology , v.35, no.6, pp.1039-1044,
7 Development of a Burnt Beef Flavor by Reaction Flavor Technology
Kim, Ki-Won;Baek, Hyung-Hee; / Korean Society of Food Science and Technology , v.35, no.6, pp.1045-1052,
8 Estimation of Measurement Uncertainty in Vitamin C Analysis from Vegetable and Fruit Juice
Kim, Young-Jun;Kim, Hyeon-Wee; / Korean Society of Food Science and Technology , v.35, no.6, pp.1053-1059,
9 Detection of Gamma-Irradiation Treatment in Imported Spices by ESR Spectroscopy
Han, Jeong-Eun;Lee, Eun-Jeong;Yang, Jae-Seung; / Korean Society of Food Science and Technology , v.35, no.6, pp.1060-1063,
10 Research on the Quality Properties of Olive Oils Available in Korea
Kim, Hyeon-Wee;Bae, Soo-Kyung;Yi, Hai-Soon; / Korean Society of Food Science and Technology , v.35, no.6, pp.1064-1071,
11 Analysis of Radiolytic Products of Lipid for the Detection of Irradiated Dried Cuttle Fish (Sepia officinalis)
Kim, Jun-Hyoung;Kim, Kyoung-Su; / Korean Society of Food Science and Technology , v.35, no.6, pp.1072-1078,
12 Quality Changes in Oyster Mushrooms during Modified Atmosphere Storage as Affected by Temperatures and Packaging Materials
Choi, Mi-Hee;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.35, no.6, pp.1079-1085,
13 The Quality Properties of Dried Carrots as Affected by Blanching and Drying Methods during Storage
Lee, Kyoung-Sook;Park, Kwan-Hwa;Lee, Sang-Hwa;Choe, Eun-Ok;Lee, Hyeon-Gyu; / Korean Society of Food Science and Technology , v.35, no.6, pp.1086-1092,
14 Storage Enhancement of Grape through Precooling Process
Park, Shin; / Korean Society of Food Science and Technology , v.35, no.6, pp.1093-1097,
15 Characteristics of Soybean Soaking Water after Heat Treatment
Yoon, Hye-Hyun;Jeon, Eun-Jae; / Korean Society of Food Science and Technology , v.35, no.6, pp.1098-1103,
16 Optimization in Extraction Conditions of Carotenoids from Citrus unshiu Press Cake by Supercritical Carbon Dioxide
Lim, Sang-Bin;Jwa, Mi-Kyung; / Korean Society of Food Science and Technology , v.35, no.6, pp.1104-1109,
17 Storage Quality of Minimally Processed Onions as Affected by Seal-Packaging Methods
Hong, Seok-In;Son, Seok-Min;Chung, Myong-Soo;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.35, no.6, pp.1110-1116,
18 Effect of Heat Treatments on Physical Properties and in vitro Glucose, Bile Acid, and Cadmium Transport Retardation of Wax Gourd (Benincasa hispida)
Ju, In-Ok;Jung, Gi-Tai;Ryu, Jeong;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.35, no.6, pp.1117-1123,
19 Quality Characteristics of the White Bread Added with Onion Powder
Bae, Jong-Ho;Woo, Hee-Seob;Choi, Hee-Jin;Choi, Cheong; / Korean Society of Food Science and Technology , v.35, no.6, pp.1124-1128,
20 Physicochemical Characteristics of Gamma Irradiated Changran Jeotkal during Storage at $10^{\circ}C$
Lee, Na-Young;Jo, Cheo-Run;Lee, Won-Dong;Kim, Jae-Hyun;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.35, no.6, pp.1129-1134,
21 Purification and Characterization of $L-galactono-{\gamma}-lactone$ Oxidase in Pichia sp. Isolated from Kimchi
Oh, Ji-Young;Han, Young-Sook; / Korean Society of Food Science and Technology , v.35, no.6, pp.1135-1142,
22 Production and Characteristics of Lytic Enzyme against Streptococcus mutans Cell Wall from Alkalophilic Bacillus sp. 4830
Kim, Yun-Keun;Bai, Dong-Hoon; / Korean Society of Food Science and Technology , v.35, no.6, pp.1143-1149,
23 Growth Characteristics and Production of Cellulose of Microorganisms in Static Culture Vinegar
Jang, One-Young;Joo, Kyung-Ho;Lee, Jae-Ha;Baik, Chang-Gyu; / Korean Society of Food Science and Technology , v.35, no.6, pp.1150-1154,
24 A Three-year Survey on Korean Consumer's Awareness, Perception and Attitudes toward Genetically-modified Foods; Years 2000-2002
Kim, Myung-Hee;Kim, Jay-Wook;Chae, Kyung-Yeon;Park, Se-Won;Kim, Youn-Soon;Kyung, Kyu-Hang; / Korean Society of Food Science and Technology , v.35, no.6, pp.1155-1161,
25 Quality Characteristics of Chocolate Blended with Bifidobacterium-fermented Isoflavone Powder
Moon, Sung-Won;Park, Myung-Soo;Ahn, Jun-Bae;Ji, Geun-Eog; / Korean Society of Food Science and Technology , v.35, no.6, pp.1162-1168,
26 Growth Inhibition of Newly Emerging Arcobacter butzlrei by Organic Acids and Trisodium Phosphate
Jang, Jung-Soon;Lee, Young-Duck;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.35, no.6, pp.1169-1173,
27 Physicochemical Properties of Kochujang Prepared by Bacillus sp. Koji
Kim, Dong-Han;Choi, Hee-Jeong; / Korean Society of Food Science and Technology , v.35, no.6, pp.1174-1181,
28 Growth Inhibition of Helicobacter pylorio by Reynoutria elliptica Migo.
Lee, In-Seon;Im, Hyo-Gwon;Lee, Syng-Ook; / Korean Society of Food Science and Technology , v.35, no.6, pp.1182-1187,
29 Microbial Production of N-Acetylglucosamine by Arthrobacter nicotianae
Chang, Ji-Yoon;Kim, In-Cheol;Chang, Hae-Choon; / Korean Society of Food Science and Technology , v.35, no.6, pp.1188-1192,
30 Study on the Properties of White Pan Bread Made by Adding Preferment Prepared by Lactic Acid Bacteria Isolated from Kimchi
Sihn, Eon-Hwan;Kim, So-Mi;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.35, no.6, pp.1193-1198,
31 Isolation of Polyphenol from Green Tea by HPLC and Its Physiological Activities
Woo, Hee-Seob;Choi, Hee-Jin;Han, Ho-Suk;Park, Jung-Hye;Son, Jun-Ho;An, Bong-Jeun;Son, Gyu-Mok;Choi, Cheong; / Korean Society of Food Science and Technology , v.35, no.6, pp.1199-1203,
32 Differences of Hematopoietic Effects of Angelica gigas, A. sinensis and A. acutiloba Extract on Cyclophosphamide-induced Anemic Rats
Kang, Soon-Ah;Jang, Ki-Hyo;Lee, Ji-Eun;Ahn, Duk-Kyun;Park, Seong-Kyu; / Korean Society of Food Science and Technology , v.35, no.6, pp.1204-1208,
33 Competitive ELISA for the Measurement of Glycoprotein Purified from Acanthopanx senticosus
Ha, Eun-Suk;Hwang, Soo-Hyun;Shin, Kwang-Soon;Yu, Kwang-Won;Lee, Keyung-Ho;Choi, Joo-Sun;Park, Woo-Mun;Yoon, Taek-Joon; / Korean Society of Food Science and Technology , v.35, no.6, pp.1209-1215,
34 Antioxidative Activities of Castanea Crenata Flos. Methanol Extracts
Choi, Chang-Suk;Song, En-Sung;Kim, Jang-Su;Kang, Myung-Hwa; / Korean Society of Food Science and Technology , v.35, no.6, pp.1216-1220,
35 Anticariogenic Activities of Various Plant Extracts
Choi, In-Wook;Jung, Chang-Hwa;Park, Yong-Kon; / Korean Society of Food Science and Technology , v.35, no.6, pp.1221-1225,
36 Antioxidative Effects of Korean Bamboo Trees, Wang-dae, Som-dae, Maengjong-juk, Jolit-dae and O-juk
Lee, Min-Ja;Moon, Gap-Soon; / Korean Society of Food Science and Technology , v.35, no.6, pp.1226-1232,
37 Effects of Precooling Treatments on the Quality of Peaches (Mibaek)
Kim, Byeong-Sam;Kim, Min-Jung;Choi, Jeong-Hee; / Korean Society of Food Science and Technology , v.35, no.6, pp.1233-1236,
38 Effect of Corona Discharge on the Changes in Quality and Pasteurization of Ginseng Powder
Kim, Kyung-Tack;Kim, Sung-Soo;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.35, no.6, pp.1237-1243,
39 Probiotic Characteristics of Lactobacillus acidophilus KY1909 Isolated from Korean Breast-Fed Infant
Park, Jong-Gil;Yun, Suk-Young;Oh, Se-Jong;Shin, Jung-Gul;Baek, Young-Jin; / Korean Society of Food Science and Technology , v.35, no.6, pp.1244-1247,