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Korean Journal of Food Science and Technology  

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1 Changes of Component on Green Discolored Garlic
Hwang, Jin-Bong;Ha, Jae-Ho;Park, Wan-Soo;Lee, Young-Chun; / Korean Society of Food Science and Technology , v.36, no.1, pp.1-8,
2 Optimization in Analytical Method and Quantitation of Major Heat Principles from Soup Base of Commercial Ramens
Kim, Hyeon-Wee;Kim, Young-Jun; / Korean Society of Food Science and Technology , v.36, no.1, pp.9-13,
3 A Study on the Analytical Method of Artificial Sweeteners in Foods
Kim, Hee-Yun;Yoon, Hae-Jung;Hong, Ki-Hyung;Lee, Chang-Hee;Park, Sung-Kwan;Choi, Jang-Duck;Choi, Woo-Jeong;Park, Sun-Young;Kim, Ji-Hye;Lee, Chul-Won; / Korean Society of Food Science and Technology , v.36, no.1, pp.14-18,
4 Effect of Polyphenolic Compounds from Green Tea Leaves on Production of Hydroperoxide for Lipid Oxidation in Corn Oil-in-Water Emulsion
Cho, Young-Je;Kim, Byung-Gyu;Chun, Sung-Sook; / Korean Society of Food Science and Technology , v.36, no.1, pp.19-24,
5 Characteristics of Red Pepper (Capsicum Annuum L.) Powder Using $N_2-Circulated$ Low Temperature Drying Method
Kim, Chung-Hee;Ryu, Seung-Hee;Lee, Min-Ja;Baek, Jong-Won;Hwang, Hong-Cheol;Moon, Gap-Soon; / Korean Society of Food Science and Technology , v.36, no.1, pp.25-31,
6 Effect of Mushroom (Lentinus Tuber-Regium) Powder on the Bread Making Properties of Wheat Flour
Lee, Min-Jeong;Kyung, Kyu-Hang;Chang, Hak-Gil; / Korean Society of Food Science and Technology , v.36, no.1, pp.32-37,
7 Functional Properties of Soy Protein Isolate from Heat Treated Soybean
Yoon, Hye-Hyun;Jeon, Eun-Jae; / Korean Society of Food Science and Technology , v.36, no.1, pp.38-43,
8 Quality Characteristics of Kochujang Prepared with Paecilomyces japonica from Silkworm
Bang, Hye-Yeol;Park, Moo-Hyun;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.36, no.1, pp.44-49,
9 Manufacturing of Wine with Watermelon
Hwang, Young;Lee, Ki-Kwon;Jung, Gi-Tai;Ko, Bok-Rae;Choi, Dong-Chil;Choi, Yeong-Geun;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.36, no.1, pp.50-57,
10 Characteristics of Suspension Containing Single Cells from Watermelon and Muskmelon Treated with Cell Separating Enzymes
Park, Yong-Kon;Kang, Yoon-Han; / Korean Society of Food Science and Technology , v.36, no.1, pp.58-63,
11 Macerating Properties of Fruits and Vegetables for Suspensions Containing Single Cells
Park, Yong-Kon;Kang, Yoon-Han; / Korean Society of Food Science and Technology , v.36, no.1, pp.64-68,
12 Preparation of Bio-degradable Films Using Various Marine Algae Powder
Rhim, Jong-Whan;Kim, Ji-Hye; / Korean Society of Food Science and Technology , v.36, no.1, pp.69-74,
13 Evaluation of Taste in Kanjang Made with Barley Bran Using Multiple Regression Analysis
Choi, Ung-Kyu;Park, June-Hong; / Korean Society of Food Science and Technology , v.36, no.1, pp.75-80,
14 Quality Improvement of Kochujang Using Cordyceps sp.
Kwon, Dong-Jin; / Korean Society of Food Science and Technology , v.36, no.1, pp.81-85,
15 Content of Orotic Acid in Raw milk and Reduction of OA by Lactic Acid Bacteria during Fermentation
Song, Young-Min;Kim, Cherl-Hyun;Baick, Seung-Cun; / Korean Society of Food Science and Technology , v.36, no.1, pp.86-91,
16 Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca
Jeong, Yong-Jin;No, Hong-Kyoon; / Korean Society of Food Science and Technology , v.36, no.1, pp.92-96,
17 Fermentation Characteristics of Low Salted Kochujang Prepared with Sub-materials
Kim, Dong-Han;Yang, Sung-Eun; / Korean Society of Food Science and Technology , v.36, no.1, pp.97-104,
18 A Thermostable Protease Produced from Bacillus sp. DF 218
Lee, Joung-Hee;Bai, Dong-Hoon; / Korean Society of Food Science and Technology , v.36, no.1, pp.105-110,
19 Production of Reuterin by Batch and Continuous Reactor and Antimicrobial Characteristics of Reuterin
Yum, Eun-Mi;Kim, Ji-Yeun;Shin, Hyun-Kyung;Ji, Geun-Eog; / Korean Society of Food Science and Technology , v.36, no.1, pp.111-115,
20 Characteristics of Flour Ferment Using Lactobacillus acidophilus as Starter
Cha, Wook-Jin;Lee, Si-Kyung;Lee, Jeong-Hoon;Cho, Nam-Ji; / Korean Society of Food Science and Technology , v.36, no.1, pp.116-122,
21 Effects of Jeotkal Addition on Quality of Kimchi
Ko, Young-Tae;Hwang, Ja-Kyung;Baik, In-Hee; / Korean Society of Food Science and Technology , v.36, no.1, pp.123-128,
22 Isolation and Identification of Active Principle in Chinese Cabbage Kimchi Responsible for Antioxidant Effect
Lee, Yoon-Mi;Kwon, Myung-Ja;Kim, Jae-Kon;Suh, Hong-Suk;Choi, Jae-Soo;Song, Yeong-Ok; / Korean Society of Food Science and Technology , v.36, no.1, pp.129-133,
23 Optimal Extract Methods of Antioxidant Compounds from Coat of Grape Dreg
Yoo, Mi-Ae;Chung, Hae-Kyung;Kang, Myung-Hwa; / Korean Society of Food Science and Technology , v.36, no.1, pp.134-140,
24 In vitro and in vivo Effects of Extracts of Lentinus edodes on Tumor Growth in a Human Papillomavirus 16 Oncogenes-transformed Animal Tumor Model -Apoptosis-mediated Tumor Cell Growth Inhibition-
Park, Jeong-Min;Lee, Sung-Hyun;Kim, Jung-Ok;Park, Hong-Ju;Park, Jae-Bok;Sin, Jeong-Im; / Korean Society of Food Science and Technology , v.36, no.1, pp.141-146,
25 Antigenicity Changes of Ovomucoid and Ovalbumin in Chicken Egg White by NaOH, Heat and Protease Tratments
Ryu, Ju-Hyune;Park, Chun-Wuk;Lee, Jong-Mee;Shon, Dong-Hwa; / Korean Society of Food Science and Technology , v.36, no.1, pp.147-151,
26 Reduction of Allergenicity of Wheat Flour by Enzyme Hydrolysis
Park, Ju-Yeon;Ahn, Jeung-Yeub;Hong, Hee-Ok;Hahn, Young-Sook; / Korean Society of Food Science and Technology , v.36, no.1, pp.152-157,
27 Survey of Ochratoxin A in Cereal-based Korean Traditional Foods by HPLC
Park, Sung-Kug;Kwon, Ki-Sung;Kim, Mee-Hye;Jeong, So-Young;Jang, Gui-Hyun;Nam, Tae-Hee;Lee, Jong-Ok;Kim, Myung-Chul; / Korean Society of Food Science and Technology , v.36, no.1, pp.158-161,
28 Microbial Assessment of Wild Cabbage and its Control
Cho, Joon-Il;Kim, Keun-Sung;Bahk, Gyung-Jin;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.36, no.1, pp.162-167,
29 Radio-sensitivity of Contaminated Pathogens in Marinated Beef Rib (Galbi) Treated with ${\gamma}-Irradiation$ and Its Sensory Properties
Lee, Na-Young;Cho, Cheo-Hoon;Kang, Ho-Jin;Kim, Dong-Soo;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.36, no.1, pp.168-173,
30 Establishment of Hygienic Standards for Pizza Restaurant Based on HACCP Concept -Focused on Pizza Production-
Lee, Bog-Hieu;Huh, Kyoung-Sook;Kim, In-Ho; / Korean Society of Food Science and Technology , v.36, no.1, pp.174-182,
31 Monitoring on Radioactivity in Foodstuffs
Kwon, Ki-Sung;Hong, Jin-Hwan;Han, Sang-Bae;Lee, Eun-Ju;Kang, Kil-Jin;Chung, Hyung-Wook;Park, Seong-Gyu;Jang, Gui-Hyun;An, Ji-Seung;Kim, Dong-Sul;Kim, Myung-Chul;Kim, Chang-Min;Chung, Kun-Ho;Lee, Chang-Woo; / Korean Society of Food Science and Technology , v.36, no.1, pp.183-187,