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Korean Journal of Food Science and Technology  

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1 Establishment of Viscosity Measuring Conditions and Threshold Values for Identifying Irradiated Starches
An, Kyung-A;Choi, Jong-Dong;Kim, Hyun-Ku;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.36, no.5, pp.693-700,
2 Quantifying Uncertainty of Calcium Determination in Infant Formula by AAS and ICP-AES
Jun, Jang-Young;Kwak, Byung-Man;Ahn, Jang-Hyuk;Kong, Un-Young; / Korean Society of Food Science and Technology , v.36, no.5, pp.701-710,
3 The Quality and Thermoluminescence Properties of Dried Pollack during Storage Following Irradiation
Noh, Jung-Eun;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.36, no.5, pp.711-716,
4 Optimization for the Production of Mono- and Di-acylglycerols from Corn Oil by Enzymic Glycerolysis Using Response Surface Methodology
Park, Rae-Kyun;Choi, Sang-Won;Lee, Ki-Teak; / Korean Society of Food Science and Technology , v.36, no.5, pp.717-722,
5 Quantitative Analysis of Genetically Modified Soybean in Processed Foods Using Real-time PCR
Min, Dong-Myung;Kim, Myo-Young;Jung, Soon-Il;Heo, Mun-Seok;Kim, Jin-Kuk;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.36, no.5, pp.723-727,
6 Convenient Method for the Determination of Foaming Properties of Egg White and Its Verification
Kim, Mi-Ra;Imm, Jee-Young; / Korean Society of Food Science and Technology , v.36, no.5, pp.728-732,
7 Optimal Dimension of PE Film Bag According to Fruit Size in MAP Storage of 'Fuyu' Persimmon Fruit
Lee, Yong-Jae; / Korean Society of Food Science and Technology , v.36, no.5, pp.733-739,
8 Rheological Properties of Gamma Irradiated Arrowroot (Pueraria thunbergina. B) Starch
Kuhm, Herena;Lim, Jin-Hyuk;Lee, Eun-Ju;Chang, Kyu-Seob; / Korean Society of Food Science and Technology , v.36, no.5, pp.740-743,
9 Development of Red Wine Using Monascus anka
Bae, In-Young;Lee, Kwang-Yeon;Shin, Min-Su;Lee, Hyeon-Gyu; / Korean Society of Food Science and Technology , v.36, no.5, pp.744-748,
10 Rheological Properties of the Wheat Flour Dough with Olive Oil
Lim, Sun-Heui;Kim, Seok-Young;Lee, No-Woon;Lee, Chi-Ho;Lee, Si-Kyung; / Korean Society of Food Science and Technology , v.36, no.5, pp.749-753,
11 Physicochemical Characteristics and Sugar-snap Cookie Potentialities of Korean Wheats
Chang, Hak-Gil;Kim, Jeong-Yeon; / Korean Society of Food Science and Technology , v.36, no.5, pp.754-760,
12 Effect of Pretreatment Conditions on ${\gamma}-Aminobutyric$ Acid Content of Brown Rice and Germinated Brown Rice
Choi, Hee-Don;Park, Yong-Kon;Kim, Yun-Sook;Chung, Chang-Hwa;Park, Young-Do; / Korean Society of Food Science and Technology , v.36, no.5, pp.761-764,
13 Effect of the Cooking Condition on Enzyme-resistant Starch Content and in vitro Starch and Protein Digestibility of Tarakjuk (Milk-rice Porridge)
Lee, Gui-Chu;Lim, Seung-Taik;Yoon, Hyun-Sung; / Korean Society of Food Science and Technology , v.36, no.5, pp.765-772,
14 Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell's Early, Fermented by Carbonic Maceration Vinification Process
Park, Won-Mok;Park, Hyuk-Gu;Rhee, Sook-Jong;Kang, Kyung-Il;Lee, Cherl-Ho;Yoon, Kyung-Eun; / Korean Society of Food Science and Technology , v.36, no.5, pp.773-778,
15 Protection of Infection and Eradication Activity of Culture Product by Pediococcus pentosaceus CBT SL4 Showing Antimicrobial Activity against Helicobacter pylori
Hong, Un-Pyo;Chung, Myung-June;Kim, Soo-Dong;Oh, Eun-Taex;So, Jae-Seong;Chung, Chung-Il; / Korean Society of Food Science and Technology , v.36, no.5, pp.779-783,
16 Quality Characteristics of Kimchi Prepared with Different Part of Chinese Cabbage and Its Quality Change by Freeze-drying
Ko, Young-Tae;Lee, Ju-Youn; / Korean Society of Food Science and Technology , v.36, no.5, pp.784-789,
17 Screening of Bifidobacterium spp. for the Development of Infant Probiotics
Yang, Hyun-Ju;Jang, Keum-Il;Kim, Chung-Ho;Lee, Yoon-Bok;Sohn, Heon-Soo;Kim, Kwang-Yup; / Korean Society of Food Science and Technology , v.36, no.5, pp.790-794,
18 Characteristics of Wax Gourd Juice-added Dry Noodles
Hong, Sun-Pyo;Jun, Hyun-Il;Song, Geun-Seoup;Kwon, Kyoung-Soohn;Kwon, Yong-Ju;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.36, no.5, pp.795-799,
19 Studies for Component Analysis and Antioxidative Evaluation in Acorn Powders
Shim, Tae-Heum;Jin, Ying-Shan;Sa, Jae-Hoon;Shin, In-Cheol;Heo, Seong-Il;Wang, Myeong-Hyeon; / Korean Society of Food Science and Technology , v.36, no.5, pp.800-803,
20 Estimated Dietary Intake of Sodium Saccharin and Acesulfame Potassium in Koreans
Kim, Hee-Yun;Yoon, Hae-Jung;Hong, Ki-Hyoung;Choi, Jang-Duck;Park, Sung-Kwan;Park, Hui-Og;Jin, Myeong-Sig;Choi, Woo-Jeong;Park, Sun-Young;Lee, Kyoung-Joo;Lee, Chul-Won; / Korean Society of Food Science and Technology , v.36, no.5, pp.804-811,
21 Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells
Kim, Seung-Jin;Ko, Si-Hwan;Lee, Won-Young;Kim, Gye-Won; / Korean Society of Food Science and Technology , v.36, no.5, pp.812-817,
22 Gastroprotective Effect of Korean Rice-Wine (Yakju)
Kim, Seung-Jin;Baek, Ji-Young;Park, Chan-Koo;Kim, Gye-Won; / Korean Society of Food Science and Technology , v.36, no.5, pp.818-822,
23 Antimicrobial Effect of Lithospermum erythrorhizon Extracts on the Food-borne Pathogens
Bae, Ji-Hyun; / Korean Society of Food Science and Technology , v.36, no.5, pp.823-827,
24 Quantification of Genetically Modified Soy Proteins in Fresh Soybean Curd by Antigen-coated Plate ELISA
Jung, Mee-Hyun;Bae, Hyung-Ki;Kim, Kyung-Mi;Jang, In-Suk;Ko, Eun-Jung;Bae, Dong-Ho; / Korean Society of Food Science and Technology , v.36, no.5, pp.828-832,
25 Changes of Isoflavone Contents in Soybean Cultivars Pickled in Persimmon Vinegar
Kim, Joo-Sook;Kim, Jong-Goon;Kim, Woo-Jung; / Korean Society of Food Science and Technology , v.36, no.5, pp.833-836,
26 Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Water and Rice Bran
Cho, Joon-Il;Jung, Hye-Jin;Ha, Sang-Do;Kim, Keun-Sung; / Korean Society of Food Science and Technology , v.36, no.5, pp.837-841,
27 Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage
Lee, Myoung-Suk;Lee, Se-Hee;Park, Sang-Kyu;Bae, Dong-Ho;Ha, Sang-Do;Song, Kyung-Bin; / Korean Society of Food Science and Technology , v.36, no.5, pp.842-846,
28 Comparison of Ginsenoside Composition and Contents in Fresh Ginseng Roots Cultivated in Korea, Japan, and China at Various Ages
Lee, Chung-Ryul;Whang, Wan-Kyun;Shin, Cha-Gyun;Lee, Hak-Sung;Han, Sung-Tai;Im, Byung-Ok;Ko, Sung-Kwon; / Korean Society of Food Science and Technology , v.36, no.5, pp.847-850,