Browse > Article List
학술지 정보
Korean Journal of Food Science and Technology  

논문
1 Heavy Metal Contents in Ginseng and Ginseng Products
Hu, Soo-Jung;Kim, Mee-Hye;Park, Sung-Kug;Lee, Jong-Ok; / Korean Society of Food Science and Technology , v.37, no.3, pp.329-333,
2 Determination of Semicarbazide in PVC Gaskets of Food Bottle Cap and Foods
Park, Sang-Wook;Lee, Kwang-Ho;Kwak, In-Shin;Jeon, Dae-Hoon;Lee, Si-Kyung; / Korean Society of Food Science and Technology , v.37, no.3, pp.334-338,
3 Volatile Compounds of Elsholtzia splendens
Lee, So-Young;Chung, Mi-Sook;Kim, Mi-Kyung;Baek, Hyung-Hee;Lee, Mi-Soon; / Korean Society of Food Science and Technology , v.37, no.3, pp.339-344,
4 Properties of Transglutaminase Treated Milk Product Powders
Jeong, Ji-Eun;Hong, Youn-Ho; / Korean Society of Food Science and Technology , v.37, no.3, pp.345-351,
5 Quantifying Uncertainty of Vitamin C Determination in Infant Formula by Indophenol Titration Method
Jun, Jang-Young;Kwak, Byung-Man;Ahn, Jang-Hyuk;Kong, Un-Young; / Korean Society of Food Science and Technology , v.37, no.3, pp.352-359,
6 Separating of Falcarinol from Acanthopanax senticosus
Kim, Seong-Ju;Chang, Kyu-Seob; / Korean Society of Food Science and Technology , v.37, no.3, pp.360-363,
7 Evaluation of Freshness Prolonging Ability of Antibacterial Packaging Bags and Corrugated Boxes
Kim, Chul-Hwan;Kim, Jae-Ok;Park, Woo-Po;Jung, Jun-Ho;Cho, Sung-Hwan; / Korean Society of Food Science and Technology , v.37, no.3, pp.364-371,
8 Respiratory Characteristics and Quality of Fuji Apple Treated with Mild Hot Water at Critical Conditions
Seo, Ja-Young;Kim, Eun-Jeong;Hong, Seok-In;Park, Hyung-Woo;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.37, no.3, pp.372-376,
9 Rheological Properties of Dough and Quality Characteristics of Bread Added with Silkworm Powder
Kim, Young-Ho;Cho, Nam-Ji;Im, Moo-Hyeog; / Korean Society of Food Science and Technology , v.37, no.3, pp.377-388,
10 Physico-chemical Changes of Commercial Ssamjang during Storage
Kim, Yong-Kook;Kim, Seong-Ju;Han, Min-Soo;Chang, Young-Il;Chang, Kyu-Seob; / Korean Society of Food Science and Technology , v.37, no.3, pp.389-396,
11 Effects of ${\gamma}$-Oryzanol Addition on the Quality of Yackwa during Storage
Woo, Jeong-Min;Yang, Cha-Bum;Lee, Jae-Hwan;An, Yeong-Sun;Lee, Hyeon-Gyu; / Korean Society of Food Science and Technology , v.37, no.3, pp.397-404,
12 Study on the Effect of Blending Ratios on the Antibacterial Activities of Chitosan/Gelatin Blend Solutions
Kim, Byung-Ho;Park, Jang-Woo;Hong, Ji-Hyang; / Korean Society of Food Science and Technology , v.37, no.3, pp.405-411,
13 Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties
Park, Jong-Chul;Jeong, Jong-Yon;Lee, Eui-Soo;Choi, Ji-Hun;Choi, Yun-Sang;Yu, Long-Hao;Paik, Hyun-Dong;Kim, Cheon-Jei; / Korean Society of Food Science and Technology , v.37, no.3, pp.412-417,
14 Physicochemical Properties of Korean Raw Noodle Flours
Shin, Soong-Nyong;Kim, Sung-Kon; / Korean Society of Food Science and Technology , v.37, no.3, pp.418-424,
15 Relative Sweetness of Sucralose in Beverage Systems and Sensory Properties of Low Calorie Beverages Containing Sucralose
Kim, Mi-Young;Cho, Hea-Young;Park, Jae-Yeon;Lee, Soh-Min;Suh, Dong-Soon;Chung, Seo-Jin;Kim, Hee-Sup;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.37, no.3, pp.425-430,
16 Optimization of Sesame oil Extraction from Sesame cake using Supercritical Fluid $CO_{2}$
Kim, Seong-Ju;Kim, Young-Jong;Chang, Kyu-Seob; / Korean Society of Food Science and Technology , v.37, no.3, pp.431-437,
17 The Effect of Heating Rate by Ohmic Heating on Rheological Property of Corn Starch Suspension
Lee, Seok-Hun;Jang, Jae-Kweon;Pyun, Yu-Ryang; / Korean Society of Food Science and Technology , v.37, no.3, pp.438-442,
18 Isoflavone and Quality Improvement of Soymilk by using Germinated Soybean
Lee, Hye-Yeon;Kim, Joo-Sook;Kim, Young-Su;Kim, Woo-Jung; / Korean Society of Food Science and Technology , v.37, no.3, pp.443-448,
19 Fermentation Characteristics of Low Salted Kochujang Prepared with Mixture of Sub-materials
Kim, Dong-Han; / Korean Society of Food Science and Technology , v.37, no.3, pp.449-455,
20 Antimicrobial Effect of Extract of Glycyrrhiza uralensis on Methicillin-Resistant Staphylococcus aureus
Lee, Ji-Won;Ji, Young-Ju;Yu, Mi-Hee;Im, Hyo-Gwon;HwangBo, Mi-Hyang;Lee, In-Seon; / Korean Society of Food Science and Technology , v.37, no.3, pp.456-464,
21 Changes in Microorganisms and Enzyme Activities of Low-salted Kochujang added with Horseradish Powder during Fermentation
Oh, Ji-Young;Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.37, no.3, pp.463-467,
22 Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation
Kim, Jeong-Han;Moon, Mi-Hwa;Chung, Jae-Woon;Chi, Jeong-Hyun;Ju, Young-Cheoul; / Korean Society of Food Science and Technology , v.37, no.3, pp.470-473,
23 Antioxidative Effect of the Fractions Extracted from a Cactus Cheonnyuncho (Opuntia humifusa)
Lee, Kyung-Seok;Oh, Chang-Seok;Lee, Ki-Young; / Korean Society of Food Science and Technology , v.37, no.3, pp.474-478,
24 Antioxidative and Protective Effects of Ulmus davidiana var. japonica Extracts on Glutamate-Induced Cytotoxicity in PC 12 Cells
Choi, Won-Hee;Oh, Young-Sang;Kim, Sung-Ran;Ahn, Ji-Yoon;Ha, Tae-Youl; / Korean Society of Food Science and Technology , v.37, no.3, pp.479-483,
25 Quantitative Microbial Risk Assessment Model for Staphylococcus aureus in Kimbab
Bahk, Gyung-Jin;Oh, Deog-Hwan;Ha, Sang-Do;Park, Ki-Hwan;Joung, Myung-Sub;Chun, Suk-Jo;Park, Jong-Seok;Woo, Gun-Jo;Hong, Chong-Hae; / Korean Society of Food Science and Technology , v.37, no.3, pp.484-491,
26 Analysis of Variability Factors in Establishing Pesticide Residue Limits on Food Crops
Lee, Mi-Gyung;Lee, Su-Rae; / Korean Society of Food Science and Technology , v.37, no.3, pp.492-497,
27 Antibacterial Activity of Terminalia chebula Retz. Extract Against Food Spoilage Microorganisms
Kim, Ki-Ju;Do, Jeong-Ryong;Jo, Jin-Ho;Kim, Young-Myoung;Kim, Byeong-Sam;Lim, Sang-Dong;Kang, Suk-Nam; / Korean Society of Food Science and Technology , v.37, no.3, pp.498-503,
28 Characteristics of ${\beta}$-Glucosidase Secreted by Trichoderma reesei KCTC 6952
Park, Sung-Hee;Oh, Min-Jung;Lee, Jeong-Rai;Kwon, Suk-Hyung;Choi, Young-Wook;Lee, Min-Won;Kim, Keun-Sung; / Korean Society of Food Science and Technology , v.37, no.3, pp.504-507,
29 Ginsenoside Contents of Korean White Ginseng and Taegeuk Ginseng with Various Sizes and Cultivation Years
Hwang, Jin-Bong;Ha, Jae-Ho;Hawer, Woo-Derck;NahmGung, Bae;Lee, Boo-Yong; / Korean Society of Food Science and Technology , v.37, no.3, pp.508-512,