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| 1 |
Capillary Electrophoretic Method for the Determination of (+)-Catechin, (-)-Epicatechin in Grape Seed Ethanol Extract
Choi, One-Kyun;Chung, Yang-Seop;Chung, Ha-Yull;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.513-518,
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| 2 |
Mineral and Heavy Metal Contents of Salt and Salted-fermented Shrimp
Heo, Ok-Soon;Oh, Sang-Hee;Shin, Hyun-Soo;Kim, Mee-Ree;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.519-524,
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| 3 |
Quality Characteristics of Ogapiju Prepared by Different Raw Materials
Choi, Hyang-Sook;Min, Kyung-Chan;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.525-531,
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| 4 |
Monitoring of Aluminium Phosphide Residues in Wheat and Wheat Flour
Choi, Yong-Hoon;Yoon, Sang-Hyeon;Hong, Hye-Mi;Kang, Yun-Sook;Chae, Kab-Ryong;Lee, Jong-Ok;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.532-536,
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| 5 |
Concentration of Polycyclic Aromatic Hydrocarbons in Cereals, Pulses, Potatoes, and their Products
Kim, Hee-Yun;Chung, So-Young;Sho, Yo-Sub;Park, Seong-Soo;Lee, Eun-Ju;Suh, Jung-Hyuk;Lee, Yun-Dong;Choi, Woo-Jeong;Kim, Jung-Soo;Eom, Ji-Yoon;Park, Hui-Og;Jin, Myeong-Sig;Kim, Dong-Sul;Ha, Sang-Chul;Lee, Jong-Ok;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.537-541,
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| 6 |
Chemical Components and Physiological Activities of Bamboo (Phyllostachys bambusoides Starf) Extracts Prepared with Different Methods
Ju, In-Ok;Jung, Gi-Tai;Ryu, Jeong;Choi, Joung-Sik;Choi, Yeong-Geun;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.542-548,
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| 7 |
Evaluation of the Estrogenic and Antioxidant Activity of Some Edible and Medicinal Plants
Choi, Sun-Young;Lim, Sun-Hye;Kim, Ji-Sun;Ha, Tae-Youl;Kim, Sung-Ran;Kang, Kyung-Sun;Hwang, In-Kyeong;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.549-556,
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| 8 |
Effects of Natural Preservatives and Storage Temperatures on Quality and Shelf-life of Fresh Pork Meat
Tak, Sang-Bum;Kim, Dong-Ho;Yoon, Suk-Kwon;Lee, Young-Chun;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.557-561,
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| 9 |
Effect of Amino Acids Addition on Stability and Antioxidative Property of Anthocyanins
Oh, Ju-Kyoung;Imm, Jee-Young;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.562-566,
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| 10 |
Studies on the Thermomechanical Characteristics of the Blend Film of Chitosan/Gelatin
Kim, Byung-Ho;Park, Jang-Woo;Hong, Ji-Hyang;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.567-573,
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| 11 |
Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation
Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Shin, Dong-Hwa;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.574-578,
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| 12 |
Properties of Wet Noodle Changed by the Addition of Sanghwang Mushroom (Phellinus linteus) Powder and Extract
Kim, Haeng-Ran;Hong, Jin-Sun;Choi, Jeong-Sil;Han, Gwi-Jung;Kim, Tae-Young;Kim, Sang-Bum;Chun, Hye-Kyung;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.579-583,
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| 13 |
Synthesis of Diacylglycerol-Enriched Functional Lipid Containing DHA by Lipase-Catalyzed in Solvent-Free System
Kim, Nam-Sook;Lee, Ki-Teak;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.584-589,
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| 14 |
Phygicochemical Properties of Bread Dough Added with Jujube Extracts
Lee, Joo-Hyun;Kwon, Kwang-Il;Bae, Jong-Ho;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.590-596,
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| 15 |
Quality Factor Determination and Shelf-Life Prediction of Emulsified Ginseng Drink
Baik, Eun-Kyung;Seo, Yong-Ki;Lee, Geun;Lee, Dong-Un;Park, Seok-Jun;Lee, Jin-Hee;Lee, Kang-Pyo;Kim, Dong-Seob;Hur, Nam-Yun;Baik, Moo-Yeol;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.597-602,
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| 16 |
Quality Characteristics of the White Bread Prepared by Addition of Jujube Extracts
Bae, Jong-Ho;Lee, Joo-Hyun;Kwon, Kwang-Il;Im, Moo-Hyeog;Park, Gun-Sang;Lee, Jong-Gu;Choi, Hee-Jin;Jeong, Suk-Yun;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.603-610,
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| 17 |
REP-PCR Genotyping of Four Major Gram-negative Foodborne Bacterial Pathogens
Jung, Hye-Jin;Seo, Hyeon-A;Kim, Young-Joon;Cho, Joon-Il;Kim, Keun-Sung;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.611-617,
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| 18 |
Antibacterial and Anticancer Effects of Kimchi Extracts Prepared with Monascus purpureus Koji Paste
Kim, Hyun-Jeong;HwangBo, Mi-Hyang;Lee, Hyo-Joo;Yu, Tae-Shick;Lee, In-Seon;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.618-623,
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| 19 |
Hypolipidemic Effects of Glycoprotein Isolated from Ficus Carica Linnoeus in Mice
Lim, Kye-Taek;Lee, Sei-Jung;Ko, Jeong-Hyeon;Oh, Phil-Sun;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.624-630,
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| 20 |
Effects of Fermented Milk Intake on Hepatic Antioxidative Systems in Alcohol treated Rats
Ahn, Young-Tae;Bae, Jin-Seong;Kim, Yong-Hee;Lim, Kwang-Sei;Huh, Chul-Sung;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.631-635,
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| 21 |
Effects of Mulberry Leaves Powder on Lipid Metabolism in High Cholesterol-Fed Rats
Kim, Ae-Jung;Kim, Sun-Yeou;Choi, Mi-Kyeong;Kim, Myung-Hwan;Han, Myung-Ryun;Chung, Kun-Sub;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.636-641,
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| 22 |
Antimicrobial Effect of Lonicerae Flos Extracts on Food-borne Pathogens
Bae, Ji-Hyun;Kim, Mi-Soon;Kang, Eun-Hae;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.642-647,
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| 23 |
Effect of Dietary Supplementation of Two Tonic Formula on the Forced-Swimming Capacity of Rats
Song, Tae-Cheol;Han, Dae-Seok;Lee, Chang-Ho;Kim, Young-Eon;Jung, Kyung-Ah;Kim, Hae-Yeong;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.648-655,
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| 24 |
Isolation and Identification of Two Psoralen Derivatives as Antioxidative Compounds from the Aerial Parts of Angelica keiskei
Kim, So-Joong;Cho, Jeong-Yong;Wee, Ji-Hyang;Jang, Mi-Young;Rim, Yo-Sup;Kim, Cheol;Shin, Soo-Cheol;Moon, Jae-Hak;Park, Keun-Hyung;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.656-659,
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| 25 |
Developing Food List for Risk Assessment of Contaminants in Korean Foods
Lee, Haeng-Shin;Kim, Bok-Hee;Jang, Young-Ai;Park, Seon-Oh;Oh, Chang-Hwan;Kim, Ji-Young;Kim, Hee-Yun;Chung, So-Young;Sho, Yoo-Sub;Suh, Jung-Hyuck;Lee, Eun-Ju;Kim, Cho-Il;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.660-670,
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| 26 |
Evaluation of Efficacy of Sanitizers and Disinfectants Marketed in Korea
Lee, Min-Jeong;Kim, Yong-Su;Cho, Yang-Hee;Park, Hee-Kyung;Park, Byung-Kyu;Lee, Kwang-Ho;Kang, Kil-Jin;Jeon, Dae-Hoon;Park, Ki-Hwan;Ha, Sang-Do;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.671-677,
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| 27 |
Extraction Conditions and Green Index of Green Pigments from Discolored Garlic
Hwang, Jin-Bong;Ha, Jae-Ho;Shin, Dong-Bin;Park, Wan-Soo;Nahmgung, Bae;Lee, Young-Chun;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.678-684,
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| 28 |
Procedures in Establishing Residue Limits of Pesticides on Food Crops in Korea
Lee, Mi-Gyung;Hong, Moo-Gi;Park, Kun-Sang;Choi, Dong-Mi;Lim, Moo-Hyuk;Lee, Su-Rae;
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Korean Society of Food Science and Technology
, v.37, no.4, pp.685-694,
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