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Korean Journal of Food Science and Technology  

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1 Comparison of Solid Phase Microextraction-Gas Chromatograph/Pulsed Flame Photometric Detector (SPME-GC/PFPD) and Static Headspace-Gas Chromatograph/Pulsed Flame Photometric Detector (SH-GC/PEPD) for the Analysis of Sulfur-Containing Compounds
Yang, Ji-Yeon;Kim, Young-Suk; / Korean Society of Food Science and Technology , v.37, no.5, pp.695-701,
2 Cholesterol-Lowering Effect of Pine Nut in Plasma of Rats
Park, Young-Seo;Chung, Myong-Soo; / Korean Society of Food Science and Technology , v.37, no.5, pp.702-708,
3 Lipase-Catalyzed Synthesis of DHA-Enriched Structured Lipid
Cho, Eun-Jin;Cho, Kyung-Hyun;Lee, Ki-Taek; / Korean Society of Food Science and Technology , v.37, no.5, pp.709-712,
4 Comparison of Nutritional Constituents of Native Yangha (Zingiber mioga) in Yeosu and Cheju area
Jeong, Gyeong-Suk;Im, Sung-Im;Jung, Bok-Mi; / Korean Society of Food Science and Technology , v.37, no.5, pp.713-716,
5 Effects of Riboflavin-photosensitized Oxidation on the Formation of Volatile Compounds in Oleic Acid Model Systems
Yang, Seung-Ok;Chang, Pahn-Shick;Lee, Jae-Hwan; / Korean Society of Food Science and Technology , v.37, no.5, pp.717-722,
6 Analysis and Antioxidant Activity of Volatile Extracts from Plants Commonly Used in Korean Foods
Jang, Hae-Won;Lee, Hwa-Jung;Lee, Kwang-Geun; / Korean Society of Food Science and Technology , v.37, no.5, pp.723-729,
7 Microencapsulation of Fish Oil by Low-molecular Weight Sodium Alginate
Cho, Min;Kim, Byung-Yong;Baik, Moo-Yeol;Rhim, Jong-Hwan; / Korean Society of Food Science and Technology , v.37, no.5, pp.730-735,
8 Development and Quality Evaluation of Hypo-Allergenic Bakery Products using Homegrown Wheat
Park, Ju-Yeon;Ahn, Jeung-Youb;Hahn, Young-Sook; / Korean Society of Food Science and Technology , v.37, no.5, pp.736-740,
9 Physicochemical Characteristics and Biological Activity of Irradiated Pectin Solution
Kang, Ho-Jin;Jo, Cher-Oun;Kwon, Joong-Ho;Jeong, Ill-Yun;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.37, no.5, pp.741-745,
10 Effect of Barley Bran Flour Addition on the Quality of Bread
Choi, Ung-Kyu; / Korean Society of Food Science and Technology , v.37, no.5, pp.746-750,
11 Rheological Properties of Dough Added with Barley Bran
Choi, Ung-Kyu;Yoo, Byung-Hyuk;Son, Dong-Hwa;Kwon, Dae-Jun;Kim, Mi-Hyang;Kim, Young-Ho; / Korean Society of Food Science and Technology , v.37, no.5, pp.751-756,
12 Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying
Tie, Jin;Park, Hee-Yong;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.37, no.5, pp.757-762,
13 Effect of Amylase and Emulsifier on the Characteristics of the Bread Dough
Park, Bum-Joon;Hwang, Seong-Yun;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.37, no.5, pp.763-767,
14 Quality Characteristics of Jochung Containing Various Level of Letinus edodes Powder
Park, Jung-Suk;Na, Hwan-Sik; / Korean Society of Food Science and Technology , v.37, no.5, pp.768-775,
15 Purification of Oat ${\beta}-Glucan$ by ${\alpha}-Amlyase$ Treatment and Characterization of Its Physicochemical Properties
Park, Hee-Joeng;Kang, Tae-Su;Lee, Hee-Bong;Kim, Kwang-Yup;Jang, Keum-Il;Noh, Young-Hee;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.37, no.5, pp.776-782,
16 Studies On the Major Components and Antioxidative Properties of Whole Fruit Powder and Juice Prepared from Premature Mandarin Orange
Kang, Yeung-Joo;Yang, Min-Ho;Ko, Weon-Jun;Park, Seung-Rim;Lee, Bong-Gyu; / Korean Society of Food Science and Technology , v.37, no.5, pp.783-788,
17 Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus)
Lee, Dae-Hyoung;Park, Won-Jong;Lee, Bong-Chun;Lee, Ju-Chan;Lee, Dae-Hyung;Lee, Jong-Soo; / Korean Society of Food Science and Technology , v.37, no.5, pp.789-794,
18 Effects of Licorice (Glycyrrhiza uralensis) Extract Added to Kimchi on Growth and Acid Formation by Lactic Acid Bacteria and on Quality of Kimchi
Ko, Young-Tae; / Korean Society of Food Science and Technology , v.37, no.5, pp.795-800,
19 Effect of Starter of Flour Ferment by Lactobacillus acidophilus on Physical Properties of Noodle Dough
Cha, Wook-Jin;Lee, Si-Kyung; / Korean Society of Food Science and Technology , v.37, no.5, pp.801-805,
20 Effects of Green Tea-Soybean Paste on Weights and Serum Lipid Profiles in Rats Fed High Fat Diet
Park, Jin-Hee;Ha, Ae-Wha;Cho, Jung-Soon; / Korean Society of Food Science and Technology , v.37, no.5, pp.806-811,
21 Antioxidative Characteristics of Browning Reaction Products of Glucose-Poly-${\gamma}$-Glutamate (GIu-PGA) obtained from Amino-carbonyl Reaction
Lee, Nam-Keun;Hahm, Young-Tae; / Korean Society of Food Science and Technology , v.37, no.5, pp.812-815,
22 Chemical Characteristics and Physiological Activities of Plums (Oishiwase and Formosa)
Jung, Gi-Tai;Ju, In-Ok;Choi, Dong-Geun;Jeong, Jong-Sung;Ryu, Jeong;Ko, Bok-Rai;Choi, Joung-Sik; / Korean Society of Food Science and Technology , v.37, no.5, pp.816-821,
23 Hepatoprotective Effect of Cheonnyuncho (Opuntia humifusa) Extract in Rats Treated Carbon Tetrachloride
Park, Min-Kyung;Lee, Young-Jae;Kang, Eun-Sil; / Korean Society of Food Science and Technology , v.37, no.5, pp.822-826,
24 Functionality of Low Molecular Weight Peptides of Acceleratedly Manufactured Anchovy Sauce with Bacillus subtilis JM3 Protease
Park, Jong-Hyuk;Kim, Young-Myoung;Kim, Dong-Soo;Kim, Sang-Moo; / Korean Society of Food Science and Technology , v.37, no.5, pp.827-832,
25 Antioxidative Effect of Pine, Oak, and Lily Pollen Extracts
Kim, Seok-Joong;Youn, Kwang-Sup;Park, Hee-Sung; / Korean Society of Food Science and Technology , v.37, no.5, pp.833-837,
26 The Establishing Test Method of Bactericidal Activity and the Evaluating of Korean Disinfectants/Sanitizers Efficacy
Kim, Hyung-Il;Lee, Kwang-Ho;Kwak, In-Shin;Eom, Mi-Ok;Jeon, Dae-Hoon;Sung, Jun-Hyun;Choi, Jung-Mi;Kang, Han-Saem;Kim, Yong-Soo;Kang, Kil-Jin; / Korean Society of Food Science and Technology , v.37, no.5, pp.838-843,
27 Bacteriocidal Effect of Calcium oxide (CaO, Scallop-shell Powder) on Natural Microflora and Pathogenic Bacteria in Sesame Leaf
Yeon, Ji-Hye;Lee, Dong-Ha;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.37, no.5, pp.844-849,
28 Predictive Growth Model of Native Isolated Listeria monocytogenes on raw pork as a Function of Temperature and Time
Hong, Chong-Hae;Sim, Woo-Chang;Chun, Seok-Jo;Kim, Young-Su;Oh, Deog-Hwan;Ha, Sang-Do;Choi, Weon-Sang;Bahk, Gyung-Jin; / Korean Society of Food Science and Technology , v.37, no.5, pp.850-855,
29 Discrimination of Sesame Oils from Imported Seeds and Their Blended Ones Using Electronic-Nose System
Shin, Jung-Ah;Lee, Ki-Teak; / Korean Society of Food Science and Technology , v.37, no.5, pp.856-860,