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Korean Journal of Food Science and Technology  

논문
1 Research for Selecting The Optimized Vitamin C Analysis Method
Choi, Won-Sun;Kim, Young-Jin;Jung, Jin-Young;Kim, Tae-Jin;Jung, Byung-Moon;Kim, Eung-Ryool;Jung, Hoo-Kil;Chun, Ho-Nam; / Korean Society of Food Science and Technology , v.37, no.6, pp.861-865,
2 Levels of Polycyclic Aromatic Hydrocarbons in Fish, Shellfish and their Processed Products
Hu, Soo-Jung;Kim, Mee-Hye;Oh, Nam-Su;Ha, Jin;Choi, Kwang-Sik;Kwon, Ki-Sung; / Korean Society of Food Science and Technology , v.37, no.6, pp.866-872,
3 The Additional Effects of Various Materials on Microwave Heating Property of Frozen Dough
Kim, Eun-Mi;Han, Hye-Kyung;Kim, In-Ho; / Korean Society of Food Science and Technology , v.37, no.6, pp.873-881,
4 The Study on the Methylmercury Analysis and the Monitoring of Total Mercury and Methylmercury in Fish
Kim, Hee-Yun;Chung, So-Young;Sho, You-Sub;Oh, Geum-Soon;Park, Seong-Soo;Suh, Jung-Hyuk;Lee, Eun-Ju;Lee, Yoon-Dong;Choi, Woo-Jeong;Eom, Ji-Yoon;Song, Min-Soo;Lee, Jong-Ok;Woo, Gun-Jo; / Korean Society of Food Science and Technology , v.37, no.6, pp.882-888,
5 Development of Analytical Method for Propylene Glycol in Foods
Kim, Hee-Yun;Hong, Ki-Hyoung;Choi, Jang-Duck;Park, Sung-Kwan;Jung, Si-Sub;Choi, Woo-Jeong;Lee, Shin-Ho;Moon, Dong-Chul; / Korean Society of Food Science and Technology , v.37, no.6, pp.889-892,
6 Quality Characteristics of Strawberry Cultivated with Foliar Application of Stevia (Stevia rebaudiana B.) Extract
Hong, Sun-Pyo;Jeong, Hae-Sang;Jeong, Eun-Jeong;Jeong, Do-Yeong;Jeong, Pyeong-Hwa;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.37, no.6, pp.893-897,
7 Components and Biological Activity of Aqueous Extract Isolated from Winged Stem of Euonymus alatus
Oh, Bong-Yun;Hwang, Soo-Kyung;Cheong, Mi-Young;Sin, Hong-Sig;Park, Bock-Hee;Lee, Jeong-Ho;Kim, Soo-Hyun; / Korean Society of Food Science and Technology , v.37, no.6, pp.898-904,
8 Physical Properties of Dietary Fiber Sources from Peel of Asian Pear Fruit at Different Growth Stages
Zhang, Xian;Lee, Fan-Zhu;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.37, no.6, pp.905-911,
9 Physicochemical Composition of Seaweed Fulvescens (Capsosiphon fulvescens)
Yang, Ho-Cheol;Jung, Kyeong-Mo;Gang, Kwang-Sung;Song, Byeong-Jun;Lim, Hyeon-Cheol;Na, Hwan-Sik;Mun, Hee;Heo, Nam-Chil; / Korean Society of Food Science and Technology , v.37, no.6, pp.912-917,
10 Comparison of Colorimetric Methods for the Determination of Flavonoid in Propolis Extract Products
Kim, Eun-Jeong;Lee, Hwa-Jung;Kim, Hye-Jeong;Nam, Hye-Seon;Lee, Mi-Keong;Kim, Hae-Young;Lee, Jin-Ha;Kang, Yun-Sook;Lee, Jong-Ok;Kim, Hee-Yun; / Korean Society of Food Science and Technology , v.37, no.6, pp.918-921,
11 Organic Acids Content of the Selected Korean Apple Cultivars
Do, Young-Sook;Whang, Hea-Jeung;Ku, Ja-Eel;Yoon, Kwang-Ro; / Korean Society of Food Science and Technology , v.37, no.6, pp.922-927,
12 Properties of Ramyon (deep fried noodle) Changed by the Addition of Sangwhang Mushroom (Phellinus linteus) Extract
Kim, Haeng-Ran;Hong, Jin-Sun;Kim, Tae-Young;Kim, Sang-Bum;Cho, Soo-Muk;Chun, Hye-Kyung; / Korean Society of Food Science and Technology , v.37, no.6, pp.928-932,
13 Quality Changes of Fresh-Cut Potatoes during Storage Depending on the Packaging Treatments
Lim, Jeong-Ho;Choi, Jeong-Hee;Hong, Seok-In;Jeong, Moon-Cheol;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.37, no.6, pp.933-938,
14 The Effect of Replacement Levels of Non-Waxy Rice on the Quality of Jinyangju, a Korean Traditional Rice Wine Made of Clutinous Rice
Kim, Tie-Yan;Chung, Hee-Jong;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.37, no.6, pp.939-943,
15 Volatile Flavor Components in Mash of Takju prepared by using Aspergillus kawachii Nuruks
Lee, Taik-Soo;Choi, Jin-Young; / Korean Society of Food Science and Technology , v.37, no.6, pp.944-950,
16 Effect of NADH-Dependent Enzymes Related to Oxygen Metabolism on Elimination of Oxygen-Stress of Bifidobacteria
Ahn, Jun-Bae;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.37, no.6, pp.951-956,
17 The Effects of Sugar Content on Growth of Zygosaccharomyces bailii in Rice-syrup
Lee, Hee-Seok;Choi, Jin-Won;Song, Hyuk-Hwan;Ha, Sang-Do;Park, Sung-Yong;Lee, Yong-Gab;Lee, Chan; / Korean Society of Food Science and Technology , v.37, no.6, pp.957-961,
18 The Effects of Dietary Supplements Included Green Tea, Buckwheat and Grape Leaf Extract on Lipid Metabolism and on Regression of Fatty Streak Lesions in F1B Golden Syrian Hamsters Fed the Atherogenic Diet
Kim, Young-Eon;Kwon, Eun-Kyung;Oh, Se-Wook;Han, Dae-Seok;Kim, In-Ho;Lee, Chang-Ho;Lee, Ho-Joon; / Korean Society of Food Science and Technology , v.37, no.6, pp.962-969,
19 Studies on the Biological Activity of Rosemarinus officinalis L.
Cho, Young-Je;Kim, Jeung-Hoan;Yoon, So-Jung;Chun, Sung-Sook;Choi, Ung-Kyu; / Korean Society of Food Science and Technology , v.37, no.6, pp.970-975,
20 Effect of Plants Extracts on Lipid Peroxidation of Rat Brain Tissue Induced by Reactive Oxygen Species
Kim, Seok-Joong;Han, Dae-Seok; / Korean Society of Food Science and Technology , v.37, no.6, pp.976-982,
21 Physiological Activities of Peel of Jeju-indigenous Citrus sunki Hort. Tanaka
Kang, Shin-Hae;Lee, Young-Jae;Lee, Chang-Hong;Kim, Se-Jae;Lee, Dae-Ho;Lee, Young-Ki;Park, Deok-Bae; / Korean Society of Food Science and Technology , v.37, no.6, pp.983-988,
22 Prevention of Photoaging and Wrinkle Formation in Hairless Mice Dorsal Skin by APB-03
Lee, Ji-Hae;Lee, Byoung-Seok;Yang, Mi-Suk;Byun, Bum-Sun;Kim, Wan-Gi;Kim, Bae-Hwan;Lee, Sang-Jun; / Korean Society of Food Science and Technology , v.37, no.6, pp.989-996,
23 Inhibition Effects of Natural Products on Osteoclast Differentiation
Lee, Hyo-Jung;Yu, Mi-Hee;Lee, Syng-Ook;Kim, Hyun-Jeong;Lee, In-Seon; / Korean Society of Food Science and Technology , v.37, no.6, pp.997-1004,
24 Differentiation of Four Major Gram-negative Foodborne Pathogenic Bacterial Genera by Using ERIC-PCR Genomic Fingerprinting
Jung, Hye-Jin;Park, Sung-Hee;Seo, Hyeon-A;Kim, Young-Joon;Cho, Joon-Il;Park, Sung-Soo;Song, Dae-Sik;Kim, Keun-Sung; / Korean Society of Food Science and Technology , v.37, no.6, pp.1005-1011,
25 Development of Predictive Growth Model of Imitation Crab Sticks Putrefactive Bacteria Using Mathematical Quantitative Assessment Model
Moon, Sung-Yang;Paek, Jang-Mi;Shin, Il-Shik; / Korean Society of Food Science and Technology , v.37, no.6, pp.1012-1017,
26 Simplified Procedure for Detection of Poliovirus and Norovirus in Oysters
Ha, Sook-Hee;Woo, Gun-Jo;Kwak, Hyo-Sun;Hwang, In-Gyun;Choi, Weon-Sang; / Korean Society of Food Science and Technology , v.37, no.6, pp.1018-1023,
27 Simultaneous Determination of Vitamin $D_3\;and\;K_1$ in Infant Formula by Column-switching High Performance Liquid Chromatography with UV Detection
Kwak, Byung-Man;Ahn, Jang-Hyuk;Chang, Chi-Hoon; / Korean Society of Food Science and Technology , v.37, no.6, pp.1024-1027,
28 Effects of Temperature and Relative Humidity on Water Soluble Vitamin Contents in Commercial Vitamin Tablet
Lee, Jae-Hwang;Kim, Sae-Gon;Lee, Dong-Un;Park, Seok-Jun;Lee, Jin-Hee;Lee, Kang-Pyo;Kim, Dong-Seob;Choi, Sung-Won;Baik, Moo-Yeol; / Korean Society of Food Science and Technology , v.37, no.6, pp.1028-1034,
29 Antimicrobial Activity of Yacon K-23 and Manufacture of Functional Yacon Jam
Kim, Young-Sook; / Korean Society of Food Science and Technology , v.37, no.6, pp.1035-1038,
30 Screening of Fibrinolytic Activities from Cultured Mushrooms
Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Jae-Sung;Shen, Ming-Hva;Kim, Sung-Jun; / Korean Society of Food Science and Technology , v.37, no.6, pp.1039-1041,
31 Evaluation of Effectiveness of Sanitizers and Disinfectants used in Domestic Food Processing Plants
Park, Hee-Kyung;Park, Byung-Kyu;Shin, Hye-Won;Park, Dae-Woo;Kim, Yong-Su;Cho, Yang-Hee;Lee, Kwang-Ho;Kang, Kil-Jin;Jeon, Dae-Hoon;Park, Ki-Hwan;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.37, no.6, pp.1042-1047,
32 Analysis of Volatile Compounds using Electronic Nose and its Application in Food Industry
Noh, Bong-Soo; / Korean Society of Food Science and Technology , v.37, no.6, pp.1048-1064,