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Korean Journal of Food Science and Technology  

논문
1 Development of Analytical Method for Sodium Alginate in Foods
Kim, Hee-Yun;Hong, Ki-Hyoung;Choi, Jang-Duck;Park, Sung-Kwan;Jung, Si-Sub;Choi, Woo-Jeong;Ahn, Yeong-Sun;Hong, Yeong-Pyo;Song, Ok-Ja;Moon, Dong-Chul;Lee, Shin-Ho;Shin, Il-Shik; / Korean Society of Food Science and Technology , v.38, no.1, pp.1-4,
2 Analytical Method for Methylxanthin, Catechin, and Theaflavin Determinations in Korean Commercial Teas by HPLC
Kim, Soo-Yeun;Kozukue, Nobuyuki;Han, Jae-Sook;Lee, Kap-Rang; / Korean Society of Food Science and Technology , v.38, no.1, pp.5-9,
3 Quality Characteristics of High and Low Grade Hanwoo Beef During Storage at $1^{\circ}C$
Jeong, Geun-Gi;Park, Na-Young;Lee, Shin-Ho; / Korean Society of Food Science and Technology , v.38, no.1, pp.10-15,
4 Discrimination of the Heated Coconut Oil using the Electronic Nose
Han, Kee-Young;Oh, Se-Yeon;Kim, Jung-Hoan;Youn, Aye-Ree;Noh, Bong-Soo; / Korean Society of Food Science and Technology , v.38, no.1, pp.16-21,
5 Free Sugars Content of Selected Korean Apple Cultivars
Kim, Cheon-Hoe;Whang, Hea-Jeung;Ku, Ja-Eel;Park, Ki-Whan;Yoon, Kwang-Ro; / Korean Society of Food Science and Technology , v.38, no.1, pp.22-27,
6 Effect of Washing Methods and Surface Sterilization on Quality of Fresh-cut Chicory (Clchorium intybus L. var. foliosum)
Kwon, Ju-Yeon;Kim, Byeong-Sam;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.38, no.1, pp.28-34,
7 Development of Dipping Solution to Extend a Shelf-life of Fresh-cut Apples
Kim, Jong-Chan;Kim, Seong-Cheol;Park, Kee-Jai;Jeong, Jin-Woong;Jeong, Seung-Weon; / Korean Society of Food Science and Technology , v.38, no.1, pp.35-41,
8 Effects of Milk Proteins and Gums on the Dough Characteristics and Staling of Bread Made from Frozen Dough during Storage
Yun, Young;Kim, Young-Ho;Kim, Young-Su;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.38, no.1, pp.42-46,
9 Effects of Mild Heat Treatment on Microorganisms, Respiratory Characteristics and Firmness of Fuji Apple
Seo, Ja-Young;Kim, En-Jeong;Hong, Seok-In;Yu, Sung-Hun;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.38, no.1, pp.47-51,
10 Quality Characteristics of Loaf Bread Added with Takju Powder
Jeong, Jin-Woong;Park, Kee-Jai; / Korean Society of Food Science and Technology , v.38, no.1, pp.52-58,
11 Influence of Emulsifiers and ${\alpha}-Amylases$ on the Quality of Frozen Dough
Park, Bum-Joon;Shin, Eon-Hwan;Kim, So-Mi;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.38, no.1, pp.59-67,
12 Optimum Process Condition of Noodles with Sea Tangle Single Cell Detritus (SCD)
Bang, Sang-Jin;Shin, Il-Shik;Kim, Sang-Moo; / Korean Society of Food Science and Technology , v.38, no.1, pp.68-74,
13 Effects of Propolis Addition on Quality Characteristics of Oriental Medicinal Seasoning Pork
Han, Gwi-Jeong;Shin, Dong-Sun;Kim, Jin-Sook;Cho, Yong-Sik;Jeong, Kyoung-Soon; / Korean Society of Food Science and Technology , v.38, no.1, pp.75-81,
14 Isolation, Identification, and Fermentation Characteristics of Bacillus sp. with High Protease Activity from Traditional Cheonggukjang
Ahn, Yong-Sun;Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.38, no.1, pp.82-87,
15 Characteristics and Preparation of Jeung-Pyun (Korean Fermented Rice Cake) According to Monascus rubber DSJ-20 as Leavening Agent
Mo, Eun-Kyoung;Jegal, Sung-A;Im, Deuk-Kyun;Lee, Mi-La;Sung, Chang-Keun; / Korean Society of Food Science and Technology , v.38, no.1, pp.88-92,
16 Effects of Anti-Helicobacter pylori IgY Powder to Protect Mice from Helicobacter pylori
Jung, Soon-Hee;Kim, Hyun-Jue;Lyoo, Young-Soo;Rho, Jeong-Hae;Lee, Nam-Hyung; / Korean Society of Food Science and Technology , v.38, no.1, pp.93-98,
17 Hepatoprotective Effects of Lycium chinense Mill Fruit Extracts and Fresh Fruit Juice
Kang, Kyung-Il;Jung, Jin-Young;Koh, Kyung-Hee;Lee, Cherl-Ho; / Korean Society of Food Science and Technology , v.38, no.1, pp.99-103,
18 Effect of Jehotang Extract on the Growth of Intestinal Bacteria and Immunostimulation
Ji, Myoung-Soon;Park, Min-Jung;Lee, Mi-Young;Kim, Jong-Goon;Ko, Byoung-Seob; / Korean Society of Food Science and Technology , v.38, no.1, pp.104-108,
19 Isolation and Identification of an Antioxidant Substance from Ethanol Extract of Wild Grape (Vitis coignetiea) Seed
Kim, Nan-Young;Choi, Jae-Ho;Kim, Young-Guk;Jang, Mi-Young;Moon, Jea-Hak;Park, Geun-Hyung;Oh, Deog-Hwan; / Korean Society of Food Science and Technology , v.38, no.1, pp.109-113,
20 Effect of Sasa Borealis and White Lotus Roots and Leaves on Insulin Action and Secretion In Vitro
Ko, Byoung-Seob;Jun, Dong-Wha;Jang, Jin-Sun;Kim, Ju-Ho;Park, Sun-Min; / Korean Society of Food Science and Technology , v.38, no.1, pp.114-120,
21 Assessment of Microbial Contamination and Nutrition of Kwangchun Shrimp Jeotgal (Salt Fermented Shrimp)
Kim, Ae-Jung;Park, Shin-Young;Choi, Jin-Won;Park, Sang-Hyun;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.38, no.1, pp.121-127,
22 Components and Their Antioxidative Activities of Methanol Extracts from Sarcocarp and Seed of Zizyphus jujuba var. inermis Rehder
Yu, Mi-Hee;Im, Hyo-Gwon;Lee, Hyo-Jung;Ji, Young-Ju;Lee, In-Seon; / Korean Society of Food Science and Technology , v.38, no.1, pp.128-134,
23 Biofilm Formation of Food-borne Pathogens under Stresses of Food Preservation
Lee, No-A;Noh, Bong-Soo;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.38, no.1, pp.135-139,
24 Revision of the Analysis of Makgeolli for Ochratoxin A
Park, Je-Won; / Korean Society of Food Science and Technology , v.38, no.1, pp.140-142,
25 Quality of Licorice (Glycyrrhiza uralensis) Powder Added Kimchi
Ko, Young-Tae;Lee, Ju-Youn; / Korean Society of Food Science and Technology , v.38, no.1, pp.143-146,
26 Effect of Wild Plant Extracts Based on Korea Traditional Prescription on Endurance Exercise Performance during Calorie Restriction Period
Kim, Joong-Hark;Kim, Hwa-Young;Chang, Hey-Eun;Chung, Ji-Sang;Hwang, Sung-Joo;Park, Mi-Hyoun;Hong, Seong-Gil; / Korean Society of Food Science and Technology , v.38, no.1, pp.147-151,