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학술지 정보
Korean Journal of Food Science and Technology  

논문
1 Monitoring of Residual Pesticides in Commercial Agricultural Products
Nam, Hye-Seon;Choi, Yong-Hoon;Yoon, Sang-Hyeon;Hong, Hye-Mi;Park, Yong-Chjun;Lee, Jin-Ha;Kang, Yun-Sook;Lee, Jong-Ok;Ahn, Yeong-Sun;Hong, Yeong-Pyo;Kim, Hee-Yun; / Korean Society of Food Science and Technology , v.38, no.3, pp.317-324,
2 Use of Freshness Indicator for Determination of Freshness and Quality Change of Beef and Pork during Storage
Shin, Hee-Young;Ku, Kyoung-Ju;Park, Sang-Kyu;Song, Kyung-Bin; / Korean Society of Food Science and Technology , v.38, no.3, pp.325-330,
3 Physicochemical Characteristics of Garlic (Allium sativum L.) on the High Temperature and Pressure Treatment
Kwon, Oh-Chan;Woo, Koan-Sik;Kim, Tae-Myoung;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.38, no.3, pp.331-336,
4 Quality Characteristics of Surimi-Based Product with Sea Tangle Single Cell Detritus (SCD)
Bang, Sang-Jin;Shin, Il-Shik;Chung, Dong-Hwa;Kim, Sang-Moo; / Korean Society of Food Science and Technology , v.38, no.3, pp.337-341,
5 Change of Physicochemical Characteristics of Korean Pear(Pyrus pyrifolia Nakai) Juice with Heat Treatment Conditions
Hwang, In-Guk;Woo, Kwan-Sik;Kim, Tae-Myoung;Kim, Dae-Joong;Yang, Mi-Hye;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.38, no.3, pp.342-347,
6 Baking Qualities of Bread Dough Substituted with High Amount of ${\beta}-Glucan$ from Agrobacterium spp. R259 KCTC 10197Bp
Kang, Eun-Young;Yang, Yun-Hyoung;Oh, Sang-Hee;Lee, Jeung-Hee;Kim, Hye-Yooung;Kim, Mi-Kyoung;Cho, Han-Young;Kim, Mee-Ree; / Korean Society of Food Science and Technology , v.38, no.3, pp.348-354,
7 Antioxidative Activity of Heat Treated Licorice (Glycyrrhiza uralensis Fisch) Extracts
Woo, Koan-Sik;Jang, Keum-Il;Kim, Kwang-Yup;Lee, Hee-Bong;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.38, no.3, pp.355-360,
8 Increase of Solubility of Ginseng Radix by Extrusion Cooking
Jee, Ho-Kyun;Cho, Young-Jin;Kim, Chong-Tai;Jang, Young-Sang;Kim, Chul-Jin; / Korean Society of Food Science and Technology , v.38, no.3, pp.361-368,
9 Characteriatics of Single Cell Suspension of Garlic, Red Pepper and Cucumber Prepared by Protopectin Hydrolytic Enzymes
Baek, Ku-Hyoun;Kim, Sung-Soo;Lee, Young-Chun; / Korean Society of Food Science and Technology , v.38, no.3, pp.369-377,
10 Effects of Low-Dose Gamma Irradiation on Physicochemical Properties and Formation of Resistant Starch of Corn Starch
Kim, Sung-Kon;Kim, Jeong-Hee;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.38, no.3, pp.378-384,
11 Physicochemical Properties of Hydroxypropylated Waxy Rice Starches and its Application to Yukwa
Yu, Chul;Choi, Hyun-Wook;Kim, Chong-Tae;Kim, Dong-Seob;Choi, Sung-Won;Park, Young-Joon;Baik, Moo-Yeol; / Korean Society of Food Science and Technology , v.38, no.3, pp.385-391,
12 Changes in Physicochemical Characteristics during Soaking of Persimmon Pickles Treated with Organic Acids and Sugars
Jeong, Do-Yeong;Kim, Yong-Suk;Jung, Sung-Tae;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.38, no.3, pp.392-399,
13 Study on the Improvement of Quality in Jeung-pyun Prepared with Lactic Bacteria Having High Dextransucrase Activity as Starters
Lee, A-Young;Park, Ju-Yeon;Hahn, Young-Sook; / Korean Society of Food Science and Technology , v.38, no.3, pp.400-407,
14 Study on the Deacidification of Wine Made from Campbell Early
Lee, Ju-Kyung;Kim, Jae-Sik; / Korean Society of Food Science and Technology , v.38, no.3, pp.408-413,
15 The Effect of Fermentation Temperature on the Quality of Jinyangju, a Korean Traditional Rice Wine
Jin, Tie Yan;Chung, Hee-Jong;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.38, no.3, pp.414-418,
16 A Thermostable Protease Produced from Bacillus sp. JE 375 Isolated from Korean Soil
Kim, Ji-Eun;Bai, Dong-Hoon; / Korean Society of Food Science and Technology , v.38, no.3, pp.419-426,
17 Hypoglycemic Effect of the Giant Embryonic Rice Supplementation on Streptozotocin-induced Diabetic Rats
Lee, Youn-Ri;Nam, Seok-Hyun;Kang, Mi-Young; / Korean Society of Food Science and Technology , v.38, no.3, pp.427-431,
18 Effects of Mulberry-Leaf Powder Tofu Consumption on Serum Lipid Profiles, Ca, Ca/P Ratio and Pb Status in Middle-Aged Women
Kim, A.J.;Kim, M.H.;Chung, Kun-Sub; / Korean Society of Food Science and Technology , v.38, no.3, pp.432-437,
19 Antibacterial Effects of Natural Essential Oils from Various Spices against Vibrio Species and Their Volatile Constituents
Yoo, Mi-Ji;Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.38, no.3, pp.438-443,
20 Viscosity of Yam Suspension by Drying Methods and Additives
Kim, In-Hyun;Son, Hyun-Ju;Chung, Koo-Min; / Korean Society of Food Science and Technology , v.38, no.3, pp.444-447,
21 Hypotensive Effect of Germinated Brown Rice on Spontaneously Hypertensive Rats
Choi, Hee-Don;Kim, Yun-Sook;Choi, In-Wook;Park, Yong-Kon;Park, Young-Do; / Korean Society of Food Science and Technology , v.38, no.3, pp.448-451,
22 Anti-oxidative and Cytoprotective Effect of Ursodeoxycholic Acid, an Active Compound from the Bear's Gall, in Mouse Microglia
Joo, Seong-Soo;Kim, Seong-Kun;Yoo, Yeong-Min;Ryu, In-Wang;Kim, Kyung-Hoon;Lee, Do-Ik; / Korean Society of Food Science and Technology , v.38, no.3, pp.452-455,
23 The Survival Level of Microorganisms Contaminated on Pork Depending on the Time and Temperature of Heating, and Thickness of Pork
Kim, Myo-Young;Lee, Hyun-Seung;Kim, Yun-Ji;Lee, Jong-Kyung;Oh, Se-Wook;Song, Yang-Hoon; / Korean Society of Food Science and Technology , v.38, no.3, pp.456-459,