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| 1 |
Characterization of Isoflavone Profiles in Soy Cookies Using  Almond Powder
Yang, Seung-Ok;Chang, Pahn-Shick;Lee, Jae-Hwan;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.461-468,
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| 2 |
Changes of Physicochemical Characteristics of Schizandra chinensis during Postharvest Ripening at Various Temperatures
Jeong, Pyeong-Hwa;Kim, Yong-Suk;Shin, Dong-Hwa;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.469-474,
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| 3 |
Quality Characteristics and Physiological Activities of Fermented Soybean by Lactic Acid Bacteria
Song, Hyo-Nam;Jung, Kyung-Sik;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.475-482,
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| 4 |
Functional Properties of Germinated Whole Soy Flour
Lee, Ho-Suk;Eom, Kwon-Yong;Choi, Hee-Sook;Kim, Dong-Hee;Yoo, Sang-Ho;Kim, Woo-Jung;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.483-487,
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| 5 |
Functional Properties of Sunmul (Soybean Curd Whey) Concentrate by Ultrafiltration
Kim, You-Pung;Eom, Sang-Mi;Chang, Eun-Jung;Kim, Woo-Jung;Oh, Hoon-Il;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.488-494,
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| 6 |
Physicochemical Properties of Brown Rice Flours Produced under Different Drying and Milling Conditions
Park, Jong-Dae;Choi, Bong-Kyu;Kum, Jun-Seok;Lee, Hyun-You;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.495-500,
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| 7 |
Relative Sweetness of Sucralose in a Cookie System and Physicochemical and Sensory Properties of Low Calorie Cookies Containing Sucralose
Kim, Mi-Young;Lee, Yun-Mi;Kim, Yang;Suh, Dong-Soon;Chung, Seo-Jin;Kim, Kwang-Ok;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.501-505,
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| 8 |
Change of Physicochemical Characteristics and Functional Components in the Cereals of Saengsik, Uncooked Food by Washing with Electrolyzed Water
Jin, Tie-Yan;Oh, Deog-Hwan;Rhee, Chong-Ouk;Chung, Dong-Ok;Eun, Jong-Bang;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.506-512,
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| 9 |
Changes in Quality of Spray-dried and Freeze-dried Takju Powder during Storage
Jeong, Jin-Woong;Park, Kee-Jai;Kim, Myung-Ho;Kim, Dong-Soo;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.513-520,
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| 10 |
Change of Korean Ginseng Components with High Temperature and Pressure Treatment
Yang, Seung-Joon;Woo, Koan-Sik;Yoo, Jeong-Sik;Kang, Tae-Su;Noh, Young-Hee;Lee, Jun-Soo;Jeong, Heon-Sang;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.521-525,
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| 11 |
Comparison of Quality of Peeled Lotus Roots Stored in Various Immersion Liquids during Storage
Jeong, Jin-Woong;Park, Kee-Jai;Sung, Jung-Min;Kim, Jong-Hoon;Kwon, Ki-Hyun;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.526-533,
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| 12 |
Physicochemical Properties and White Layer Cake Making Potentialities of Wheat Flour and Soy Protein Isolate Blends
Lee, Yong-Suk;Park, Young-Seo;Chang, Hak-Gil;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.534-542,
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| 13 |
Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine
Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Yong-Suk;Shin, Dong-Hwa;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.543-547,
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| 14 |
The Bacterial Biological Response Modifier Enriched Chungkookjang Fermentation
Hong, Sung-Wook;Kim, Joo-Young;Lee, Bong-Ki;Chung, Kun-Sub;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.548-553,
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| 15 |
Browning and Its Inhibition in Fermentation of Rice-grape Wine
Koo, Ha-Na;Yook, Cheol;Kim, Jae-Sik;;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.554-561,
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| 16 |
Supplementary Effect of the Giant Embryonic Rice on Serum and Heaptic Lipid Levels of Streptozotocin-induced Diabetic Rats
Lee, Youn-Ri;Kim, Chae-Eun;Nam, Seok-Hyun;Kang, Mi-Young;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.562-566,
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| 17 |
Effect of Antihypertensive Peptides Originated from Various Marine Proteins on ACE Inhibitory Activity and Systolic Blood Pressure in Spontaneously Hypertensive Rats
Do, Jeong-Ryong;Heo, In-Sook;Jo, Jin-Ho;Kim, Dong-Su;Kim, Hyun-Ku;Kim, Seong-Su;Han, Chan-Ku;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.567-570,
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| 18 |
Composition Analysis and Antioxidative Activity from Different Organs of Cirsium setidens Nakai
Lee, Seong-Hyeon;Jin, Ying-Shan;Heo, Seong-Il;Shim, Tae-Heum;Sa, Jae-Hoon;Choi, Dae-Sung;Wang, Myeong-Hyeon;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.571-576,
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| 19 |
Effect of the Extract of Ulmus davidiana Root on the Activity of Enzymes Related to the Removal of Reactive Oxygens in B6C3F1 Mouse Kidney
Hong, Jong-Yun;Song, Hyuk-Hwan;Lee, Chan;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.577-583,
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| 20 |
Investigation of Antioxidative Activity and Stability of Ethanol Extracts of Licorice Root (Glycyrrhiza glabra)
Kim, Su-Jeong;Kweon, Dae-Hyuk;Lee, Jong-Hwa;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.584-588,
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| 21 |
Application of Fuzzy Math Simulation to Quantitative Risk Assessment in Pork Production
Im, Myung-Nam;Lee, Seung-Ju;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.589-593,
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| 22 |
Prevalence and Frequency of Food-borne Pathogens on Unprocessed Agricultural and Marine Products
Kim, Soo-Hwan;Kim, Jong-Shin;Choi, Jung-Pil;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.594-598,
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| 23 |
Treatment and Effect of Sanitizers and Disinfectants in Animal Food Manufacturing Plant
Yeon, Ji-Hye;Kim, Il-Jin;Park, Ki-Hwan;Park, Byung-Kyu;Park, Hee-Kyung;Park, Dae-Woo;Kim, Yong-Su;Kim, Hyung-Il;Jeon, Dae-Hoon;Lee, Young-Ja;Ha, Sang-Do;
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Korean Society of Food Science and Technology
, v.38, no.4, pp.599-603,
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