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| 1 |
Monitoring and Analysis of Genetically Modified Ingredients of Imported Foods by PCR
Kim, Hee-Yun;Park, Yong-Chjun;Ro, Hye-Lim;Jo, Jun-Il;Kim, Eun-Jung;Nam, Hae-Sun;Lee, Jin-Kyung;Lee, Jin-Ha;Kang, Yoon-Sook;Lee, Jong-Ook;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.605-608,
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| 2 |
Quality Changes of Mustard Leaf (Dolsangat) Kimchi During Low Temperature Storage
Kim, Haeng-Ran;Cho, Kang-Jin;Kim, Jin-Sook;Lee, In-Seon;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.609-614,
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| 3 |
Changes of Various Chemical Components by the Difference of the Degree of Ripening and Harvesting Factors in Two Single-harvested Peppers (Capsicum annuum, L.)
Kim, Sun-A;Kim, Kyung-Seon;Park, Jae-Bok;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.615-620,
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| 4 |
Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion
Kim, Ki-Won;Seo, Won-Ho;Baek, Hyung-Hee;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.621-627,
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| 5 |
The Study on the Quality of Pre-Processed Vegetables in School and Institutional Food-Service
Lee, Seung-Joo;Lee, Seung-Mi;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.628-634,
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| 6 |
Quality Characteristics of Dried Squid (Todarodes Pacificus) by Cold Air Drying Process
Hong, Joo-Heon;Bae, Dong-Ho;Lee, Won-Young;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.635-641,
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| 7 |
Yeast Selection and Comparison of Sterilization Method for Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation
Jeong, Eun-Jeong;Kim, Yong-Suk;Jeong, Do-Youn;Shin, Dong-Hwa;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.642-647,
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| 8 |
Changes in the Quality of Korean Cabbage Kimchi added with Germinated Brown Rice Extract Powder During Fermentation
Woo, Seung-Mi;Jeong, Yong-Jin;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.648-654,
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| 9 |
Effect of Tomato Ketchup on Fermentation and Quality of Kimchi
Park, Na-Yeong;Park, Kyeung-Nam;Lee, Shin-Ho;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.655-658,
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| 10 |
Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk
Jung, Hee-Kyoung;Park, Chi-Duck;Park, Hwan-Hee;Lee, Gee-Dong;Lee, In-Seon;Hong, Joo-Heon;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.659-667,
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| 11 |
Effect of Acanthopanacis cortex Water Extract on Antioxidative Activity, Lipid Profile and Epidermal Thickness in DNCB-induced Allergic Contact Dermatitis Animal Model
Kim, Yoon-Hee;Park, Young-Sook;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.668-673,
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| 12 |
Anti-obesity and Cholesterol-lowering Effects of Germinated Brown Rice in Rats Fed with High Fat and Cholesterol Diets
Choi, Hee-Don;Kim, Yun-Sook;Choi, In-Wook;Seog, Ho-Moon;Park, Young-Do;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.674-678,
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| 13 |
Effect of Fermented Guava (Psidium guajava L.) Leaf Extract on Hyperglycemia in Low Dose Streptozotocin-induced Diabetic Mice
Jin, Yeong-Jun;Kang, Shin-Hae;Choi, Soo-Youn;Park, Soo-Young;Park, Ji-Gweon;Moon, Sang-Wook;Park, Deok-Bae;Kim, Se-Jae;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.679-683,
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| 14 |
Biological Evaluation of the Methanolic Extract of Eriobotrya japonica and Its Irradiation Effect
Kim, Hee-Jung;Jo, Cheor-Un;Kim, Tae-Hoon;Kim, Dong-Sup;Park, Moon-Young;Byun, Myung-Woo;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.684-690,
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| 15 |
Screening of Nine Herbs with Biological Activities on ACE Inhibition, HMG-CoA Reductase Inhibition, and Fibrinolysis
Kwon, Eun-Kyung;Kim, Young-Eon;Lee, Chang-Ho;Kim, Hae-Yeong;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.691-698,
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| 16 |
Antioxidative and Antimicrobial Activities of Euphorbia jolkini Extracts
Kim, Ji-Young;Lee, Jung-A;Yoon, Weon-Jong;Oh, Dae-Ju;Jung, Yong-Hwan;Lee, Wook-Jae;Park, Soo-Yeong;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.699-706,
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| 17 |
Induction of Quinone Reductase Activity in Hepatoma Cells by Paprika (Capsicum annuum L.)
Yu, Mi-Hee;Lee, Hyo-Jung;Im, Hyo-Gwon;Lee, Syng-Ook;Lee, In-Seon;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.707-711,
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| 18 |
Studies on the Electrofusion Applied to the Yeast to Produce High Quantity of Organic Germanium
Oh, Sun-Woo;Lee, Sung-Hee;Lee, Hyun-Joo;Han, Eun-Sook;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.712-716,
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| 19 |
Effects of Keumsa Sangwhang (Phellinus linteus) Mushroom Extracts on the Natural Killer Cell Activity in Human
Eom, Sang-Yong;Zhang, Yan-Wei;Kim, Nam-Sik;Kang, Jong-Won;Hahn, Youn-Soo;Shin, Kyeong-Seob;Song, Hyung-Gen;Park, Soon-Young;Kim, Jeong-Su;Kim, Heon;Kim, Yong-Dae;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.717-719,
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| 20 |
Comparison of Recovery Levels of Shigella sonnei ATCC 29930 Treated at Different NaCl Concentrations after Sublethal Heating
Jung, Hye-Jin;Park, Sung-Hee;Song, Eun-Seop;Park, Sung-Soo;Kim, Keun-Sung;
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Korean Society of Food Science and Technology
, v.38, no.5, pp.720-723,
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