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Korean Journal of Food Science and Technology  

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1 Changes of Isoflavone Distribution in Soybeans Using Almond Powder
Yang, Seung-Ok;Chang, Pahn-Shick;Baek, Bong-Kwon;Hong, Sung-Dae;Lee, Jae-Hwan; / Korean Society of Food Science and Technology , v.39, no.3, pp.231-236,
2 Monitoring of Residual Pesticides in Commercial Agricultural Products in Korea
Kim, Hee-Yeon;Park, Hyoung-Joon;Lee, Jin-Ha;Gwak, In-Shin;Moon, Hyung-Sil;Song, Mi-Hye;Jang, Young-Mi;Lee, Myoung-Sook;Park, Jong-Seok;Lee, Kwang-Ho;Yoon, Sang-Hyeon; / Korean Society of Food Science and Technology , v.39, no.3, pp.237-245,
3 Changes in Volatile Compounds of Green Tea during Growing Season at Different Culture Areas
Lee, Joo-Yeon;Wang, Li-Fei;Baik, Joo-Hyun;Park, Seung-Kook; / Korean Society of Food Science and Technology , v.39, no.3, pp.246-254,
4 Chemical Characteristics and Enzyme Activities of Icheon Ge-Geol Radish, Gangwha Turnip, and Korean Radish
Kim, Haeng-Ran;Lee, Ji-Hyun;Kim, Yang-Suk;Kim, Kyung-Mi; / Korean Society of Food Science and Technology , v.39, no.3, pp.255-259,
5 Quality Characteristics of Retort Tteok (Korean Rice Cake) Prepared with Various Dextrinization Time
Yoon, Sook-Ja; / Korean Society of Food Science and Technology , v.39, no.3, pp.260-265,
6 pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation
Kim, Ji-Young;Sung, Ki-Wook;Bae, Hyun-Wung;Yi, Young-Hyoun; / Korean Society of Food Science and Technology , v.39, no.3, pp.266-271,
7 Quality Characteristics of Muffin Added Red Yeast Rice Flour
Park, Sung-Hee;Lim, Seong-Il; / Korean Society of Food Science and Technology , v.39, no.3, pp.272-275,
8 Effects of Enzyme Treatments on Yield and Flavor Compounds of Garlic Extracts
Shin, Dong-Bin;Hawer, Woo-Derck;Lee, Young-Chun; / Korean Society of Food Science and Technology , v.39, no.3, pp.276-282,
9 Physical and Sensory Characteristics of Wet Noodles Prepared by Adding Ge-Geol Radish Powder
Kim, Haeng-Ran;Lee, Ji-Hyun;Kim, Yang-Suk;Kim, Kyung-Mi; / Korean Society of Food Science and Technology , v.39, no.3, pp.283-288,
10 Quality Characteristics of Rehmannia radix Preparata with Pre-soaking Solvents
Woo, Koan-Sik;Song, Dae-Sik;Lee, Jun-Soo;Lee, Hee-Bong;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.39, no.3, pp.289-294,
11 Effect of Drying Methods of Rice Flour on Growth Properties of Bacillus cereus and Enterobacter sakazakii
Choi, Bong-Kyu;Park, Shin-Young;Ha, Sang-Do;Kum, Jun-Seok;Lee, Hyun-Yu;Park, Jong-Dae; / Korean Society of Food Science and Technology , v.39, no.3, pp.295-298,
12 Development of Immunochromatography for the Rapid Detection of Listeria monocytogenes
Choi, Jin-Gil;Shim, Won-Bo;Je, Jung-Hyun;Kim, Ji-Young;Lee, Kyu-Ho;Kim, Min-Gon;Ha, Sang-Do;Kim, Keun-Sung;Kim, Kwang-Yup;Kim, Cheol-Ho;Chung, Duck-Hwa; / Korean Society of Food Science and Technology , v.39, no.3, pp.299-303,
13 Changes in Quality Characteristics of Meju Made with Germinated Soybean during Fermentation
Choi, Ung-Kyu;Kim, Mi-Hyang;Lee, Nan-Hee;Jeong, Yeon-Shin;Hwang, Young-Hyun; / Korean Society of Food Science and Technology , v.39, no.3, pp.304-308,
14 Changes in Physicochemical and Sensory Characteristics of Rice Wine, Yakju Prepared with Different Amount of Red Yeast Rice
Jin, Tie-Yan;Kim, Eun-Soo;Eun, Jong-Bang;Wang, Seung-Jin;Wang, Myeong-Hyeon; / Korean Society of Food Science and Technology , v.39, no.3, pp.309-314,
15 Fibrinolytic, Immunostimulating, and Cytotoxic Activities of Microbial Strains Isolated from Kochujang
Seo, Mi-Young;Kim, Seung-Ho;Lee, Cheol-Ho;Cha, Seong-Kwan; / Korean Society of Food Science and Technology , v.39, no.3, pp.315-322,
16 Effects of Fermented Milk with Hot Water Extract from Acanthopanax senticosus and Codonopsis lanceolata on the Immune Status of Mouse
Lim, Sang-Dong;Seong, Ki-Seung;Kim, Kee-Sung;Han, Dong-Un; / Korean Society of Food Science and Technology , v.39, no.3, pp.323-329,
17 Anti-diabetic Effect of Crude Polysaccharides from Grifola frondosa in $KK-A^{y}$ Diabetic Mouse and 3T3-L1 Adipocyte
Park, Kum-Ju;Oh, Young-Joo;Lee, Sang-Yun;Kim, Hyun-Su;Ha, Hyo-Cheol; / Korean Society of Food Science and Technology , v.39, no.3, pp.330-335,
18 Anticariogenic Activity and Glucosyltransferase Inhibitory Effects of Extracts from Pine Needle and Twig
Choi, Hee-Don;Koh, Yoon-Jeoung;Choi, In-Wook;Kim, Yun-Sook;Park, Yong-Kon; / Korean Society of Food Science and Technology , v.39, no.3, pp.336-341,
19 Comparison of the Anti-inflammatory Effects of the Extracts from Rubus coreanus and Rubus occidentalis
Yang, Hyun-Mo;Lim, Soon-Sung;Lee, Yeon-Sil;Shin, Hyun-Kyung;Oh, Yang-Seok;Kim, Jin-Kyung; / Korean Society of Food Science and Technology , v.39, no.3, pp.342-347,
20 Inhibitory Effects on the Enzymes Involved in the Inflammation by the Ethanol Extracts of Plant Foodstuffs
Kwon, Eun-Sook;Kim, Il-Rang;Kwon, Hoon-Jeong; / Korean Society of Food Science and Technology , v.39, no.3, pp.348-352,