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| 1 |
Anti-inflammatory Effects of Resveratrol, (-)-Epigallocatechin-3-gallate and Curcumin by the Modulation of Toll-like Receptor Signaling Pathways
Youn, Hyung-Sun;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.481-487,
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| 2 |
A Survey of Total Aflatoxins in Food Using High Performance Liquid Chromatography-Fluorescence Detector (HPLC-FLD) and Liquid Chromatography Tandem Mass Spectrometry(LC-MS/MS)
Jang, Mi-Ran;Lee, Chang-Hee;Cho, Sung-Hye;Park, Joon-Shik;Kwon, Eun-Young;Lee, Eun-Jin;Kim, So-Hee;Kim, Dai-Byung;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.488-493,
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| 3 |
Quality and Functional Properties of Red Ginseng Prepared with Different Steaming Time and Drying Methods
Kim, Kyo-Youn;Shin, Jin-Ki;Lee, Su-Won;Yoon, Sung-Ran;Chung, Hun-Sik;Jeong, Yong-Jin;Choi, Myung-Sook;Lee, Chi-Moo;Moon, Kwang-Deog;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.494-499,
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| 4 |
Effect of Heating Methods on the Oxidative Stability of Deep-fat Fried Instant Noodles in Cooking
Chung, Soo-Yeon;Lee, Jin-Won;Han, Sung-Hee;Lee, Seog-Won;Rhee, Chul;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.500-505,
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| 5 |
Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Square Wave Pulse and Quality Change during Storage
Shin, Jung-Kue;Ha, Koo-Yong;Pyun, Yu-Ryang;Choi, Mun-Sil;Chung, Myong-Soo;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.506-514,
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| 6 |
Changes in Physicochemical and Sensory Characteristics of Dandelion (Taraxacum officinale) Leaves by Roasting Treatment
Choi, Hee-Don;Koh, Yoon-Jeoung;Kim, Yun-Sook;Choi, In-Wook;Cha, Dong-Su;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.515-520,
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| 7 |
Physical Properties of Methyl Cellulose and Hydroxypropylated Methyl Cellulose Films
Han, Youn-Jeong;Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.521-526,
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| 8 |
Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K
Kim, Hyun;Lee, Hye-Seong;Shin, Jin-Young;Kim, Kwang-Ok;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.527-533,
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| 9 |
Physicochemical Properties of Cross-linked Waxy Rice Starches and Its Application to Yukwa
Yu, Chul;Choi, Hyun-Wook;Kim, Chong-Tai;Ahn, Soon-Cheol;Choi, Sung-Won;Kim, Byung-Yong;Baik, Moo-Yeol;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.534-540,
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| 10 |
Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang)
Han, Gyu-Hong;Cho, Tae-Yong;Yoo, Myung-Sang;Kim, Chun-Soo;Kim, Jung-Min;Kim, Hyun-Ah;Kim, Mi-Ok;Kim, Seong-Cheol;Lee, Sun-Ae;Ko, Yong-Suk;Kim, So-Hee;Kim, Dae-Byoung;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.541-545,
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| 11 |
The Effect of Waxy Glutinous Rice Degree of Milling on the Quality of Jinyangju, a Korean Traditional Rice Wine
Eun, Jong-Bang;Jin, Tie-Yan;Wang, Myeong-Hyoen;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.546-551,
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| 12 |
Antimicrobial Activity of Specific IgY against Salmonella gallinarum
Kim, Mi-Hyun;Rho, Jeong-Hae;Kim, Young-Boong;Shon, Dong-Hwa;Jung, Soon-Hee;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.552-557,
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| 13 |
Inhibition of Gap Junctional Intercellular Communication in Rat Liver Epithelial Cells Induced by BHT and Propyl Gallate
Kim, Ji-Sun;Kim, Sung-Ran;Ahn, Ji-Yun;Ha, Tae-Youl;Kang, Kyoung-Sun;Kim, Sun-A;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.558-563,
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| 14 |
Antimicrobial Effect of Achyranthes japonica Nakai Extracts against Clostridium difficile
Jung, Sun-Mi;Choi, Soo-Im;Park, Sang-Min;Heo, Tae-Ryeon;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.564-568,
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| 15 |
Biological Activities of Hot Water Extracts from Euonymus alatus Leaf
Kwon, Gu-Joong;Choi, Dae-Sung;Wang, Myeong-Hyeon;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.569-574,
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| 16 |
Reduction Rate of Azoxystrobin, Fenhexamid and Cyprodinil during Ginseng Processing
Im, Moo-Hyeog;Kwon, Kwang-Il;Park, Kun-Sang;Lee, Kyung-Jin;Chang, Moon-Ik;Yun, Won-Kap;Choi, Woo-Jong;Yoo, Kwang-Soo;Hong, Moo-Ki;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.575-579,
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| 17 |
Lutein Contents of Soybeans (Glycine max L.) Cultivated in Korea
Choi, Young-Min;Lim, Ho;Woo, Sun-Hee;Kim, Hong-Sik;Jong, Seung-Keun;Lee, Jun-Soo;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.580-583,
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| 18 |
Dynamic Rheological Properties of Hydroxypropylated Rice Starches during the Aging Process
Choi, Hye-Mi;Yoo, Byoung-Seung;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.584-587,
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| 19 |
Effect of Dietary Fiber from Soybean Hull on the Recovery of Diarrhea in Rats
Yim, Ji-Hyuck;Cheong, Il-Hwan;Park, Tae-Hwa;Lee, Yoon-Bok;Han, Jae-Heum;Park, Jeom-Seon;Lee, Kyun-Hee;Lee, Sang-Hwa;Ahn, Jun-Bae;Kim, Kwang-Yup;Lee, Keun-Ha;Sohn, Heon-Soo;
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Korean Society of Food Science and Technology
, v.39, no.5, pp.588-592,
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