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| 1 |
Volatile Flavor Components in the Mashes of Takju Prepared Using Different Yeasts
Lee, Heung-Sook;Lee, Taik-Soo;Noh, Bong-Soo;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.593-599,
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| 2 |
Characteristics of Thiosulfinates and Volatile Sulfur Compounds from Blanched Garlic Reacted with Alliinase
Choi, Yoon-Hee;Shim, You-Sin;Kim, Cheong-Tae;Lee, Chan;Shin, Dong-Bin;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.600-607,
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| 3 |
Effects of Fermented Rice Bran Addition on the Quality Improvement of Pork
Kim, Dong-Yeop;Fan, Jiang Ping;Choi, Da-Hei;Park, Hyun-Sil;Han, Gi-Dong;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.608-613,
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| 4 |
Effect of Irradiation on the Quality Characteristics of Lyophilized Kimchi Powder
Hong, S.P.;Kim, E.M.;Yang, J.N.;Ahn, D.U.;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.614-618,
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| 5 |
Production of Sedum Extract Adding Jelly and Assessment of Its Physicochemical Properties
Mo, Eun-Kyoung;Kim, Hyun-Ho;Kim, Seung-Mi;Jo, Hyun-Ho;Sung, Chang-Keun;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.619-624,
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| 6 |
Anti-wrinkle Activity of Low Molecular Weight Peptides Derived from the Collagen Isolated from Asterias amurensis
Kwon, Min-Chul;Kim, Cheol-Hee;Kim, Hyo-Sung;Syed, Abdul Qadir;Hwang, Bo-Yong;Lee, Hyeon-Yong;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.625-629,
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| 7 |
Study on the Quality Improvement of Acidic Citrus Juices, Citrus natsudaidai and Citrus grandis, by Bipolar Membrane Electrodialysis
Yang, Min-Ho;Kang, Yeung-Joo;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.630-636,
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| 8 |
Physiochemical Characteristics of Corn Starch during the Alkali Gelatinization
Cho, Seok-Cheol;Shin, Hae-Hun;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.637-643,
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| 9 |
Effects of Storage Conditions on Qualities of Buttercup Squash (Kabocha)
Han, Jin-Suk;Chung, Moon-Cheol;Kim, Sung-Ran;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.644-651,
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| 10 |
Rheological Properties of Bread Dough Added with Enteromorpha intenstinalis
Lim, Eun-Jeong;Lee, Yoo-Hyun;Huh, Chai-Ok;Kwon, Soon-Hyung;Kim, Ji-Young;Han, Yong-Bong;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.652-657,
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| 11 |
Flavor Entrapment Effect of Porous Starch and Sensory Characteristic of Boiled Instant Noodles Using Flavor-entrapped Porous Starch
Kim, Hae-Yeun;Lee, Gyu-Hee;Kang, Hyun-Ah;Shin, Myung-Gon;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.658-662,
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| 12 |
Microbiological, Nutritional, and Rheological Quality Changes in Frozen Potatoes during Storage
Ha, Ji-Hyoung;Ha, Sang-Do;Kang, Yoon-Seok;Hong, Kwon-Pyo;Bae, Dong-Ho;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.663-668,
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| 13 |
Enzymatic Assessment of  Purified from Cumin (Cuminum cymium L.) Seed for Anti-periodontitis
Ryu, Il-Hwan;Kang, Eun-Ju;Lee, Kap-Sang;Park, Chung-Soon;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.669-675,
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| 14 |
Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean
Kim, Mi-Hyang;Kang, Woo-Won;Lee, Nan-Hee;Kwon, Dae-Jun;Kwon, O-Jun;Chung, Yeon-Shin;Hwang, Young-Hyun;Choi, Ung-Kyu;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.676-680,
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| 15 |
Characteristics and Immunomodulating Activity of Lactic Acid Bacteria for the Potential Probiotics
Seo, Jae-Hoon;Lee, Ho;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.681-687,
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| 16 |
Protective Effects of Water Extracts Composed of Adenophora triphylla var. japonica Hara on the Acetaminophen-induced Hepatotoxicity
Gum, Sang-Il;Lee, Dong-Ung;Cho, Min-Kyung;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.688-693,
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| 17 |
Antioxidant and Cell Proliferation Effects of Acanthopanax senticosus for Extract in Human Osteoblast-like MG-63 Cell Line
Lim, So-Young;Leem, Jae-Yoon;Lee, Choong-Soo;Jang, Yu-Jung;Park, Jeong-Woo;Yoon, Sun;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.694-700,
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| 18 |
In vitro Anti-diabetic Effects of Crude Extracts of Platycodi Radix
Ko, Byoung-Seob;Kwon, Dae-Young;Hong, Sang-Mee;Park, Sun-Min;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.701-707,
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| 19 |
Development of Biologically Active Compounds from Edible Plant Sources - XXV. Immunostimulating Effect of Edible Plant Extracts
Lyu, Ha-Na;Park, Mi-Hyun;Hong, Seong-Gil;Lee, Dae-Young;Han, Kyung-Min;Yoo, Jong-Su;Kim, Se-Young;Rho, Young-Duk;Baek, Nam-In;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.708-714,
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| 20 |
Monitoring of Butyltin Compounds in PVC Food Packaging - Determination of Butyltin Compounds in PVC Wrap and Gasket for Food Packaging by GC/MS
Sung, Jun-Hyun;Yoon, Hae-Jung;Choi, Hyun-Cheol;Jeon, Dae-Hoon;Eom, Mi-Ok;Kim, Hyung-Il;Park, Na-Young;Lee, Eun-Joon;Lee, Young-Ja;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.715-720,
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| 21 |
Tissue Concentration of Quercetin, Isoquercitrin and Hyperoside, and Lipid Profile Changes Following 8-Week Feeding of Angelica keiskei Powder in Rats
Choe, Kyu-Hong;Choe, Sun-Nam;Choo, Jong-Jae;Lee, Jeong-Yeol;Kim, Jong-Yeon;Kim, Ju-Wan;Choi, Ji-Sung;Park, Ki-Seok;Park, Kwan-Ha;
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Korean Society of Food Science and Technology
, v.39, no.6, pp.721-724,
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