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| 1 |
Trends in Development and Marketing of Degradable Plastics
You, Young-Sun;So, Kyu-Ho;Chung, Myong-Soo;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.365-374,
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| 2 |
Development of a Simultaneous Analysis Method for Disapproved Coloring Agents in Foods Using HPLC
Kim, Cheon-Hoe;Lee, Min-Jae;Kim, Keoung-Ok;Lee, Hyoun-Young;Yang, Joo-Hong;Heo, Seok;Park, Jong-Seok;Jang, Yeong-Mi;Kim, Hee-Yun;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.375-381,
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| 3 |
Nutrient Components and Physicochemical Properties of New Domestic Potato Cultivars
Choi, Hee-Don;Lee, Hae-Chang;Kim, Sung-Soo;Kim, Yun-Sook;Lim, Hak-Tae;Ryu, Gi-Hyung;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.382-388,
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| 4 |
Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty
Lee, Jae-Hwan;Kim, Dong-Hyuk;Shin, Han-Seung;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.389-393,
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| 5 |
Skin Whitening and Skin Immune Activities of the Peptides Isolated from Crassostrea gigas by Ultrasonification Processes
Han, Jae-Gun;Kim, Hyo-Sung;Kwon, Min-Chul;Kim, Jin-Chul;Hwang, Bo-Young;Lee, Hyeon-Yong;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.394-399,
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| 6 |
Effect of Starter Cultures on the Fermentative
Baek, Lag-Min;Park, La-Young;Park, Kuem-Soon;Lee, Shin-Ho;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.400-405,
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| 7 |
Selection of Microorganisms and Optimization of Manufacture Process for Cheonggukjang
Hwang, Hyun-Ae;Lee, Nam-Kuen;Cho, Il-Jae;Hahm, Young-Tae;Kwon, Ki-Ok;Kim, Byung-Yong;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.406-411,
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| 8 |
Quality Characteristics of Sponge Cake Supplemented with Soy Fiber Flour
Park, Ji-Young;Park, Young-Seo;Chang, Hak-Gil;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.412-418,
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| 9 |
Calcium Absorption and Growth Characteristics of Agrocybe cylindracea Mycelia in Submerged Culture
Park, Shin;Gong, Ji-Won;Lee, Kyoung-Seok;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.419-423,
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| 10 |
The Acid-resistant Characteristic of Organic Acid Tolerance Mutant of Leuconostoc paramesenteroides
Kim, Young-Hwan;Kim, Hee-Zoong;Oh, Kyun-Sik;Kim, Sun-Young;Lee, Si-Kyung;Kang, Sang-Mo;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.424-429,
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| 11 |
Chemical Analysis and Sensory Evaluation of Commercial Red Wines in Korea
Yoo, Ki-Seon;Kim, Ji-Sun;Jin, Qing;Moon, Jin-Seok;Kim, Myoung-Dong;Han, Nam-Soo;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.430-435,
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| 12 |
The Effect of Hydroxyproline and Pro-Hyp Dipeptide on UV-damaged Skin of Hairless Mice
Lee, Ji-Hae;Seo, Jeong-Hye;Park, Young-Ho;Kim, Wan-Gi;Lim, Kyung-Min;Lee, Sang-Jun;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.436-442,
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| 13 |
Physiological Activity and Antioxidative Effects of Aged Black Garlic (Allium sativum L.) Extract
Jang, Eun-Kyung;Seo, Ji-Hyun;Lee, Sam-Pin;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.443-448,
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| 14 |
Effect of Bulnesia sarmienti Single and Complex Extracts on Serum Lipid and Body Fat in Rats Fed High-fat Diet
Park, Chang-Ho;Kim, Dae-Ik;Jung, Hee-Kyoung;Lee, Gee-Dong;Kim, Kil-Soo;Hong, Joo-Heon;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.449-454,
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| 15 |
Effect of Bulnesia sarmienti Ethanol Extract on Plasma Levels of Glucose and Lipid in Streptozotocin Induced Diabetic Rats
Park, Chang-Ho;Kim, Dae-Ik;Shin, Eun-Ji;Lee, Gee-Dong;Kim, Jung-Ok;Kim, Kil-Soo;Hong, Joo-Heon;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.455-459,
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| 16 |
Quality Evaluation of Minimally Processed Lettuce (Lactuca sativa L.) According to Degree of Head Formation
Youn, Aye-Ree;Kwon, Ki-Hyun;Kim, Byeong-Sam;Cha, Hwan-Soo;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.460-465,
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| 17 |
Effect of Hot-air Drying Temperature on Volatile Compounds in Chrysanthemum boreale M. Flowers
Bae, Sung-Mun;Lee, Seung-Cheol;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.466-469,
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| 18 |
Molecular Weight and Structural Changes of Enzymatic Hydrolysate from Bombyx mori Fibroin
Yeo, Joo-Hong;Park, Kyung-Ho;Lee, Kwang-Gill;Woo, Soon-Ok;Kweon, Hae-Yong;Han, Sang-Mi;Lee, Heui-Sam;Lee, Jin-Ah;Lee, In-Seok;Cho, Yun-Hi;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.470-473,
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| 19 |
Effects of HPMC, MC, and Sodium Alginate on Rheological Properties of Flour Dough
Kim, Mi-Young;Yun, Mi-Sug;Lee, Jeong-Hoon;Lee, Si-Kyung;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.474-478,
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| 20 |
Reappraisal of Stimulatory Effect of Garlic on Kimchi Fermentation
Lee, Joo-Young;Choi, Mi-Kyung;Kyung, Kyu-Hang;
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Korean Society of Food Science and Technology
, v.40, no.4, pp.479-484,
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