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Korean Journal of Food Science and Technology  

논문
1 Comparison of Quality Characteristics of Soybean Curd and Whole Soybean Curd
Lee, Hyoung-Jae;Shin, Heung-Chule;Lee, You-Seok;Kim, Jin-Young;Moon, Young-Hak;Park, Keun-Hyung;Moon, Jae-Hak; / Korean Society of Food Science and Technology , v.41, no.2, pp.117-121,
2 Physicochemical Properties and Antioxidant Activities of Maillard Reaction Products from Hydrolyzed Wheat Gluten
Kim, Yoon-Sook;Moon, Ji-Hye;Choi, In-Wook;Choi, Hee-Don; / Korean Society of Food Science and Technology , v.41, no.2, pp.122-130,
3 Analytical Characteristics of Electron Spin Resonance for Identifying Irradiated Ramen Soup with Radiation Sources
Ahn, Jae-Jun;Lee, Ju-Woon;Chung, Hyung-Wook;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.41, no.2, pp.131-135,
4 Analyzing a Physical Marker to Identify Irradiated Dried Garlic and Cabbage
Kim, Dong-Gil;Ahn, Jae-Jun;Jin, Qiong-Wen;Lee, Ho-Cheon;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.41, no.2, pp.136-140,
5 Changes in Isoflavone Profiles during Cheongyukjang Preparation, A Traditional Banga Food
Lee, Seung-Wook;Park, Yong-Woo;Han, Yang-Sun;Chang, Pahn-Shick;Lee, Jong-Mee;Kim, Young-Suk;Lee, Jae-Hwan; / Korean Society of Food Science and Technology , v.41, no.2, pp.141-145,
6 Dehydration of Sliced Ginger Using Maltodextrin and Comparison with Hot-air Dried and Freeze-dried Ginger
Kim, Min-Hee;Kim, Min-Ki;Yu, Myung-Shik;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin; / Korean Society of Food Science and Technology , v.41, no.2, pp.146-150,
7 Changes in Physicochemical Characteristics during Fermentation of Traditional Noble Wine, Samhaeju, by Different Brewing Methods
Lim, Chae-Lan;Son, Hee-Jin;Hong, Eun-Jeung;Han, Kee-Young;Choi, Jin-Young;Cho, In-Young;Kim, Gye-Won;Noh, Bong-Soo; / Korean Society of Food Science and Technology , v.41, no.2, pp.151-156,
8 Analysis of Polycyclic Aromatic Hydrocarbon Content in Coffee Beans with Different Preparation Method
Nam, He-Jung;Seo, Il-Won;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.41, no.2, pp.157-161,
9 Effect of Ingredients on the Sensory Characteristics of Dongchimi
Lee, Su-Han;Kim, Jung-Hoan; / Korean Society of Food Science and Technology , v.41, no.2, pp.162-166,
10 Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes
Yang, Hae-Young;Kim, Min-Young;Kim, Jeong-Yeon;Shim, Jae-Yong;Imm, Jee-Young;Park, Ki-Hwan; / Korean Society of Food Science and Technology , v.41, no.2, pp.167-172,
11 Optimization of Interesterification Reaction for the Continuous Production of trans-Free Fat in a Packed Bed Enzyme Bioreactor with Immobilized Lipase
Kim, Sang-Woo;Park, Kyung-Min;Ha, Jae-Uk;Lee, Jae-Hwan;Chang, Pahn-Shick; / Korean Society of Food Science and Technology , v.41, no.2, pp.173-178,
12 Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacillus subtilis HA according to Fermentation Time
Kim, Ji-Eun;Lee, Sam-Pin; / Korean Society of Food Science and Technology , v.41, no.2, pp.179-185,
13 Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun
Ji, Seol-Hee;Han, Woo-Cheul;Lee, Jae-Cheol;Kim, Byong-Wan;Jang, Ki-Hyo; / Korean Society of Food Science and Technology , v.41, no.2, pp.186-190,
14 Characteristics of Surimi Gel (King Oyster Mushroom and Cuttlefish Meat Paste) on Lipid Metabolism and Antioxidant Status in High-cholesterol-fed Rats
Chung, Soo-Im;Kim, Se-Young;Kang, Mi-Young; / Korean Society of Food Science and Technology , v.41, no.2, pp.191-195,
15 Effects of Organic Salts Fortified with Seaweed Components on Blood Pressure, Serum Minerals, and Hematochemicals in Spontaneously Hypertensive and Normotensive Rats
Kim, Young-Myoung;Byun, Jee-Young;Han, Chan-Kyu;Sung, Ki-Seung;Namgung, Bae; / Korean Society of Food Science and Technology , v.41, no.2, pp.196-202,
16 Effects of the Hizikia Mineral Salts on Blood Pressure and Mineral Metabolisms in Spontaneously Hypertensive Rats and Normotensive Rats
Kim, Young-Myoung;Byun, Jee-Young;Han, Chan-Kyu;Sung, Ki-Seung;Namgung, Bae; / Korean Society of Food Science and Technology , v.41, no.2, pp.203-209,
17 Microbiological Hazard Analysis for Agricultural Products Processing Center of Tomato and Recommendations to Introduce Good Agricultural Practices (GAP) System
Lee, Hyo-Won;Yoon, Yo-Han;Seo, Eun-Kyoung;Kim, Kyeong-Yeol;Shim, Won-Bo;Kil, Joong-Kwon;Chung, Duck-Hwa; / Korean Society of Food Science and Technology , v.41, no.2, pp.210-214,
18 Detection of Aflatoxin $M_1$ in Human and Porcine Urine and Its Risk Assessment
Kim, Hyun-Jung;Kwak, Bo-Yeon;Shon, Dong-Hwa; / Korean Society of Food Science and Technology , v.41, no.2, pp.215-219,
19 NF-${\kappa}$ B Activation and Cyclooxygenase-2 Expression Induced by Toll-Like Receptor Agonists can be Suppressed by Isoliquiritigenin
Park, Se-Jeong;Yang, Seung-Ju;Youn, Hyung-Sun; / Korean Society of Food Science and Technology , v.41, no.2, pp.220-224,
20 Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board
Park, In-Sook;Kim, Yong-Soo;Baek, Seung-Bum;Kim, Ae-Young;Choi, Sung-Hee;Lee, Young-Ja;Jeon, Dae-Hoon;Kim, Hyoung-Il;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.41, no.2, pp.225-229,