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Korean Journal of Food Science and Technology  

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1 Influence of Polycyclic Aromatic Hydrocarbons Formation in Sesame Oils with Different Roasting Conditions
Seo, Il-Won;Nam, He-Jung;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.41, no.4, pp.355-361,
2 Influence of Roasting Conditions on Polycyclic Aromatic Hydrocarbon Contents in Ground Coffee Bean
Nam, He-Jung;Seo, Il-Won;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.41, no.4, pp.362-368,
3 Starch Liquefaction and Residence Time Distribution in Twin-Screw Extrusion of ${\alpha}$-Starch
Kim, Sung-Uk;Lee, Seung-Ju; / Korean Society of Food Science and Technology , v.41, no.4, pp.369-373,
4 Changes of Physico-Characteristics in Green Pumpkin during Storage by Packaging Material and Method
Lee, Jin-Won;Shin, Hye-Seoung;Lee, Kyung-Hee;Park, Jang-Woo; / Korean Society of Food Science and Technology , v.41, no.4, pp.374-379,
5 The Comparison of Extraction Process for Enhancement of Immunomodulating Activities of Ulva pertusa kjellman
Han, Jae-Gun;Ha, Ji-Hye;Choi, Yeong-Beom;Go, Jeong-Lim;Kang, Do-Hyung;Lee, Hyeon-Yong; / Korean Society of Food Science and Technology , v.41, no.4, pp.380-385,
6 Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roasting Temperature, Time and Leaching Condition
Lee, Sang-Hoon;Lee, Youn-Ri;Hwang, In-Guk;Woo, Koan-Sik;Kim, Kyoung-Ho;Kim, Kee-Jong;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.41, no.4, pp.386-391,
7 Microbiological Safety Assessment of a Perilla Leaf Postharvest Facility for Application of a Good Agricultural Practices (GAP) System
Kim, Kyeong-Yeol;Nam, Min-Ji;Lee, Hyo-Won;Shim, Won-Bo;Yoon, Yo-Han;Kim, Se-Ri;Kim, Doo-Ho;Ryu, Jae-Gee;Hong, Moo-Ki;You, Oh-Jong;Chung, Duck-Hwa; / Korean Society of Food Science and Technology , v.41, no.4, pp.392-398,
8 Effect of the Mixed Culture of Bacillus subtilis and Lactobacillus plantarum on the Quality of Cheonggukjang
Ju, Kyung-Eun;Oh, Nam-Soon; / Korean Society of Food Science and Technology , v.41, no.4, pp.399-404,
9 Inhibitory Effect of Glycoprotein Isolated from Cudrania tricuspidata Bureau on Histamine Release and COX-2 Activity in RBL-2H3 Cells
Oh, Phil-Sun;Lee, Hye-Jin;Lim, Kye-Taek; / Korean Society of Food Science and Technology , v.41, no.4, pp.405-412,
10 In vivo Immune Activity of Sap of the White Birch (Betula platyphylla var. japonica)
Lee, Chang-Hyeon;Cho, Young-Min;Park, Eui-Seok;Shin, Chang-seob;Lee, Ju-Yeon;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.41, no.4, pp.413-416,
11 Changes of S-Adenosyl-L-Methionine (SAM) in Kimchi Using Different Raw Materials
Lee, Myung-Ki;Lee, Hyun-Jung;Park, Wan-Soo;Koo, Kyung-Hyung;Kim, Young-Jin;Jang, Dai-Ja;Suh, Joo-Won; / Korean Society of Food Science and Technology , v.41, no.4, pp.417-422,
12 Antithrombotic and Cholesterol Reduction Effects of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
Lee, Sung-Gyu;Kim, Hyun-Jeong;Im, Nam-Kyung;Lee, Eun-Ju;Lee, Sam-Pin;Lee, In-Seon; / Korean Society of Food Science and Technology , v.41, no.4, pp.423-427,
13 Anti-hypertensive Activities of Lactobacillus Isolated from Kimchi
Yu, Mi-Hee;Im, Hyo-Gwon;Im, Nam-Kyung;Hwang, Eun-Young;Choi, Jun-Hyeok;Lee, Eun-Ju;Kim, Jong-Boo;Lee, In-Seon;Seo, Hwa-Jeong; / Korean Society of Food Science and Technology , v.41, no.4, pp.428-434,
14 Acetylcholinesterase Inhibitory Effect of Green Tea Extracts According to Storage Condition
Kwak, Ji Hyun;Jeong, Chang-Ho;Kim, Ji Hye;Choi, Gwi Nam;Shin, Young-Hee;Lee, Seung-Cheol;Cho, Sung Hwan;Choi, Sung-Gil;Heo, Ho Jin; / Korean Society of Food Science and Technology , v.41, no.4, pp.435-440,
15 Beneficial Effect of Collagen Peptide Supplement on Anti-aging Against Photodamage
Kim, Jeong-Kee;Lee, Ji-Hae;Yang, Mi-Sook;Seo, Dae-Bang;Lee, Sang-Jun; / Korean Society of Food Science and Technology , v.41, no.4, pp.441-445,
16 Anti-Obesitic Effects of Cathepsin S Inhibitory Fraction Derived from Paecilomyces tenuipes in Mice Fed a High-Fat Diet
Heo, Keon;Myoung, Kil-Sun;Lee, Jung-Hee;Huh, Chul-Sung; / Korean Society of Food Science and Technology , v.41, no.4, pp.446-451,
17 Microbiological Characterization and Chlorine Treatment of Buckwheat Sprouts
Lee, Hyun-Hee;Hong, Seok-In;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.41, no.4, pp.452-457,
18 Establishment of a Method for the Analysis of Diarrhetic Shellfish Poisoning by Liquid Chromatography-Tandem Mass Spectrometry
Lee, Ka-Jeong;Suzuki, Toshiyuki;Kim, Poong-Ho;Oh, Eun-Gyoung;Song, Ki-Cheol;Kim, Ji-Hoe; / Korean Society of Food Science and Technology , v.41, no.4, pp.458-463,
19 Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)
Kim, Haeng-Ran;Kim, Kyung-Mi;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.41, no.4, pp.464-470,
20 Effects of Frying Time and Temperature on Formation of Acrylamide and Sensory Evaluation in French Fries
Kim, Jin-Man;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Chung, Hae-Kyung;Kim, Cheon-Jei; / Korean Society of Food Science and Technology , v.41, no.4, pp.471-475,