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| 1 |
Determination of Dithiocarbamates in Agricultural Products Circulated in Korea
Kim, Hee-Yun;Choi, Hee-Ju;Eom, Ji-Yoon;Seo, Eun-Chae;Choi, Sung-Hee;Cheong, So-Young;Choi, Sun-Hee;Lee, Hwa-Jeong;Choi, Jae-Chun;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.1-7,
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| 2 |
Determination of the Levels of Bisphenol A Diglycidyl Ether (BADGE), Bisphenol F Diglycidyl Ether (BFDGE) and Their Reaction Products in Canned Foods Circulated at Korean Markets
Kim, Hee-Yun;Lee, Jin-Sook;Cho, Min-Ja;Yang, Ji-Yeon;Baek, Ji-Yun;Cheong, So-Young;Choi, Sun-Hee;Kim, Young-Seon;Choi, Jae-Chun;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.8-13,
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| 3 |
Changes in Natural Antioxidants in Oils Extracted from the Bran and Germ of Keumkang and Dark Northern Spring Wheats During Photo-oxidation
Choi, Hyun-Ki;Choe, Eun-Ok;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.14-20,
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| 4 |
Changes of the Chemical Constituents and Antioxidant Activity During Microbial-fermented Tea (Camellia sinensis L.) Processing
Han, Seon-Kyeong;Song, Yeon-Sang;Lee, Jun-Seol;Bang, Jin-Ki;Suh, Sae-Jung;Cho, Jeong-Young;Moon, Jae-Hak;Park, Keun-Hyung;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.21-26,
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| 5 |
Monitoring of Aflatoxins in Medicinal Herbs
Kim, Yong-Hoon;Kang, Han-Saem;Oh, Sun-Woo;Lee, Hwa-Jung;Kim, Mi-Gyeong;Chung, So-Young;Choi, Seon-Hee;Bang, Su-Jin;Han, Kyung-Jin;Lee, Ji-Won;Kim, Young-Seon;Kim, Hee-Yun;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.27-32,
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| 6 |
Physicochemical Properties of Powdered Green Teas in Korea
Lee, Lan-Sook;Park, Jong-Dae;Cha, Hwan-Soo;Lee, You-Min;Park, Jae-Woong;Kim, Sang-Hee;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.33-38,
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| 7 |
Preparation of Branched-chain Amino Acid (BCAA)-enriched Hydrolysates from Corn Gluten
Chung, Yong-Il;Bae, In-Young;Lee, Hyeon-Gyu;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.39-44,
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| 8 |
Effect of Soaking and Heat Treatment Conditions on Physicochemical and Organoleptic Quality of Lotus Root
Lee, Sung-Chul;Kim, So-Young;Choi, Sun-Ju;Lee, In-Suk;Jung, Moon-Yung;Yang, Sam-Man;Chae, Hee-Jeong;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.45-49,
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| 9 |
Effect of Myagropsis myagroides Extracts on Shelf-life and Quality of Bread
Lee, Chung-Jo;Choi, Jung-Su;Song, Eu-Jin;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Kim, Seo-Jin;Yoon, So-Young;Lee, So-Jeong;Park, Na-Bi;Jung, Ji-Yeon;Kwak, Ji-Hee;Kim, Tae-Wan;Park, Nyun-Ho;Ahn, Dong-Hyun;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.50-55,
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| 10 |
Quality Characteristics of the Mashes of Takju Prepared Using Different Yeasts
Lee, Heung-Sook;Park, Chang-Sook;Choi, Jin-Young;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.56-62,
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| 11 |
Effects of Deodorizing Plant Products on the Odor and Fermentation Characteristics of Kimchi
Choi, A-Reum;Park, Dong-Il;Son, Min-Hee;Kim, So-Young;Jang, Jae-Beom;Kwon, Sang-Chul;Chae, Hee-Jeong;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.63-68,
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| 12 |
Development of Black Garlic Yakju and Its Antioxidant Activity
Lee, Hyo-Hyung;Kim, Ig-Jo;Kang, Sang-Tae;Kim, Yeong-Hoon;Lee, Jeong-Ok;Ryu, Chung-Ho;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.69-74,
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| 13 |
Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees
Kim, Hye-Ryun;Lee, Ae-Ran;Kwon, Young-Hee;Lee, Hyang-Jeong;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.75-81,
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| 14 |
Optimum Conditions for the Culture of Hericium erinaceum in a Jar Fermenter with the Addition of Ginseng Extract in the Liquid Medium
Park, Chang-Kyu;Tu, Qi;Cho, Ju-Hyun;Yu, Kwang-Won;Jeong, Heon-Sang;Lee, Hyeon-Yong;Jeong, Jae-Hyun;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.82-89,
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| 15 |
Physiological Activity and Nutritional Composition of Pleurotus Species
Um, Su-Na;Jin, Gyoung-Ean;Park, Kye-Won;Yu, Young-Bok;Park, Ki-Moon;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.90-96,
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| 16 |
Changes in the Chemical Stability and Antioxidant Activities of Curcuminoids under Various Processing Conditions
Lee, Bo-Hyun;Kim, Da-Ram;Kang, S-Mee;Kim, Mi-Ri;Hong, Jung-Il;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.97-102,
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| 17 |
Aqueous Spray-dried Green Tea Extract Regulates Body Weight and Epididymal Fat Accumulation in Mice
Park, Pil-Joon;Kim, Chae-Wook;Cho, Si-Young;Rha, Chan-Su;Seo, Dae-Bang;Lee, Sang-Jun;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.103-108,
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| 18 |
Effect of Anti-atopic Allergic Reaction in Response to Oriental Herb Extracts
Yang, Hee-Jin;Park, Kye-Won;Kim, Hyun-Suck;Cho, Soo-Muk;Park, Ki-Moon;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.109-114,
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| 19 |
Physicochemical Properties of Millet Starch Varieties
Chung, Koo-Min;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.115-118,
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| 20 |
Sensory Profiling of Rice Wines Made with Nuruks Using Different Ingredients
Lee, Seung-Joo;Ahn, Byung-Hak;
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Korean Society of Food Science and Technology
, v.42, no.1, pp.119-123,
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