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| 1 |
Studies on the Effect of Low Winter Temperatures and Harvest Times on the Volatile Aroma Compounds in Green Teas
Ryu, Kyung-Heon;Lee, Hye-Jin;Park, Seung-Kook;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.383-389,
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| 2 |
Analysis of Diarrhetic Shellfish Poisoning Toxins by Liquid Chromatography-electrospray Ionization Mass Spectrometry
Kim, Su-Un;Yuk, Dong-Hyun;Park, Young-Ae;Kim, Jin-Ah;Park, Ae-Sook;Kim, Yun-Chun;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.390-392,
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| 3 |
Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods
Jeong, Hee-Rok;Jo, Yu-Na;Jeong, Ji-Hee;Jin, Dong-Eun;Song, Byung-Gi;Jin, Young-Rok;Kim, Man-Jo;Lee, Uk;Heo, Ho-Jin;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.393-400,
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| 4 |
A Study on Stable Isotope Ratio of Circulated Honey in Korea
Cho, Yoon-Jae;Kim, Jae-Young;Chang, Moon-Ik;Kang, Kyung-Mo;Park, Yong-Chjun;Kang, Il-Hyun;Do, Jung-Ah;Kwon, Ki-Sung;Oh, Jae-Ho;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.401-410,
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| 5 |
Effect of Extrusion Process on the Change of Components in Ginseng
Ryu, Byung-Hee;Choi, Mi-Jung;Chung, Koo-Chun;Lee, Si-Kyung;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.411-416,
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| 6 |
Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
Kim, Bong-Hee;Eun, Jong-Bang;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.417-421,
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| 7 |
Quality Properties of Giant Squid (Dosidicus gigas) Surimi-Based Product Manufactured with Amorphophallus konjac Flour
Choi, Seung-Hwa;Kim, Sang-Moo;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.422-427,
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| 8 |
Cognitive-enhancing Effects of a Fermented Milk Product, LHFM on Scopolamine-induced Amnesia
Jeon, Yong-Jin;Kim, Jun-Hyeong;Lee, Myong-Jae;Jeon, Woo-Jin;Lee, Seung-Hun;Yeon, Seung-Woo;Kang, Jae-Hoon;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.428-433,
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| 9 |
Improvement of Skin Moisture Capacity through Dietary Beauty Supplement Containing Ceramides Derived from Rice
Kim, Tae-Su;Lee, Sung-Pyo;Park, So-I;Yang, Woong-Suk;Kang, Myung-Hwa;Murai, Hiromichi;Okada, Tadashi;Lee, Jae-Hwan;Park, Il-Bum;Park, Hyun-Jun;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.434-440,
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| 10 |
Chemical Properties and DPPH Radical Scavenging Ability of Sword Bean (Canavalia gladiata) Extract
Kim, Jong-Pil;Yang, Yong-Shik;Kim, Jin-Hee;Lee, Hyang-Hee;Kim, Eun-Sun;Moon, Yong-Woon;Kim, Jin-Young;Chung, Jae-Keun;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.441-446,
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| 11 |
A Comparative Study of GABA, Glutamate Contents, Acetylcholinesterase Inhibition and Antiradical Activity of the Methanolic Extracts from 10 Edible Plants
Jung, Yeon-Seop;Park, Sung-Jin;Kim, Ji-Eun;Yang, Seun-Ah;Park, Jung-Hyun;Kim, Jung-Hyun;Jhee, Kwang-Hwan;Lee, Sam-Pin;Lee, In-Seon;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.447-451,
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| 12 |
Resveratrol Induces Apoptosis through PI3K/Akt and p53 Signal Pathway in MDA-MB-231 Breast Cancer Cells
Kwon, Jung-Ki;Park, Young-Seok;Park, Byung-Kwon;Kim, Byeong-Soo;Kim, Sang-Ki;Jung, Ji-Youn;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.452-459,
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| 13 |
Effect of Enzymatic Deacetylation of T-2 Toxin on the Analysis of T-2 and HT-2 Toxins in Corn and Brown Rice
Lee, Su-Jin;Ha, Sang-Do;Chun, Hyang-Sook;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.460-466,
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| 14 |
Evaluation of the Bactericidal Activity of Electrolyzed Water against Salmonella Typhimurium and Staphylococcus aureus on Perilla Leaves
Kim, Se-Ri;Ryu, Kyoung-Yul;Lee, Myoung-Hee;Jung, Chan-Sik;Yoon, Yo-Han;Shim, Won-Bo;Kim, Ju-Hee;Kim, Byung-Seok;Yoo, Soon-Young;Kim, Doo-Ho;Yun, Jong-Chul;Chung, Duck-Hwa;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.467-471,
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| 15 |
Evaluation of Thermally Oxidized Soybean Oil Using Carbon Nanotube Sensor
Lee, Eun-Ji;Lim, Seung-Yong;Fai, Vincent Lau Chun;Ju, Byeong-Kwon;Oh, Sang-Suk;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.472-477,
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| 16 |
Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation
Cho, Sun-Kyung;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.478-483,
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| 17 |
Discrimination of Geographical Origin for Scutellaria baicalensis Using Energy Dispersive X-ray Fluorescence Spectrometer
Moon, Ji-Young;Lee, Ye-Ji;Kang, Jung-Mi;Cho, Soon-Jun;Noh, Bong-Soo;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.484-487,
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| 18 |
Identification of Microorganisms, Cladosporium sp. and Sterigmatomyces sp., Proliferated on the Surface of Traditional Soy Sauce, and the Effect of NaCl Concentration on Their Enzymatic Activity
Lee, Nam-Keun;Ryu, Young-Jun;Yeo, In-Cheol;Park, Sung-Joon;Kwon, Ki-Ok;Cha, Chang-Jun;Hahm, Young-Tae;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.488-492,
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| 19 |
Antioxidative Activity of the n-Hexane Fractions from Spatholobus suberectus (SS), Scutellsria barbata (SB), Psoralea corylifolia (PC), Curcuma zedoaria (CZ), Schisandra chinensis (SC), and Corydalis turtschaninovii (CT)
Choi, Eun-Jeong;Kim, Se-Hun;Shim, Sang-Hee;Chung, Hyun-Jung;Bang, Woo-Suk;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.493-497,
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| 20 |
Curcumin Inhibits Ovalbumin-Induced Inducible Nitric Oxide Synthase Expression
Kim, Ji-Soo;Ahn, Hee-Jin;Shin, Hwa-Jeong;Gu, Gyo-Jeong;Eum, Sang-Hoon;Lee, Chung-Ho;Min, In-Soon;Youn, Hyung-Sun;
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Korean Society of Food Science and Technology
, v.44, no.4, pp.498-501,
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