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Korean Journal of Food Science and Technology  

논문
1 Evaluation of Residual Pesticides in Commercial Agricultural Products Using LC-MS/MS in Korea
Lee, Hwa-Mi;Hu, Soo Jung;Lee, Hyun-Sook;Park, Seung Young;Kim, Nam-Sun;Shin, Yong Woo;Choi, Keun Hwa;Kim, Sung Il;Nam, Seul Yi;Cho, Dae Hyun; / Korean Society of Food Science and Technology , v.45, no.4, pp.391-402,
2 Composition and Antioxidant Activity of Dried Laver, Dolgim
Oh, Sujeong;Kim, Jeongin;Kim, Hyangsuk;Son, Soojeong;Choe, Eunok; / Korean Society of Food Science and Technology , v.45, no.4, pp.403-408,
3 Determination of Post-harvest Fungicide in Citrus Fruits Using LC-MS
Choi, Su-Jeong;Kim, Eun-Jeong;Lee, Jae-In;Cho, In-Soon;Park, Won-Hee;Hwang, In-Sook;Kim, Moo-Sang;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.45, no.4, pp.409-415,
4 Stability of the Anthocyanin Pigment Extracted from Aronia (Aronia melancocarpa)
Hwang, Eun-Sun;Ki, Kyong-Nam; / Korean Society of Food Science and Technology , v.45, no.4, pp.416-421,
5 Physicochemical Properties of Black Doraji (Platycodon grandiflorum)
Lee, Soo-Jin;Shin, Seung-Ryeul;Yoon, Kyung-Young; / Korean Society of Food Science and Technology , v.45, no.4, pp.422-427,
6 Physicochemical Characteristics of Galactomannan by Fractionation to Evaluate Heterogeneity
Kim, Kyeong-Yee;Lee, Eun-Kyung; / Korean Society of Food Science and Technology , v.45, no.4, pp.428-433,
7 Physicochemical Characteristics of Cheonnyuncho Fruit (Opuntia humifusa) Fermented by Leuconostoc mesenteroides SM
Park, Min-Ju;Lee, Sam-Pin; / Korean Society of Food Science and Technology , v.45, no.4, pp.434-440,
8 Optimization of the Preparation of Domestics Wheat Cookies by Addition of Red Radish (Raphanus sativus L.) Sprout Powder
Cheon, Chun Jin;Kim, Young-Ho;Oh, Jong Chul;Kim, Jin Kon;Yu, Hyeon Hee; / Korean Society of Food Science and Technology , v.45, no.4, pp.441-450,
9 Physico-chemical Characteristics of Black Raspberry Fruits (Bokbunja) and Wines in Korea
Lee, Seung-Joo; / Korean Society of Food Science and Technology , v.45, no.4, pp.451-459,
10 Preparation of Garaedduk with Buckwheat Flour Using Retrogradation-retardation Technology
Lee, Jun Woo;Bae, In Young;Oh, Im Kyung;Kim, Myung Hwan;Han, Gwi Jung;Lee, Hyeon Gyu; / Korean Society of Food Science and Technology , v.45, no.4, pp.460-465,
11 Effect of Different Pre-treatments on the Physicochemical and Antioxidant Activities of Cold-Vacuum Dried Peaches
Kwon, Gi-Man;Kim, Jae-Won;Youn, KwangSup; / Korean Society of Food Science and Technology , v.45, no.4, pp.466-472,
12 Determination of the Optimal Mixture Ratio for Extrudates of Job's-tear and Wheat Flour by Mixture Design Analysis
Cho, Seok-Cheol;Kang, Byung-Sun; / Korean Society of Food Science and Technology , v.45, no.4, pp.473-477,
13 Influence of the Number of Sulfur Applications on the Improvement of the Chemical Composition and Quality of Onions
Choi, Bogyoung;Surh, Jeonghee; / Korean Society of Food Science and Technology , v.45, no.4, pp.478-487,
14 Anti-diabetic Effects of Fermented Green Tea in KK-Ay Diabetic Mice
Lee, So-Young;Park, So-Lim;Nam, Young-Do;Yi, Sung-Hun;Lim, Seong-Il; / Korean Society of Food Science and Technology , v.45, no.4, pp.488-494,
15 Antimicrobial Activity of Psoralea corylifolia, Schisandra chinensis, and Spatholobus suberectus Extracts
Choi, Eun-Jeong;Jang, Sung-Ran;Kang, Ok-Ju;Bang, Woo-Suk; / Korean Society of Food Science and Technology , v.45, no.4, pp.495-500,
16 Optimal Extraction Conditions to Produce Rosemary Extracts with Higher Phenolic Content and Antioxidant Activity
Lee, Chang-Yong;Kim, Ki-Myeong;Son, Hong-Seok; / Korean Society of Food Science and Technology , v.45, no.4, pp.501-507,
17 T-lymphocyte Inactivation and Anti-atopic Effects of Diarylheptanoid Hirsutenone Isolated from Alnus japonica
Lee, Do Ik;Seo, Seong Jun;Joo, Seong Soo; / Korean Society of Food Science and Technology , v.45, no.4, pp.508-514,
18 Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province
Hong, Sung Wook;Lim, In Kyu;Kim, Yong Woo;Shin, Seung-Mee;Chung, Kun Sub; / Korean Society of Food Science and Technology , v.45, no.4, pp.515-520,
19 Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder
Kim, Hyun Young;Ko, Jee Yeon;Kim, Jung In;Jung, Tae Wook;Yun, Hong Tae;Oh, In Seok;Jeong, Heon Sang;Woo, Koan Sik; / Korean Society of Food Science and Technology , v.45, no.4, pp.521-525,
20 Effects of the 461-nm LED Light and Combination with Acid Stress Treatment on Staphylococcus aureus and Escherichia coli
Kim, Se-Hun;Bang, Woo-Suk; / Korean Society of Food Science and Technology , v.45, no.4, pp.526-529,