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| 1 |
Establishment of an Analytical Method for Prometryn Residues in Clam Using GC-MS
Chae, Young-Sik;Cho, Yoon-Jae;Jang, Kyung-Joo;Kim, Jae-Young;Lee, Sang-Mok;Chang, Moon-Ik;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.531-536,
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| 2 |
Simultaneous Determination of Fructose, Glucose, and Sucrose in Honey and Commercial Drinks by GC and GC/MS
Yun, Jeong-Sik;Jeon, Hyun-Suk;Kim, In-Suk;Lee, Hee-Jin;Lee, Hye-Jeong;Hyun, Jae-Yeoul;Kim, Jong-Bae;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.537-544,
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| 3 |
Determination of Liquid Paraffins in Foods by Using GC-FID
Park, Se-Jong;Choi, Jae-Chun;Lim, Ho-Soo;Jang, Su-Jin;Kim, So-Hee;Kim, Meehye;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.545-549,
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| 4 |
Effect of Reflux Conditions on Extraction Properties and Antioxidant Activity of Freeze Dried-Schisandra chinensis
Park, Eun-Joo;Ahn, Jae-Jun;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.550-556,
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| 5 |
Isolation and Identification of a Sterol and Three Glucosides from the Peel of Pear (Pyrus pyrifolia Nakai cv. Chuhwangbae)
Lee, Yu Geon;Cho, Jeong-Yong;Lee, Hyun Joo;Lee, Yong Hyun;Lee, Sang-Hyun;Han, Tae-Ho;Kim, Wol-Soo;Park, Keun-Hyung;Moon, Jae-Hak;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.557-564,
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| 6 |
Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products
Lee, Seung-Hee;Lee, Mi-Yeon;Lim, Seong-Rak;Bae, Ji-Hye;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.565-570,
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| 7 |
Optimization of Soymilk Fermentation by the Protease-producing Lactobacillus paracasei
Lee, Sulhee;Jang, Dong-Hun;Choi, Hyuk Jun;Park, Young-Seo;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.571-577,
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| 8 |
Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)
Kim, Sang Hee;Park, Jung-Mi;Yoon, Hyang-Sik;Song, Dal Nym;Song, In Gyu;Eom, Hyun-Ju;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.578-582,
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| 9 |
Control of Kimchi Fermentation by the Addition of Natural Antimicrobial Agents Originated from Plants
Seo, Hyun-Sun;Kim, Seonhwa;Kim, Jinsol;Han, Jaejoon;Ryu, Jee-Hoon;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.583-589,
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| 10 |
Physiological Changes of Saccharomyces cerevisiae by High Voltage Pulsed Electric Field Treatments
Park, Hee Ran;Yoon, So Jung;Park, Han-Sul;Shin, Jung-Kue;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.590-597,
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| 11 |
The Antioxidative and Antibrowning Effects of Citrus Peel Extracts on Fresh-cut Apples
Park, Miji;Kim, Gun-Hee;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.598-604,
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| 12 |
Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood
Jang, Mi-Soon;Park, Hee-Yeon;Nam, Ki-Ho;Nam, Hyeon Gyu;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.605-612,
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| 13 |
Effect of Processing Treatment on Physicochemical Characteristics of Brown Rice Varieties with Different Amylose Content
Lee, Jong Gu;Im, Moo-Hyeog;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.613-618,
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| 14 |
Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation
Lee, Jun-Ki;Jo, Hyeon-Ju;Kim, Kyung-Im;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;An, Jeung Hee;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.619-627,
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| 15 |
Effects of Extracts of Unripe Black Raspberry and Red Ginseng on Cholesterol Synthesis
Lee, Su Jung;Lee, Min Jung;Ko, Young Jong;Choi, Hye Ran;Jeong, Jong Tae;Choi, Kyung-Min;Cha, Jeong-Dan;Hwang, Seung-Mi;Jung, Hoo Kil;Park, Jong Hyuk;Lee, Tae Bum;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.628-635,
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| 16 |
Immunomodulatory Effects of Polysaccharides Derived from Persimmon Leaves on Cyclophosphamide-induced Immunosuppressed Mice
Cho, Chang-Won;Rhee, Young Kyoung;Kim, Young-Chan;Han, Chun-Ji;Shin, Kwang-Soon;Hong, Hee-Do;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.636-641,
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| 17 |
Use of Sodium Saccharin and Sucralose in Foodstuffs and the Estimated Daily Intakes of Both Products in Korea
Suh, Hee-Jae;Choi, Sunghee;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.642-651,
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| 18 |
Analysis of Geographical Origin of Red Ginseng Extract Using Mass Spectrometer-based Electronic Nose
Kim, Ki Hwa;Dong, Hyemin;Han, Hyun Jung;Lee, Young Hyun;Moon, Ji Young;Bang, Kyong-Hwan;Noh, Bong Soo;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.652-656,
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| 19 |
Effect of Roasting Conditions on the Antioxidant Activities of Cassia tora L.
Lee, Myung-Hye;Cho, Jin-Ho;Kim, Bum-Keun;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.657-660,
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| 20 |
Effect of Daebo (Castanea crenata) Inner Skin Extract on TMT-induced Learning and Memory Injury
Kim, Hyeon-Ju;Jeong, Ji Hee;Jo, Yu Na;Jin, Dong Eun;Jin, Su Il;Kim, Man-Jo;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.45, no.5, pp.661-665,
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