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| 1 |
Characterization of Traditional Korean Unifloral Honey Based on the Mono-, Di-, and Trisaccharides
Jang, Eun-Sook;Kim, In-Suk;Lee, Eun-jin;Seo, Hyun-Sun;Lee, Hye-joung;Kim, Eun;Kim, Kyung-Tae;Kim, Jong-Bae;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.1-8,
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| 2 |
Cold Pasteurization of Frozen Crushed Garlics using Electron Beam Irradiation and the Stability of Bioactive Components
Lee, Hyun-Gyu;Jo, Yunhee;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.9-14,
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| 3 |
Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process
Lee, Dong-Jin;Han, Jung-Ah;Lim, Seung-Taik;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.15-19,
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| 4 |
Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties
Huh, Chang Ki;Shim, Ki Hoon;Kim, Young Doo;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.20-26,
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| 5 |
Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)
Park, Mi-Jung;Kim, Hyeong-Kook;Choi, Kyong-Kun;Koo, Bon-Yeol;Lee, Si-Kyung;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.27-35,
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| 6 |
Sterilization of Rapeseed Sprouts by Intense Pulsed Light Treatment
Park, Heeran;Cha, Gyung-Hee;Shin, Jung-Kue;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.36-41,
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| 7 |
Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea
Lee, Hyeon-Jeong;Sung, Jun-Hyung;Choi, Ji-Young;Cho, Jeong-Seok;Lee, Yeong-Min;Chung, Hun-Sik;Moon, Kwang-Deog;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.42-47,
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| 8 |
A Comparative Study of the Assay Methods Used to Quantify Fermentable Sugar in Makgeolli Sul-dut
Kim, Byong-Soo;Kim, Gye-Won;Shim, Jae-Yong;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.48-53,
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| 9 |
Physicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebong Persimmon Puree
Min, Ji-Hyun;Eun, Jong-Bang;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.54-58,
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| 10 |
Effect of Various Pear Cultivars at Different Fruit Development Stages on Antioxidant and Whitening Activities
Yim, Sun-Hee;Cho, Kwang-Sik;Choi, Jin-Ho;Lee, Ju-Hyun;Kim, Myung-Su;Lee, ByulHaNa;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.59-65,
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| 11 |
Delphinidin Suppresses Angiogenesis via the Inhibition of HIF-1α and STAT3 Expressions in PC3M Cells
Kim, Mun-Hyeon;Kim, Mi-Hyun;Park, Young-Ja;Chang, Young-Chae;Park, Yoon-Yub;Song, Hyun-Ouk;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.66-71,
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| 12 |
The Anti-melanogenic Effect of Geranium krameri Extract
Kim, Hyun-Soo;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.72-76,
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| 13 |
Levels of Plasma Glucose and Lipid in Rats Fed Bread Supplemented with Natural Extracts
Kim, Se-Wook;Han, Ah-Ram;Chun, Su-Hyun;Nam, Mi-Hyun;Hong, Chung-Oui;Kim, Bok Hee;Kim, Tae Cheol;Lee, Kwang-Won;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.77-85,
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| 14 |
Effects of Opuntia ficus-indica var. saboten Ripe Fruits on Protection of Neuronal PC-12 Cells and Cholinesterase Inhibition
Hwang, Jeong-Seung;Im, Sungbin;Lee, Inil;Kim, Tae-Rahk;Kim, Dae-Ok;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.86-91,
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| 15 |
Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure
Cheon, HeeSoon;Lim, Taehwan;Cho, Won-Il;Hwang, Keum Taek;
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Korean Society of Food Science and Technology
, v.48, no.1, pp.92-95,
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