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| 1 |
Structural and physicochemical characterization of starch from Korean rice cultivars for special uses
Lee, Seul;Lee, Eun-Jung;Chung, Hyun-Jung;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.1-7,
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| 2 |
Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods
Han, Yu-Jin;Li, Shun Ji;Han, Jung-Ah;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.8-13,
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| 3 |
Analysis of volatile compounds from retort pouches during heating using an electronic nose
Jung, Hyo Yeon;Park, Eun Young;Choi, Jin Young;Lee, Soo Jin;Noh, Bong Soo;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.14-19,
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| 4 |
Monitoring microbiological contamination, pre-decontamination, and irradiation status of commercial dried laver (Porphyra sp.) products
Lee, Eun-Jin;Kim, Gui-Ran;Lee, Hye-Jin;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.20-27,
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| 5 |
Microbial bioconversion of natural Philippine nut oils into a value-added hydroxy fatty acid, 7,10-dihydroxy-8(E)-octadecenoic acid
Dasangrandhi, Chakradhar;Ellamar, Joel B.;Kim, Young Soon;Kim, In Hwan;Kim, Hak-Ryul;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.28-34,
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| 6 |
Physicochemical and sensory characteristics of commercial top-fermented beers
Sung, Se-ah;Lee, Seung-Joo;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.35-43,
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| 7 |
Antioxidant activities of phenolic compounds from Angelica gigas Nakai extract using subcritical water
Ko, Min-Jung;Lee, Jeong-Hyun;Nam, Hwa-Hyun;Chung, Myong-Soo;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.44-49,
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| 8 |
Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutlet and potato) depending on fry number
Lee, Jung-Hoon;Park, Jung-Min;Kim, Ha-Jung;Koh, Jong-Ho;Kim, Jin-Man;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.50-55,
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| 9 |
Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods
Son, Yang-Ju;Kang, Sun-Hee;Ko, Jong-Min;Lee, Yeon-Kyung;Hwang, In-Kyeong;Kang, Hee-Jin;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.56-62,
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| 10 |
Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during storage
Sim, Ki Hyeon;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.63-71,
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| 11 |
The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets
Kim, Min-Ji;Kang, Baeg-Won;Kim, Jong-Wook;Lee, Mi-Young;Chung, Seo-Jin;Hong, Jae-Hee;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.72-79,
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| 12 |
Development of spent hen chicken-thigh sausage with pork skin gelatin powder added
Yoo, Jea-Eun;Kim, Hack-Youn;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.80-84,
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| 13 |
Quality improvement of retorted frozen seafood by adding sorbitol
Cho, Won-Il;Song, Sang-Hoon;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.85-89,
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| 14 |
Effects of Pleurotus eryngii extract against inflammation in activated RAW 264.7 cells and UV-induced skin damage in mice
Cho, Byoung Ok;Yin, Hong Hua;Lee, Hyun-Seo;Chu, Jung Im;Jang, Seon Il;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.90-96,
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| 15 |
Physicochemical properties and β-glucan contents of Korean naked oat (Avena sativa L.) cultivars
Lee, Mi-Ja;Park, Song-Yie;Kim, Yang-Kil;Kim, Hyung-Soon;Park, Hyoung-Ho;Lee, Yoon Jeong;Jeong, Heon Sang;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.97-103,
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| 16 |
Effect of fermented Achyranthes japonica (Miq.) Nakai extract on osteoarthritis
Kang, Hyo Seok;Lee, Hee Seop;Yu, Heui-Jong;Jang, Seon Hyeong;Seo, Yoonhee;Cho, Hong Yon;Choe, Soo Young;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.104-109,
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| 17 |
Preparation of γ-oryzanol-loaded pectin micro and nanocapsules and their characteristics according to particle size
Lee, Seul;Kim, Eun Suh;Lee, Ji-Soo;Lee, Hyeon Gyu;
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Korean Society of Food Science and Technology
, v.49, no.1, pp.110-116,
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