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| 1 |
Development and characterization of thickeners using natural materials
Jin, Ha-Kyung;Kim, Bum-Keun;Han, Jung-Ah;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.229-234,
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| 2 |
Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grown in Korea
Lim, Ho-Jeong;Kim, Mi-So;Kim, Da-Som;Kim, Hoe-Sung;Pae, Suk-Bok;Kim, Jae Kyeom;Shin, Eui-Cheol;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.235-241,
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| 3 |
Anti-proliferative effect of methanolic extracts from Citrus junos seeds and seed oils on HT-29 human colon cancer cells and identification of their major bioactive compounds
Kim, Kyungeun;Cho, Hyunnho;Jung, Hana;Lee, Hee Jae;Hwang, Keum Taek;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.242-251,
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| 4 |
Identification of irradiated soybean with different processing and origin
Jung, Yoo-Kyung;Lee, Hye-Jin;Lee, Ji-Yeon;Choi, Jang-Duck;Kwon, Ki-Sung;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.252-257,
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| 5 |
Comparison and validation of rutin and quercetin contents according to the extraction method of tartary Buckwheat (Fagopyrum tataricum Gaertn.)
Kim, Su Jeong;Sohn, Hwang Bae;Kim, Geum Hee;Lee, Yu Young;Hong, Su Young;Kim, Ki Deog;Nam, Jeong Hwan;Chang, Dong Chil;Suh, Jong Taek;Koo, Bon Cheol;Kim, Yul Ho;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.258-264,
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| 6 |
The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in yakju
Choi, Jeong-Sil;Yeo, Soo-Hwan;Choi, Han-Seok;Jeong, Seok-Tae;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.265-273,
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| 7 |
Development of a predictive model describing the growth of Staphylococcus aureus in processed meat product galbitang
Son, Na-Ry;Kim, An-Na;Choi, Won-Seok;Yoon, Sang-Hyun;Suh, Soo-Hwan;Joo, In-Sun;Kim, Soon-Han;Kwak, Hyo-Sun;Cho, Joon-Il;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.274-278,
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| 8 |
Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk
Lee, Dae-Hyoung;Lee, Yong-Seon;Seo, Jae-Soon;Won, Seon-Yi;Cho, Chang-Hui;Park, In-Tae;Kim, Tae-Wan;Kim, Jae-Ho;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.279-285,
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| 9 |
Study of characteristics of Tenebrio molitor fermented liquids using Aspergillus oryzae as a flavoring material
Lee, Ji-Won;Son, Yang-Ju;Hwang, In-Kyeong;Park, Hyo-Nam;Kim, Soo-Hee;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.286-295,
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| 10 |
Quality characteristics and antioxidant activities of pan-fried Hwajeon added with curcuma as a functional ingredient
Han, Areum;Surh, Jeonghee;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.296-303,
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| 11 |
Quality characteristics of domestic and imported commercial plain wheat flour
Kwak, Han Sub;Kim, Mi Jeong;Kim, Hoon;Kim, Sang Sook;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.304-310,
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| 12 |
Effect of cooking methods on cooking and antioxidant characteristics of rice supplemented with different amounts of germinated brown rice
Lee, Kyung Ha;Kim, Hyun-Joo;Lee, Seuk Ki;Park, Hye Young;Sim, Eun-Yeong;Cho, Dong-Hwa;Oh, Sea Kwan;Lee, Jeong Heui;Ahn, Eok Keun;Woo, Koan Sik;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.311-317,
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| 13 |
Quality characteristics of blended tea with added pan-firing Rhus verniciflua seeds and changes in its antioxidant activity during storage
Jin, Hee-Yeon;Moon, Hye-Jung;Kim, Su-Hwan;Lee, Sang-Cheon;Huh, Chang-Ki;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.318-323,
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| 14 |
Effects of fermented Curcuma aromatica Salisb. powder addition levels on antioxidative and sensory characteristics of curry sauce
Ra, Ha Na;Byeon, Yang Soo;Park, Ji Hyun;Kim, Hae Young;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.324-330,
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| 15 |
Antioxidant and anti-inflammatory effects of the ethyl acetate fraction of the Agastache rugosa extract
Kim, Bomin;Han, Yeong Eun;Lee, Hwa Jin;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.331-337,
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| 16 |
Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions
Lee, Kyoung Ah;Min, Keun Young;Lee, Na-Kyoung;Chang, Kyung Hoon;Cho, Seong Jun;Chung, Won Dae;Paik, Hyun-Dong;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.338-342,
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| 17 |
Anti-inflammatory effects of ethanolic mulberry extract on the murine macrophage cell line, RAW 264.7
Kim, Yunyoung;Yang, Yoon Kyoung;Kim, Dongmin;Kim, Ji Yeon;
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Korean Society of Food Science and Technology
, v.49, no.3, pp.343-348,
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