|
| 1 |
Discrimination of geographical origins of raw ginseng using the electronic tongue
Dong, Hyemin;Moon, Ji Young;Lee, Seong Hun;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.349-354,
|
|
| 2 |
Characteristic components of sugar-fed honey compared to natural honey
Kim, Se-Gun;Hong, In-Phyo;Woo, Soon-Ok;Jang, Hye-Ri;Han, Sang-Mi;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.355-359,
|
|
| 3 |
Physicochemical, structural, pasting, and rheological properties of potato starch isolated from different cultivars
Lee, Jungu;Choi, Moonkyeung;Kang, Jinsoo;Chung, Yehji;Jin, Yong-Ik;Kim, Misook;Lee, Youngseung;Chang, Yoon Hyuk;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.360-368,
|
|
| 4 |
Physicochemical properties of rice-distilled spirit matured in oak and stainless steel containers
Kang, Sun-Hee;Kim, Jae-Ho;Lee, Ae-Ran;Kim, A-Ra;Kim, Tae-Wan;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.369-376,
|
|
| 5 |
Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi
Park, Hong-Yeop;Park, Seul-Ki;Kim, Bo-Geum;Ryu, Dae-Gyu;Lim, Eun-Seo;Kim, Young-Mog;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.377-382,
|
|
| 6 |
Quality characteristics of distilled spirits by different nuruk-derived yeast
Lee, Ae-Ran;Kang, Sun-Hee;Kim, Hye-Ryun;Lee, Jang-Eun;Lee, Eun-Jung;Kim, Tae-Wan;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.383-389,
|
|
| 7 |
Antibacterial activity of ethanol extracts from marine micro-algae
Kim, Yun-Jung;Ha, Sang-Chul;Kim, Dae Uk;Shin, Il-Shik;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.390-395,
|
|
| 8 |
Physicochemical properties of emulsion-type sausage added red yeast rice powder
Kim, Cheol-Seon;Kim, Hack-Youn;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.396-400,
|
|
| 9 |
Characteristics of white pan bread with roasted rice bran
Shin, Hyun-Kwang;Lee, Jeong-Hoon;Lee, Si-Kyung;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.401-407,
|
|
| 10 |
Pulsed electric field pasteurization of mandarin and carrot juices
Lee, Seung Jo;Choi, Hyuk Joon;Min, Sea Cheol;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.408-414,
|
|
| 11 |
Effect of lacquer (Toxicodendron vernicifluum) extract on yield and nutritional value of soybean sprouts
Kwak, Hwa-Sook;Dhungana, Sanjeev Kumar;Kim, Il-Doo;Shin, Dong-Hyun;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.415-420,
|
|
| 12 |
Studies on the physicochemical and biochemical characteristics in sesame seed juice under different roasting conditions
Park, Hye-Jung;Kim, Ji-Youn;Park, Seong-Hwan;Lee, Sang-Hyeon;Jang, Jeong Su;Lee, Mun Hyon;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.421-429,
|
|
| 13 |
Ameliorating effect of the ethyl acetate fraction of Pteridium aquilinum on glucose-induced neuronal apoptosis
Park, Seon Kyeong;Guo, Tian Jiao;Kim, Jong Min;Kang, Jin Yong;Park, Sang Hyun;Kang, Jeong Eun;Kwon, Bong Seok;Lee, Chang Jun;Lee, Uk;Heo, Ho Jin;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.430-437,
|
|
| 14 |
Biological activity of crude polyphenol fractions of Cedrela sinensis isolated using different extraction methods
Oh, Min Hui;Yoon, Kyung Young;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.438-443,
|
|
| 15 |
Effect of extrusion process variable on physicochemical properties of extruded rice snack with mealworm
Cho, Sun Young;Jeong, Da Hye;Ryu, Gi Hyung;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.444-452,
|
|
| 16 |
A comparative study of the immuno-modulatory activities of ethanol extracts and crude polysaccharide fractions from Annona muricata L.
Kim, Yi-Eun;Lee, Joeng-Hee;Sung, Nak-Yun;Ahn, Dong-Hyun;Byun, Eui-Hong;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.453-458,
|
|
| 17 |
Study of optimization of natural nitrite source production from spinach
Kim, Tae-Kyung;Seo, Dong-Ho;Sung, Jung-Min;Ku, Su-Kyung;Jeon, Ki-Hong;Kim, Young-Boong;Choi, Yun-Sang;
/
Korean Society of Food Science and Technology
, v.49, no.4, pp.459-461,
|
|