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| 1 |
Physicochemical, pasting, and emulsification properties of octenyl succinic anhydride modified waxy rice starch
No, Junhee;Shin, Malshick;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.463-468,
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| 2 |
Discrimination analysis of new rice, stale rice, and their mixture using an electronic eye
Hong, Jee-Hwa;Lee, Jae-Hwon;Cho, Young-Ho;Choi, Kyung-Hu;Lee, Min-Hui;Park, Young-Jun;Kim, Hyun-Tae;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.469-473,
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| 3 |
Physicochemical properties, bioactive composition, and antioxidant activity of different coffee beans dependent on the cultivation region
Lee, Kyung Soo;Kim, Ja Min;Yoon, Kyung Young;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.474-479,
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| 4 |
Antioxidant properties and oxidative stability of celery seeds ethanol extract using in vitro assays and oil-in-water emulsion
Kim, Min-Ah;Han, Chang Hee;Lee, Jae-Cheol;Kim, Mi-Ja;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.480-485,
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| 5 |
Analysis of the quality characteristics of Korean distilled soju
Kim, Haeun;Kang, Ji-Eun;Jeon, Hanbyol;Choi, Han-Seok;Kim, Chan-Woo;Jeong, Seok-Tae;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.486-493,
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| 6 |
Physicochemical properties and antioxidant activities of baked waffle added with cinnamon powder
Yeom, Juhee;Surh, Jeonghee;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.494-501,
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| 7 |
Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties
Cheon, Hee Soon;Cho, Won-Il;Lee, Su Jin;Chung, Myong-Soo;Choi, Jun-Bong;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.502-506,
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| 8 |
Effects of sonication on physicochemical properties and pore formation of maize starch
Choi, Eun-Hee;Lee, Jae-Kwon;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.507-512,
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| 9 |
Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice
Bang, Yae-Sol;Jang, Eun Hee;Chung, Hyun-Jung;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.513-518,
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| 10 |
Effect of Ipomoea aquatica extract on anti-melanogenesis and skin barrier function
Kim, Hyun-Soo;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.519-523,
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| 11 |
Protective effect on neuronal cells of Orostachys japonicus A. Berger extract against reactive oxygen species-induced neuronal cytotoxicity and active compounds
Park, Su Bin;Lee, Du Sang;Kang, Jin Yong;Kim, Jong Min;Park, Seon Kyeong;Kang, Jeong Eun;Kwon, Bong Seok;Park, Sang Hyun;Lee, Chang Jun;Lee, Uk;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.524-531,
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| 12 |
Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions
Hong, Seo Jung;Jang, Jin A;Hwang, Hyun Jung;Cho, Mi Sook;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.532-537,
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| 13 |
Neuroprotective effects of astringency-removed peel extracts of Diospyros kaki Thunb. cv. Cheongdo-Bansi on oxidatively-stressed PC-12 cells
Jeong, Da-Wool;Cho, Chi Heung;Rha, Chan Su;Lee, Seung Hwan;Kim, Dae-Ok;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.538-543,
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| 14 |
Effect of gamma irradiation on the color values and physiological properties of spent coffee ground extraction
Song, Ha-Yeon;Kim, Hye-Min;Kim, Woo Sik;Yang, Mi-So;Byun, Eui-Hong;Jang, Beom-Su;Choi, Dae Seong;Byun, Eui-Baek;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.544-549,
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| 15 |
Memory improvement effect of Artemisia argyi H. fermented with Monascus purpureus on streptozotocin-induced diabetic mice
Lee, Chang Jun;Lee, Du Sang;Kang, Jin Yong;Kim, Jong Min;Park, Seon Kyeong;Kang, Jeong Eun;Kwon, Bong Seok;Park, Sang Hyun;Park, Su Bin;Ha, Gi-Jeong;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.550-558,
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| 16 |
Immunomodulatory activities of crude polysaccharide fraction separated from Perilla frutescens Britton var. acuta Kudo
Byun, Eui-Hong;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.559-566,
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| 17 |
Quality characteristics and antioxidant activity of muffins prepared by substituting wheat flour with different rice powders
Song, Da Hye;Kim, Gyeong-Ji;Kim, Ji Hyeong;Seo, Hae Ryoung;Kim, Seo Gang;Yoon, Jin A;Chung, Kang Hyun;An, Jeung Hee;
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Korean Society of Food Science and Technology
, v.49, no.5, pp.567-573,
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