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| 1 |
Effects of various lights, solvents, and zinc protoporphyrin on the chemical behavior of MTT formazan
Kim, Joo Hyoun;Hong, Jungil;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.1-7,
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| 2 |
Antioxidative and nutritional characteristics of Shiitake mushrooms when cooked using different methods
Im, Sori;Chun, Yong-Gi;Liang, Shaoting;Han, Jung-Ah;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.8-13,
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| 3 |
Development of a pretreatment method for determination of levels of perfluorinated compounds in foods according to fat and protein contents
Bang, Sunah;Park, Na-youn;Hwang, Youngrim;Kang, Gil Jin;Kim, Hye-Jeong;Kang, Young-Woon;Kho, Younglim;Kim, Jung Hoan;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.14-20,
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| 4 |
Changes in chemical properties, antioxidant activities, and cytotoxicity of turmeric pigments by thermal process
Song, Eiseul;Kang, Smee;Hong, Jungil;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.21-27,
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| 5 |
Dietary risk assessment for suspected endocrine disrupting pesticides in agricultural products in Busan, Korea
Kwon, Hyeon-Jeong;Ok, Yeon-Ju;Kim, Chan-Hee;Park, Mi-Jung;Hwang, Hye-Sun;Youn, Jong-Bae;Cha, Kyung-Suk;Jo, Hyun-Cheol;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.28-36,
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| 6 |
Enrichment of gamma-aminobutyric acid (GABA) in old antler extract fermented by Lactobacillus plantarum
Kwon, Soon Young;Lee, Sam Pin;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.37-43,
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| 7 |
Development of fermentation·storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage
Moon, Song Hee;Kim, Eun Ji;Kim, Eun Jeong;Chang, Hae Choon;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.44-54,
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| 8 |
Microbial community analysis of commercial nuruk in Korea using pyrosequencing
Park, Ji-Hee;Kim, Song-Gun;Lee, Yong-Jae;Chung, Chang-Ho;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.55-60,
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| 9 |
Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03
Park, Jun-Ki;Huh, Chang-Ki;Gim, Do-Woo;Kim, Yu-Jin;Kim, Su-Hwan;Kwon, Yoon-Kyung;Bae, Dal;Kim, Yong-Doo;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.61-68,
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| 10 |
Quality characteristics of sponge cake made with aronia powder
Jang, Nak Hoon;Roh, Hyeon Su;Kang, Sung Tae;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.69-75,
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| 11 |
Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolated from vinegar and kimchi
Jeong, Seong-Yeop;Kang, Suna;Lee, Na Ra;Ryu, Myeong Seon;Wu, Xuangao;Kim, Da Sol;Park, Sunmin;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.76-82,
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| 12 |
Effect of heating on the quality characteristics and antioxidant activities of Baekseolgi made with arrowroot flour
Yeom, Juhee;Surh, Jeonghee;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.83-91,
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| 13 |
Antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk
Kim, Young-Min;Han, Young-Sil;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.92-97,
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| 14 |
Accumulation of oxyresveratrol in Ramulus mori upon postharvest storage
Kim, Jun-Ho;Kim, Ki-Hyun;Lee, Min-Young;Lim, Young-Hee;Kim, Jeong-Keun;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.98-104,
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| 15 |
Melittin inhibits cell migration and invasion via blocking of the epithelial-mesenchymal transition (EMT) in lung cancer cells
Cho, Hyun-Ji;Jeong, Yun-Jeong;Kim, Mun-Hyeon;Chung, Il-Kyung;Kang, Dong Wook;Chang, Young-Chae;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.105-110,
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| 16 |
Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents
Lee, Ji Hae;Lee, Byoung-kyu;Lee, Byong Won;Kim, Hyun-Joo;Park, Ji-Young;Han, Sangik;Lee, Yu Young;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.111-116,
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| 17 |
Analysis of total polyphenol content and antioxidant activity in puffed oats
Lee, Ji Hae;Son, Yurim;Lee, Byoung-Kyu;Lee, Byongwon;Kim, Hyun-Joo;Park, Ji-Young;Lee, Hyun Seok;Kim, Jin Suk;Park, Hyoung-Ho;Han, Ouk-Kyu;Han, Sangik;Lee, Yu Young;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.117-121,
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