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| 1 |
Establishment of activated carbon treatment conditions and analytical methods to reduce polycyclic aromatic hydrocarbons contents in soybean oil and perilla oil
Park, Young-Ae;Jung, So-Young;Kim, Nam-Hoon;Lee, Young-Ju;Jo, Ju-Yeon;Kim, Ouk-Hee;Kim, Jin-Kyung;Hwang, In-Sook;Hong, Mi-Sun;Lee, Sang-Me;Oh, Young-Hee;Jeong, Kwon;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.565-571,
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| 2 |
Fortification of γ-aminobutyric acid and bioactive compounds in whey by co-fermentation using Bacillus subtilis and Lactobacillus plantarum
Kim, Geun-young;Lim, Jong-soon;Lee, Sam-pin;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.572-580,
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| 3 |
Occurrence and antibiotic resistance of Enterococcus spp. from retail fresh-cut products in Korea
Kim, Hyun Jung;Kim, Seung Min;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.581-586,
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| 4 |
Rheological properties of flour dough containing roasted rice bran
Shin, Hyun-Kwang;Lee, Jeong-Hoon;Chung, Koo-Chun;Lee, Si-Kyung;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.587-593,
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| 5 |
Isolation and characterization of bacteriophages for the control of Shiga Toxin-producing E. coli
Lim, Ga-Yeon;Park, Do Won;Lee, Young-Duck;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.594-600,
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| 6 |
Physicochemical characteristics of radish kimchi supplemented with seafood (gizzard shad) during fermentation
Park, Inmyoung;Song, HoSu;Cho, Seong Soon;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.601-607,
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| 7 |
Characteristics of grain powder as a viscosity agent
Sul, Yoona;Han, Jung-Ah;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.608-613,
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| 8 |
Changes in physical characteristics of white pan bread by addition of GABA rice bran and its extract
Oh, Su-Jin;Kwon, Young-Hoi;Shin, Hae-Hun;Kim, Hyun Soo;Choi, Hee-Don;Lim, Seung-Taik;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.614-620,
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| 9 |
Quantitative microbial risk assessment of Clostridium perfringens in beef jerky
Nam, Gun Woo;Kim, Su Jin;Yoon, Ki Sun;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.621-628,
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| 10 |
Toxicokinetics and oral toxicity of Maesil-cheongs with reduced amygdalin levels
Kim, Hyeon-Jin;Go, Mi-Ran;Yu, Jin;Hwang, Ji-Soo;Choi, Hyun Woo;Kim, Hyun-Seok;Choi, Soo-Jin;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.629-635,
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| 11 |
Comparison of the stability between branched-chain amino acid (BCAA)-coated liposome and double emulsion
Lee, YunJung;Lee, SangYoon;Shin, Hyerin;Kang, Guhyun;Wi, Gihyun;Ko, Eun Young;Cho, Youngjae;Choi, Mi-Jung;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.636-641,
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| 12 |
The anti-inflammatory influence of fermented soy products containing a fermented Rhus verniciflua extract on lipopolysaccharide (LPS)-treated RAW 264.7 cells
Lim, Hyun Ji;Kim, Hyoun-Young;Lee, Jeong-Mi;Kim, Hyun Ju;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.642-652,
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| 13 |
The effects of antioxidant and anti-aging treatment of UVB-irradiated human HaCaT keratinocytes with ethanol extracts of colored rice varieties
Choi, Eun-Young;Lee, Jin-Tae;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.653-659,
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| 14 |
Antioxidative and antimelanogenic effects of ethyl acetate fractions of Korean domestic honeys from different floral sources
Jeong, Ha-Ram;Baek, Youngsu;Kim, Dae-Ok;Lee, Hyungjae;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.660-664,
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| 15 |
Physicochemical properties and biological activity of three-year-old and seven-year-old Platycodon grandiflorum extracts
Chae, Kyu Seo;Baek, Mi Seon;Ryu, Eun Hye;Kim, Ki Deok;Kwon, Ji Wung;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.665-670,
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| 16 |
Modulation of arachidonic acid metabolism and inflammatory process in macrophages by different solvent fractions of Glasswort (Salicornia herbacea L.) extract
Kang, Smee;Choi, YooMi;Hong, Jungil;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.671-679,
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| 17 |
Nutritional value and the kaempferol and quercetin contents of quinoa (Chenopodium quinoa Willd.) from different regions
Lee, Min-Jung;Sim, Ki Hyeon;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.680-687,
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| 18 |
Red ginseng-derived saponin fraction inhibits lipid accumulation and reactive oxygen species production by activating nuclear factor (erythroid-derived 2)-like 2 (Nrf2)/Kelch-like ECH-associated protein 1 (Keap1) pathway
Kim, Chae-Young;Kang, Bobin;Hwang, Jisu;Choi, Hyeon-Son;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.688-696,
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| 19 |
Changes in amygdalin contents and characteristics of maesil (Prunus mume) liqueur during leaching and ripening
Cho, Jeong-Won;Kim, Byung-Yong;Jeong, Jin Boo;Kim, Hyun-Seok;
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Korean Society of Food Science and Technology
, v.50, no.6, pp.697-700,
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