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| 1 |
Quality characteristics according to ground particle size of roasted brown rice 'Dodamssal' containing resistant starch
Park, Jiyoung;Lee, Seuk-Ki;Choi, Induck;Choi, Hye-Sun;Kim, Namgeol;Shin, Dong Sun;Jeong, Kwang-Ho;Park, Changhwan;Chung, Hyun-Jung;Oh, Sea-kwan;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.509-516,
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| 2 |
Antioxidant activities and Validation of Analytical Method of Marker compounds in strawberry fruits from various cultivars
Yong, Ye Seul;Lee, Songmi;Byun, Na-Young;Sun, Sangouk;Kim, Min-Jung;Jang, Seo Woo;Jang, Won Suk;Lee, Sun Yi;Yim, Soon-Ho;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.517-523,
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| 3 |
Change of fucoxanthin and total antioxidant capacities of Saccharina japonica during the drying process
Baek, Su Hyeon;Lee, Hye Ju;Lee, Chae Hyeon;Nam, Taek-Jeong;Lee, Sang Gil;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.524-530,
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| 4 |
Optimization of the process conditions for the emulsification of rice bran oil using response surface methodology
Baek, Jin Woo;Lee, Kwang Yeon;Lee, Hyeon Gyu;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.531-536,
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| 5 |
Characterization and application of the proteins isolated from edible insects
Kim, Sun-Min;An, Chae-Won;Han, Jung-Ah;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.537-542,
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| 6 |
Changes in volatile compounds in rice-based distilled soju aged in different types of containers
Kim, Wan-Keun;Lee, Seung-Joo;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.543-550,
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| 7 |
Flavor and taste characteristic of black pepper by different nonthermal sterilization methods
Lee, Gwang Min;Shin, Jung Kue;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.551-557,
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| 8 |
Jinan red ginseng extract inhibits triglyceride synthesis via the regulation of LXR-SCD expression in hepatoma cells
Hwang, Seung-mi;Park, Chung-berm;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.558-564,
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| 9 |
Anti-inflammatory effects of seed ethanolic extracts of the common buckwheat and tartary buckwheat are mediated through the suppression of inducible nitric oxide synthase and pro-inflammatory cytokines in LPS-induced RAW 264.7 macrophage cells
Kim, Su Jeong;Sohn, Hwang Bae;Lee, Kyung-Tae;Shin, Ji-Sun;Kim, Suyeon;Nam, Jung Hwan;Hong, Su Young;Suh, Jong Taek;Chang, Dong Chil;Kim, Yul Ho;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.565-575,
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| 10 |
Effect of aeration process on changes of prosapogenin content and antioxidant activity of red ginseng powder extract
Ryu, Hee-Jeong;Jung, Chul-Jong;Seo, Jeong-Gyun;Li, Xian;Yu, Yeong-Eun;Beik, Gyung-Yun;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.576-583,
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| 11 |
Effect of extraction temperature on physicochemical constituents and antioxidant potentials of Pu-erh tea
Choi, Sung-Hee;Kim, Il-Doo;Dhungana, Sanjeev Kumar;Park, Kwangsoo;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.584-591,
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| 12 |
Physicochemical characteristics and antioxidant potential of paprika (Capsicum annuum L.) wine
Kim, Chan Yong;Kwon, Oh Hun;Gun, Won Jong;Park, Yong-Sung;Dhungana, Sanjeev Kumar;Kim, Il-Doo;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.592-595,
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| 13 |
Fermentation properties of beer produced from Korean two-row barley or malt (Gwangmaek) supplemented with Korean red ginseng extracts and Bokbunja (Rubus coreanus Miquel) juice
Park, Ji-Won;Kim, Ji Hyeon;Kwon, Young-An;Kim, Wang June;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.596-603,
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| 14 |
Isolation of bacteriophages having depolymerase and control of pathogenic E. coli O103 in biofilm on lettuce
Park, Dasom;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.604-609,
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| 15 |
Enhancement of storage stability of red beet pigment using broccoli extracts
Kim, Jong Hun;Kang, Ji Yeon;Ko, EunByul;Kim, Jong-Yea;
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Korean Society of Food Science and Technology
, v.51, no.6, pp.610-614,
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