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Journal of the Korean Society of Food Science and Nutrition  

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1 Detection of Radiation Induced Markers in Oranges Imported from the United States of America
조덕조;권중호; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.1-7,
2 Multistep Identification of γ-Irradiated Boiled-Dried Anchovies by Analysis of Thermoluminescence, Electron Spin Resonance, Hydrocarbon and 2-Alkylcyclobutanone
노정은;권중호; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.8-14,
3 Analysis of Functional Components of Leaves of Different Mulberry Cultivars
채주영;이준영;황인승;황보득;최필환;이완주;김진원;김선여;최상원; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.15-21,
4 Isolation and Identification of Antimicrobial Compound from Dansam (Saliuia miltiorrhiza Bunge)
최해연;한영실; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.22-28,
5 Characteristics of Sweet Persimmon Treated with Protopectinase from Bacillus subtilis EK11
이대희;이승철;황용일; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.29-34,
6 Detection of Pathogenic Yersinia Enterocolitica in Drinking Water and Vegetables by Mutiplex-PCR
이택수;박부길;오덕환; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.35-41,
7 Preparation of Carrageenan Hydrolysates from Carrageenan with Organic Acid
주동식;조순영; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.42-46,
8 Quality Characteristics of Ginger Tea
성태화;엄인숙;허옥순;김미리; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.47-51,
9 Characteristics of Cooked Rice by Adding Grains and Legumes
임상빈;강명수;좌미경;송대진;오영주; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.52-57,
10 Effect of a Final Rolling Process on Okro Tea Quality
박장현;조덕봉;김석언;임근철;최형국; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.58-61,
11 Development of Functional Sponge Cakes with Onion Powder
전순실; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.62-66,
12 Quality Characteristics of Korean Wheat Noodle by Formulation of Foreign Wheat Flour and Starch
박동준;구경형;김철진;이수정;양정례;김양하;김종태; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.67-74,
13 Rheological Properties of Soymilk and Curd Prepared with Micronized Full-fat Soyflour
심재진;서지현;소한섭;유병승;이삼빈; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.75-81,
14 Manufacture and Stability of Low Calorie Mayonnaise Using Gums
이미옥;송영선; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.82-88,
15 Monitoring the Manufacturing Characteristics of Aloe Gel-State Food
이기동;김숙경;권도영;박상렬; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.89-95,
16 A Study on the Mineral Content of Calcium-fortified Foods in Korea
김욱희;김을상; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.96-101,
17 Current Tendency of Middle School Students to Get the Food and Nutrition Information from the Internet Web Site
고봉경;윤진숙; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.102-108,
18 Antimicrobial Activity of Grape Seed Ethanol Extract
정하열;박동규; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.109-114,
19 Free Radical Scavenging Effect of Seed and Skin Extracts from Campbell Early Grape (Vitis labruscana B.)
박성진;이현용;오덕환; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.115-118,
20 Effect of Biologically Active Fractions from Onion on Physiological Activity and Lipid Metabolism
Woo, Hi-Seob;Aan, Bong-Jeun;Bae, Jong-Ho;Kim, Sung;Choi, Hee-Jin;Han, Ho-Suk;Choi, Cheong; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.119-123,
21 Effect of Korean Red Ginseng Powder on the Lipid Concentrations and Tissue Lipid Peroxidation in the Rats Fed High Fat Diet
차재영;전방실;조영수; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.124-130,
22 Utilization of the Natural Antioxidants for the Anti-peroxidation of Almond Cracker
박기범;한규홍;김병용; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.131-136,
23 Effects of Gamma-Irradiation on Biological Activities and Color Changes of Extracts of Schizandrae fructus
전태욱;박지혜;신명곤;김기혁;변명우; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.137-142,
24 Enhanced Antitumorigenicity and Antimutagenicity of Doenjang Prepared from Mushroom Mycelia-cultured Traditional Mejus
김석종;박철우;박숙자;김영숙;조현종;임동길;김정옥;이주희;하영래; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.143-148,
25 Inhibition of Tumor Growth through Macrophage Activation by Polysaccharide Fraction from Peonia japonica (PJ-P)
박혜란;정우희;정일윤;이성태;조성기; / The Korean Society of Food Science and Nutrition , v.32, no.1, pp.149-154,