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Food Science and Preservation  

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1 Phenolic Acid Contents and ROS Scavenging Activity of Dandelion(Taraxacum officinale)
Kim, Young-Chan;Rho, Jeong-Hae;Kim, Kyung-Tack;Cho, Chang-Won;Rhee, Young-Kyung;Choi, Ung-Kyu; / The Korean Society of Food Preservation , v.15, no.3, pp.325-331,
2 Shelf-life Estimation and Sorption Characteristics of Coated Ascorbic Acid by Fluidized Bed Coating
Park, Su-Jung;Youn, Kwang-Sup; / The Korean Society of Food Preservation , v.15, no.3, pp.332-339,
3 Preservative Safety Analysis of the Fresh Apple Snails and their Processing Products
Oh, Byung-Tae;Kang, Sung-Won;Choi, Sung-Gil;Heo, Ho-Jin;Cho, Sung-Hwan; / The Korean Society of Food Preservation , v.15, no.3, pp.340-346,
4 Effect of Modified Atmosphere Packaging in Microperforated Film on Maintenance of the Quality of Fresh-Cut Apples
Chung, Hun-Sik;Toivonen, Peter;Moon, Kwang-Deog; / The Korean Society of Food Preservation , v.15, no.3, pp.347-351,
5 Effect of Metal Ions on Stabilization of Codium fragile's Pigments
Lee, In-Seon;Lee, Hong-yeol;Kim, Hag-Lyeol;Ko, Kang-Hee;Chang, Hae-Choon;Kim, In-Cheol; / The Korean Society of Food Preservation , v.15, no.3, pp.352-360,
6 Functional Properties of Hydrolysate Soy Milk and Whole Soy Milk
Jang, Se-Young;Sin, Kyung-A;Park, Nan-Young;Bang, Kwang-Woong;Kim, Jeong-Hoon;Jeong, Yong-Jin; / The Korean Society of Food Preservation , v.15, no.3, pp.361-366,
7 Quality Characteristics of Soybean Anchovy Sauce Added with Medicinal Herbs
Kim, Young-Sook;Yeum, Dong-Min;Roh, Sung-Bae;Kim, Young-Hee;Chung, Sun-Kyung; / The Korean Society of Food Preservation , v.15, no.3, pp.367-376,
8 Changes of Nutritional Compounds and Texture Characteristics of Peaches (Prunus persica L. Batsch) during Post-irradiation Storage at Different Temperature
Yun, Hye-Jeong;Lim, Sang-Yong;Hur, Jung-Mu;Lee, Bo-Young;Choi, Young-Ji;Kwon, Joong-Ho;Kim, Dong-Ho; / The Korean Society of Food Preservation , v.15, no.3, pp.377-384,
9 Combined Effects of Vanillin and Antibrowning Agent on Changes of Quality and Microorganisms in Fresh-Cut Apples
Chung, Hun-Sik;Toivonen, Peter;Moon, Kwang-Deog; / The Korean Society of Food Preservation , v.15, no.3, pp.385-389,
10 Rheological Properties of Dough with Added Corni fructus Flour
Shin, Ji-Woong;Shin, Gil-Man; / The Korean Society of Food Preservation , v.15, no.3, pp.390-395,
11 Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng
Jeon, Eun-Ju;Kim, Kyo-Yeon;Lee, Jeog-Eun;Waje, Catherine;Kwon, Joong-Ho; / The Korean Society of Food Preservation , v.15, no.3, pp.396-404,
12 Rheological Properties of Dough Added with Pine Needle Powder
Shin, Gil-Man;Im, Jong-Cheol; / The Korean Society of Food Preservation , v.15, no.3, pp.405-410,
13 Effect of $\gamma$-Irradiation of Volatile Organic Compounds of Houttuynia cordata Thunb.
Ryu, Keun-Young;Shim, Sung-Lye;Jung, Min-Seok;Jun, Sam-Nyeo;Jo, Cheor-Un;Song, Hyun-Pa;Kim, Kyong-Su;Kim, Youn-Soon; / The Korean Society of Food Preservation , v.15, no.3, pp.411-420,
14 Changes in Major Constituents by Extracting of Acanthopanax koreanum Root with Water and Ethanol Solution
Yang, Young-Taek;Lim, Ja-Hun;Kim, Jong-Hyun;Ko, Kyung-Soo;Koh, Jeong-Sam; / The Korean Society of Food Preservation , v.15, no.3, pp.421-426,
15 Effects of Semi-dried Red Pepper with a Different Seed Ratio on the Quality of Kimchi
Sung, Jung-Min;Lim, Jeong-Ho;Park, Kee-Jai;Jeong, Jin-Woong; / The Korean Society of Food Preservation , v.15, no.3, pp.427-436,
16 Enzymatic Synthesis and Characterization of Structured Lipids from Docosahexaenoic Acid - Enriched Fish oil and Soybean oil
Kim, Yu-Mi;Jeon, Mi-Sun;Lee, Jeung-Hee;Lee, Ki-Teak; / The Korean Society of Food Preservation , v.15, no.3, pp.437-444,
17 Antioxidant Activity and Total Phenolic Contents of Grape Juice Products in the Korean Market
Lee, Hye-Ryun;Jung, Bo-Ra;Park, Joo-Young;Hwang, In-Wook;Kim, Suk-Kyung;Choi, Jong-Uck;Lee, Sang-Han;Chung, Shin-Kyo; / The Korean Society of Food Preservation , v.15, no.3, pp.445-449,
18 Effects of Green Tea Extract on Intestinal Mucosal Esterification of $^{14}C$-Oleic Acid in Rats
Seo, Yun-Jung;Noh, Sang-K.; / The Korean Society of Food Preservation , v.15, no.3, pp.450-455,
19 Antioxidative and Biological Activities of Santalum album Extracts by Extracting Methods
Kim, Tae-Hoon; / The Korean Society of Food Preservation , v.15, no.3, pp.456-460,
20 Quality and Antioxidative Characteristics of Cudrania tricuspidata Leaves Tea
Park, Bum-Ho;Back, Kyung-Yern;Lee, Sang-Il;Kim, Soon-Dong; / The Korean Society of Food Preservation , v.15, no.3, pp.461-468,
21 Characteristics of Lactic Acid Fermentation of Peach Juice by Lactobacillus plantarum KLAB21 Possessing Antimutagenic Effects
Lee, Yong-Ho;Choi, Sang-Won;Park, Heui-Dong; / The Korean Society of Food Preservation , v.15, no.3, pp.469-476,
22 Quality Characteristics on Enzyme Treatment of Brown Rice(Goami) Alcohol Fermentation By-Product
Jang, Se-Young;Woo, Seung-Mi;Kim, Tae-Young;Yeo, Soo-Hwan;Kim, Sang-Burm;Hong, Ju-Yeon;Jeong, Yong-Jin; / The Korean Society of Food Preservation , v.15, no.3, pp.477-482,
23 Isolation and Characterization of Tartaric Acid-Degrading Bacteria from Korean Grape Wine Pomace
Kim, Jong-Hyun;Choi, Sang-Hoon;Hong, Young-A;Kim, Dong-Hwan;Lee, Won-Hee;Rhee, Chang-Ho;Park, Heui-Dong; / The Korean Society of Food Preservation , v.15, no.3, pp.483-490,