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Food Science and Preservation  

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1 Treatment of $Smilax$ $china$ L. Root Extract for Improvement of Storage Stability of $Mang-gae$ Rice Cake
Ko, Yu-Jin;Kim, Jin-Yong;Kim, Eun-Jung;Kim, Eun-Ja;Seol, Hui-Gyeong;Park, Geun-Hye;Chung, Gwon-Yong;Ryu, Chung-Ho; / The Korean Society of Food Preservation , v.19, no.2, pp.167-172,
2 Effects of Cutting Methods on Qualities of Fresh-Cut Apples and Leafy Vegetables
Chung, Hun-Sik;Jeong, Moon-Cheol;Moon, Kwang-Deog; / The Korean Society of Food Preservation , v.19, no.2, pp.173-177,
3 Quality Characteristics of Apple Juice according to the Sterilization Methods
Lee, Soo-Jin;Jang, Hye-Lim;Shin, Seung-Ryeul;Yoon, Kyung-Young; / The Korean Society of Food Preservation , v.19, no.2, pp.178-184,
4 Cooking Quality Characteristics of Cooked Rice of $YenipSambab$ with Pigmented Rice
Park, Bock-Hee;Jeon, Eun-Raye;Kim, Sung-Doo;Cho, Hee-Sook; / The Korean Society of Food Preservation , v.19, no.2, pp.185-192,
5 Quality Characteristics of $Kalopanax$ $pictus$ and $Aralica$ $elata$ Shoot according to Their Salt Conditions
Jang, Se-Young;Kim, Sun-Hwa;Sung, Na-Hye;Yoon, Kyung-Young;Woo, Sang-Cheul;Jeong, Yong-Jin; / The Korean Society of Food Preservation , v.19, no.2, pp.193-200,
6 Sensory Properties of $Kalopanax$ $pictus$ and $Cedrela$ $sinensis$ Shoots under Different Blanching Conditions and with Different Thawing Methods
Kim, Min-Ha;Park, Seo-Yeon;Jeong, Yong-Jin;Yoon, Kyung-Young; / The Korean Society of Food Preservation , v.19, no.2, pp.201-208,
7 Characteristics of $Mandu$ with Ripened Korean Cabbage $Kimchi$
Lee, Jae-Joon;Jung, Hae-Ok;Lee, Myung-Yul;Chang, Hae-Choon; / The Korean Society of Food Preservation , v.19, no.2, pp.209-215,
8 Effects of Annealing Conditions of Corn Starch Slurry on the Formation of Phosphorylated Cross-linked Resistant Starch
Bae, Chun-Ho;Park, Heui-Dong; / The Korean Society of Food Preservation , v.19, no.2, pp.216-222,
9 Effects of Soybean Powder and $Chungkukjang$ Powder on Quality Characteristics of Bread
Ko, Eun-Sook;Lee, Won-Jong; / The Korean Society of Food Preservation , v.19, no.2, pp.223-228,
10 Isolation and Identification of Antioxidative Compounds 3,4-Dihydroxybenzoic acid from Black Onion
Yang, Ya-Ru;Cho, Jeong-Yong;Park, Yang-Kyun; / The Korean Society of Food Preservation , v.19, no.2, pp.229-234,
11 Nutritional Characteristics of Pigmented Rice
Lee, Mi-Kyung;Kim, Young-Mo;Park, Jung-Suk;Na, Hwan-Sik; / The Korean Society of Food Preservation , v.19, no.2, pp.235-242,
12 Physicochemical Properties and Nutritional Components of Fermented Black Jujube
Hong, Ju-Yeon;Nam, Hak-Sik;Yoon, Kyung-Young;Shin, Seung-Ryeul; / The Korean Society of Food Preservation , v.19, no.2, pp.243-248,
13 Analysis of the Volatile Flavor Components in Plum ($Prunus$ $salicina$) Irradiated with an Electron Beam
Jeong, In-Seon;Lee, Sun-Im;Jeon, Dong-Bok;Hong, Young-Sin;Kim, Jae-Sung;Choi, Sung-Hwa;Nho, Eun-Yeong;Choi, Ji-Yeon;Kim, Byung-Sook;Kim, Kyong-Su; / The Korean Society of Food Preservation , v.19, no.2, pp.249-256,
14 Starch and Pasting Characteristics of Various Rice Flour Collected from Markets
Lee, Na-Young; / The Korean Society of Food Preservation , v.19, no.2, pp.257-262,
15 Chemical Components and Anti-oxidant Activities of Black Currant
Jeong, Chang-Ho;Jang, Chi-Weon;Lee, Koo-Yul;Kim, Il-Hun;Shim, Ki-Hwan; / The Korean Society of Food Preservation , v.19, no.2, pp.263-270,
16 Physiological Properties of $Corni$ $fructus$ Extracts Based on Their Extraction Condition
Lee, Hye-Jin;Do, Jeong-Ryong;Kwon, Joong-Ho;Kim, Hyun-Ku; / The Korean Society of Food Preservation , v.19, no.2, pp.271-277,
17 Growth Inhibitory Effects of $Doenjang$, Prepared with Various Solar Salts, on Cancer Cells
Yoon, Hae-Hoon;Kim, In-Cheol;Chang, Hae-Choon; / The Korean Society of Food Preservation , v.19, no.2, pp.278-286,
18 Inhibitory Effects of Lycopene on the Expression of Pro-inflammatory Genes in Human Vascular Endothelial Cells
Kim, Tae-Hoon;Bae, Jong-Sup; / The Korean Society of Food Preservation , v.19, no.2, pp.287-293,
19 Antioxidant Activity of Methanol Extracts from $Lactuca$ $indica$
Kim, Ju-Nam;Kim, Ja-Min;Lee, Kyung-Soo; / The Korean Society of Food Preservation , v.19, no.2, pp.294-300,
20 Quality Comparison of Static-culture and Commercial Brown Rice Vinegars
Woo, Seung-Mi;Jo, Yong-Jun;Lee, Su-Won;Kwon, Joong-Ho;Yeo, Soo-Hwan;Jeong, Yong-Jin; / The Korean Society of Food Preservation , v.19, no.2, pp.301-307,
21 Isolation and Characterization of Acidophilic Yeasts Producing Urease from Korean Traditional $Nuruk$
Lee, Min-Na;Park, Heui-Dong; / The Korean Society of Food Preservation , v.19, no.2, pp.308-314,
22 Acute Toxicity of Lactobacillus plantarum AF1 Isolated from Kimchi in Mice
Lee, Hwan;Lee, Jae-Joon;Chang, Hae-Choon;Lee, Myung-Yul; / The Korean Society of Food Preservation , v.19, no.2, pp.315-321,