| 1 |
Kwon, Y.J., Noh, J.E., Lee, J.E., Lee, S.H., Choi, Y.H. and Kwon, J.H. (2005) Prediction of optimal extraction conditions in microwave-assisted process for antioxidant-related components from Thymus quinquecostatus. Korean J. Food Preserv., 12, 344-349/
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| 2 |
Noh, J.E., Choi, Y.K., Kim, H.K. and Kwon, J.H. (2005) Pre-establishment of microwave-assisted extraction conditions for antioxidative extracts from cabbage. Korean J. Food Preserv., 12, 62-67/
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| 3 |
Ha, M.H., Park, W.P., Lee, S.C. and Cho, S.H. (2005) Organic acids and volatile compounds isolated from Prunus mume extract. Korean J. Food Preserv., 12, 195-198/
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| 4 |
Jang, K.H., Shin, K.O. and Kim, S.D. (2005) Free amino acid and polysaccharide content of submerged mycelial culture of Fomitopsis pinicola. Korean J. Food Preserv., 12, 379-386/
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| 5 |
Lee, S.B., Oh, S.H., Lee, Y.K. and Kim, S.D. (2005) Characteristics of dough fermentation and quality characteristics of bread using submerged-culture broth of Fomitopsis pinicola mycelium. Korean J. Food Preserv., 12, 583-590/
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| 6 |
Yoon, H.S., Joo, S.J., Kim, K.S., Kim, S.J., Kim S.S. and Oh, M.H. (2005) Quality characteristics on cookies added with soybean paste powder. Korean J. Food Preserv., 12, 432-435/
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| 7 |
Park, J.Y., Heo, J.C., An, S.M., Yun, E.Y., Han, S.M., Hwang, J.S., Kang, S.W., Yun, C.Y. and Lee, S.H. (2005) High throughput-compatible screening of anti-oxidative substance by insect extract library. Korean J. Food Preserv., 12, 482-488/
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| 8 |
Chung, H.S. and Youn, K.S. (2005) Effects of microwave, ultrasound and roasting pretreatments on hot water extraction of Acanthopanax senticosus. Korean J. Food Preserv., 12, 146-150/
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| 9 |
Park, C.S. (2005) Component and quality characteristics of powdered green tea cultivated in hwagae area, Korean J. Food Preser., 12, 36-42/
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| 10 |
Park, J.D., Choi, B.K., Kum, J.S. and Lee, H.Y. (2005) Quality properties of cooked germinated brown rice. Korean J. Food Preserv., 12, 101-106/
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