| 1 |
Yu TS, Kim HH, Yoon CG. 2003. Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment. J Korean Soc Food Sci Nutr 32: 244-249./
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| 2 |
Cha YJ, Kim H, Cho WJ, Jung YJ, Lee YM, Kim EJ. 2003.
A survey on the sensory preference for home making of
summer kimchi by nationwide region. J Korean Soc Food
Sci Nutr 32: 393-399./
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| 3 |
Park JD, Yoon S-S, Jung CH, Cho MS, Choi YJ. 2003. Effect of sarcoplasmic protein and NaCl on heating gel from surimi prepared by acidic and alkaline processing. J Korean Soc Food Sci Nutr 32: 567-573./
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| 4 |
Park JD, Jung C-H, Kim J-S, Cho D-M, Cho MS, Choi YJ. 2003. Surimi processing using acid and alkali solubilization of fish muscle protein. J Korean Soc Food Sci Nutr 32: 400-405./
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| 5 |
Lee JW, Seo JH, Kim YH, Choi JM, Yook HS, Ahn HJ, Byun MW. 2003. Quality properties of cakes containing gammairradiated egg white. J Korean Soc Food Sci Nutr 32: 311-314./
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| 6 |
Choi OJ, Choi KH. 2003. The physicochemical properties of korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr 32: 356-362./
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| 7 |
Park JD, Cho M-S, Cho Y-J, Choi J-D, Choi YJ. 2003. Optimum formulation of starch and non-muscle protein for alkali surimi gel from frozen white croaker. J Korean Soc Food Sci Nutr (in press)./
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| 8 |
Park JW, Park HJ, Song JC. 2003. Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). Kor J Soc Food Sci 32: 175-180./
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| 9 |
Moon GS, Lee MJ. 2003. The long term effect of buchu (Chinese chives) diet on ROS formation in the liver and skin tissue of ICR mice. J Korean Soc Food Sci Nutr 32: 444- 449./
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| 10 |
Joo DS, Kim OS, Lee JG, Choi YS, Cho SY, Je YK, Choi JW. 2003. Effect of seatangle oligosaccharide drink on serum and hepatic lipids in rats fed a hyperlipidmic diet. J Korean Soc Food Sci Nutr 32: 1364-1369./
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