| 1 |
Ryu JH, Kim RJ, Lee SJ, Kim IS, Lee HJ, Sung NK. 2011. Nutritional properties and biological activities of Artemisia annua L. J Korean Soc Food Sci Nutr 40: 163-170./
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| 2 |
Jung KI, Cho EK. 2011. Adding germinated brown rice soaked in a mycelial culture broth of Phellinus linteus to muffins: an assessment using the response surface methodology. J Korean Soc Food Sci Nutr 40: 892-902./
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| 3 |
Han IJ, Park JN, Park JG, Song BS, Lee JW, Kim JH, Ryu HS, Park JR, Chun SS. 2011. Quality characteristics of milk porridge (Tarakjuk) sterilized with radiation technology. J Korean Soc Food Sci Nutr 40: 885-891./
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| 4 |
Yang KH, Ahn JH, Kim HJ, Lee JY, You BR, Song JE, Oh HL, Kim NY, Kim MR. 2011. Properties of nutritional compositions and antioxidant activity of acorn crude starch by geographical origins. J Korean Soc Food Sci Nutr 40: 928-934./
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| 5 |
Oh WG, Kim JH, Lee SC. 2011. Preparation and characterization of white bread with sweet persimmon. J Korean Soc Food Sci Nutr 40: 253-258./
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| 6 |
Kim YJ, Ju JC, Kim RY, Kim WT, Park JH, Chun SS. 2011. Cooking quality of fresh pasta with concentrated Korean wheat semolina. J Korean Soc Food Sci Nutr 40: 1017-1024./
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| 7 |
Shin JA, Sung MH, Lee SM, Son JM, Lee JH, Hong ST, Lee KT. 2011. Optimization of acetone-fractionation for 1-palmitoyl-2-oleoyl-3-oleoyl glycerol and 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol by response surface methodology. J Korean Soc Food Sci Nutr 40: 975-980./
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| 8 |
Jeong SJ, Lee CH, Kim HY, Hwang IG, Shin CS, Park ES, Lee JS, Jeong HS. 2011. Characteristics of Goroshoe (Acer mono Max.) sap with different collection times after ultra filtration. J Korean Soc Food Sci Nutr 40: 753-758./
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| 9 |
Yu DJ, Shin YJ, Kim HJ, Song HJ, Lee JY, Jang SA, Jeon SJ, Hong ST, Kim SJ, Song KB. 2011. Microbial inactivation in kimchi saline water using microwave plasma sterilization system. J Korean Soc Food Sci Nutr 40: 123-127./
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| 10 |
Kim HJ, Song HJ, Song KB. 2011. Effect of combined treatment of aqueous chlorine dioxide with ultraviolet-c on the quality of red chicory and pak choi during storage. J Korean Soc Food Sci Nutr 40: 245-252./
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