| 1 |
Yoon, MO, Lee, SC, Rhim, JW and Kim, JM. Comparison of alginic acid yields and viscosity by different extraction conditions from various Seaweeds. J. Korean Soc. Food Sci. Nutr. 33(4): 747-752. 2004/
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| 2 |
Cha, YJ, Kim, SJ, Jeong, EJ, Kim, H, Cho, WJ and Yoo, MY. Studies on taste compounds in Alaska pollack sikhae during fermentation. J. Korean Soc. Food Sci. Nutr. 33:1515-1521. 2004/
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| 3 |
Cha, YJ, Kim, SJ, Jeong, EJ, Kim, H and Cho WJ. Microbiological and enzymatic characteristics in Alaska Pollack Sikhae during fermentation. J. Korean Soc. Food Sci. Nutr. 33:1709-1714. 2004/
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| 4 |
Oh, HJ and Kim, CS : Development of yeast leavened pan bread using commercial Doenjangs (Korean soybean pastes) : 2. Correlation between factors relating with dough extensibility and bread quality in addition of Doenjang. J. Korean Soc. Food Sci. Nutr., 33(5):880, 2004/
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| 5 |
Kim, M. J., Cho, S. Y., Lee, M. K., and Shin, K. H. (2004) Effects of Aralia elata water extract on activities of hepatic oxygen free radical generating and scavenging of hepatic oxygen streptozotocin induced diabetic rats. J Korean Soc. Food Sci. Nutr. 33(4): 653-658/
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| 6 |
Kim YS, Lee NY, Hwang CS, Yu MJ, Back KH, Shin DH. Changes of physicochemical characteristics of rice milled by newly designed abrasive milling machine. J. Korean Soc. Food Sci. Nutr. 33: 152-157 (2004)/
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| 7 |
Yim, H. B., Lee, G. and Chae, H. J. (2004) Cytotoxicity of ethanol extract of Raphanuse sativus on human lung cacer cell lines. .f. Korean Soc. Food Sci. Nutr. 33, 287-290/
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| 8 |
Hwang, E. J., Y. J. Cha, M. H. Park, J. W. Lee, and S. Y. Lee. 2004. Cytotoxicity and Chemosensitizing Effect of Camellia (Camellia japonica) Tea Extracts., J. Kor. Soc. Food Sci. Nutr. 33(3): 487-493/
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| 9 |
Kim, D.J., J.M. Kim and S.S. Hong. 2004. The composition of dietary fiber on Brassica vegetables. J. Kor. Soc. Food Sci. Nutr. 33(4):700-704/
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| 10 |
Yun, J. W., Yoo, M. Y., Park, B. K., Lee, M. K. and Oh, D. H. 2004. Antimicrobial effect of ethanol extracts of Quercus spp against foodborne pathogens. J. Korean Soc. Food Sci. Nutr. 33(3), 463-468/
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