| 1 |
Seo MJ, Kang BW, Kim MJ, Lee HH, Seo KI, Kim KH, Jeong YK. The effect of cordycepin on the production of pro-inflammatory cytokines in mouse peritoneal macrophages. Korean J. Food Sci. Technol. 46: 68-72 (2014)/
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| 2 |
Kwon JE, Do JA, Park HJ, Lee JY, Cho YJ, Oh JH, Rhee GS, Lee SJ, Chang MI. Development and validation of an analytical method for flutianil residue identification using gas chromatography-electron capture detection. Korean J. Food Sci. Technol. 46: 7-12 (2014)/
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| 3 |
Back SY, Do JR, Shon DH. Development of competitive indirect ELISA for the detection of buckwheat in processed foods. Korean J. Food Sci. Technol. 46: 269-275 (2014)/
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| 4 |
Do JR, Back SY, Shon DH. Development of sandwich ELISA for the detection of shrimp in processed foods. Korean J. Food Sci. Technol. 46: 538-543 (2014)/
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| 5 |
Kim JE, Jo HJ, Yu MJ, Song KB, Kim HY, Hwang IG, Yoo SM, Han GJ, Park JT. Freeze-thawing conditions to produce high quality bokbunja (Rubus occidentalis). Korean J. Food Sci. Technol. 46: 710-715 (2014)/
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| 6 |
Hwang ES, Thi ND. Antioxidant contents and antioxidant activities of hot-water extracts of aronia (Aronia melancocarpa) with different drying methods. Korean J. Food Sci. Technol. 46: 303-308 (2014)/
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| 7 |
Kim DB, Oh JW, Lee JS, Park IJ, Cho JH, Lee OH. Antioxidant activities of green and purple kohlrabi juices. Korean J. Food Sci. Technol. 46: 601-608 (2014)/
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| 8 |
Jung EM, Kim DJ, Lee KT. Identification of the volatile compounds in polyethylene terephthalate bottles and determination of their migration content into mineral water. Korean J. Food Sci. Technol. 46: 19-24 (2014)/
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| 9 |
Lee DH, Lee YS, Cho CH, Park IT, Kim JH, Ahn BH. The qualities of liquor distilled from ipguk (koji) or nuruk under reduced or atmospheric pressure. Korean J. Food Sci. Technol. 46: 24-32 (2014)/
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| 10 |
Lee DH, Jung JW, Lee YS, Seo JS, Park IT. Fermentation characteristics for preparation of distilled liquor made of mixed grains. Korean J. Food Sci. Technol. 46: 446-455 (2014)/
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