| 1 |
Lee KH, Kim HJ, Lee SK, Park HY, Sim EY, Cho DH, Oh SK, Lee JH, Ahn EK, Woo KS. Effect of cooking methods on cooking and antioxidant characteristics of rice supplemented with different amounts of germinated brown rice. Korean J. Food Sci. Technol. 49: 311-317 (2017)/
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| 2 |
Lee MJ, Park SY, Kim YK, Kim HS, Park HH, Lee YJ, Jeong HS. Physicochemical properties and ${\beta}$-glucan contents of Korean naked oat (Avena sativa L.) cultivars. Korean J. Food Sci. Technol. 49: 97-103 (2017)/
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| 3 |
Byun EH. Immunomodulatory activities of crude polysaccharide fraction separated from Perilla frutescens Britton var. acuta Kudo. Food Sci. Ind. 49: 559-566 (2017)/
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| 4 |
Lee DH, Lee YS, Seo SJ, Won SY, Cho CH, Park IT, Kim TW, Kim JH. Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. Korean J. Food Sci. Technol. 49: 279-285 (2017)/
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| 5 |
Shin HK, Lee JH, Lee SK. Characteristics of white pan bread with roasted rice bran. Korean J. Food Sci. Technol. 49: 401-407 (2017)/
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| 6 |
Jin HK, Kim BK, Han JA. Development and characterization of thickeners using natural materials. Korean J. Food Sci. Technol. 49: 229-234 (2017)/
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| 7 |
Cho HB, Roy JK, Park WJ, Jeon1 BO, Kim YW. Overproduction of a ${\gamma}$-glutamyltranspeptidase from Bacillus amyloliquefaciens in Bacillus subtilis through medium optimization. Korean J. Food Sci. Technol. 49: 610-616 (2017)/
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| 8 |
Kim SJ, Sohn HB, Kim GH, Lee YY, Hong SY, Kim KD, Nam JH, Chang DC, Suh JT, Koo BC, Kim YH. Comparison and validation of rutin and quercetin contents according to the extraction method of tartary Buckwheat (Fagopyrum tataricum Gaertn.). Korean J. Food Sci. Technol. 49: 258-264 (2017)/
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| 9 |
Park JH, Kim RY, Park E. Effect of cookies made with soybean/seoritae and Hwanggum using response surface methodology on the blood glucose response in healthy adults. Korean J. Food Sci. Technol. 49: 186-191 (2017)/
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| 10 |
Song E, Hong J. Changes in chemical properties and cytotoxicity of turmeric pigments by microwave treatment. Korean J. Food Sci. Technol. 49: 693-698 (2017)/
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