• The Antidiabetic Effect of Gamiyookmijihwangtang on Diabetes - prone BB Rats

• Kim Soon-Dong

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1206 ~ 1212

• Effect of Inhibitions of Ginkgo biloba Extracts on Induction of Reactive Oxygen Species and Release ...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1198 ~ 1205

• Purification and Characterization of Sulfated Polysaccharide Isolated from Hot Water Extract of Pach...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1191 ~ 1197

• Effects of Pine Needle on Lipid Composition and TBARS in Rat Fed High Cholesterol

• Park Mo-Ra

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1186 ~ 1190

• The Effects of Fermented Anchovy on the Bromobenzene - Induced Hepatic Lipid Peroxidation in vitro

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1179 ~ 1185

• Development of Ice Cream Prepared from Lactic Fermented Egg White Food Added with Cream

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1173 ~ 1178

• Traditional Honey Wine Prepared with Nuruk - Yeast Mixture

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1168 ~ 1172

• Production of Cyclodextrin Glucanotransferase from Aspergillus sp. CC-2-1 and its Characterization

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1158 ~ 1167

• Analysis of Browning Factors During Fermentation of Kochujang

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1149 ~ 1157

• Effect of Salting Conditions on the Fermentation and Quality of Dandelion(Taraxacum platycarpum D.) ...

• Kim Soon-Dong, 

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1142 ~ 1148

• Chemical Changes of Meju made with Barly Bran Using Fermentation

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1135 ~ 1141

• Quality Properties of gamma irradiated Kwamegi(semi - dried Cololabis seira)

• Á¶°æȯ/Cho, Kyung Hwan

• º¯¸í¿ì/±è´öÁø/À°È«¼±/ÀÌÁÖ¿î/Byun, Myung Woo/Kim, Duk Jin/Yook, Hong Sun/Lee, Ju Woon

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1128 ~ 1134

• Effect of Irrigating Solutions on Growth and Rot of Soybean Sprouts

• ±è¼º¼ö/Kim, Sung Soo

• ±è¼º¶õ/À̺οë/ÃÖÈñµ·/Kim, Sung Ran/Lee, Boo Yong/Choi, Hee Don

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1122 ~ 1127

• The Chemical Properties of Doenjang Prepared by Monascus Koji

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1114 ~ 1121

• Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation Before Optimum Fermentation

• ±èÀçÇö/Kim, Jae Hyun

• º¯¸í¿ì/ÀÌöȣ/Â÷º¸¼÷/ÀÌ°æÇà/¾ÈÇöÁÖ/Byun, Myung Woo/Lee, Cherl Ho/Cha, Bo Sook/Lee, Kyong Haeng/Ahn, Hyun Joo

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1107 ~ 1113

• Improvement of the Hygienic Quality and Shelf - life of Kwamegi from Cololabis seira by Gamma Irradi...

• Á¶°æȯ/Cho, Kyung Hwan

• ±èÀçÈÆ/º¯¸í¿ì/À°È«¼±/·ù±âÇü/ÀÌÁÖ¿î/Kim, Jae Hun/Byun, Myung Woo/Yook, Hong Sun/Ryu, Gi Hyung/Lee, Ju Woon

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1102 ~ 1106

• Emulsifying and Rheological Properties of the Pine Nut¢¥s Extracts

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1093 ~ 1101

• Preparation and Shelf - life of Soybean Curd Coagulated by Fruit Juice of Schizandra chinensis RUPRE...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1087 ~ 1092

• Separation of Kiwi Pectinesterase Inhibitor and its Effect on Cloud Maintenance in Cloudy Juices

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1079 ~ 1086

• Properties of Wet Noodle Changed by the Addition of Whey Powder

• Korean Journal of Food Science and Technology   2000  Volume.32  No.5 1073 ~ 1078