• Isolation of Antimicrobial Substance from Schizandra chinensis Baillon and Antimicrobial Effect

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 389 ~ 394

• Effects of Schizandra chinensis fructus on the Immunoregulatory Action and Apoptosis of L1210 cells

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 384 ~ 388

• Formation of Superoxide Anion in the Autoxidation of L - Ascorbic Acid in the Presence of Heavy Meta...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 378 ~ 383

• Volatile Aroma Compounds in Ice Cream Prepared from Lactic Fermented Egg White Food Added with Cream

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 373 ~ 377

• volatile Flavor Components in Mash of Takju prepared by using Aspergillus oryzae Nuruks

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 366 ~ 372

• The Regulation of Uric Acid on the Biosynthesis of Serratia marcescens and Lactobacillus plantarum P...

• Choi Byung-Bum

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 361 ~ 365

• Effect of Condiments on the Physicochemical Characteristics of Traditional Kochujang during Fermenta...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 353 ~ 360

• Functional and Volatile Flavor Compounds in Traditional Kyungsando Squid Sikhe

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 345 ~ 352

• Changes in Microbiological and General Quality Characteristics of Gamma Irradiated Kanjang and Shoyu

• ±èµ¿È£/Kim, Dong Ho

• º¯¸í¿ì/½Å¸í°ï/¼ÛÅÂÈ£/¹Úº´ÁØ/Byun, Myung Woo/Shin, Myung Gon/Song, Tae Ho/Park, Byoung Jun

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 338 ~ 344

• Optimization of Roasting Process as Pre - treatment for Extraction of Omija(Schizandra chinensis Bai...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 333 ~ 337

• Effect of Gamma Irradiation on the Quality of Bulgogi Sauce

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 327 ~ 332

• Development of Red Wine Using Domestic Grapes , Campbell Early. Part(1)

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 319 ~ 326

• Production of Starch Vermicelli(Dangmyun) by Using Modified Corn Starches(2)

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 313 ~ 318

• Aroma Characteristics of Neungee(Sarcodon aspratus)

• Yoon Hyang-Sik, 

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 307 ~ 312

• Changes of Functional Properties of Garlic Extracts during Storage

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 301 ~ 306

• Effect of Bean Water Concentration and Incubation Time of Yukwa Paste and Packaging method on the Qu...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 294 ~ 300

• Effect of Bean Water Concentration and Incubation Time on Amylase Activity and Physicochemical Chara...

• ÀüÇüÁÖ/Jeon, Hyeong Ju

• ¼Õ°æÈñ/¹ÚÁø/Á¶¹Ì³ª/ÁÖ¸í¼÷/Sohn, Kyung Hee/Park, Jin/Jo, Mi Na/Joo, Myung Sook

• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 288 ~ 293

• The Difference of Ginsenoside Compositions According to the Conditions of Extraction and Fractionati...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 282 ~ 287

• The Various biofunctional effects(anticarcinogenic , antioxidative and lypolytic activity) of Pohang...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.3 279 ~ 281