• Application of Electronic Nose in Discrimination of the Habitat for Black Rice

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 136 ~ 139

• Contents of Naringin, Hesperidin and Neohesperidin in Premature Korean Citrus Fruits

• ·ù¹Ì¶ó/Rhyu, Mee-Ra

• ±èÀº¿µ/¹èÀοµ/¹Ú¿ë°ï/Kim, Eun-Young/Bae, In-Young/Park, Yong-Kon

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 132 ~ 135

• Quality of Single-Harvested Red Peppers

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 128 ~ 131

• Cytotoxic Effects of Methanol Extract and Fractions from Echinacea angustifolia on Cancer Cells

• ÀÌÁØ°æ/Lee, Joon-Kyoung

• ±¸¼ºÀÚ/Koo, Sung-Ja

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 123 ~ 127

• Characterization of Physiological Functionalities in Korean Traditional Liquors

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 118 ~ 122

• A Caspase Inducing Inhibitor Isolated from Forsythiae fructus

• ±èÁøÈñ/Kim, Jin-Hee

• °í¿µÈñ/±è¹Ì¸®/±èÇö¾Æ/ÀÌ»ó¸í/ÀÌÃæȯ/Kho, Yung-Hee/Kim, Mee Ree/Kim, Hyun-A/Lee, Sang-Myung/Lee, Choong-Hwan

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 114 ~ 117

• Manufacture and Physiological Functionality of Korean Traditional Liquor by Using Chamomile (Matrica...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 109 ~ 113

• Effects of the Fractions of Oryza Sativa cv. Heugjinmi on Plasma Glucose and Lipid Levels in Strepto...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 103 ~ 108

• Determination of Isoflavone, Total Saponin, Dietary Fiber, Soy Oligosaccharides and Lecithins from C...

• ±èõȸ/Kim, Cheon-Hoe

• ¹ÚÁ¡¼±/¼ÕÇå¼ö/Á¤Àç¿ø/Park, Jeom-Seon/Sohn, Heon Soo/Chung, Chai Won

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 96 ~ 102

• Effects of Freeze-Drying Time on Quality of Freeze-Dried Kimchi

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 91 ~ 95

• Changes in Taste Components of Kanjang Made with Barley Bran During Fermentation

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 85 ~ 90

• Changes of Microbiological and Physicochemical Characteristics of Doenjang Prepared With Low Salt Co...

• ¹Úº´ÁØ/Park, Byoung-Jun

• Àå±Ô¼·/±èµ¿È£/À°È«¼±/º¯¸í¿ì/Jang, Kyu-Sub/Kim, Dong-Ho/Yook, Hong-Sun/Byun, Myung-Woo

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 79 ~ 84

• Characterization of Bacillus Polyfermenticus SCD for Oral Bacteriotherapy of Gastrointestinal Disord...

• , , Kim Ki-Tae, Sago Haruhiko

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 73 ~ 78

• Optimization of Sikhe Processing using the Obtained Data by Biosensor

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 65 ~ 72

• Flavor Improvement of Chungkookjang by Addition of Yucca (Yucca shidigera) Extract

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 57 ~ 64

• Physical and Sensory Characteristics of Low Calorie Layer Cake Made With Different Levels of Hydroly...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 51 ~ 56

• Preparation of Semi-Solid Apple-Based Baby Food

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 43 ~ 50

• Analysis of Food Components of Gastrodiae Rhizoma and Changes in Several Characteristics at the Vari...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 37 ~ 42

• Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon

• À⵿̱/Lee, Gee-Dong

• ±Ç½ÂÇõ/À̸íÈñ/±è¼÷°æ/±ÇÁßÈ£/Kwon, Seung-Hyek/Lee, Myung-Hee/Kim, Suk-Kyung/Kwon, Joong-Ho

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 30 ~ 36

• Properties of Dangmyuns Using Different Starches and Freeze Dried Dangmyuns

• ÀÌ¿µÃ¶/Lee, Young-Chul

• ¿À¼¼¿í/Çѽ¹è/ÇѼ±µ¿/°­³²±æ/Oh, Se-Wook/Han, Seung-Bae/Han, Sun-Dong/Kang, Namkil

• Korean Journal of Food Science and Technology   2002  Volume.34  No.1 24 ~ 29