• Photostability of Anthocyanin Extracted from Purple-Fleshed Sweet Potato

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 346 ~ 349

• Hot-water soluble on Waxy Black Rice and Waxy Rice Flours

• ¿À±Ý¼ø/Oh, Geum-Soon

• ±è°ü/ÃÖ°æö/³ªÈ¯½Ä/°­±æÁø/±è¼º°ï/Kim, Kwan/Choi, Gyeong-Cheol/Na, Hwan-Sik/Kang, Gil-Jin/Kim, Sung-Kon

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 343 ~ 345

• Physical Properties on Waxy Black Rice and Waxy Rice

• ¿À±Ý¼ø/Oh, Geum Soon

• ±è°ü/¹ÚÁ¾ÈÆ/±è¼º°ï/³ªÈ¯½Ä/Kim, Kwan/Kim, Sung Kon/Park, Jong Hoon/Na, Hwan Sik

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 339 ~ 342

• Volatile Flavor Components and Free Radical Scavenging Activity of Cnidium officinale

• Lee Ji-Hye

• , Choi Hyang-Sook, 

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 330 ~ 338

• Effect of Porphyran isolated from Laver, Porphyra yezoensis, on Liver Lipid Peroxidation in Hyperlip...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 325 ~ 329

• Cholesterol-Lowering Effects in Rat Liver Fed Barley and ¥â-Glucan-enriched Barley Fraction with Cho...

• ±è¼º¶õ/Kim, Sung-Ran

• ¼®È£¹®/ÃÖÈñµ·/¹Ú¿ë°ï/Seog, Ho-Moon/Choi, Hee-Don/Park, Yong-Kon

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 319 ~ 324

• Charaterization of the Antagonistic Activity against Lactobacillus plantarum and Induction of Bacter...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 311 ~ 318

• Optimization for the Lactic Acid Fermentation of Mixed Fruit and Vegetable Juices

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 303 ~ 310

• Quality Characteristics of Takju Prepared by Wheat Flour Nuruks

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 296 ~ 302

• Characterization and Action Mode of Anti-Complementary Substance Prepared from Lactobacillus plantar...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 290 ~ 295

• Studies on Proteolytic and Fibrinolytic Activity of Bacillus subtilis JM-3 Isolated from Anchovy Sau...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 283 ~ 289

• Isolation of Growth Inhibition Substance on Food borne Microorganisms from Hypericum ascyron L. and ...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 274 ~ 282

• The Study on Amylolytic Enzyme and Protease Activities of Kimchi

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 269 ~ 273

• Development of a Culture Medium for Growth and Sporulation of Bacillus polyfermenticus SCD

• Okuyama Torayuki, , , 

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 263 ~ 268

• Optimization of Culture Conditions and Encapsulation of Lactobacillus fermentum YL-3 for Probiotics

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 255 ~ 262

• Cultural Characteristics of Lactobacillus amylovorus IMC-1 Producing Antibacterial Substance

• ¸ñÁ¾¼ö/Mok, Jong-Soo

• ¼Û±âö/±è¿µ¸ñ/À嵿¼®/Song, Ki-Cheol/Kim, Young-Mog/Chang, Dong-Suck

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 249 ~ 254

• Effects of Vegetable Extracts by Solvent Separation on Alcohol Dehydrogenase Activity from Saccharom...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 244 ~ 248

• Degradation Kinetics of Anthocyanins in Purple-Fleshed Sweet Potato Pigment Concentrates and a Japan...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 238 ~ 243

• Quality Properties of Bread Made of Wheat Flour and Black Rice Flour

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 232 ~ 237

• The Effect of Processing Condition on Physicochemical Characteristics in Pine Nut Gruel

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.2 225 ~ 231