• Preparation Method of meju by Three Step Fermentation

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 536 ~ 539

• Development of the Automatic Watering System for the Soybean Sprouting Equipment by Siphon and Well ...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 533 ~ 535

• Angiotensin Converting Enzyme Inhibitory Activity in Peptic Hydrolysates of Cooking Discards from An...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 529 ~ 532

• The Antioxidant Ability of Grape Seed Extracts

• Jang Jae-Kweon

• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 524 ~ 528

• Effect of Hot Water Extract from Acanthopanax senticosus on Systemic Anaphylaxis

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 518 ~ 523

• Immune Cell Stimulating Activity of Wheat Arabinoxylan

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 510 ~ 517

• The VHR Dual-Specificity Protein Tyrosine Phosphatase(DS-PTPase) Inhibitor Isolated from Gastrodia e...

• ÀÌ¸í¼±/Lee, Myung Sun

• ¿À¿ø±Ù/¹èÀº¿µ/¾È¼øö/¼Õõ¹è/È÷·ÎÀ¯Å° ¿À»ç´Ù/¾ÈÁ¾¼®/Oh, Won Keun/Bae, Eun Young/Ahn, Soon Cheol/Sohn, Cheon Bae/Osada, Hi...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 505 ~ 509

• Isoflavone Contents, Antioxidative and Fibrinolytic Activities of Some Commercial Cooking-with-Rice ...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 498 ~ 504

• Identification of Biologically Active Compounds from Panax ginseng C. A. Meyer

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 493 ~ 497

• Development and Hypoglycemic Effect of Low-fat and Sugar-free Cookie

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 487 ~ 492

• Inhibitory Effect on the Growth of Intestinal Pathogenic Bacteria by Kimchi Fermentation

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 480 ~ 486

• Antimicrobial Characteristics of Metabolites of Lactic Acid Bacteria Isolated from Feces of Newborn ...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 472 ~ 479

• Effect of Storage Conditions on the Chemical Characteristics of Traditional Kochujang

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 466 ~ 471

• Effects of Pasteurization and Frozen Storage on Changes in Quality Characteristics of 10% Salted Egg...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 459 ~ 465

• The Effect of Antibrowning Agents on Enzymatic Reaction in Apple Concentrate

• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 454 ~ 458

• Changes of Quality Characteristics on the Bread added Chitosan

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 449 ~ 453

• Effects of Filtration on the Characteristics of Reused Waste Brine in Kimchi Manufacturing

• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 444 ~ 448

• Optimization of Onion Oil Microencapsulation by Response Surface Methodology

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 437 ~ 443

• The Effects of Annealing on Resistant Starch Contents of Cross-linked Maize Starches

• Mun Sae-Hun

• Shin Mal-Shick

• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 431 ~ 436

• Effect of Soaking Condition on the Physicochemical Properties of Chicken Feet Gelatin

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.3 425 ~ 430