• Improved Method for Increasing of the Oil Yields in Grape Seed

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 931 ~ 934

• Changes of Indicator Microorganisms and Pathogenic Bacteria in Spinach during Cook-Chill Process

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 927 ~ 930

• Effect of Inlet Air Temperature and Atomizing Pressure on Fluidized Bed Coating Efficiency of Broken...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 924 ~ 926

• Quality of Single-Harvested Red Peppers by Harvest Time and Fruit Grade

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 919 ~ 923

• Effects of Acid Hydrolysis on Isoflavone of Defatted Soybean Flour

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 916 ~ 918

• Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 911 ~ 915

• Quantification of 4-Hydroxyalkenals in Oils Consumed in Korea

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 905 ~ 910

• Identification and Activity of Antioxidative Compounds from Rubus coreanum Fruit

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 898 ~ 904

• Identification of Antioxidative Components from Ethanol Extracts of Dalbergia odorifera T. CHEN

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 893 ~ 897

• Antioxidative Activity of Barley Polyphenol Extract(BPE) Separated from Pearling By-products

• ¼®È£¹®/Seog, Ho Moon

• ¼­¹Ì¼÷/±èÈ︸/¾È¸í¼ö/ÀÌ¿µÅÃ/Seo, Mi Sook/Kim, Heung Man/Ahn, Myung Soo/Lee, Young Tack

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 889 ~ 892

• Study of the Most Common Allergic Foods in Korea

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 885 ~ 888

• Purified Polysaccharide Activating the Complement System from Leaves of Diospyros kaki L.

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 879 ~ 884

• Comparison of Characteristics of Koji Manufactured with Bacillus subtilis B-4 and Aspergillus oryzae...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 873 ~ 878

• Preparation of Yeast Extract from Waste Brewer`s Yeast using Various Enzymes

• À̺οë/Lee, Boo Yong

• ÀÌ¿Áȯ/±è°æÀÓ/À̼º°©/¼ÕÁ¾¿¬/±èÇö´ö/Lee, Oak Hwan/Kim, Kyung Im/Rhee, Seong Kap/Son, Jong Youn/Kim, Hyun Duk

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 867 ~ 872

• Analysis of Aroma Pattern of Panax Species by Potable Handheld Gas Chromatograph

• À̺οë/Lee, Boo-Yong

• ¾ç¿µ¹Î/ÀÌ¿Áȯ/±è°æÀÓ/Yang, Young-Min/Lee, Oak-Hwan/Kim, Kyung-Im

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 862 ~ 866

• Dry Enteric Coating Process of Lactic Acid Bacteria by Hybridization System

• ¹Úµ¿ÁØ/Park, Dong June

• ¾ÈÀº¿µ/±èÀç½Â/ÀÓÁö¿µ/ÇÑ°æ½Ä/±è¼¼Çå/¿À¼¼Á¾/An, Eun Young/Kim, Jae Seung/Imm, Jee Young/Han, Kyoung Sik/Kim, Sae Hun/Oh, S...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 856 ~ 861

• Physicochemical Properties and Sugar-Snap Cookie Making Potentialities of Soft Wheat Cultivars and L...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 846 ~ 855

• Physicochemical Properties of Pigmented Rice(Suwon-415)

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 842 ~ 845

• Changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 835 ~ 841

• Dynamic Rheological Properties of Gelatin

• , Yoo Byoung-Seung

• Korean Journal of Food Science and Technology   2002  Volume.34  No.5 830 ~ 834