• Analysis of Melatonin Content from Domestic Edible Plants

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1145 ~ 1148

• Observation of Molecular Relaxation Behavior of Glucose Powders with Different Structures and Partic...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1140 ~ 1144

• Selective Detection of Campylobacter jejuni, C. coli, Arcobacter butzleri and Helicobacter pylori by...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1134 ~ 1139

• Screening of Domoic Acid, a Marine Neurotoxin, in Korean Shellfishes

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1130 ~ 1133

• Survey of Biogenic Amines Contents in Commercial Beers

• ±èÀçÇö/Kim, Jae-Hyun

• ¾ÈÇöÁÖ/È«Áøȯ/ÇÑ»ó¹è/º¯¸í¿ì/Ahn, Hyun-Joo/Hong, Jin-Hwan/Han, Sang-Bae/Byun, Myung-Woo

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1127 ~ 1129

• Changes in pH, Sensory Properties and Volatile Odor Components of Kimchi by Heating

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1123 ~ 1126

• Screening of the Antioxidative Activity, Antimutagenicity and Mutagenicity of the Ethanolic Extracts...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1115 ~ 1122

• Antimutagenic Effect of Extract of Eleutherococcus senticosus Maxim

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1110 ~ 1114

• Estimation of Concentrations in Foods and Their Daily Intake for Sorbic Acid in Korea

• ±èÈñ¿¬/Kim, Hee-Yun

• À念¹Ì/À±ÇýÁ¤/ÀÌâÈñ/¹Ú¼º°ü/¹Ú¼±¿µ/½ÅÀϽÄ/Jang, Young-Mi/Yoon, Hae-Jung/Lee, Chang-Hee/Park, Sung-Kwan/Park, Sun-Young/S...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1103 ~ 1109

• Antioxidative Activities of Ethanol Extract Prepared from Leaves, Seed, Branch and Aerial Part of Cr...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1098 ~ 1102

• Characteristics of Kiwifruit-Added Traditional Kochujang

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1091 ~ 1097

• Strain Selection of Psychrotrophic Leuconostoc mesentroides Producing a Highly Active Dextransucrase...

• Eom Hyun-Ju

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1085 ~ 1090

• Changes in the Components of Onion Vinegars by Two Stages Fermentation

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1079 ~ 1084

• Antimicrobial Activities of Ethanol Extracts from Korean Bamboo Culms and Leaves

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1073 ~ 1078

• Thermal Inactivation Parameters of Peroxidase in Flammulina velutipes and Lyophyllum ulmarium

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1067 ~ 1072

• Discriminating the Geographical Origin of Sesame Seeds by Low Field NMR

• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1062 ~ 1066

• Extraction of Triterpenoid Saponin (glycyrrhizin) from Liquorice by Co-solvent Modified Supercritica...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1057 ~ 1061

• Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1048 ~ 1056

• Quality Changes of Rosemary-Onion Kimchi by Packaging Materials during Storage

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1043 ~ 1047

• Effect of Gas Absorbents on Quality Attributes and Respiration Characteristics of Mature-Green Mume ...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.6 1036 ~ 1042