• Probiotic Characteristics of Lactobacillus acidophilus KY1909 Isolated from Korean Breast-Fed Infant

• ¹ÚÁ¾±æ/Park,JongGil

• À±¼®¿µ/¿À¼¼Á¾/½ÅÁ¤°É/¹é¿µÁø/Yun,SukYoung/Oh,SeJong/Shin,JungGul/Baek,YoungJin

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1244 ~ 1247

• Effect of Corona Discharge on the Changes in Quality and Pasteurization of Ginseng Powder

• ±è°æŹ/Kim,KyungTack

• ±è¼º¼ö/ÇÏ»óµµ/Kim,SungSoo/Ha,SangDo

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1237 ~ 1243

• Effects of Precooling Treatments on the Quality of Peaches (Mibaek)

• ±èº´»ï/Kim,ByeongSam

• ±è¹ÎÁ¤/ÃÖÁ¤Èñ/Kim,MinJung/Choi,JeongHee

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1233 ~ 1236

• Antioxidative Effects of Korean Bamboo Trees, Wang-dae, Som-dae, Maengjong-juk, Jolit-dae and O-juk

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1226 ~ 1232

• Anticariogenic Activities of Various Plant Extracts

• ÃÖÀοí/Choi,InWook

• Á¤Ã¢È­/¹Ú¿ë°ï/Jung,ChangHwa/Park,YongKon

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1221 ~ 1225

• Antioxidative Activities of Castanea Crenata Flos. Methanol Extracts

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1216 ~ 1220

• Competitive KLISA for the Measurement of Glycoprotein Purified from Acanthopanx senticosus

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1209 ~ 1215

• Differences of Hematopoietic Effects of Angelica gigas, A. sinensis and A. acutiloba Extract on Cycl...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1204 ~ 1208

• Isolation of Polyphenol from Green Tea by HPLC and Its Physiological Activities

• ¿ìÈñ¼·/Woo,HeeSeob

• ÃÖÈñÁø/ÇÑÈ£¼®/¹ÚÁ¤Çý/¼ÕÁØÈ£/¾ÈºÀÀü/¼Õ±Ô¸ñ/Choi,HeeJin/Han,HoSuk/Park,JungHye/Son,JunHo/An,BongJeun/Son,GyuMok

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1199 ~ 1203

• Study on the Properties of White Pan Bread Made by Adding Preferment Prepared by Lactic Acid Bacteri...

• , Park Cheon-Seok

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1193 ~ 1198

• Microbial Production of N-Acetylglucosamine by Arthrobacter nicotianae

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1188 ~ 1192

• Growth Inhibition of Helicobacter pylorio by Reynoutria elliptica Migo.

• ÀÌÀμ±/Lee,InSeon

• ÀÓÈ¿±Ç/À̽¿í/Im,HyoGwon/Lee,SyngOok

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1182 ~ 1187

• Physicochemical Properties of Kochujang Prepared by Bacillus sp. Koji

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1174 ~ 1181

• Growth Inhibition of Newly Emerging Arcobacter butzlrei by Organic Acids and Trisodium Phosphate

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1169 ~ 1173

• Quality Characteristics of Chocolate Blended with Bifidobacterium-fermented Isoflavone Powder

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1162 ~ 1168

• A Three-year Survey on Korean Consumer`s Awareness, Perception and Attitudes toward Genetically-modi...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1155 ~ 1161

• Growth Characteristics and Production of Cellulose of Microorganisms in Static Culture Vinegar

• Àå¿ø¿µ/Jang,OneYoung

• ÁÖ°æÈ£/ÀÌÀçÇÏ/¹éâ±Ô/Joo,KyungHo/Lee,JaeHa/Baik,ChangGyu

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1150 ~ 1154

• Production and Characteristics of Lytic Enzyme against Streptococcus mutans Cell Wall from Alkalophi...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1143 ~ 1149

• Purification and Characterization of L-Galactono-¥ã-lactone Oxidase in Pichia sp. Isolated from Kimc...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1135 ~ 1142

• Physicochemical Characteristics of Gamma Irradiated Changran Jeotkal during Storage at 10¡É

• À̳ª¿µ/Lee,NaYoung

• Á¶Ã¶ÈÆ/ÀÌ¿øµ¿/±èÀçÇö/º¯¸í¿ì/Jo,CheorHun/Lee,WonDong/Kim,JaeHyun/Byun,MyungWoo

• Korean Journal of Food Science and Technology   2003  Volume.35  No.6 1129 ~ 1134