• Time-dependent Flow Properties of Mustard Paste

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 155 ~ 158

• Changes in Mineral and Pectic Substances of Korean Mature-Green Mume (Prunus mume Sieb. et Zucc) Fru...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 149 ~ 154

• Pattern Analysis of Volatile Components for Domestic and Imported Angelica gigas Nakai Using GC Base...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 144 ~ 148

• Anti-hepatotoxic Activity of Chrysanthemum coronarium L. var. spatiosum Extract

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 138 ~ 143

• Effects of Grape Extracts on Free Radical Scavenging Activity and Inhibition of Pro-Inflammatory Med...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 132 ~ 137

• Physiological Activities of Commercial Instant Curry Powders and Individual Spices

• Á¤¸í¼ö/Chung, Myong-Soo

• Á¤½ÂÇö/ÀÌÁø¼±/¹Ú±â¹®/Jung, Seung-Hyeon/Lee, Jin-Sun/Park, Ki-Moon

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 125 ~ 131

• Free Radical Scavenging Effect of Seed and Skin Extracts of Black Olympia Grape (Vitis labruscana L....

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 121 ~ 124

• Effect of Antioxidant Activity and Change in Quality of Chemical Composition and Polyphenol Compound...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 115 ~ 120

• Manufactures of Functional Kimchi using Bifidobacterium Strain Producing Conjugated Linoleic Acid (C...

• ¹Î½Â±â/Min, Sung-Gi

• ±èÁ¤Èñ/±è¼Ò¹Ì/½ÅÈ«½Ä/È«±ÙÈ­/¿À´ö±Ù/±è°æ³²/Kim, Jung-Hee/Kim, Somi/Shin, Hong Sik/Hon, Gun-Hwag/Oh, Duk-Gun/Kim, Kyung-na...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 111 ~ 114

• Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 103 ~ 110

• Isolation and Identification of Pathogenic Bacteria from Spinach

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 97 ~ 102

• The Effect of Vitamin C on Properties of the Breads Made by Dough Frozen after 1st Fermentation

• ÀÌÁ¤ÈÆ/Lee, Jeong-Hoon

• Ãֵθ®/À̽ðæ/¹Î»ó±â/Choi, Doo-Ri/Lee, Si-Kyung/Min, Sang-Gi

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 92 ~ 96

• Physical and Sensory Properties of Peeled Ginkgo Nuts Prepared under the Different Dehydration Condi...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 84 ~ 91

• Quality Characteristics of Wet Noodle with Lycii fructus Powder

• ÀÓ¿µ¼ø/Lim, Young-Soon

• Â÷¿íÁø/À̽ðæ/±è¿µÀü/Cha, Wook-Jin/Lee, Si-Kyung/Kim, Young-Jeon

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 77 ~ 83

• Effects of Flow Rate of Feed Kanjang and Volume Reduction Ratio of Retentate on the Permeate Flux an...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 72 ~ 76

• Degradation of Alginate Solution by Using ¥ã-Irradiation and Organic Acid

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 67 ~ 71

• Characteristics of Seaweed Salts Prepared with Various Seaweeds

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 62 ~ 66

• Changes of NMR Relaxation Pattern of Pork Loins during Freezing and Thawing Using Continuous Distrib...

• À̼±¹Î/Lee, Sun-Min

• ³ëÁ¤ÇØ/À±ÇýÇö/ÀÌÅüö/Rho, Jeong-Hae/Yoon, Hye-Hyun/Lee, Taek-Soo

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 57 ~ 61

• Analysis of Food Components of Korean Deer Antler Parts

• Lee Ok-Hwan, 

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 52 ~ 56

• Effect of Mixing Ratio on Rheological Properties of Kochujang

• Yoo Byoung-Seung, 

• Korean Journal of Food Science and Technology   2003  Volume.35  No.1 44 ~ 51