• Quality of Single-Harvested Red Peppers by Drying Methods

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 329 ~ 333

• Survey of Biogenic Amine Contents in Commercial Soy Sauce

• ±èÀçÇö/Kim, Jae-Hyun

• ¹ÚÇöÁø/±è¹ÌÁ¤/¾ÈÇöÁÖ/º¯¸í¿ì/Park, Hyun-Jin/Kim, Mi-Jung/Ahn, Hyun-Joo/Byun, Myung-Woo

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 325 ~ 328

• Effects of Modified Atmosphere Packaging and Gamma Irradiation on NO-Mb Contents and Color of Sausag...

• ¾ÈÇöÁÖ/Ahn, Hyun-Joo

• ±èÀçÇö/Á¶Ã¶ÈÆ/ÀÌÁÖ¿î/À°È«¼±/º¯¸í¿ì/Kim, Jae-Hyun/Jo, Cheorun/Lee, Ju-Woon/Yook, Hong-Sun/Byun, Myung-Woo

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 320 ~ 324

• Characteristics Analysis for the Standardization of Commercial Kimchi

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 316 ~ 319

• Antioxidative Activity and Chemical Characteristics from Different Organs of Small Black Soybean (Ya...

• »çÀçÈÆ/Sa, Jae-Hoon

• ½ÅÀÎö/Á¤°æÁø/½ÉÅÂÈì/¿ÀÈ«¼®/±è¿µÁø/Á¤ÀÇÈ£/Shin, In-Cheol/Jeong, Kyung-Jin/Shim, Tae-Heum/Oh, Heung-Seok/Kim, Yong-Jin/Ch...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 309 ~ 315

• Contents of Resveratrol in Different Parts of Grapes

• Á¶¿ëÁø/Cho, Yong-Jin

• ±èÀçÀº/ÀüÇâ¼÷/±èÁ¾ÅÂ/±è¼º¼ö/±èöÁø/Kim, Jae-Eun/Chun, Hyang-Sook/Kim, Chong-Tai/Kim, Sung-Soo/Kim, Chul-Jin

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 306 ~ 308

• Feeding Effect of Far Infrared Irradiated Rice to Survival Activity against Drowning of Mouse

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 302 ~ 305

• Characterization of Squalene Synthase Inhibitor Isolated from Curcuma longa

• ÃÖ¼º¿ø/Choi, Sung-Won

• ¾çÀ缺/ÀÌÇѽÂ/±èµ¿¼·/¹èµ¿ÈÆ/À¯ÁÖÇö/Yang, Jae-Sung/Lee, Han-Seung/Kim, Dong-Seob/Bai, Dong-Hoon/Yu, Ju-Hyun

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 297 ~ 301

• Enhancement of Chitooligosaccharides in Doenjang (Soybean Paste) and Kanjang (Soy Sauce) using Bacil...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 291 ~ 296

• Effect of Ramaria botrytis Methanol Extract on Antioxidant Enzyme Activities in Benzo(¥á)Pyrene-trea...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 286 ~ 290

• Effects of Tissue Cultured Ginseng on Blood Glucose and Lipids in Streptozotocin-Induced Diabetic Ra...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 280 ~ 285

• Effects of the Fermentation Periods on the Qualities and Functionalities of the Fermentation Broth o...

• ±è³ª¹Ì/Kim, Na-Mi

• ÀÌÁ¾¿ø/µµÀçÈ£/¾çÀç¿ø/Lee, Jong-Won/Do, Jae-Ho/Yang, Jae-Won

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 272 ~ 279

• Stabilization of Polyphenolic Antioxidants Using Inclusion Complexation with Cyclodextrin and Their ...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 266 ~ 271

• The Separation of Transglutaminase Produced from Streptomyces mobaraensis and Its Application on Mod...

• , , , Shin Weon-Sun

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 260 ~ 265

• Quality of Freeze-Dried Yulmoo-kimchi

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 254 ~ 259

• Effects of Xylitol and Grapefruit Seed Extract on Sensory Value and Fermentation of Baechu Kimchi

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 246 ~ 253

• Content of Rutin and Monacolin K in the Red Buckwheat Fermented with Monascus rubber

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 242 ~ 245

• Preparation and Quality Characteristics of Yogurt Added with Cultured Ginseng

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 235 ~ 241

• Effect of Monascus Koji on the Quality Characteristics of Bologna-Type Sausage

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 229 ~ 234

• Optimization of Microwave Extraction Conditions for Flammulina velutipes by Response Surface Methodo...

• ±èÇö±¸/Kim, Hyun-Ku

• ±è¹Ì¿Á/ÃÖ¸¼À½/±è°øȯ/Kim, Mi-Ok/Choi, Mal-gum/Kim, Kong-Hwan

• Korean Journal of Food Science and Technology   2003  Volume.35  No.2 222 ~ 228