• Quality Characteristics of Salted Chinese Cabbage Treated with Electrolyzed-Acid Water during Storag...

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 365 ~ 367

• Purification of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) Esters from Squid Oil by ...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 361 ~ 364

• Inhibitory Effects of Temperature, pH, and Potassium Sorbate against Natural Microflora in Strawberr...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 355 ~ 360

• Development of Predictive Growth Model of Vibrio parahaemolyticus Using Mathematical Quantitative Mo...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 349 ~ 354

• Detection of Gamma-Irradiated Dried Vegetable Using ESR Spectroscopy

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 345 ~ 348

• In Vitro Effect of Yuza (Citrus junos SIEB ex TANAKA) Extracts on Proliferation of Human Prostate Ca...

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• ȲÀΰæ/Hwang,InKyeong

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 339 ~ 344

• Screening of the Antioxidant Activity of Some Medicinal Plants

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 333 ~ 338

• Effect of Maesil (Prunus mume) Juice on the Alcohol Metabolizing Enzyme Activities

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 329 ~ 332

• Preparation of Minimally Processed Mulberry (Morus spp.) Juices

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 321 ~ 328

• Physiological Effects of Curcumin Extracted by Supercritical Fluid from Turmeric (Curcuma longa L.)

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• Àå±Ô¼·/°í°æÈñ/Chang,KyuSeob/Ko,KyungHee

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 317 ~ 320

• Antioxidant Effect of Rosa davurica Pall Extract on Oxidation of Human Low Density Lipoprotein (LDL)

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 311 ~ 316

• Antioxidative Activity and Nitrite Scavenging Ability of Ethanol Extract from Phyllostachys bambusoi...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 306 ~ 310

• Changes in DNA Fragments in Bt11 Corn Caused by Processing Conditions and Their Monitoring

• ÀÌö¼ö/Lee,CheolSu

• ±è¿µÂù/Ȳ¼ø¿í/°­»ó¸ð/Kim,YeongChan/Hwang,SunUg/Kang,SangMo

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 299 ~ 305

• Changes in Isoflavone and Oligosaccharides of Soybeans during Germination

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 294 ~ 298

• Effect of Sucrose and Gluten on Glass Transition, Gelatinization, and Retrogradation of Wheat Starch

• Jang Jae-Kweon

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 288 ~ 293

• The Association of Post-Storage Physiological Disorder Incidence with Respiration and Ethylene Produ...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 283 ~ 287

• Preparation of Flakes by Extrusion Cooking Using Barley Broken Kernels

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 276 ~ 282

• Properties of Nonwaxy Rice Flours with Different Soaking Time and Particle Sizes

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 268 ~ 275

• Properties of Amaranth Flour Processed by Various Methods

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 262 ~ 267

• Effect of Ozone and UV Treatment of Groundwater on the Quality of Wine

• Korean Journal of Food Science and Technology   2004  Volume.36  No.2 255 ~ 261