• Research Notes : Comparison of Ginsenoside Composition and Contents in Fresh Ginseng Roots Cultivate...

• ÀÌÃæ·Ä/Lee CR

• Ȳ¿Ï±Õ/½ÅÂ÷±Õ/ÀÌÇмº/ÇѼºÅÂ/ÀÓº´¿Á/°í¼º±Ç/Whang WK/Shin CG/Lee HS/Han ST/Im BO/Ko SK

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 847 ~ 850

• Research Notes : Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coat...

• À̸í¼÷/Lee MS

• À̼¼Èñ/¹Ú»ó±Ô/¹èµ¿È£/ÇÏ»óµµ/¼Û°æºó/Lee SH/Park SK/Bae DH/Ha SD/Song KB

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 842 ~ 846

• Research Notes : Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Wat...

• Á¶ÁØÀÏ/Cho JI

• Á¤ÇýÁø/ÇÏ»óµµ/±è±Ù¼º/Jung HJ/Ha SD/Kim KS

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 837 ~ 841

• Research Notes : Changes of Isoflavone Contents in Soybean Cultivars Pickled in Persimmon Vinegar

• ±èÁÖ¼÷/Kim JS

• ±èÁ¾±º/±è¿ìÁ¤/Kim JG/Kim WJ

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 833 ~ 836

• Safety/Toxicology : Quantification of Genetically Modified Soy Proteins in Fresh Soybean Curd by Ant...

• Á¤¹ÌÇö/Jung MH

• ¹èÇü±â/±è°æ¹Ì/ÀåÀμ÷/°íÀºÁ¤/¹èµ¿È£/Bae HK/Kim KM/Jang IS/Ko EJ/Bae DH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 828 ~ 832

• Safety/Toxicology : Antimicrobial Effect of Lithospermum erythrorhizon Extracts on the Food-borne Pa...

• ¹èÁöÇö/Bae JH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 823 ~ 827

• Physiological Activity/Nutrition : Gastroprotective Effect of Korean Rice-Wine (Yakju)

• ±è½ÂÁø/Kim SJ

• ¹éÁö¿µ/¹ÚÂù±¹/±è°è¿ø/Beak JY/Park CK/Kim GW

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 818 ~ 822

• Physiological Activity/Nutrition : Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells

• ±è½ÂÁø/Kim SJ

• °í½Ãȯ/ÀÌ¿ø¿µ/±è°è¿ø/Ko SH/Lee WY/Kim GW

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 812 ~ 817

• Physiological Activity/Nutrition : Estimated Dietary Intake of Sodium Saccharin and Acesulfame Potas...

• ±èÈñ¿¬/Kim HY

• À±ÇýÁ¤/È«±âÇü/ÃÖÀå´ö/¹Ú¼º°ü/¹ÚÈñ¿Á/Áø¸í½Ä/ÃÖ¿ìÁ¤/¹Ú¼±¿µ/ÀÌ°æÁÖ/ÀÌö¿ø/Yoon HJ/Hong KH/Choi JD/Park SK/Park HO/Jin MS/Cho...

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 804 ~ 811

• Physiological Activity/Nutrition : Studies for Component Analysis and Antioxidative Evaluation in Ac...

• ½ÉÅÂÈì/Shim TH

• ±è¿µ¼±/»çÀçÈÆ/½ÅÀÎö/Ç㼺ÀÏ/¿Õ¸íÇö/Jin YS/Sa JH/Shin IC/Heo SI/Wang MH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 800 ~ 803

• Physiological Activity/Nutrition : Characteristics of Wax Gourd Juice-added Dry Noodles

• È«¼±Ç¥/Hong SP

• ÀüÇöÀÏ/¼Û±Ù¼·/±Ç°æ¼ø/±Ç¿ëÁÖ/±è¿µ¼ö/Jun HI/Song GS/Kwon KS/Kwon YJ/Kim YS

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 795 ~ 799

• Microbiology/Fermentation/Biotechnology : Screening of Bifidobacterium spp. for the Development of I...

• ¾çÇöÁÖ/Yang HJ

• Àå±ÝÀÏ/±èÁ¤È£/ÀÌÀ±º¹/¼ÕÇå¼ö/±è±¤¿±/Jang KI/Kim CH/Lee YB/Sohn HS/Kim KY

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 790 ~ 794

• Microbiology/Fermentation/Biotechnology : Quality Characteristics of Kimchi Prepared with Different ...

• °í¿µÅÂ/Ko YT

• ÀÌÁÖ¿¬/Lee JY

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 784 ~ 789

• Microbiology/Fermentation/Biotechnology : Protection of Infection and Eradication Activity of Cultur...

• È«¿îÇ¥/Hong UP

• Á¤¸íÁØ/±è¼öµ¿/¿ÀÀºÅÃ/¼ÒÀ缺/Á¤ÃæÀÏ/Chung MJ/Kim SD/Oh ET/So JS/Chung CI

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 779 ~ 783

• Microbiology/Fermentation/Biotechnology : Properties of Wine from Domestic Grape, Vitis labrusca cul...

• ¹Ú¿ø¸ñ/Park WM

• ¹ÚÇõ±¸/À̼÷Á¾/°­°æÀÏ/ÀÌöȣ/À±°æÀº/Park HG/Rhee SJ/Kang KI/Lee CH/Yoon KE

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 773 ~ 778

• Engineering/Processing/Sensory Evaluation : Effect of the Cooking Condition on Enzyme-resistant Star...

• À̱ÍÁÖ/Lee GC

• ÀÓ½ÂÅÃ/À±Çö¼º/Lim ST/Yoon HS

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 765 ~ 772

• Engineering/Processing/Sensory Evaluation : Effect of Pretreatment Conditions on ¥ã-Aminobutyric Aci...

• ÃÖÈñµ·/Choi HD

• ¹Ú¿ë°ï/±èÀ±¼÷/Á¤Ã¢È­/¹Ú¿µµµ/Park YK/Kim YS/Chung CH/Park YD

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 761 ~ 764

• Engineering/Processing/Sensory Evaluation : Physicochemical Characteristics and Sugar-snap Cookie Po...

• ÀåÇбæ/Chang HG

• ±èÁ¤¿¬/Kim JY

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 754 ~ 760

• Engineering/Processing/Sensory Evaluation : Rheological Properties of the Wheat Flour Dough with Oli...

• ÀÓ¼±Èñ/Lim SH

• ±è¼®¿µ/À̳ë¿î/ÀÌÄ¡È£/À̽ðæ/Kim SY/Lee NW/Lee CH/Lee SK

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 749 ~ 753

• Engineering/Processing/Sensory Evaluation : Development of Red Wine Using Monascus anka

• ¹èÀοµ/Bae IY

• À̱¤¿¬/½Å¹Î¼ö/ÀÌÇö±Ô/Lee KY/Shin MS/Lee HG

• Korean Journal of Food Science and Technology   2004  Volume.36  No.5 744 ~ 748