• Hazard Analysis and Determination of CCPs for Powdered Raw Grains and Vegetables, Saengshik

• ±èµ¿ÁÖ/Kim DJ

• ÇÏ»óµµ/·ù°æ/¹Ú±âȯ/Ha SD/Ryu K/Park KH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 1032 ~ 1040

• Acetylcholinesterase Inhibitory Activity and Protective Effect against Cytotoxicity of Perilla Seed ...

• ÃÖ¿øÈñ/Choi WH

• ¾ö¹Î¿µ/¾ÈÁöÀ±/±è¼º¶õ/°¨¸íÈ­/ÇÏÅ¿­/Um MY/Ahn JY/Kim SR/Kang MH/Ha TY

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 1026 ~ 1031

• Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik

• ÀåÅÂÀº/Chang TE

• ÇÑÁ¤¼ö/¼Û¿ÁÀÚ/Á¤µ¿È­/½ÅÀϽÄ/Han JS/Song OJ/Chung DH/Shin IS

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 1020 ~ 1025

• Weight Reduction and Lipid Lowering Effects of Kimchi Lactic Acid Powder in Rats Fed High Fat Diets

• ±ÇÁø¿µ/Kwon JY

• ÃÖÈ«½Ä/¼Û¿µ¿Á/Cheigh HS/Song YO

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 1014 ~ 1019

• Anticoagulant Activities of Brown Seaweed Extracts in Korea

• ±è¿µ¸í/Kim YM

• ±èµ¿¼ö/ÃÖ¿ë¼®/Kim DS/Choi YS

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 1008 ~ 1013

• Purification and Characterization of Anticarcinogenic Compound from Corni fructus

• ±èº´Çö/Kim BH

• ¹Ú°æ¿í/±èÀç¿ë/Á¤ÀÏÀ±/¾ç±âÈ£/Á¶¿µ¼÷/À̼ºÅÂ/¼­±ÇÀÏ/Park KW/Kim JY/Jeong IY/Yang GH/Cho YS/Lee ST/Seo KI

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 1001 ~ 1007

• Study on the Nutritional Composition and Antioxidative Capacity of Mulberry Fruit(Ficus-4x)

• ±è¾ÖÁ¤/Kim AJ

• ±è¹Ì¿ø/¿ì³ª¸®¾ß/±è¼±¿©/±èÇöº¹/ÀÓ¿µÈñ/±è¸íÈñ/Kim MW/Woo NRY/Kim SY/Kim HB/Lim YH/Kim MH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 995 ~ 1000

• Effect of Intestinal Function Enhancer (KTG075) on Mucin 2 Secretion

• ÀÌÀ¯Èñ/Lee YH

• ¹é¼ø¿Á/±èÇö°æ/·ù¸íÇö/Baik SO/Kim HK/Ryu MH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 991 ~ 994

• Induction of Nitric Oxide and Cytokines in Macrophages by Codonopsis lanceolata

• ¼Ò¹Ì¼±/So MS

• ÀÌÁø½Ç/À̼¼À±/Lee JS/Yi SY

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 986 ~ 990

• Effects of Green Tea, Buckwheat and Grape Leaves Extracts on Lipid Metabolism, Antioxidative Capacit...

• ±è¿µ¾ð/Kim YE

• ¿À¼¼¿Á/±ÇÀº°æ/ÇÑ´ë¼®/±èÀÎÈ£/ÀÌâȣ/Oh SW/Kwon EK/Han DS/Kim IH/Lee CH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 979 ~ 985

• Improvement of Learning Behavior of Mice by an Antiacetylcholinesterase and Neuroprotective Agent NX...

• À̺ÀÈ£/Lee BH

• Steven M. Stein

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 974 ~ 978

• Anticancer Effect of Erythronium japonicum Extract on ICR Mouse and L1210 Cells with Alteration of A...

• ½ÅÀ¯Áø/Shin YJ

• Á¤´ë¿µ/ÇÏÇý°æ/¹Ú½Ã¿ø/Jung DY/Ha HK/Park SW

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 968 ~ 973

• Screening of Lactic Acid Bacteria with Potent Adhesive Property in Human Colon using Colonic Mucin-b...

• ±è¼º¿µ/Kim SY

• ½Å±¤¼ø/ÀÌÈ£/Shin KS/Lee H

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 959 ~ 967

• Quality Characteristics of Sponge Cakes Containing Various Levels of Millet Flour

• ÀåÇбæ/Chang HG

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 952 ~ 958

• Quality Changes in Minced Ginger Prepared with Frozen Ginger during Storage

• ±èµ¿È£/Kim DH

• ÀÌ¿µÃá/Lee YC

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 943 ~ 951

• Characteristics of Seaweed Salts Prepared with Seaweeds

• ±èµ¿ÇÑ/Kim DH

• ÀÌ»óº¹/ÀÓÁ¾È¯/Lee SB/Rhim JH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 937 ~ 942

• Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractio...

• ±è¼º¶õ/Kim SR

• ¾ÈÁöÀ±/ÀÌÇöÀ¯/ÇÏÅ¿­/Ahn JY/Lee HY/Ha TY

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 930 ~ 936

• Quality Characteristics of the Potato Juice-Added Functional White Bread

• ÇÑ°æÇÊ/Han GP

• ÀÌ°©·®/ÇÑÀç¼÷/¼Ò±â½ÅÇà/±èµ¿¼®/±èÁ¤¾Ö/¹èÁ¾È£/Lee KR/Han Js/Kozukue N/Kim DS/Kim JA/Bae JH

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 924 ~ 929

• Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks

• Á¶¿ë¹ü/Cho YB

• ¹Ú¿ìÆ÷/Çã¹Î¼ö/À̾çºÀ/Park WP/Hur MS/Lee YB

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 919 ~ 923

• Development of Korean Red Wines Using Various Grape Varieties and Preference Measurement

• À̽ÂÁÖ/Lee SJ

• ÀÌÀåÀº/±è¼º¼ö/Lee JE/Kim SS

• Korean Journal of Food Science and Technology   2004  Volume.36  No.6 911 ~ 918