• Notes : Ginsenoside Contents of Korean White Ginseng and Taegeuk Ginseng with Various Sizes and Cult...

• ȲÁøºØ/Hwang JB

• ÇÏÀçÈ£/Çã¿ì´ö/³²±Ã¹è/À̺οë/Ha JH/Hawer WD/Nahmgung B/Lee BY

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 508 ~ 512

• Notes : Characteristics of ¥â-Glucosidase Secreted by Trichoderma reesei KCTC 6952

• ¹Ú¼ºÈñ/Park SH

• ¿À¹ÎÁ¤/ÀÌÁ¤·¡/±Ç¼®Çü/ÃÖ¿µ¿í/À̹οø/±è±Ù¼º/Oh MJ/Lee JR/Kwon SH/Choi YW/Lee MW/Kim KS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 504 ~ 507

• Safety/Toxicology : Antibacterial Activity of Terminalia chebula Retz. Extract Against Food Spoilage...

• ±è±âÁÖ/Kim KJ

• µµÁ¾·æ/Á¶ÁøÈ£/±è¿µ¸í/±èº´»ï/ÀÓ»óµ¿/°­¼®³²/Do JR/Jo JH/Kim YM/Kim BS/Lim SD/Kang SN

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 498 ~ 503

• Safety/Toxicology : Analysis of Variability Factors in Establishing Pesticide Residue Limits on Food...

• À̹̰æ/Lee MK

• À̼­·¡/Lee SR

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 492 ~ 497

• Safety/Toxicology : Quantitative Microbial Risk Assessment Model for Staphylococcus aureus in Kimbab

• ¹Ú°æÁø/Park GJ

• ¿À´öȯ/ÇÏ»óµµ/¹Ú±âȯ/Á¤¸í¼·/õ¼®Á¶/¹ÚÁ¾¼®/¿ì°ÇÁ¶/È«Á¾ÇØ/Oh DH/Ha SD/Park KH/Joung MS/Chun SJ/Park JS/Woo GJ/Hong CH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 484 ~ 491

• Physiological Activity/Nutrition : Antioxidative and Protective Effects of Ulmus davidiana var. japo...

• ÃÖ¿øÈñ/Choi WH

• ¿À¿µ»ó/±è¼º¶õ/¾ÈÁöÀ±/ÇÏÅ¿­/Oh YS/Kim SR/Ahn JY/Ha TY

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 479 ~ 483

• Physiological Activity/Nutrition : Antioxidative Effect of the Fractions Extracted from a Cactus Che...

• ÀÌ°æ¼®/Lee KS

• ¿Àâ¼®/À̱⿵/Oh CS/Lee KY

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 474 ~ 478

• Microbiology/Fermentation/Biotechnology : Effect of King Oyster Mushroom (Pleurotus eryngii) Additio...

• ±èÁ¤ÇÑ/Kim JH

• ¹®¹ÌÈ­/Á¤Àç¿î/ÁöÁ¤Çö/ÁÖ¿µÃ¶/Moon MH/Chung JW/Chi JH/Ju YC

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 470 ~ 473

• Microbiology/Fermentation/Biotechnology : Changes in Microorganisms and Enzyme Activities of Low-sal...

• ¿ÀÁö¿µ/Oh JY

• ±è¿ë¼®/½Åµ¿È­/Kim YS/Shin DH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 465 ~ 469

• Microbiology/Fermentation/Biotechnology : Antimicrobial Effect of Extract of Glycyrrhiza uralensis o...

• ÀÌÁö¿ø/Lee JW

• Áö¿µÁÖ/À¯¹ÌÈñ/ÀÓÈ¿±Ç/Ȳº¸¹ÌÇâ/ÀÌÀμ±/Ji YJ/Yu MH/Im HK/Hwangbo MH/Lee IS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 456 ~ 464

• Microbiology/Fermentation/Biotechnology : Fermentation Characteristics of Low Salted Kochujang Prepa...

• ±èµ¿ÇÑ/Kim DH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 449 ~ 455

• Engineering/Processing/Sensory Evaluation : Isoflavone and Quality Improvement of Soymilk by using G...

• ÀÌÇý¿¬/Lee HY

• ±èÁÖ¼÷/±è¿µ¼ö/±è¿ìÁ¤/Kim JS/Kim YS/Kim WJ

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 443 ~ 448

• Engineering/Processing/Sensory Evaluation : The Effect of Heating Rate by Ohmic Heating on Rheologic...

• À̼®ÈÆ/Lee SH

• ÀåÀç±Ç/º¯À¯·®/Jang JK/Pyun YR

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 438 ~ 442

• Engineering/Processing/Sensory Evaluation : Optimization of Sesame oil Extraction from Sesame cake u...

• ±è¼ºÁÖ/Kim SJ

• ±è¿µÁ¾/Àå±Ô¼·/Kim YJ/Chang KS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 431 ~ 437

• Engineering/Processing/Sensory Evaluation : Relative Sweetness of Sucralose in Beverage Systems and ...

• ±è¹Ì¿µ/Kim MY

• Á¶ÇØ¿µ/¹ÚÀ翬/À̼ҹÎ/¼­µ¿¼ø/Á¤¼­Áø/±èÈñ¼·/±è±¤¿Á/Cho HY/Park JY/Lee SM/Suh DS/Chung SJ/Kim HS/Kim KO

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 425 ~ 430

• Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Korean Raw Noodle Flours

• ½Å¼þ³ç/Shin SN

• ±è¼º°ï/Kim SK

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 418 ~ 424

• Engineering/Processing/Sensory Evaluation : Effects of Replaced Plant Oils on the Quality Properties...

• ¹ÚÁ¾Ã¶/Park JC

• Á¤Á¾¿¬/ÀÌÀǼö/ÃÖÁöÈÆ/ÃÖÀ±»ó/À¯¿ëÈ£/¹éÇöµ¿/±èõÁ¦/Jeong JY/Lee ES/Choi JH/Choi YS/Yu LH/Paik HD/Kim CJ

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 412 ~ 417

• Engineering/Processing/Sensory Evaluation : Study on the Effect of Blending Ratios on the Antibacter...

• ±èº´È£/Kim BH

• ¹ÚÀå¿ì/È«ÁöÇâ/Park JW/Hong JH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 405 ~ 411

• Engineering/Processing/Sensory Evaluation : Effects of ¥ã-Oryzanol Addition on the Quality of Yackwa...

• ¿ìÁ¤¹Î/Woo JM

• ¾çÂ÷¹ü/ÀÌÀçȯ/¾È¿µ¼ø/ÀÌÇö±Ô/Yang CB/Lee JH/An YS/Lee HG

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 397 ~ 404

• Engineering/Processing/Sensory Evaluation : Physico-chemical Changes of Commercial Ssamjang during S...

• ±è¿ë±¹/Kim YK

• ±è¼ºÁÖ/Çѹμö/À念ÀÏ/Àå±Ô¼·/Kim SJ/Han MS/Chang YI/Chang KS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.3 389 ~ 396