• Review : Procedures in Establishing Residue Limits of Pesticides on Food Crops in Korea

• À̹̰æ/Lee MK

• È«¹«±â/¹Ú°Ç»ó/ÃÖµ¿¹Ì/ÀÓ¹«Çõ/À̼­·¡/Hong MG/Park KS/Choi DM/Lim MH/Lee SR

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 685 ~ 694

• Note : Extraction Conditions and Green Index of Green Pigments from Discolored Garlic

• ȲÁøºÀ/Hwang JB

• ÇÏÀçÈ£/½Åµ¿ºó/¹Ú¿Ï¼ö/³²±Ã¹è/ÀÌ¿µÃá/Ha JH/Shin DB/Park WS/Nahmgung B/Lee YC

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 678 ~ 684

• Safety/Toxicology : Evaluation of Efficacy of Sanitizers and Disinfectants Marketed in Korea

• À̹ÎÁ¤/Lee MJ

• ±è¿ë¼ö/Á¶¾çÈñ/¹ÚÈñ°æ/¹Úº´±Ô/À̱¤È£/°­±æÁø/Àü´ëÈÆ/¹Ú±âȯ/ÇÏ»óµµ/Kim YS/Cho YH/Park HK/Park BK/Lee KH/Kang KJ/Jeon DH/Park...

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 671 ~ 677

• Safety/Toxicology : Developing Food List for Risk Assessment of Contaminants in Korean Foods

• ÀÌÇà½Å/Lee HS

• ±èº¹Èñ/À念¾Ö/¹Ú¼±¿À/¿Àâȯ/±èÁö¿µ/±èÈñ¿¬/Á¤¼Ò¿µ/¼ÒÀ¯¼·/¼­Á¤Çõ/ÀÌÀºÁÖ/Kim BH/Jang YA/Park SO/Oh CH/Kim JY/Kim HY/Chung S...

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 660 ~ 670

• Physiological Activity/Nutrition : Isolation and Identification of Two Psoralen Derivatives as Antio...

• ±è¼ÒÁß/Kim SJ

• Á¶Á¤¿ë/À§ÁöÇâ/Àå¹Ì¿µ/ÀÓ¿ä¼·/±èö/½Å¼öö/¹®Á¦ÇÐ/¹Ú±ÙÇü/Cho JY/Wee JH/Jang MY/Rim YS/Kim C/Shin SC/Moon JH/Park KH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 656 ~ 659

• Physiological Activity/Nutrition : Effect of Dietary Supplementation of Two Tonic Formula on the For...

• ¼ÛÅÂö/Song TC

• ÇÑ´ë¼®/ÀÌâȣ/±è¿µ¾ð/Á¤°æ¾Æ/±èÇØ¿µ/Han DS/Lee CH/Kim YE/Jung KA/Kim HY

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 648 ~ 655

• Physiological Activity/Nutrition : Antimicrobial Effect of Lonicerae Flos Extracts on Food-borne Pat...

• ¹èÁöÇö/Bae JH

• ±è¹Ì¼ø/°­ÀºÇý/Kim MS/Kang EH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 642 ~ 647

• Physiological Activity/Nutrition : Effects of Mulberry Leaves Powder on Lipid Metabolism in High Cho...

• ±è¾ÖÁ¤/Kim AJ

• ±è¼±¿©/Ãֹ̰æ/±è¸íȯ/ÇѸí·û/Á¤°Ç¼·/Kim SY/Choi MK/Kim MH/Han MR/Chung KS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 636 ~ 641

• Physiological Activity/Nutrition : Effects of Fermented Milk Intake on Hepatic Antioxidative Systems...

• ¾È¿µÅÂ/Ahn YT

• ¹èÁø¼º/±è¿ëÈñ/ÀÓ±¤¼¼/Çãö¼º/Bae JS/Kim YH/Lim KS/Huh CS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 631 ~ 635

• Physiological Activity/Nutrition : Hypolipidemic Effects of Glycoprotein Isolated from Ficus Carica ...

• ÀÓ°èÅÃ/Lim KT

• À̼¼Áß/°íÁ¤Çö/¿ÀÇʼ±/Lee SJ/Ko JH/Oh PS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 624 ~ 630

• Physiological Activity/Nutrition : Antibacterial and Anticancer Effects of Kimchi Extracts Prepared ...

• ±èÇöÁ¤/Kim HJ

• Ȳº¸¹ÌÇâ/ÀÌÈ¿ÁÖ/À¯´ë½Ä/ÀÌÀμ±/Hwangbo MH/Lee HJ/Yu TS/Lee IS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 618 ~ 623

• Microbiology/Fermentation/Biotechnology : REP-PCR Genotyping of Four Major Gram-negative Foodborne B...

• Á¤ÇýÁø/Jung HJ

• ¼­Çö¾Æ/±è¿µÁØ/Á¶ÁØÀÏ/±è±Ù¼º/Seo HA/Kim YJ/Cho JI/Kim KS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 611 ~ 617

• Engineering/Processing/Sensory Evaluation : Quality Characteristics of the White Bread Prepared by A...

• ¹èÁ¾È£/Bae JH

• ÀÌÁÖÇö/±Ç±¤ÀÏ/ÀÓ¹«Çõ/¹Ú°Ç»ó/ÀÌÁ¾±¸/ÃÖÈñÁø/Á¤¼®À±/Lee JH/Kwon KI/Im MH/Park GS/Lee JG/Choi HJ/Jeong SY

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 603 ~ 610

• Engineering/Processing/Sensory Evaluation : Quality Factor Determination and Shelf-Life Prediction o...

• ¹éÀº°æ/Baik EK

• ¼­¿ë±â/À̱Ù/À̵¿¾ð/¹Ú¼®ÁØ/ÀÌÁøÈñ/ÀÌ°­Ç¥/±èµ¿¼·/Çã³²À±/¹é¹«¿­/Seo YK/Lee G/Lee DU/Park JS/Lee JH/Lee KP/Kim DS/Hur NY/Bai...

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 597 ~ 602

• Engineering/Processing/Sensory Evaluation : Phygicochemical Properties of Bread Dough Added with Juj...

• ÀÌÁÖÇö/Lee JH

• ±Ç±¤ÀÏ/¹èÁ¾È£/Kwon KI/Bae JH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 590 ~ 596

• Engineering/Processing/Sensory Evaluation : Synthesis of Diacylglycerol-Enriched Functional Lipid Co...

• ±è³²¼÷/Kim NS

• À̱âÅÃ/Lee KT

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 584 ~ 589

• Engineering/Processing/Sensory Evaluation : Properties of Wet Noodle Changed by the Addition of Sang...

• ±èÇà¶õ/Kim HR

• È«Áø¼®/ÃÖÁ¤½Ç/ÇѱÍÁ¤/±èÅ¿µ/±è»ó¹ü/ÀüÇý°æ/Hong JS/Choi JS/Han GJ/Kim TY/Kim SB/Chun HK

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 579 ~ 583

• Engineering/Processing/Sensory Evaluation : Changes in Physicochemical Characteristics of Bokbunja (...

• ÃÖÇѼ®/Choi HS

• ±è¸í°ï/¹ÚÈ¿¼÷/½Åµ¿È­/Kim MK/Park HS/Shin DH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 574 ~ 578

• Engineering/Processing/Sensory Evaluation : Studies on the Thermomechanical Characteristics of the B...

• ±èº´È£/Kim BH

• ¹ÚÀå¿ì/È«ÁöÇâ/Park JW/Hong JH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 569 ~ 573

• Engineering/Processing/Sensory Evaluation : Effect of Amino Acids Addition on Stability and Antioxid...

• ¿ÀÁÖ°æ/Oh JK

• ÀÓÁö¿µ/Imm Y

• Korean Journal of Food Science and Technology   2005  Volume.37  No.4 562 ~ 566