• Note : Discrimination of Sesame Oils from Imported Seeds and Their Blended Ones Using Electronic-Nos...

• ½ÅÁ¤¾Æ/Shin JA

• À̱âÅÃ/Lee KT

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 856 ~ 860

• Safety/Toxicology : Predictive Growth Model of Native Isolated Listeria monocytogenes on raw pork as...

• È«Á¾ÇØ/Hong CH

• ½É¿ìâ/õ¼®Á¶/±è¿ë¼ö/¿À´öȯ/ÇÏ»óµµ/ÃÖ¿ø»ó/¹Ú°æÁø/Sim WC/Chun SJ/Kim YS/Oh DH/Ha SD/Choi WS/Bahk GJ

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 850 ~ 855

• Safety/Toxicology : Bacteriocidal Effect of Calcium oxide (CaO, Scallop-shell Powder) on Natural Mic...

• ¿¬ÁöÇý/Yeon JH

• À̵¿ÇÏ/ÇÏ»óµµ/Lee DH/Ha SD

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 844 ~ 849

• Safety/Toxicology : The Establishing Test Method of Bactericidal Activity and the Evaluating of Kore...

• ±èÇüÀÏ/Kim HI

• À̱¤È£/°ûÀνÅ/¾ö¹Ì¿Á/Àü´ëÈÆ/¼ºÁØÇö/ÃÖÁ¤¹Ì/°­ÇÑ»ù/±è¿ë¼ö/°­±æÁø/Lee KH/Kwak IS/Eom MO/Jeon DH/Sung JH/Choi JM/Kang HS/Kim...

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 838 ~ 843

• Physiological Activity/Nutrition : Antioxidative Effect of Pine, Oak, and Lily Pollen Extracts

• ±è¼®Áß/Kim SJ

• À±±¤¼·/¹ÚÈñ¼º/Youn KS/Park HS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 833 ~ 837

• Physiological Activity/Nutrition : Functionality of Low Molecular Weight Peptides of Acceleratedly M...

• ¹ÚÁ¾Çõ/Park JH

• ±è¿µ¸í/±èµ¿¼ö/±è»ó¹«/Kim YM/Kim DS/Kim SM/

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 827 ~ 832

• Physiological Activity/Nutrition : Hepatoprotective Effect of Cheonnyuncho (Opuntia humifusa) Extrac...

• ¹Ú¹Î°æ/Park MK

• ÀÌ¿µÀç/°­Àº½Ç/Lee YJ/Kang ES

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 822 ~ 826

• Physiological Activity/Nutrition : Chemical Characteristics and Physiological Activities of Plums (O...

• Á¤±âÅÂ/Jung GT

• ÁÖÀοÁ/ÃÖµ¿±Ù/Á¤Á¾¼º/·ùÁ¤/°íº¹·¡/ÃÖÁ¤½Ä/Ju IO/Chio DG/Jong JS/Ryu J/Ko BR/Choi JS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 816 ~ 821

• Physiological Activity/Nutrition : Antioxidative Characteristics of Browning Reaction Products of Gl...

• À̳²±Ù/Lee NK

• ÇÔ¿µÅÂ/Hahm YT

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 812 ~ 815

• Physiological Activity/Nutrition : Effects of Green Tea-Soybean Paste on Weights and Serum Lipid Pro...

• ¹ÚÁøÈñ/Park JH

• ÇϾÖÈ­/Á¶Á¤¼ø/Ha AW/Cho JS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 806 ~ 811

• Microbiology/Fermentation/Biotechnology : Effect of Starter of Flour Ferment by Lactobacillus acidop...

• Â÷¿íÁø/Cha WJ

• À̽ðæ/Lee SK

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 801 ~ 805

• Microbiology/Fermentation/Biotechnology : Effects of Licorice (Glycyrrhiza uralensis) Extract Added ...

• °í¿µÅÂ/Ko YT

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 795 ~ 800

• Microbiology/Fermentation/Biotechnology : Manufacture and Physiological Functionality of Korean Trad...

• ÀÌ´ëÇü/Lee DH

• ¹Ú¿øÁ¾/À̺ÀÃá/ÀÌÁÖÂù/ÀÌ´ëÇü/ÀÌÁ¾¼ö/Park WJ/Lee BC/Lee JC/Lee DH/Lee JS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 789 ~ 794

• Engineering/Processing/Sensory Evaluation : Studies On the Major Components and Antioxidative Proper...

• °­¿µÁÖ/Kang YJ

• ¾ç¹ÎÈ£/°í¿øÁØ/¹Ú½Â¸²/À̺À±Ô/Yang MH/Ko WJ/Park SR/Lee BG

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 783 ~ 788

• Engineering/Processing/Sensory Evaluation : Purification of Oat ¥â-Glucan by ¥á-Amlyase Treatment an...

• ¹ÚÈñÁ¤/Park HJ

• °­Å¼ö/ÀÌÈñºÀ/±è±¤¿±/Àå±ÝÀÏ/³ë¿µÈñ/Á¤Çå»ó/Kang TS/Lee HB/Kim KY/Jang KI/Noh YH/Jeong HS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 776 ~ 782

• Engineering/Processing/Sensory Evaluation : Quality Characteristics of Jochung Containing Various Le...

• ¹ÚÁ¤¼÷/Park JS

• ³ªÈ¯½Ä/Na HS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 768 ~ 775

• Engineering/Processing/Sensory Evaluation : Effect of Amylase and Emulsifier on the Characteristics ...

• ¹Ú¹üÁØ/Park BJ

• Ȳ¼º¿¬/¹Úõ¼®/Hwang SY/Park CS

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 763 ~ 767

• Engineering/Processing/Sensory Evaluation : Characteristics of Cereals Prepared by Extrusion-Cooking...

• ±èö/Jin T

• ¹ÚÈñ¿ë/·ù±âÇü/Park HY/Ryu GH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 757 ~ 762

• Engineering/Processing/Sensory Evaluation : Rheological Properties of Dough Added with Barley Bran

• ÃÖ¿õ±Ô/Choi UK

• À¯º´Çõ/¼Õµ¿È­/±Ç´ëÁØ/±è¹ÌÇâ/±è¿µÈ£/Yoo BH/Son DH/Kwon DJ/Kim MH/Kim YH

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 751 ~ 756

• Engineering/Processing/Sensory Evaluation : Effect of Barley Bran Flour Addition on the Quality of B...

• ÃÖ¿õ±Ô/Choi UK

• Korean Journal of Food Science and Technology   2005  Volume.37  No.5 746 ~ 750