• Notes : Antibiotic Resistant Characteristics of Bifidobacterium from Korean Intestine Origin and Com...

• ¹®º¸¿¬/Moon BY

• À̽ðæ/¹ÚÁ¾Çö/Lee SK/Park JH

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 313 ~ 316

• Notes : Analysis of Peanut and Peanut Butter Retailed in Korea for Aflatoxin B1

• ¹ÚÁ¦¿ø/Park JW

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 309 ~ 312

• Notes : Electrophoretical Properties of Transglutaminase Treated Milk Product Powders

• Á¤ÁöÀº/Jeong JE

• È«À±È£/Hong YH

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 304 ~ 308

• Safety/Toxicology : Characteristics of Enterotoxigenic genes and Antibiotic Susceptibility of Staphy...

• ±èÁø¼ö/Kim JS

• ÀÌÁøÇÏ/±èÁöÈÆ/ÃÖÁÖ¹Ì/±è¼¼¸®/ÇÏ»óµµ/±è±Ù¼º/À̱ÔÈ£/±è¹Î°ï/±è±¤¿±/±èöȣ/Á¤´öÈ­/Lee JH/Kim JH/Choi JM/Kim SR/Ha SD/Kim KS/L...

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 295 ~ 303

• Safety/Toxicology : Assessment of Inactivation for Salmonella spp. on Chicken Meat using Confocal La...

• Àå±ÝÀÏ/Jang KI

• Á¤´öÈ­/ÇÏ»óµµ/±è±Ù¼º/À̱ÔÈ£/±è¹Î°ï/±èöȣ/±è±¤¿±/Chung DH/Ha SD/Kim KS/Lee KH/Kim MG/Kim CH/Kim KY

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 290 ~ 294

• Physiological Activity/Nutrition : The Effects of Mulberry Fruit Extract Supplementation on the Seru...

• ±è¾ÖÁ¤/Kim AJ

• ±èÇöº¹/¹æÀμö/±è¼±¿©/Kim HB/Bang IS/Kim SY

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 284 ~ 289

• Physiological Activity/Nutrition : The Effect of Polyphenols from Safflower Seed on HMG-CoA Reductas...

• Á¶¼ºÈñ/Cho SH

• ¹Ú¿µÀÌ/À±Áö¿µ/ÃÖ»ó¿ø/ÇÏÅ¿­/Park YY/Yoon JY/Choi SW/Ha TY

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 279 ~ 283

• Physiological Activity/Nutrition : Effect of Dietary Fats and Tomato on the Immune Functions of BALB...

• ÀÓ»óµ¿/Lim SD

• ÇÑÂù±Ô/¼º±â½Â/±è±â¼º/Han CK/Sung KS/Kim KS

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 273 ~ 278

• Physiological Activity/Nutrition : Antihypertensive, Antimicrobial and Antifungal Activities of Buck...

• µµÁ¤·æ/Do JR

• ÇãÀμ÷/¹é¼ö¿¬/À±Çý¼÷/Á¶ÁøÈ£/±è¿µ¸í/±è±âÁÖ/±è»ó±³/Heo IS/Back SY/Yoon HS/jo JH/Kim YM/Kim KJ/Kim SK

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 268 ~ 272

• Physiological Activity/Nutrition : Inhibitory Effects of Fungal Metabolites Isolated from Foodstuffs...

• ÀÓÈ¿±Ç/Im HG

• À¯¹ÌÈñ/Á¤´öÈ­/ÀÌÀμ±/Yu MH/Chung DW/Lee IS

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 262 ~ 267

• Microbiology/Fermentation/Biotechnology : Optimum Conditions for Production of Mevinolin from the So...

• Ç¥¿µÈñ/Pyo YH

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 256 ~ 261

• Microbiology/Fermentation/Biotechnology : The Investigation on the Optimum Culture Conditions and th...

• ±è¿µ¹®/Kim YM

• °­¼ºÀÏ/À念ºÎ/Àüº´Áø/°øÀç¿­/Kang SI/Jang YB/Jun BJ/Kong JY

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 249 ~ 255

• Microbiology/Fermentation/Biotechnology : Investigation of Antimicrobial Activity and Stability of E...

• ±è¼öÁ¤/Kim SJ

• ½ÅÀçÀ±/¹ÚÀ±¹®/Á¤±¸¹Î/ÀÌÁ¾È­/±Ç´ëÇõ/Shin JY/Park YM/Chung KM/Lee JH/Kweon DH

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 241 ~ 248

• Microbiology/Fermentation/Biotechnology : Isolation of Marine Bacterium Decomposing Sea tangle (Lami...

• ÀÌ°Ç¿í/Yi KW

• ½ÅÀϽÄ/Shin IS

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 237 ~ 240

• Microbiology/Fermentation/Biotechnology : Preparation of Kimchi Containing Bifidobacterium Longum BO...

• ä¸íÈñ/Chae MH

• ¹ÚÀºÁø/¿Àű¤/Àü´ö¿µ/Park EJ/Oh TK/Jhon DY

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 232 ~ 236

• Engineering/Processing/Sensory Evaluation : Effects of Deoxynivalenol Reduced Barley Flours on Bread...

• Ȳ¿µÈñ/Hwang YH

• ÀÌ¿øÁ¾/±è¿µ¼ö/Lee WJ/Kim YS

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 222 ~ 231

• Engineering/Processing/Sensory Evaluation : Fermentation of Kanjang, Korean Soy Sauce, in Porosity-C...

• Á¤¼ø°æ/Chung SK

• À̱¤¼ö/À̵¿¼±/Lee KS/Lee DS

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 215 ~ 221

• Engineering/Processing/Sensory Evaluation : Effects of Germinated Whole Soy Flour on Isoflavone and ...

• ¾ö±Ç¿ë/Eom KY

• Â÷º¸¼÷/±èµ¿Èñ/±è¿ìÁ¤/Cha BS/Kim DH/Kim WJ

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 209 ~ 214

• Engineering/Processing/Sensory Evaluation : Studies on Deacidification of Premature Citrus Juices by...

• °í¿øÁØ/Ko WJ

• ¾ç¹ÎÈ£/°­¿µÁÖ/Yang MH/Kang YJ

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 202 ~ 208

• Engineering/Processing/Sensory Evaluation : Quality Characteristics of Citron Jam Made with Frozen C...

• ±èÀç¿í/Kim JW

• ÀÌ°æÇÏ/ÇãÁ¾È­/Lee GH/Hur JW

• Korean Journal of Food Science and Technology   2006  Volume.38  No.2 197 ~ 201