• Notes : The Survival Level of Microorganisms Contaminated on Pork Depending on the Time and Temperat...

• Kim Myo-Young

• Lee Hyun-Seung, Kim Yun-Ji, Lee Jong-Kyung, Oh Se-Wook, Song Yang-Hoon

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 456 ~ 459

• Notes : Anti-oxidative and Cytoprotective Effect of Ursodeoxycholic Acid, an Active Compound from th...

• Joo Seong-Soo

• Kim Seong-Kun, Yoo Yeong-Min, Ryu In-Wang, Kim Kyung-Hoon, Lee Do-Ik

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 452 ~ 455

• Notes : Hypotensive Effect of Germinated Brown Rice on Spontaneously Hypertensive Rats

• Choi Hee-Don

• Kim Yoon-Sook, Choi In-Wook, Park Yong-Kon, Park Young-Do

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 448 ~ 451

• Notes : Viscosity of Yam Suspension by Drying Methods and Additives

• Kim In-hyun

• Som Hyun-Ju, Chung Koo-Min

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 444 ~ 447

• Safety/Toxicology : Antibacterial Effects of Natural Essential Oils from Various Spices against Vibr...

• Yoo Mi-Ji

• Kim Yong-Suk, Shin Dong-Hwa

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 438 ~ 443

• Physiological Activity/Nutrition : Effects of Mulberry-Leaf Powder Tofu Consumption on Serum Lipid P...

• Kim Ae-Jung

• Kim Myung-Hwan, Chung Kun-Sub

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 432 ~ 437

• Physiological Activity/Nutrition : Hypoglycemic Effect of the Giant Embryonic Rice Supplementation o...

• Lee Youn-Ri

• Nam Seok-Hyun, Kang Mi-Young

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 427 ~ 431

• Microbiology/fermentation/Biotechnology : A Thermostable Protease Produced from Bacillus sp. JE 375 ...

• Kim Ji-Eun

• Bai Dong-Hoon

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 419 ~ 426

• Microbiology/fermentation/Biotechnology : The Effect of Fermentation Temperature on the Quality of J...

• Kim Chul-Am

• Chung Hee-Jong, Eun Jong-Bang

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 414 ~ 418

• Microbiology/fermentation/Biotechnology : Study on the Deacidification of Wine Made from Campbell Ea...

• Lee Ju-Kyung

• Kim Jae-Sik

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 408 ~ 413

• Microbiology/Fermentation/Biotechnology : Study on the Improvement of Quality in Jeung-pyun Prepared...

• Lee A-Young

• Park Ju-Yeon, Han Young-Sook

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 400 ~ 407

• Engineering/Processing/Sensory Evaluation : Changes in Physicochemical Characteristics during Soakin...

• Jeong Do-Yeong

• Kim Yong-Suk, Jung Sung-Tae, Shin Dong-Hwa

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 392 ~ 399

• Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Hydroxypropylated Waxy Ric...

• Yu Chul

• Choi Hyun-Wook, Kim Chong-Tai, Kim Dong-Sup, Choi Sung-Won, Park Young-Joon, Baik Moo-Yeol

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 385 ~ 391

• Engineering/Processing/Sensory Evaluation : Effects of Low-Dose Gamma Irradiation on Physicochemical...

• Kim Sung-Kon

• Kim Jeong-Hee, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 378 ~ 384

• Engineering/Processing/Sensory Evaluation : Characteriatics of Single Cell Suspension of Garlic, Red...

• Baek Ku-Hyoun

• Kim Sung-Soo, Lee young-Chun

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 369 ~ 377

• Engineering/Processing/Sensory Evaluation : Increase of Solubility of Ginseng Radix by Extrusion Coo...

• Jee Ho-Kyun

• Cho Young-Jin, Kim Chong-Tai, Jang Young-Sang, Kim Chul-Jin

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 361 ~ 366

• Engineering/Processing/Sensory Evaluation : Antioxidative Activity of Heat Treated Licorice (Glycyrr...

• Woo Koan-Sik

• Jang Keum-Il, Kim Kwang-Yup, Lee Hee-Bong, Jeong Heon-Sang

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 355 ~ 360

• Engineering/Processing/Sensory Evaluation : Baking Qualities of Bread Dough Substituted with High Am...

• Kang Eun-Young

• Yang Yun-Hyoung, Oh Sang-Hee, Lee Jeung-Hee, Kim Hye-Yooung, Kim Mi-Kyoung, Cho Han-Young, ...

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 348 ~ 354

• Engineering/Processing/Sensory Evaluation : Change of Physicochemical Characteristics of Korean Pear...

• Hwang In-Guk

• Woo Koan-Sik, Kim Tae-Myoung, Kim Dae-Joong, Yang Mi-Hi, Jeong Heon-Sang

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 342 ~ 347

• Engineering/Processing/Sensory Evaluation : Quality Characteristics of Surimi-Based Product with Sea...

• Bang Sang-Jin

• Shin Il-Shik, Chung Dong-Hwa, Kim Sang-Moo

• Korean Journal of Food Science and Technology   2006  Volume.38  No.3 337 ~ 341