• Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board

• Park In-Sook

• Kim Yong-Soo, Baek Seung-Bum, Kim Ae-Young, Choi Sung-Hee, Lee Young-Ja, Jeon Dae-Hoon, Ki...

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 225 ~ 229

• NF-¥êB Activation and Cyclooxygenase-2 Expression Induced by Toll-Like Receptor Agonists can be Supp...

• Park Se-Jeong

• Yang Seung-Ju, Youn Hyung-Sun

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 220 ~ 224

• Detection of Aflatoxin M1 in Human and Porcine Urine and Its Risk Assessment

• Kim Hyun-Jung

• Kwak Bo-Yeon, Shon Dong-Hwa

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 215 ~ 219

• Microbiological Hazard Analysis for Agricultural Products ProcessingCenter of Tomato and Recommendat...

• Lee Hyo-Won

• Shim Won-Bo, Chung Duck-Hwa, Yoon Yo-Han, Seo Eun-Kyoung, Kim Kyeong-Yeol, Kil Joong-Kwon

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 210 ~ 214

• Effects of the Hizikia Mineral Salts on Blood Pressure and MineralMetabolisms in Spontaneously Hyper...

• Kim Young-Myung

• Byun Jee-Young, Han Chan-Kyu, Seong Ki-Seung, Namgung Bae

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 203 ~ 209

• Effects of Organic Salts Fortified with Seaweed Components on BloodPressure, Serum Minerals, and Hem...

• Kim Young-Myung

• Byun Jee-Young, Han Chan-Kyu, Seong Ki-Seung, Namgung Bae

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 196 ~ 202

• Characteristics of Surimi Gel (King Oyster Mushroom and Cuttlefish Meat Paste) on Lipid Metabolism a...

• Chung Soo-Im

• Kim Se-Young, Kang Mi-Young

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 191 ~ 195

• Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun

• Ji Seol-Hee

• Han Woo-Cheul, Lee Jae-Cheol, Kim Byong-Wan, Jang Ki-Hyo

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 186 ~ 190

• Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacill...

• Kim Ji-Eun

• Lee Sam-Pin

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 179 ~ 185

• Optimization of Interesterification Reaction for the Continuous Production of trans-Free Fat in a Pa...

• Kim Sang-Woo

• Park Kyung-Min, Ha Jae-Uk, Lee Jae-Hwan, Chang Pahn-Shick

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 173 ~ 178

• Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel...

• Yang Hae-Young

• Kim Min-Young, Kim Jeong-Yeon, Shim Jae-Yong, Imm Jee-Young, Park Ki-Hwan

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 167 ~ 172

• Effect of Ingredients on the Sensory Characteristics of Dongchimi

• Lee Su-Han

• Kim Jung-Hoan

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 162 ~ 166

• Analysis of Polycyclic Aromatic Hydrocarbon Content in Coffee Beanswith Different Preparation Method

• Nam He-Jung

• Seo Il-Won, Shin Han-Seung

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 157 ~ 161

• Changes in Physicochemical Characteristics during Fermentation of Traditional Noble Wine, Samhaeju, ...

• Lim Chae-Lan

• Son Hee-Jin, Hong Eun-Jeung, Han Kee-Young, Choi Jin-Young, Cho In-Young, Kim Gye-Won, Noh...

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 151 ~ 156

• Dehydration of Sliced Ginger Using Maltodextrin and Comparisonwith Hot-air Dried and Freeze-dried Gi...

• Kim Min-Hee

• Kim Min-Ki, Yu Myung-Shik, Song Young-Bok, Seo Won-Joon, Song Kyung-Bin

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 146 ~ 150

• Changes in Isoflavone Profiles during Cheongyukjang Preparation,A Traditional Banga Food

• Lee Seung-Wook

• Park Yong-Woo, Han Yang-Sun, Chang Pahn-Shick, Lee Jong-Mee, Kim Young-Suk, Lee Jae-Hwan

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 141 ~ 145

• Analyzing a Physical Marker to Identify Irradiated Dried Garlic and Cabbage

• Kim Dong-Gil

• Ahn Jae-Jun, Jin Qiong-Wen, Lee Ho-Cheon, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 136 ~ 140

• Analytical Characteristics of Electron Spin Resonance for IdentifyingIrradiated Ramen Soup with Radi...

• Ahn Jae-Jun

• Lee Ju-Woon, Chung Hyung-Wook, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 131 ~ 135

• Physicochemical Properties and Antioxidant Activities of Maillard Reaction Products from Hydrolyzed ...

• Kim Yoon-Sook

• Moon Ji-Hye, Choi In-Wook, Choi Hee-Don

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 122 ~ 130

• Comparison of Quality Characteristics of Soybean Curd and Whole Soybean Curd

• Lee Hyoung-Jae

• Shin Heung-Chule, Lee You-Seok, Kim Jin-Young, Moon Young-Hak, Park Keun-Hyung, Moon Jae-Hak

• Korean Journal of Food Science and Technology   2009  Volume.41  No.2 117 ~ 121