• Effects of Frying Time and Temperature on Formation of Acrylamide and Sensory Evaluation in French F...

• Kim Jin-Man

• Chung Hae-Kyung, Kim Cheon-Jei, Choi Ji-Hun, Choi Yun-Sang, Han Doo-Jeong, Kim Hack-Youn, ...

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 471 ~ 475

• Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Tradition...

• Kim Haeng-Ran

• Kim Kyung-Mi, Kim Kwang-Ok

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 464 ~ 470

• Establishment of a Method for the Analysis of Diarrhetic Shellfish Poisoning by Liquid Chromatograph...

• Lee Ka-Jung

• Suzuki Toshiyuki, Kim Poong-Ho, Oh Eun-Gyoung, Song Ki-Cheol, Kim Ji-Hoe

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 458 ~ 463

• Microbiological Characterization and Chlorine Treatment of Buckwheat Sprouts

• Lee Hyun-Hee

• Hong Seock-In, Kim Dong-Man

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 452 ~ 457

• Anti-Obesitic Effects of Cathepsin S Inhibitory FractionDerived from Paecilomyces tenuipes in Mice F...

• Heo Gun

• Myuong Kil-Sun, Lee Jung-Hee, Huh Chul-Sung

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 446 ~ 451

• Beneficial Effect of Collagen Peptide Supplement on Anti-aging Against Photodamage

• Kim Jeong-Kee

• Lee Ji-Hae, Yang Mi-Sook, Seo Dae-Bang, Lee Sang-Jun

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 441 ~ 445

• Acetylcholinesterase Inhibitory Effect of Green Tea Extracts According to Storage Condition

• Kwak Ji Hyun

• Jeong Chang-Ho, Kim Ji-Hye, Choi Gwi-Nam, Shin Young-Hee, Lee Seung-Cheol, Cho Sung-Hwan, ...

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 435 ~ 440

• Anti-hypertensive Activities of Lactobacillus Isolated from Kimchi

• Yu Me-Hee

• Im Hyo-Gwon, Im Nam-Kyung, Hwang Eun-Young, Choi Jun-Hyeok, Lee Eun-Ju, Kim Jong-Boo, Lee ...

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 428 ~ 434

• Antithrombotic and Cholesterol Reduction Effectsof Defatted Soybean Grits Fermented by Bacillus subt...

• Lee Sung-Gyu

• Kim Hyun-Jeong, Im Nam-Kyung, Lee Eun-Ju, Lee Sam-Pin, Lee In-Seon

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 423 ~ 427

• Changes of S-Adenosyl-L-Methionine (SAM) in Kimchi UsingDifferent Raw Materials

• Lee Myung-Ki

• Lee Hyun-Jung, Park Wan-Soo, Ku Kyung-Hyung, Kim Young-Jin, Jang Dai-Ja, Suh Joo-Won

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 417 ~ 422

• In vivo Immune Activity of Sap of the White Birch(Betula platyphylla var. japonica)

• Lee Chang-Hyeon

• Shin Chang-Seob, Lee Jy-Yeon, Jeong Heon-Sang, Cho Young-Min, Park Eui-Seok

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 413 ~ 416

• Inhibitory Effect of Glycoprotein Isolated from Cudrania tricuspidata Bureau on Histamine Release an...

• Oh Phil-Sun

• Lee Hye-Jin, Lim Kye-Taek

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 405 ~ 412

• Effect of the Mixed Culture of Bacillus subtilis andLactobacillus plantarum on the Quality of Cheong...

• Ju Kyung-Eun

• Oh Nam-Soon

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 399 ~ 404

• Microbiological Safety Assessment of a Perilla Leaf Postharvest Facility for Application of a Good A...

• Kim Kyeong-Yeol

• Nam Min-Ji, Lee Hyo-Won, Shim Won-Bo, Yoon Yo-Han, Kim Se-Ri, Kim Doo-Ho, Rhu Jae-Gee,&nbs...

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 392 ~ 398

• Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roastin...

• Lee Sang-Hoon

• Lee Youn-Ri, Hwang In-Guk, Woo Koan-Sik, Kim Kyoung-Ho, Kim Kee-Jong, Jeong Heon-Sang

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 386 ~ 391

• The Comparison of Extraction Process for Enhancementof Immunomodulating Activities of Ulva pertusa k...

• Han Jae-Gun

• Ha Ji-Hye, Choi Young-Beom, Ko Jung-Rim, Kang Do-Hyung, Lee Hyeon-Yong

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 380 ~ 385

• Changes of Physico-Characteristics in Green Pumpkin during Storageby Packaging Material and Method

• Lee Jin-Won

• Shin Hye-Seoung, Lee Kyung-Hee, Park Jang-Woo

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 374 ~ 379

• Starch Liquefaction and Residence Time Distribution inTwin-Screw Extrusion of ¥á-Starch

• Kim Sung-Uk

• Lee Seong-Ju

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 369 ~ 373

• Influence of Roasting Conditions on Polycyclic AromaticHydrocarbon Contents in Ground Coffee Bean

• Nam He-Jung

• Seo Il-Won, Shin Han-Seung

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 362 ~ 368

• Influence of Polycyclic Aromatic Hydrocarbons Formation inSesame Oils with Different Roasting Condit...

• Seo Il-Won

• Nam He-Jung, Shin Han-Seung

• Korean Journal of Food Science and Technology   2009  Volume.41  No.4 355 ~ 361