• Analysis of Free Amino Acids and Flavors in Fermented Jujube Wine by HPLC and GC/MS

• Chun Myoung-Sook

• Kim Soon-Jin, Noh Bong-Soo

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 779 ~ 784

• Physiologically Active Components and Antioxidant Capacity of Grapevine Leaves at Growth Stages

• Kim Jeong-Hyeon

• Choi Soo-Kyong, Yu Yung-San, Yoon Kwang-Seo, Seo Jung-Sook

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 772 ~ 778

• Antioxidant Activity of Different Parts of Lespedeza bicolor and Isolation of Antioxidant Compound

• Lee Jae-Hak

• Jhoo Jin-Woo

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 763 ~ 771

• Phenethyl Isothiocyanate Inhibits Ovalbumin-induced Inducible Nitric Oxide Synthase Expression

• Shin Hwa-Jeong

• Youn Hyung-Sun

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 759 ~ 762

• Effects of Green Pepper (Capsicum annuum var.) on Antioxidant Activity and Induction of Apoptosis in...

• Yoon Hyo-Jin

• Lee Seul, Hwang In-Kyeong

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 750 ~ 758

• Quality Characteristics of Black Soybean Paste (Daemaekjang) Prepared with Bacillus subtilis HJ18-4

• Kim Ji-Yeun

• Lee Sun-Young, Park Na-Young, Choi Hye-Sun

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 743 ~ 749

• Brewing and Quality Characteristics of Korean Honey Wine (Mead) with a Variety of Honey and Yeast

• Lee Dae-Hyoung

• Kang Heui-Yun, Lee Yong-Seon, Cho Chang-Hui, Park In-Tae, Kim Hee-Dong, Lim Jae-Wook

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 736 ~ 742

• Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato...

• Cho Hyoun-Kook

• Lee Ju-Young, Seo Weon-taek, Kim Myung-Kyu, Cho Kye-man

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 728 ~ 735

• Hydration and Cooking Properties of Brown Rice Scratched with a Knife

• Kim Jae-Young

• Baek Seung-Hwa

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 722 ~ 727

• Quality Characteristics and Antioxidant Properties in Spray-dried and Freeze-dried Powder Prepared w...

• Kim Jae-Won

• Kwon Yu-Ri, Youn Kwang-Sup

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 716 ~ 721

• Development of Edible Laminate-Composite Films Using Defatted Mustard Meal and Whey Protein Isolate

• Kim Da-Yeon

• Park Ji-Won, Noh Bong-Soo, Min Sea-Cheol

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 711 ~ 715

• Pulsed Electric Fields Effects on Drying of White Ginseng and Extraction of Soluble Components

• Lim Jeong-Ho

• Shim Jae-Min, Lee Dong-Un, Kim Young-Ho, Park Ki-Jai

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 704 ~ 710

• Quality Comparison of Commercial Cider Vinegars by Their Acidity Levels

• Jo Deok-Jo

• Park Eun-Joo, Kim Kui-Ran, Yeo Soo-Hwan, Jeong Yong-Jin, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 699 ~ 703

• Chemical Conversion Pattern of Salvianolic Acid B in Aqueous Solution under Different Decoction Cond...

• Lee Hyoung-Jae

• Cho Jeong-Yong, Lee Sang-Hyun, Jeon Tae-Il, Park Keun-Hyung, Moon Jae-Hak

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 692 ~ 698

• Method Validation and Quantification of Lutein and Zeaxanthin from Green Leafy Vegetables using the ...

• Kim Sun-A

• Kim Ji-Sun

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 686 ~ 691

• Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufactur...

• Chung La-Na

• Lee Ji-yeun, Oh Su-jeong, Choe Eun-Ok

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 680 ~ 685

• Monitoring of Commercial Red Pepper Powders for Their Irradiation Status

• Jeong Mi-Seon

• Kashif Akram, Kim Kui-Ran, Ahn Jae-Jun, Kim Hyun-Ku, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 673 ~ 679

• Risk Assessment of Lead and Cadmium through Mushrooms

• Choi Hoon

• Lee Bum-Noh, Park Sung-Kug, Kim Mee-Hye

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 666 ~ 672

• Analysis and Uncertainty Estimation of Zearalenone in Cereal-Based Products by LC-MS/MS

• Choi Eun-Jung

• Kang Sung-Tae, Jung So-Young, Shin Jae-Min, Chang Min-Su, Lee Sang-Me, Kim Jung-Hun, Chae ...

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 658 ~ 665

• Hepatoprotective Functions of Sulfur Containing Amino Acids: Possibilities of Hepatocellular Carcino...

• Ko Kwang-Suk

• Korean Journal of Food Science and Technology   2012  Volume.44  No.6 653 ~ 657