• Effect of Daebo (Castanea crenata) Inner Skin Extract on TMT-induced Learning and Memory Injury

• Kim Hyeon-Ju

• Jeong Ji-Hee, Jo Yu-Na, Jin Dong-Eun, Jin Su-Il, Kim Man-Jo, Heo Ho-Jin

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 661 ~ 665

• Effect of Roasting Conditions on the Antioxidant Activities of Cassia tora L.

• Lee Myung-Hye

• Jo Jin-Ho, Kim Bum-Keun

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 657 ~ 660

• Analysis of Geographical Origin of Red Ginseng Extract Using Mass Spectrometer-based Electronic Nose

• Kim Ki-Hwa

• Dong Hye-Min, Han Hyun-Jung, Lee Young-Hyun, Moon Ji-Young, Bang Kyong-Hwan, Noh Bong-Soo

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 652 ~ 656

• Use of Sodium Saccharin and Sucralose in Foodstuffs and the Estimated Daily Intakes of Both Products...

• Suh Hee-Jae

• Choi Sung-Hee

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 642 ~ 651

• Immunomodulatory Effects of Polysaccharides Derived from Persimmon Leaves on Cyclophosphamide-induce...

• Cho Chang-Won

• Rhee Young-Kyoung, Kim Young-Chan, Han Chun-ji, Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 636 ~ 641

• Effects of Extracts of Unripe Black Raspberry and Red Ginseng on Cholesterol Synthesis

• Lee Su-Jung

• Lee Min-Jung, Ko Young-Jong, Choi Hye-Ran, Jeong Jong-Tae, Choi Kyung-Min, Cha Jeong-Dan, ...

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 628 ~ 635

• Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit o...

• Lee Jun-Ki

• Jo Hyeon-Ju, Kim Kyung-Im, Yoon Jin-A, Chung Kang-Hyun, Song Byeong-Chun, An Jeung-Hee

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 619 ~ 627

• Effect of Processing Treatment on Physicochemical Characteristics of Brown Rice Varieties with Diffe...

• Lee Jong-Gu

• Im Moo-Hyeog

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 613 ~ 618

• Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood

• Jang Mi-Soon

• Park Hee-Yeon, Nam Ki-Ho, Nam Hyeon-Gyu

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 605 ~ 612

• The Antioxidative and Antibrowning Effects of Citrus Peel Extracts on Fresh-cut Apples

• Park Mi-Ji

• Kim Gun-Hee

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 598 ~ 604

• Physiological Changes of Saccharomyces cerevisiae by High Voltage Pulsed Electric Field Treatments

• Park Hee-Ran

• Yoon So-Jung, Park Han-Sul, Shin Jung-Kue

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 590 ~ 597

• Control of Kimchi Fermentation by the Addition of Natural Antimicrobial Agents Originated from Plant...

• Seo Hyun-Sun

• Kim Seon-hwa, Han Jae-joon, Kim Jin-sol, Ryu Jee-Hoon

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 583 ~ 589

• Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)

• Kim Sang-Hee

• Park Jung-Mi, Yoon Hyang-Sik, Song Dal-Nym, Song In-Gyu, Eom Hyun-Ju

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 578 ~ 582

• Optimization of Soymilk Fermentation by the Protease-producing Lactobacillus paracasei

• Lee Sul-Hee

• Jang Dong-Hun, Choi Hyuk-Joon, Park Young-Seo

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 571 ~ 577

• Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products

• Lee Seung-Hee

• Lee Mi-Yeon, Lim Seong-Rak, Bae Ji-Hye

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 565 ~ 570

• Isolation and Identification of a Sterol and Three Glucosides from the Peel of Pear (Pyrus pyrifolia...

• Lee Yu-Geon

• Cho Jeong-Yong, Lee Hyun-Joo, Lee Yong-Hyun, Lee Sang-Hyun, Han Tae-Ho, Kim Wal-Soo, Park ...

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 557 ~ 564

• Effect of Reflux Conditions on Extraction Properties and Antioxidant Activity of Freeze Dried-Schisa...

• Park Eun-Joo

• Ahn Jae-Jun, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 550 ~ 556

• Determination of Liquid Paraffins in Foods by Using GC-FID

• Park Se-Jong

• Choi Jae-Chun, Jang Su-Jin, Lim Ho-Soo, Kim So-Hee, Kim Mee-Hye

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 545 ~ 549

• Simultaneous Determination of Fructose, Glucose, and Sucrose in Honey and Commercial Drinks by GC an...

• Yun Jeong-Sik

• Jeon Hyun-Sook, Kim In-Suk, Lee Hye-Jeong, Lee Hee-Jin, Hyun Jae-Yeoul, Kim Jong-Bae

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 537 ~ 544

• Establishment of an Analytical Method for Prometryn Residues in Clam Using GC-MS

• Chae Young-Sik

• Cho Yoon-Jae, Jang Kyung-Joo, Kim Jae-Young, Lee Sang-Mok, Chang Moon-Ik

• Korean Journal of Food Science and Technology   2013  Volume.45  No.5 531 ~ 536