• Microbial Prevalence and Quality of Organic Farm Produce from Various Production Sites

• Park Won-Jeong

• Ryu Hwa-Yeon, Lim Ga-Yeon, Lee Young-Duck, Park Jong-Hyun

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 262 ~ 267

• Comparison of Photostimulated Luminescence, Thermoluminescence, and Electron Spin Resonance Spectros...

• Jeong Jin-Hwa

• Ahn Jae-Jun, Baek Ji-Yeong, Kim Hyo-Young, Kwon Joong-Ho, Jin Chang-Hyun, Jeong Il-Yun

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 256 ~ 261

• Single- and Repeated-dose Toxicities of Acanthopanax senticosus Fermentation Products in Rats

• Cho Ju-Hyun

• Park In-Jae, Baik Soon-Ok, Choi Soo-Young, Choi Goo-Hee

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 249 ~ 255

• The Antiviral Effects of Areca catechu L. Extract

• Lee Do-seung

• Boo Kyung-Hwan, Kim Young-Cheon, Lee Jin-Man, Kang Syung-Tae, Lee Wang-Shik, Riu Key-Zung, ...

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 245 ~ 248

• Estimation of Daily per Capita Intake of Total Phenolics, Total Flavonoids, and Antioxidant Capaciti...

• Lee Bong-Han

• Yoo Hee-Geun, Baek Young-su, Kim Dae-Ok, Kwon O-Jun, Chung Dae-Kyun

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 237 ~ 244

• Anti-hyperlipidemic Activity of Albizzia julibrissin and Cassia tora L. Extract Mixtures in Rats Fed...

• Nam Jong-Hyeon

• Seong Ki-Seung, Lee Jong-Seok, Lee Ok-Hwan, Han Chan-Kyu

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 231 ~ 236

• Antioxidative Activity of Cheonggukjang Prepared with Purple Sweet Potato

• Lee Min-Ji

• Lee Yu-Geon, Cho Jung-Il, Na Kwang-Chul, Kim Mi-Seung, Moon Jae-Hak

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 224 ~ 230

• Protective Effects of Fucoidan against Acute Alcohol-induced Liver Injury in Rats

• Kim Mi-Ja

• Jeon Joseph, Lee Sung-Pyo, Lee Jin-Sil

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 219 ~ 223

• Assessment of the Bioavailability and Nutritive Function of Genetically Modified ¥â-Carotene-biofort...

• Lee Young-Tack

• Lee Kyung-Won, Seong Ki-Seung, Kim Sung-Soo, Lee Jong-Seok, Lee Ok-Hwan, Cho Hyun-Seok, Su...

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 213 ~ 218

• Antioxidant and Nitrite Scavenging Activities of Acanthopanax senticosus Extract Fermented with Diff...

• Kim Dan-Bi

• Shin Gi-Hae, Lee Jong-Seok, Lee Ok-Hwan, Cho Ju-Hyun, Park In-Jae

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 205 ~ 212

• The Anti-aging Effects of Various Berries in the Human Skin Keratinocyte (HaCaT) Cells

• Lee Su-Jung

• Choi Hye-Ran, Lee Jin-Cheol, Park Hee-Jeon, Lee Hee-Kwon, Jeong Jong-Tae, Lee Tae-Bum

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 198 ~ 204

• Effects of Heat Treatment on the Quality of the Onion Juices Prepared with Sulfur-applied Onions

• Choi Bo-Gyoung

• Surh Jeong-Hee

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 189 ~ 197

• Structural and Solubility Characteristics of Coenzyme Q10 Complexes Including Cyclodextrin and Starc...

• Lee Joon-Kyoung

• Lee Hyun-Joo, Lim Jae-Kag

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 180 ~ 188

• Fermentation Characteristics of Ice Wines Prepared with Freeze-dried Muscat Bailey A Grapes

• Jeon Eun-Jeong

• Kim Jae-Sik

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 173 ~ 179

• Production of Set-type Yogurt Fortified with Peptides and ¥ã-aminobutyric acid by Mixed Fermentation...

• Lim Jong-Soon

• Lee Sam-Pin

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 165 ~ 172

• Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice ...

• Park Ji-Hee

• Chung Chang-Ho

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 153 ~ 164

• Characterization of Mutant Strain, Lactobacillus paracasei ML-7 Isolated from Kimchi, and Its Effect...

• Park Keun-Tae

• Oh Mi-Hyang, Nam Jung-ok, Ji Ki-bbeum, Han Jong-Kwon

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 148 ~ 152

• Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine

• Seo Seung-Ho

• Yoo Seon-A, Park Seong-Eun, Son Hong-Seok

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 143 ~ 147

• Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties

• Baek Hye-Rim

• Kim Ha-Ram, Kim Kyung-Mi, Kim Jin-Sook, Han Gwi-Jung, Moon Tae-Wha

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 135 ~ 142

• Improvement of Chlorophyll-photosensitized Oxidation of Fish Oil-enriched Emulsion by Sesame Oil Add...

• An So-Jin

• Lee Ed-wald, Choe Eun-Ok

• Korean Journal of Food Science and Technology   2014  Volume.46  No.2 127 ~ 134