• Quality and Antioxidant Attributes of Cookies Supplemented with Cranberry Powder

• Choi Ji-Eun

• Lee Jun-Ho

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 132 ~ 135

• Prevalence and Classification of Escherichia coli Isolated from bibimbap in Korea

• Lee Da-Yeon

• Lee Joo-Young, Wang Hae-Jin, Shin Dong-Bin, Cho Yong-Sun

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 126 ~ 131

• Synergistic Anti-inflammatory Effect of Rosmarinic Acid andb Luteolin in Lipopolysaccharide-Stimulat...

• Cho Byoung-Ok

• Yin Hong-Hua, Fang Chong-Zhou, Ha Hye-Ok, Kim Sang-Jun, Jeong Seung-Il, Jang Seon-Il

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 119 ~ 125

• Evaluation of the Anti-obesity Activity of Platycodon grandiflorum Root and Curcuma longa Root Ferme...

• Kang Yun-Hwan

• Kim Kyoung-Kon, Kim Tae-Woo, Yang Chun-Su, Choe Myeon

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 111 ~ 118

• Analysis of Seed Oil Fatty Acids and Their Effect on Lipid Accumulation and Leptin Secretion in 3T3-...

• Kim Tae-Woo

• Kim Kyoung-Kon, Kang Yun-Hwan, Kim Dae-Jung, Lee Jeong-Il, Choe Myeon

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 103 ~ 110

• Optimization of Anti-glycation Effect of L-Carnitine, Pyridoxine Hydrochloride and DL-¥á-Tocopheryl ...

• Jung Hye-Lim

• Nam Mi-Hyun, Hong Chung-Oui, Pyo Min-Cheol, Oh Jun-Gu, Kim Yong-Ki, Choi You-Young, Kwon J...

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 95 ~ 102

• Intra- and Extra-cellular Mechanisms of Saccharomyces cerevisiae Inactivation by High Voltage Pulsed...

• Lee Sang-Jae

• Shin Jung-Kue

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 87 ~ 94

• Nonthermal Sterilization of Pathogenic Escherichia coli by Intense Pulsed Light Using a Batch System

• Kim Ae-Jin

• Shin Jung-Kue

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 81 ~ 86

• Effect of Houttuynia cordata Thunb. Powder on the Quality Characteristics of Bread

• Park La-Young

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 75 ~ 80

• Microbial Inactivation of Grains Used in Saengshik by Corona Discharge Plasma Jet

• Youn Geum-A

• Mok Chul-Kyoon

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 70 ~ 74

• Analysis of the Causes of Deformation of Packaging Materials Used for Ready-to-Eat Foods after Micro...

• Yoon Chan-Suk

• Hong Seung-In, Cho Ah-Reum, Lee Hwa-Shin, Park Hyun-Woo, Lee Keun-Taik

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 63 ~ 69

• Study on Pretreatment Methods to Prevent Tissue Softening of Heated Onion

• Choi Jun-Bong

• Cho Won-Il

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 56 ~ 62

• Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato Varie...

• Kim Myoung-Hui

• Takamine Kazunori, Yoshitake Kazuya, Lee Hyeong-Un, Kim Won-Sin

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 51 ~ 55

• Probiotic Properties of Lactic Acid Bacteria Isolated from Commercial Raw Makgeolli

• Jung Sang-Eun

• Kim Sae-Hun

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 44 ~ 50

• Nutritional Components of Korean Traditional Actinidia (Actinidia arguta) Sprout and in vitro Antiox...

• Jin Dong-Eun

• Park Seon-Kyeong, Park Chang-Hyeon, Seung Tae-Wan, Choi Sung-Gil, Heo Ho-Jin

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 37 ~ 43

• An Improved Analytical Method for the Determination of Qualitative and Quantitative Characteristics ...

• Kim Jong-Bae

• Jang Eun-Suk, Kim In-Suk, Lee Hee-Jin, Lee Hye-Jeong, Seo Hyun-Sun, Park Nam-Pyo

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 27 ~ 36

• Discrimination of Cultivars and Cultivation Origins from the Sepals of Dry Persimmon Using FT-IR Spe...

• Hur Suel-Hye

• Kim Suk-Weon, Min Byung-Whan

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 20 ~ 26

• Effect of Electron Beam Irradiation on Microbiological and Physicochemical Properties of Dried Red P...

• Lee Hye-Jin

• Kim Kui-Ran, Park Ki-Hwan, Kim Jeong-Sook, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 13 ~ 19

• Production of Enzymatic Hydrolysate Including Water-soluble Fiber from Hemicellulose Fraction of Chi...

• Park Seo-Yeon

• Yoon Kyung-Young

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 6 ~ 12

• Quantitative Analysis of Various Carotenoids from Different Colored Paprika Using UPLC

• Hwang Jeong-Rok

• Hwang In-Kyeong, Kim Sun-A

• Korean Journal of Food Science and Technology   2015  Volume.47  No.1 1 ~ 5