• Contamination level of commercialized pepper and sterilization effect by intense pulsed light in bat...

• Park Ji-Hyun

• Shin Jung-Kue

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 525 ~ 529

• Variations in the texture properties of cooked rice as a function of instrumental parameter conditio...

• Choi Won-Seok

• Seo Han-Seok

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 521 ~ 524

• Component analysis and immuno-stimulating activity of Sparassis crispa stipe

• Seo Seong-Ho

• Park Seong-Eun, Moon Yang-Seon, Lee Yu-Mi, Na Chang-Su, Son Hong-Seok

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 515 ~ 520

• Effect of gomchwi (Ligularia fischeri) extract against high glucose- and H2O2-induced oxidative stre...

• Park Sang-Hyun

• Park Seon-Kyeong, Ha Jeong-Su, Lee Doo-Sang, Kang Jin-Yong, Kim Jong-Min, Lee Uk, Heo Ho-J...

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 508 ~ 514

• Anti-inflammatory activities of fermented Rhus verniciflua stem bark extract and its growth inhibito...

• Choi Eun-Yeong

• Suk Ki-Tae, Choi Han-Seok, Kim Myung-Gon, Kwon Yong-Soo, Kim Myong-Jo

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 502 ~ 507

• Prevention of quality deterioration of concentrated blueberry juice by means of pH regulators during...

• Lee In-Gyeong

• Min Sea-Cheol, Kim Hee-Sun, Han Gwi-Jung, Kim Myung-Hwan

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 496 ~ 501

• Effect of rice variety on the processability for preparing rice cookies

• Kang Tae-Young

• Jo Hye-Eu, Sohn Kee-Hyuk, Yoon Mi-Ra, Lee Jeom-Sig, Lee Su-Yong, Ko Sang-Hoon

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 492 ~ 495

• Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservatio...

• Won Mee-Yeon

• Choi Ha-Young, Lee Kwang-Sik, Min Sea-Cheol

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 486 ~ 491

• Exploration of sensory perception for instant Mulnaengmyeon broth using the sorting task

• Lee Soh-Min

• Kim Jin-Young, Kim Kwang-Ok

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 479 ~ 485

• Effects of black rice powder concentration on quality properties of pork restructured jerky

• Park Sin-Young

• Kim Hack-Youn

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 474 ~ 478

• Reduction in bitter taste and quality characteristics in pickled bitter melon (Momordica charantia L...

• Park Hyo-Sun

• Moon Bo-Kyung, Kim Sun-A

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 466 ~ 473

• Quality improvement of high temperature-heated shrimp via pretreatment

• Choi Jun-Bong

• Chung Myong-Soo, Cho Won-Il

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 461 ~ 465

• Detection and quantitation of Bacillus cereus, Staphylococcus aureus, Salmonella Typhimurium and Esc...

• Kim Jin-Hee

• Yoon Jin-Sun, Lee Da-Young, Kim Dong-ho, Oh Se-Wook

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 454 ~ 460

• Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean tradit...

• Heo Jun

• Park Hae-Suk, Uhm Tai-Boong

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 445 ~ 453

• Application of MALDI-TOF mass spectrometry-based identification of foodborne pathogen tests to the K...

• Ha Mi-Young

• Son Eun-Jung, Choi Eun-Jeong

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 437 ~ 444

• Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and ...

• Jo Yun-Hee

• Gu Song-Yi, Chung Nam-hyeok, Gao Ya-ping, Kim Ho-Jin, Jeong Min-Hee, Jeong Yong-Jin, Kwon ...

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 430 ~ 436

• Screening of anti-obesity drugs, their analogues and prohibited ingredients in slimming foods

• Yun Ji-Suk

• Choi Jang-Duck, Kwon Ki-Sung, Jo Cheon-Ho

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 424 ~ 429

• Identification of the geographical origin of cheonggukjang by using fourier transform near-infrared ...

• Kang Dong-Jin

• Moon Ji-Young, Lee Dong-Gil, Lee Seong-Hun

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 418 ~ 423

• Quality and sensory characteristics of commercial kimchi according to sodium contents

• Hwang Eun-Sun

• Kim Hyo-Sung, Kim Soo-Hyun, Ko Hyun-Joo, Lee Mi-Young, Yoon Eun-Kyung

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 413 ~ 417

• Monitoring of illegal compounds and prohibited natural ingredients in foods

• Yun Ji-Suk

• Choi Jang-Duck, Kwon Ki-Sung, Jo Cheon-Ho

• Korean Journal of Food Science and Technology   2016  Volume.48  No.5 405 ~ 412