• Identification and Characterization of Aeromonas hydrophila Producing Nitrification Capability

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 611 ~ 618

• A Study on the Brain Waves, Personality and Dietary Behaviors of Taekukkwon Practicianers

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 602 ~ 610

• Analysis of Trace Metal in Agricultural Products

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 595 ~ 601

• The Study of the Taste and the Intake-Frequency for Kwamaegi-Centering around Kyungbuk Regions-

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 585 ~ 594

• Studies on Wax Gourd Wine

• ¾È¿ë±Ù/Ann, Young Geun

• ½Å»óö/±è½Â°â/½Åö½Â/Shin, Sang Cheol/Kim, Seung Kyeom/Shin, Cheol Seung

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 578 ~ 584

• The Changes of Characteristics of Glutinous and Rice Korean Cake with Trehalose in the Storage

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 570 ~ 577

• The Changes of Components and Texture out of Carrot and Radish Pickles during the Storage

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 563 ~ 569

• Isolation of Ubiquinone Formation Photosynthetic Bacteria Rhodobacter sp. N-2

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 558 ~ 562

• Fatty Acid Compositions of Neutral Lipids and Polar Lipids in the Parts of Miyeok(Undaria pinnatifid...

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 553 ~ 557

• Extrusion Effect on the Reduction of Fumonisin B_1 in Corn Grits with/or without Sugars

• Sam-Im Choi

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 547 ~ 552

• Antibacterial Effects of Sophora flavescens on Streptococcus mutans

• ÀÌÇö¿Á/Lee, Hyun Ok

• ÀÌ°æÈñ/¹Ú³¶±Ô/Á¤½ÂÀÏ/¹é½ÂÈ­/Çѵ¿¹Î/Lee, Kyung Hee/Park, Nang Kyu/Jeong, Seung Il/Baek, Seung Hwa/Han, Dong Min

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 539 ~ 546

• Effect of Capsaicin and Silicone Resin Treatment on Inhibition of Thermal Oxidation in Frying Oil

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 534 ~ 538

• Changes in Taste Components of Marsh Calm Soup as Affected by Boiling Time

• Chun Soon-Sil

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 529 ~ 533

• Processing of Powdered Seasoning Material from Sea Tangle

• Korean Journal of Food and Nutrition   2000  Volume.13  No.6 521 ~ 528

• Bioactive Constituents and Utilities of Artemisia sp. as Medicinal Herb and Foodstuff

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.5 490 ~ 505

• Volatile Flavor Components of Wild Chopi(Zanthoxylum piperitum De Candolle) Leaf

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.5 483 ~ 489

• Kinetic Modeling of Dewatering of Potato Slice When Soaked in Concentrated Solution

• Korean Journal of Food and Nutrition   2000  Volume.13  No.5 477 ~ 482

• A Study on the Consumption of Dairy Beverage of Female and Factors affecting the Consumption Status

• , , Lee Hyun-Jou

• Korean Journal of Food and Nutrition   2000  Volume.13  No.5 465 ~ 476

• Cytotoxicity of Crude Extracts of Rheum undulatum L. with Human Kidney Epithelial Cell A498

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• Korean Journal of Food and Nutrition   2000  Volume.13  No.5 460 ~ 464

• Chemical Compounds and Volatile Flavor of Rubus coreanum

• Korean Journal of Food and Nutrition   2000  Volume.13  No.5 453 ~ 459