• Anti - complementary Activity of Aliphatic Fatty Acids

• Kim, Chang Jin

• SONG, KYUNG BIN/Yang, Jin Ok

• Food Science and Biotechnology   2001  Volume.10  No.2 208 ~ 210

• Iron (III) Decreases Astaxanthin Production in Phaffia rhodozyma (Xanthopyllomyces dendrorhous)

• SONG, KYUNG BIN

• An, Gil Hwan/Kim, Chul Jai/Jang, Byung Gui/Suh, Ok Seok

• Food Science and Biotechnology   2001  Volume.10  No.2 204 ~ 207

• Control of Listeria monocytogenes in Ground Beef by Lactococcal Bacteriocins

• Paik, Hyun Dong

• Lee, Na Kyoung/Ha, Jung Uk/Park, Hye Jung/Choi, Jin Ok

• Food Science and Biotechnology   2001  Volume.10  No.2 199 ~ 203

• Refining of Tea Seed Oil

• Eun, Jong Bang

• Chung, Young Min/Rhee, Chong Ouk

• Food Science and Biotechnology   2001  Volume.10  No.2 193 ~ 198

• Monitoring Efficiency on Pesticide Residues in Korean Foods

• Lee Mi-Gyung

• Lee Su-Rae

• Food Science and Biotechnology   2001  Volume.10  No.2 188 ~ 192

• Antioxidative Effects of Traditional Korean Herbal Medicines on AAPH - induced Oxidative Damage

• Kang, Sang Mo

• Kang, Bong Joo/Hong, Seong Gil/Cho, Dong Wuk

• Food Science and Biotechnology   2001  Volume.10  No.2 183 ~ 187

• Analysis of Metals from Recycled Papers and Paper Products for Food Packaging

• Yoo, Seung Seok

• Lee, Kwang Ho/Jeon, Dae Hoon/Lee, Sun Hee/Kwack, In Shin

• Food Science and Biotechnology   2001  Volume.10  No.2 178 ~ 182

• Rat Intestinal ¥á - glucosidase and Lens Aldose Reductase Inhibitory Activities of Grain Extracts

• Lee Hoi-Seon

• Kim Moo-Key

• Food Science and Biotechnology   2001  Volume.10  No.2 172 ~ 177

• Effects of Rice Bran and Wheat Bran on the Levels of Lipids in Plasma, Liver and Feces , and Short -...

• Choi Young-Sun

• Jang Jae-Hee

• Food Science and Biotechnology   2001  Volume.10  No.2 166 ~ 171

• Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle

• Lim, Seung Taik

• Baek, Man Hee/Cha, Dong Su

• Food Science and Biotechnology   2001  Volume.10  No.2 161 ~ 165

• Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Sc...

• Alfred K. Anderson

• Perry K. W.

• Food Science and Biotechnology   2001  Volume.10  No.2 156 ~ 160

• Determination of Sulfites by Acid Distillation - Ion Chromatography Method

• Kang, Kil Jin

• Ko, Kyung Hee/Chung, Youn Chan

• Food Science and Biotechnology   2001  Volume.10  No.2 149 ~ 155

• Preparation of Soluble Dietary Fiber by Using Corn Hull

• Woo Dong-Ho

• Food Science and Biotechnology   2001  Volume.10  No.2 144 ~ 148

• Comparison of Quality Changes of Hanwoo Beef Vacuum-Packaged with PA/PE Laminated Film or Vacuum - a...

• Lee Keun-Taik

• Yoon Chan-Suk

• Food Science and Biotechnology   2001  Volume.10  No.2 137 ~ 143

• Comparison of the Characteristics of the Major Allergen Mal d 1 According to Apple Varieties

• Lee Sang-Il

• Son Dae-Yeul

• Food Science and Biotechnology   2001  Volume.10  No.2 132 ~ 136

• Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture , Na+ , Ca2+ an...

• Chung, Il Kyung

• Gross, Kenneth C./Kim, Soon Dong/Park, In Kyung

• Food Science and Biotechnology   2001  Volume.10  No.2 128 ~ 131

• Optimization of the extrusion processing conditions for Job`s - tear

• Hahm, Young Tae

• Kang, Byung Sun/Kim, Byung Yong

• Food Science and Biotechnology   2001  Volume.10  No.2 123 ~ 127

• Computation of Theoretical Maximum Daily Intake of Pesticides by Korean Population

• Lee Mi-Gyung

• Lee Su-Rae

• Food Science and Biotechnology   2001  Volume.10  No.2 115 ~ 122

• Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup

• OH, SANG SUK

• Kim, Suk Shin/Noh, Bong Soo/LEE, Won Jong/Ryu, So Young/Ryu, Soo Youn/Roh, Hoe Jin

• Food Science and Biotechnology   2001  Volume.10  No.2 108 ~ 114

• Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization

• Chung, Myung Sub

• Kim, Suk Shin/Roh, Hoe Jin/Han, Youn Jeong/Hwang, Tae Jeong/Hahm, Tae Shik/Shin, Seong Gyun

• Food Science and Biotechnology   2001  Volume.10  No.2 101 ~ 107