• Effects of Singlet Oxygen Oxidation on the Flavor of Foods and Stability of Vitamins

• David B. Min

• Ok Choe

• Food Science and Biotechnology   2002  Volume.11  No.5 582 ~ 586

• Lycopene-Biochemistry and Functionality

• Shi, John

• Food Science and Biotechnology   2002  Volume.11  No.5 574 ~ 581

• Effect of Temperature on Viscoelastic Behaviors of Korean Ginseng Extract

• Yoo Byoung-Seung

• Food Science and Biotechnology   2002  Volume.11  No.5 570 ~ 573

• Storage Temperature Dependence on Caking of Food Powders

• Chung Myong-Soo

• R. Roger Ruan

• Food Science and Biotechnology   2002  Volume.11  No.5 566 ~ 569

• Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of ...

• Chung Myong-Soo

• R. Roger Ruan

• Food Science and Biotechnology   2002  Volume.11  No.5 561 ~ 565

• Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation , and Induces Apoptosis in Human Gingival...

• Kim, Kang Ju

• Yoo, Soo Kyoung/Kim, In Sook/Kim, Shin Moo/Lee, Su Jong/Yu, Hyeon Hee/You, Yong Ouk

• Food Science and Biotechnology   2002  Volume.11  No.5 557 ~ 560

• Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via CO_2 Gas...

• Ryu, Gi-Hyung

• Kim, Bong-Soo/Mulvaney, Steven J.

• Food Science and Biotechnology   2002  Volume.11  No.5 552 ~ 556

• Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resona...

• Gyoung, Young Soo

• Han, Sam Yong/Lee, Young Ho/Choi, Won Sun/Lee, Keun Taik

• Food Science and Biotechnology   2002  Volume.11  No.5 548 ~ 551

• Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lacti...

• Ko Seuk-Hyun

• Ahn Cheol

• Food Science and Biotechnology   2002  Volume.11  No.5 541 ~ 547

• Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity

• Kim, Sun Yeou

• Kim, Jung Bong/Kim, Ae Jung

• Food Science and Biotechnology   2002  Volume.11  No.5 537 ~ 540

• Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356-Characterization and Purification

• Han, Kyoung Sik

• Imm, Jee Young/Oh, Se Jong/Jeon, Woo Min/Kim, Sae Hun

• Food Science and Biotechnology   2002  Volume.11  No.5 531 ~ 536

• Relationships among Single-Kernel Characteristics, Milling Properties and Baking Quality of Hard Whe...

• Chang, Hak Gil

• Lee, Young Tack/Koh, Won Bang

• Food Science and Biotechnology   2002  Volume.11  No.5 526 ~ 530

• Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips

• Lee, Jae Kwon

• Kim, Byung Yong/Wnniska, Ralph

• Food Science and Biotechnology   2002  Volume.11  No.5 520 ~ 525

• Effects of Barley Germ on Sugar-Snap Cookie Quality

• Kim, In-Sook

• Lee, Young-Tack/Seog, Ho-Moon

• Food Science and Biotechnology   2002  Volume.11  No.5 515 ~ 519

• Effect of Temperature on Water Vapor Permeability of Soy Protein Isolate Films

• Rhim Jong-Whan

• Food Science and Biotechnology   2002  Volume.11  No.5 511 ~ 514

• Screening of Gamma-irradiated Medicinal Herbs by Using a Microbiological Method (DEFT/APC)

• Oh, Kyeung Nam

• Lee, Hyun Joo/Yang, Jae Seung

• Food Science and Biotechnology   2002  Volume.11  No.5 507 ~ 510

• Physiological Activity and Antioxidative Effect of Garlic(Allium sativum L.) Extract

• Kim, Hyun Ku

• Kwak, Hee Jin/Kim, Kong Hwan

• Food Science and Biotechnology   2002  Volume.11  No.5 500 ~ 506

• Respiratory Characteristics and Storage Quality of Korean Fresh Ginseng as Influenced by Harvest Tim...

• Hong, Seok In

• Park, Hyung Woo/Kim, Dong Man

• Food Science and Biotechnology   2002  Volume.11  No.5 494 ~ 499

• Antioxidant Effect of Quercetin with Rice Bran Oil on High Cholesterol-Fed Rats

• Lee, Sun Min

• Kim, Suk Shin/Oh, Myung Sook/Kim, Ei Sik/Koh, Kyung Hee

• Food Science and Biotechnology   2002  Volume.11  No.5 490 ~ 493

• Antioxidative and Antimicrobial Effects of Glycoprotein Isolated from Solanum nigrum Linne

• Lim, Kye Taek

• Heo, Kyung Sun/Son, Young Ok

• Food Science and Biotechnology   2002  Volume.11  No.5 484 ~ 489