• Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositin...

• Rhim Jong-Whan

• Food Science and Biotechnology   2004  Volume.13  No.4 528 ~ 535

• Rheological Properties of Mustard Suspensions: Effect of Concentration and Temperature

• Kim Chi-On

• Yoo Byoung-Seung

• Food Science and Biotechnology   2004  Volume.13  No.4 525 ~ 527

• Activation of Ferulic Acid in Rice Bran by Extrusion and Polysaccharidase Treatment

• Yun Jung-Mi

• Lee Hye-Lim, Lee Sun-Hee, Hwang Jae-Kwan

• Food Science and Biotechnology   2004  Volume.13  No.4 523 ~ 524

• The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Vo...

• Kim Yong-Suk

• Oh Byung-Cheol, Shin Dong-Hwa

• Food Science and Biotechnology   2004  Volume.13  No.4 519 ~ 522

• Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Process...

• Seog Ho-Moon

• Jung Chang-Hwa, Choi In-Wook, Choi Hee-Don

• Food Science and Biotechnology   2004  Volume.13  No.4 516 ~ 518

• Antimite Effcet of Essential Oils Derived from 24 Rosaceae and Umbelliferae Species against Stored F...

• Sung Bo-Kyung

• Lee Chi-Hoon, Kim Chung-Ho, Lee Hoi-Seon

• Food Science and Biotechnology   2004  Volume.13  No.4 512 ~ 515

• Urease-positive Vibrio parahaemolyticus Isolated from Kamak Bay in Yeosu in 2002 and 2003

• Park Mi-Yeon

• Food Science and Biotechnology   2004  Volume.13  No.4 508 ~ 511

• The Inhibitory Effect of Propionic Acid on the Growth Response of Salmonella typhimurium

• Ha Sang-Do

• Kim Keun-Sung, Bahk Gyung-Jin, Park Sang-Kyu, Bae Dong-Ho, Shin Yong-Mock, Park Shin-Young,&nbs...

• Food Science and Biotechnology   2004  Volume.13  No.4 504 ~ 507

• Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color o...

• Chang Hak-Gil

• Lee Young-Tack

• Food Science and Biotechnology   2004  Volume.13  No.4 498 ~ 503

• Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation

• Lee Jeong-Jun

• Park Il-Bum, Cho Young-Hee, Huh Chul-Sung, Baek Young-Jin, Park Ji-Yong

• Food Science and Biotechnology   2004  Volume.13  No.4 494 ~ 497

• Growth-Inhibiting Effects of the Extracts from Coniferous Leaves against Intestinal Bacteria

• Hwang Young-Hee

• Kim Young-Mi, Lee Hoi-Seon

• Food Science and Biotechnology   2004  Volume.13  No.4 490 ~ 493

• Extraction of Pectic Polysaccharides from Extruded Ginseng Fiber

• Na Keun

• Yun Jung-Mi, Choi Moon-Jung, Hwang Jae-Kwan

• Food Science and Biotechnology   2004  Volume.13  No.4 486 ~ 489

• Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and...

• Chin Koo-Bok

• Lee Hye-Lan, Kook Sung-Ho, Yoo Seung-Seok, Chun Soon-Sil

• Food Science and Biotechnology   2004  Volume.13  No.4 481 ~ 485

• The Antioxidant Activity and Tyrosinase Inhibitory Activity of Phloro-tannins in Ecklonia cava

• Kim Jin-Ah

• Lee Jong-Mee, Shin Dong-Bum, Lee Nam-Ho

• Food Science and Biotechnology   2004  Volume.13  No.4 476 ~ 480

• Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine (2)

• Kim Ae-Jung

• Yuh Jung-Sook, Kim Sun-Yeou, Park Soo-Jin, Sung Chung-Ja

• Food Science and Biotechnology   2004  Volume.13  No.4 472 ~ 475

• The Effects of Vacuum Packaging on the Quality of Embryo-retaining Milled Rice

• Yan Tian-Yi

• Chung Jong-Hoon, Rhee Chong-Ouk

• Food Science and Biotechnology   2004  Volume.13  No.4 467 ~ 471

• Effects of Burdock (Arctium lappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard

• Kim Moon-jung

• Choe Eun-ok

• Food Science and Biotechnology   2004  Volume.13  No.4 460 ~ 466

• Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs

• Rhim Jong-Whan

• Weller Curtis L., Gennadios Aristippos

• Food Science and Biotechnology   2004  Volume.13  No.4 455 ~ 459

• Effect of Types of Levan with or without Phytic Acid on Intestinal Environment and Mineral Absorptio...

• Kim Yun-Young

• Jang Ki-Hyo, Kang Soon-Ah, Cho Yun-Hi, Kim Jong-Soo, Kim Chul-Ho, Choue Ryo-Won

• Food Science and Biotechnology   2004  Volume.13  No.4 450 ~ 454

• Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage

• Lee Eun-Jung

• Jang Hae-Dong

• Food Science and Biotechnology   2004  Volume.13  No.4 443 ~ 449