• Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage

• Sohn Uy-Dong

• Ko Sung-Kwon, Choi Tae-Sik, Im Byung-Ok, Han Sung-Tai, Yang Byung-Wook, Sung Jong-Hwan, Ki...

• Food Science and Biotechnology   2005  Volume.14  No.4 558 ~ 560

• Discriminant Analysis of Marketed Liquor by a Multi-channel Taste Evaluation System

• Kim Nam-Soo

• Food Science and Biotechnology   2005  Volume.14  No.4 554 ~ 557

• Presence of Carbonic Anhydrase 3 in Liver of Flounder, Limanda yokohamae

• Kho Kang-Hee

• Choi Kap-Seong

• Food Science and Biotechnology   2005  Volume.14  No.4 551 ~ 553

• Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi

• Kim Seon-Jae

• Food Science and Biotechnology   2005  Volume.14  No.4 547 ~ 550

• Protoplast Preparation and Regeneration from Young Hyphae of the Citrinin Producing Fungus Monascus ...

• Norlha Tenzin

• Lee In-Hyung

• Food Science and Biotechnology   2005  Volume.14  No.4 543 ~ 546

• Clinical Effects of Intake of Juice Valley and Gogu Valley toward Fecal Microflora of Healthy Human ...

• Lee Hoi-Seon

• Food Science and Biotechnology   2005  Volume.14  No.4 540 ~ 542

• Application of Mass Spectrometer-based Electronic Nose for Discrimination of Angelicae gigantis radi...

• Noh Bong-Soo

• Youn Aye-Ree, Lee Nam-Yun

• Food Science and Biotechnology   2005  Volume.14  No.4 537 ~ 539

• Changes in ¥â-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus ...

• Heo Ji-Man

• Lee Sam-Pin, Song Kwan-Jeong, Kim Chan-Shick

• Food Science and Biotechnology   2005  Volume.14  No.4 533 ~ 536

• Volatile Compounds of Zanthoxylum piperitum A.P. DC.

• Chung Mi-Sook

• Food Science and Biotechnology   2005  Volume.14  No.4 529 ~ 532

• Probiotic Functional Dairy Foods and Health Claims: an Overview

• Jayaprakasha Heddur M.

• Yoon Yoh-Chang, Paik Hyun-Dong

• Food Science and Biotechnology   2005  Volume.14  No.4 523 ~ 528

• Production and Characterization of GABA Rice Yogurt

• Park Ki-Bum

• Oh Suk-Heung

• Food Science and Biotechnology   2005  Volume.14  No.4 518 ~ 522

• Comparative Study of Red Wine and Korean Black Raspberry Wine in Adipocyte Differentiation and Cardi...

• Choi Hyuck

• Myung Kyu-Ho

• Food Science and Biotechnology   2005  Volume.14  No.4 514 ~ 517

• Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process

• Ko Sung-Kwon

• Lee Kyung-Hee, Hong Jun-Kee, Kang Sung-An, Sohn Uy-Dong, Im Byung-Ok, Han Sung-Tai, Yang B...

• Food Science and Biotechnology   2005  Volume.14  No.4 509 ~ 513

• Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi

• Kim Jo-Min

• Kim Ki-Hwan, Kim Song-Yi, Park Young-Seo, Seo Min-Jae, Yoon Sung-Sik

• Food Science and Biotechnology   2005  Volume.14  No.4 503 ~ 508

• Germination Effect of Soybean on Its Contents of Isoflavones and Oligosaccharides

• Kim Woo-Jung

• Yoo Sang-Ho, Won Moo-Ho, Lee Hye-Yeon

• Food Science and Biotechnology   2005  Volume.14  No.4 498 ~ 502

• Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and ...

• Mo Eun-Kyoung

• Lee Mee-La, Ly Sun-Yung, Kim Jae-Cheon, Sung Chang-Keun

• Food Science and Biotechnology   2005  Volume.14  No.4 493 ~ 497

• Effect of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 Dipping on Storage Property and Se...

• Mo Eun-Kyoung

• Sung Chang-Keun

• Food Science and Biotechnology   2005  Volume.14  No.4 487 ~ 492

• Enhanced Immune Cell Functions and Cytokine Production after in vitro Stimulation with Arabinoxylans...

• Choi Eun-Mi

• Kim Ah-Jin, Hwang Jae-Kwan

• Food Science and Biotechnology   2005  Volume.14  No.4 479 ~ 486

• Antimicrobial, Anti-inflammatory, and Anti-oxidative Effects of Water- and Ethanol-extracted Brazili...

• Kim Kee-Tae

• Yeo Eun-Ju, Han Ye-Sun, Nah Seung-Yeol, Paik Hyun-Dong

• Food Science and Biotechnology   2005  Volume.14  No.4 474 ~ 478

• Molecular Structure and Gelatinization Properties of Turnip Starch (Brassica rapa L.)

• Kim Nam-Hee

• Yoo Sang-Ho

• Food Science and Biotechnology   2005  Volume.14  No.4 470 ~ 473