• Distribution of poly-¥ã-glutamate (¥ã-PGA) producers in Korean fermented foods, Cheongkukjang, Doenj...

• Kang Seong-Eun

• Rhee Joo-Hyung, Park Chung, Lee In-Hyung

• Food Science and Biotechnology   2005  Volume.14  No.5 704 ~ 708

• Antioxidant Activities and Total Phenolics of Ethanol Extracts from Several Edible Mushrooms Produce...

• Choi Young-Min

• Ku Ja-Bi, Chang Hoo-Bong

• Food Science and Biotechnology   2005  Volume.14  No.5 700 ~ 703

• Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor

• Cho Yong-Jin

• Chun Hyang-Sook, Kim Chul-Jin, Kim Chong-Tai, Hong Ji-Young

• Food Science and Biotechnology   2005  Volume.14  No.5 698 ~ 699

• Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Stor...

• Ryu Sou-Youn

• Koh Kyung-Hee, Son Sook-Mee, Oh Myung-Suk, Yoon Jung-Ro, Lee Won-Jong, Kim Suk-Shin

• Food Science and Biotechnology   2005  Volume.14  No.5 694 ~ 697

• Utilization of Masking Techniques to Ameliorate Agricultural Odorants

• Yoon Young-Mo

• Schilling Mark W., Bazemor Russell

• Food Science and Biotechnology   2005  Volume.14  No.5 689 ~ 693

• Pharmacological Effects of Asaronaldehyde Isolated from Acorus gramineus Rhizome

• Kim Hyo-Gyung

• Jeon Ju-Hyun, Kim Moo-Key, Lee Hoi-Seon

• Food Science and Biotechnology   2005  Volume.14  No.5 685 ~ 688

• A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent

• Auh Joong-Hyuck

• Lee Su-Yong, Yoo Seung-Seok, Son Hyun-Ju, Lee Jae-Woo, Lee Sung-Joon, Kim Young-Bae, Park ...

• Food Science and Biotechnology   2005  Volume.14  No.5 681 ~ 684

• The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat

• Hong Geun-Pyo

• Park Sung-Hee, Kim Jee-Yeon, Lee Chi-Ho, Lee Sung, Min Sang-Gi

• Food Science and Biotechnology   2005  Volume.14  No.5 676 ~ 680

• Structural Analysis of Black Common Bean (Phaseolus vulgaris L.) Anthocyanins

• Choung Myoung-Gun

• Food Science and Biotechnology   2005  Volume.14  No.5 672 ~ 675

• Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate an...

• Ryu Youn-Chul

• Choi Young-Min, Kim Byoung-Chul

• Food Science and Biotechnology   2005  Volume.14  No.5 667 ~ 671

• Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose

• Kim Suk-Shin

• Koh Kyung-Hee, Son Sook-Mee, Oh Myung-Suk

• Food Science and Biotechnology   2005  Volume.14  No.5 661 ~ 666

• Evaluation of Barley Bran Sauce Aroma by Multiple Regression Analysis

• Choi Ung-Kyu

• Food Science and Biotechnology   2005  Volume.14  No.5 656 ~ 660

• Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sul...

• Jo Jin-Ho

• Do Jeong-Ryong, Kim Young-Moung, Kim Seon-Bong, Cho Seung-Mock, Park Douck-Choun, Kim Dong-Soo,...

• Food Science and Biotechnology   2005  Volume.14  No.5 651 ~ 655

• Changes in an Ammonia-Like Odor and Chondroitin Sulfate Contents of Enzymatic Hydrolysates from Long...

• Choi Joo-Hyun

• Woo Jin-Wook, Lee Yang-Bong, Kim Seon-Bong

• Food Science and Biotechnology   2005  Volume.14  No.5 645 ~ 650

• Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Tr...

• Choi Young-Min

• Ryu Youn-Chul, Lee Sang-Hoon, Kim Byoung-Chul

• Food Science and Biotechnology   2005  Volume.14  No.5 639 ~ 644

• Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality an...

• Yoo Seung-Seok

• Kook Sung-Ho, Park Sung-Yong, Shin Jae-Han, Chin Koo-Bok

• Food Science and Biotechnology   2005  Volume.14  No.5 634 ~ 638

• Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters

• Ryu Youn-Chul

• Choi Young-Min, Kim Byoung-Chul

• Food Science and Biotechnology   2005  Volume.14  No.5 628 ~ 633

• Purification anti Properties of HPS (Halitosis Prevention Substance) Isolated from Cumin (Cuminum cy...

• Kang Eun-Ju

• Ryu Il-Hwan, Lee Gap-Sang

• Food Science and Biotechnology   2005  Volume.14  No.5 621 ~ 627

• Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR ...

• Heo Soo-Jin

• Park Pyo-Jam, Park Eun-Ju, Cho Somi K., Kim Se-Kwon, Jeon You-Jin

• Food Science and Biotechnology   2005  Volume.14  No.5 614 ~ 620

• Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs ...

• An Young-Hyun

• Gang Dong-Oh, Shin Mal-Shick

• Food Science and Biotechnology   2005  Volume.14  No.5 608 ~ 613