• Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L...

• Mst. Sorifa Akter

• Eun Jong-Bang

• Food Science and Biotechnology   2009  Volume.18  No.6 1545 ~ 1547

• Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats

• Park Ju-Hyun

• Lee Jeong-Eun, Kim Sang-Moo, Kwak Hae-Soo

• Food Science and Biotechnology   2009  Volume.18  No.6 1541 ~ 1544

• Inactivation of Enterobacter sakazakii Inoculated on Formulated Infant Foods by Intense Pulsed Light...

• Choi Mun-Sil

• Cheigh Chan-Ick, Jeong Eun-Ae, Shin Jung-Kue, Park Ji-Yong, Song Kyung-Bin, Park Jong-Hyun,&nbs...

• Food Science and Biotechnology   2009  Volume.18  No.6 1537 ~ 1540

• Antioxidant and Acetylcholinesterase Inhibition Activity of Mulberry Fruit Extracts

• Lee Young-Ju

• Lee Ka-Hwa, Ahn Chang-Bum, Chun Soon-Sil, Je Jae-Young

• Food Science and Biotechnology   2009  Volume.18  No.6 1532 ~ 1536

• Hypolipidemic and Antioxidative Properties of Tocotrienol-rich Fraction (TRF) Supplementation in Hig...

• Choi Young-Min

• Lee Jun-Soo

• Food Science and Biotechnology   2009  Volume.18  No.6 1528 ~ 1531

• Antioxidant and Cytoprotective Activity of Castor-aralia (Kalopanax pictus) Leaves

• Hu Wei-Cheng

• Heo Seong-Il, Wang Myeong-Hyeon

• Food Science and Biotechnology   2009  Volume.18  No.6 1523 ~ 1527

• Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components

• Cedenir Pereira de Quadros

• Glaucia Maria Pastore, Juliano Lemos Bicas, Iramaia Angelica Neri-Numa

• Food Science and Biotechnology   2009  Volume.18  No.6 1519 ~ 1522

• Comparison of Extraction Procedures for the Determination of Capsaicinoids in Peppers

• Jeon Geon-Uk

• Lee Jun-Soo

• Food Science and Biotechnology   2009  Volume.18  No.6 1515 ~ 1518

• Effects of Combination Treatments of Nisin and High-intensity Ultrasound with High Pressure on the F...

• Lee Dong-Un

• Food Science and Biotechnology   2009  Volume.18  No.6 1511 ~ 1514

• In vitro and Cellular Antioxidant Activity of Arginyl-fructose and Arginyl-fructosyl-glucose

• Lee Jung-Sook

• Ha Kyoung-Soo, Kwon Young-In, Jeong Heon-Sang, Jang Hae-Dong, Kim Gyo-Nam, Lee Sang-Hyun, ...

• Food Science and Biotechnology   2009  Volume.18  No.6 1505 ~ 1510

• Methanolic Extract of Turmeric (Curcuma longa L.) Enhanced the Lipolysis by Up-regulation of Lipase ...

• Lee Jeong-Min

• Jun Woo-Jin

• Food Science and Biotechnology   2009  Volume.18  No.6 1500 ~ 1504

• Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs

• Yu Ai-Nong

• Deng Qi-Hui

• Food Science and Biotechnology   2009  Volume.18  No.6 1495 ~ 1499

• Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Po...

• Maruf Ahmed

• Mst. Sorifa Akter, Chin Koo-Bok, Eun Jong-Bang

• Food Science and Biotechnology   2009  Volume.18  No.6 1487 ~ 1494

• Effect of Salicornia herbacea Polysaccharides on the Activation of Immune Cells in vitro and in vivo

• Ryu Deok-Seon

• Kim Seon-Hee, Lee Dong-Seok

• Food Science and Biotechnology   2009  Volume.18  No.6 1481 ~ 1486

• Antioxidant Activities of Mulberry (Morus alba L.) Leaf Extracted with Different Concentrations of E...

• Kim Bum-Keun

• Park Ki-Jai, Lim Jeong-Ho, Jeong Jin-Woong

• Food Science and Biotechnology   2009  Volume.18  No.6 1476 ~ 1480

• Comparison of Anthocyanin Content in Seed Coats of Black Soybean [Glycine max(L.) Merr.] Cultivars U...

• Shin Sung-Chul

• Lee Soo-Jung, Lee Sung-Joong, Chung Jong-Il, Bae Dong-Won, Kim Soo-Taek, Sung Nak-Ju

• Food Science and Biotechnology   2009  Volume.18  No.6 1470 ~ 1475

• Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutinosa)

• Rhim Jong-Whan

• Xi Yang, Jeong Won-Chul, Ham Kyung-Sik, Chung Ha-Sook, Kim Eun-Sil

• Food Science and Biotechnology   2009  Volume.18  No.6 1464 ~ 1469

• Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time

• Hwang Tai-Jeong

• Lee Won-Jong, Shin Jin-Chul, Lee Chul-Won, Kim Suk-Shin

• Food Science and Biotechnology   2009  Volume.18  No.6 1459 ~ 1463

• Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with ...

• Gao Xian-Li

• Zhao Hai-Feng, Zhao Mou-Ming, Cui Chun, Ren Jiao-Yan

• Food Science and Biotechnology   2009  Volume.18  No.6 1447 ~ 1458

• Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Po...

• Choi Kyeong-Ok

• Yang Seung-Cheol, Kim Dong-Eun, Kang Wie-Soo, Shin Mal-Shick, Choi Yoon-Hee, Ko Sang-Hoon

• Food Science and Biotechnology   2009  Volume.18  No.6 1439 ~ 1446