• Antioxidant Activity of the Various Extracts from Different Parts of Lotus (Nelumbo nucifera Gaertne...

• Choi Hae-Yeon

• Jung Kyung-Hee, Shin Han-Seung

• Food Science and Biotechnology   2009  Volume.18  No.4 1051 ~ 1054

• Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang

• Lim Ji-Sun

• Jang Chan-Ho, Lee In-Ae, Kim Hyo-Jung, Lee Choong-Hwan, Kim Jeong-Hwan, Park Chun-Seok, Kw...

• Food Science and Biotechnology   2009  Volume.18  No.4 1046 ~ 1050

• Antioxidant, Antimicrobial, and Cancer Cell Proliferative Inhibition Activities of Propolis

• Kang Ho-Jin

• Ko Ki-Wan, Lee Ok-Hwan, Lee Boo-Yong

• Food Science and Biotechnology   2009  Volume.18  No.4 1042 ~ 1045

• PCR-based Identification of Aflatoxigenic Fungi Associated with Iranian Saffron

• Reihaneh Noorbakhsh

• Ahmad Reza Bahrami, Seyed Ali Mortazavi, Bita Forghani, Maesoomeh Bahreini

• Food Science and Biotechnology   2009  Volume.18  No.4 1038 ~ 1041

• Analysis of the Bacterial Composition During Kochujang,a Korean Traditional Fermented Hot Pepper-soy...

• Park Sun-Jung

• Chang Jin-Hee, Cha Seong-Kwan, Moon Gi-Seong

• Food Science and Biotechnology   2009  Volume.18  No.4 1035 ~ 1037

• Isolation of a Fermenting Microorganism Involved in Formation of ortho-Dihydroxyisoflavones in Doenj...

• Seo Hyo-Seel

• Lee Jae-Hwan, Kwon Dae-Yong, Park Jin-Byung

• Food Science and Biotechnology   2009  Volume.18  No.4 1030 ~ 1034

• Laccase Induced Maize Bran Arabinoxylan Gels: Structural and Rheological Properties

• Claudia M. Berlanga-Reyes

• Elizabeth Carvajal-Millan, Graciela Caire Juvera, Agustin Rascon-Chu, Jorge A. Marquez-Escalante, An...

• Food Science and Biotechnology   2009  Volume.18  No.4 1027 ~ 1029

• Viability Loss of Bacteriophage MS2 Exposed to Bronze Alloy Yugi

• Hwang Ji-Yeon

• Ryu Tae-Hwa, Lee Young-Duck, Park Jong-Hyun

• Food Science and Biotechnology   2009  Volume.18  No.4 1022 ~ 1026

• Atractylodes japonica Rhizome Inhibits Cell Proliferation and Induces Apoptosis in vitro

• Choi Eun-Jeong

• Kim Gun-Hee

• Food Science and Biotechnology   2009  Volume.18  No.4 1019 ~ 1021

• Rheological Properties of Cooked Noodles with Different Starch Content Using Tensile Tests

• Kim Su-Kyoung

• Lee Seung-Ju

• Food Science and Biotechnology   2009  Volume.18  No.4 1013 ~ 1018

• Evolution of 49 Phenolic Compounds in Shortly-aged Red Wines Made from Cabernet Gernischt (Vitis vin...

• Li Zheng

• Pan Qiu-Hong, Jin Zan-Min, He Jian-Jun, Liang Na-Na, Duan Chang-Qing

• Food Science and Biotechnology   2009  Volume.18  No.4 1001 ~ 1012

• Optimization of Extraction Conditions for Total Phenolics from Sapium japonicum Using a Pressurized ...

• Kim Mi-Bo

• Park Jae-Sung, Lim Sang-Bin

• Food Science and Biotechnology   2009  Volume.18  No.4 996 ~ 1000

• Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui

• Jang Keum-Il

• Han Hyun-Jeong, Lee Kwang-Yeon, Bae In-Young, Lee Ji-Yeon, Kim Mi-Kyung, Lee Hyeon-Gyu

• Food Science and Biotechnology   2009  Volume.18  No.4 991 ~ 995

• Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

• Yang Han-Sul

• Kang Sung-Won, Jeong Jin-Yeon, Chun Ji-Yeon, Joo Seon-Tea, Park Gu-Boo, Choi Sung-Gil

• Food Science and Biotechnology   2009  Volume.18  No.4 985 ~ 990

• Multiresidue Determination of Quinolones in Porcine, Chicken, and Bovine Muscle Using Liquid Chromat...

• Lee Sang-Hee

• Shim You-Sin, Kim Hyun-Ju, Shin Dong-Bin

• Food Science and Biotechnology   2009  Volume.18  No.4 978 ~ 984

• Inhibition of Oral Epithelial Cell Growth in vitro by Epigallocatechin-3-gallate; Its Modulation by ...

• Hong Jung-il

• Kim Mi-Ri, Lee Na-Hyun, Lee Bo-Hyun

• Food Science and Biotechnology   2009  Volume.18  No.4 971 ~ 977

• Antioxidant and Cytoprotective Activity of the Olive Leaf (Olea europaea L. var. Kalamata) Extracts ...

• Ha Ju-Yeon

• Goo Sun-Young, Sung Jung-Suk, Shin Han-Seung

• Food Science and Biotechnology   2009  Volume.18  No.4 965 ~ 970

• Optimization of Medium Composition for Production of the Antioxidant Substances by Bacillus polyferm...

• Lee Jang-Hyun

• Chae Mi-Seung, Choi Gooi-Hun, Lee Na-Kyoung, Paik Hyun-Dong

• Food Science and Biotechnology   2009  Volume.18  No.4 959 ~ 964

• Influence of Controlled- and Uncontrolled-pH Operations on Recombinant Phenylalanine Ammonia Lyase P...

• Cui Jian-Dong

• Zhao Gui-Xia, Zhang Ya-Nan, Jia Shi-Ru

• Food Science and Biotechnology   2009  Volume.18  No.4 954 ~ 958

• Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality

• Ibrahim T. Seker

• Ozen Ozboy-Ozba?, Incilay Gokbulut, Serpil Ozturk, Hamit Koksel

• Food Science and Biotechnology   2009  Volume.18  No.4 948 ~ 953