• Bioactive Compounds in Vegetables: Their Role in the Prevention of Disease

• Lee Young-Eun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 380 ~ 398

• A Study on the Participants Motives and Recognition, Effectiveness of the Cooking Skill Competition

• Min Kye-Hong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 371 ~ 379

• Quality Characteristics of Sulgiduck by the Addition of Astringency Persimmon Paste

• Hong Jin-Sook

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 360 ~ 370

• Antioxidant Activity and Physicochemical Characteristics of Tangerine Peel Tea Prepared with Citrus ...

• Yoo Kyung-Mi

• Kim Chae-Eun, Kim Dong-Il, Heo Dam, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 354 ~ 359

• Catechins, Theaflavins and Methylxanthins Contents of Commercial Teas

• Kim Soo-Yeun

• Nobuyuki Kozukue, Han Jae-Sook, Lee Kap-Rang

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 346 ~ 353

• Changes of Chlorophyll Contents in Spinach by Growth Periods and Storage

• Lee Mi-Hee

• Han Jae-Sook, Nobuyuki Kozukue

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 339 ~ 345

• Characteristics and development of Rice Noodle Added with Isolate Soybean Protein

• Park Hee-Kyung

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 326 ~ 338

• Antimicrobial Effect of Forsythiae Fructus Extracts on Several Food-Borne Pathogens

• Bae Ji-Hyun

• Kim Hong-Youn, Jang Ji-Youn

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 319 ~ 325

• Antiproliferative and Antioxidative Activities of Methanol Extracts of Echinacea angustifolia

• Lee Joon-Kyoung

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 311 ~ 318

• Effect of Defatted Soy Flour on the Bread Making Properties of Wheat Flour

• Yoo Yang-Ja

• Chang Hak-Gil, Choi Young-Sim

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 301 ~ 310

• Analysis of Critical Control Points through Field Assessment of Sanitation Management Practices in F...

• Kwak Tong-Kyung

• Lee Kyung-Mi, Chang Hye-Ja, Kang Yeong-Jae, Hong Wan-Soo, Moon Hye-Kyung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 290 ~ 300

• Oxidation Stability of Soybean Oil Containing Lithospermum erythrorhizon

• Kim Jin-Suk

• Lee Ji-Hyun, Chang Young-Eun, Han Young-Sil, Kang Myung-Hwa, Han Gwi-Jung, Cho Yong-Sik

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 283 ~ 289

• Comparison on the ritual food of Yeosu and Pusan area

• Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.3 271 ~ 282