• Effect of Extrusion Process Variables on Rutin Content in Buckwheat

• Lee Jae-Kang

• Ryu Gi-Hyung

• Food Engineering Progress   2006  Volume.10  No.4 280 ~ 285

• Discrimination of Geographical Origin of Mushroom (Tricholoma matsutake) using Electronic Nose Based...

• Lee Nam-Youn

• Bae Hey-Ree, Lim Chae-Lan, Noh Bong-Soo

• Food Engineering Progress   2006  Volume.10  No.4 275 ~ 279

• Quality Characteristics of Wheat Flour Noodle Added with Onion Powder

• Kim Jong-Gu

• Shim Jae-Yong

• Food Engineering Progress   2006  Volume.10  No.4 269 ~ 274

• Sterilization and Storage of Liquid Kimchi Sauce by High Voltage Pulsed Electric Fields

• Shin Jung-Kue

• Shin Hae-Hun

• Food Engineering Progress   2006  Volume.10  No.4 262 ~ 268

• Gel Promoting Ability of Various Gums and Purification of Trichoderma reesei ¥á-Galactosidase by the...

• Park Gwi-Gun

• Food Engineering Progress   2006  Volume.10  No.4 256 ~ 261

• Optimization of Hot Water Extraction Conditions for Cod Byproduct by Response Surface Methodology An...

• Lee Myung-Sang

• Ryu Gi-Hyung

• Food Engineering Progress   2006  Volume.10  No.4 248 ~ 255

• Quantitative Descriptive Analysis on Sensory Attributes of Home-Brewed Beers Consumed in Korea

• Lim Myung-Nam

• Lee Seong-Ju

• Food Engineering Progress   2006  Volume.10  No.4 242 ~ 247

• Baking Properties of Bagel Supplemented with Rye Flour

• Yoo Suk-Hyung

• Chang Hak-Gil, Park Young-Seo

• Food Engineering Progress   2006  Volume.10  No.4 233 ~ 241

• Development of Red Wine Containing High Level of trans-Resveratrol with Domestic Grape

• Ahn Jun-Bae

• Food Engineering Progress   2006  Volume.10  No.4 226 ~ 232

• Antimicrobial activity of Sterilizer for the Exclusive Use of Vegetable against Escherichia coli and...

• Jeong Jae-Wook

• Kim Tae-Kyu, Park Jeong-Woong, Lee Kwang-Geun

• Food Engineering Progress   2006  Volume.10  No.4 221 ~ 225

• Process for Production of Brown Rice/Green Tea Beverage

• Mok Chul-Kyoon

• Food Engineering Progress   2006  Volume.10  No.4 214 ~ 220

• Optimization for Extraction of Sancho (Zanthoxylum schinifolium) Extraction using Supercritical Carb...

• Youn Kwang-Sup

• Hong Joo-Heon, Choi Yong-Hee

• Food Engineering Progress   2006  Volume.10  No.4 207 ~ 213

• Inhibitory Effects of Temperature and Vinegar against Indicator Organisms in Raw Fishes for Sushi in...

• Jung Seung-Won

• Song Ju-Hyun, Lee Kwang-Geun, Hong Kwang-Won, Lee Seong-Ju

• Food Engineering Progress   2006  Volume.10  No.3 192 ~ 200

• Changes in Microbiological Contamination in Tuna (Katsuwonus pelamis) of Various Thawing Temperature

• Jung Seung-Won

• Lee Nam-Jae, Lee Kwang-Geun, Hong Kwang-Won, Lee Seong-Ju

• Food Engineering Progress   2006  Volume.10  No.3 186 ~ 191

• Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet ...

• Lee Myung-Hee

• Lee Young-Tack

• Food Engineering Progress   2006  Volume.10  No.3 180 ~ 185

• Growth Activity of Bifidobacterium spp. by D.Ps (Degree of Polymerization) of Copra Cake Galactomann...

• Park Gwi-Gun

• Food Engineering Progress   2006  Volume.10  No.3 172 ~ 179

• Fermentation Characteristics of Wine Using Fresh Jujube

• Kang Tae-Soo

• Woo Koan-Sik, Lee Joon-Soo, Jeong Heon-Sang

• Food Engineering Progress   2006  Volume.10  No.3 164 ~ 171

• Effect of Concentrated and Isolated Soy Protein on the Texture during Storage of White Layer Cake

• Chang Hak-Gil

• Lee Yong-Suk, Park Young-Seo

• Food Engineering Progress   2006  Volume.10  No.3 151 ~ 163

• Detection Characteristics of Hydrocarbons from Irradiated Soybean by Supercritical Fluid Extraction

• Hong Joo-Heon

• Lee Won-Young

• Food Engineering Progress   2006  Volume.10  No.3 145 ~ 450

• Physicochemical Characteristics of Bagel Dough Supplemented with Rye Flour

• Yoo Suk-Hyung

• Park Young-Seo, Chang Hak-Gil

• Food Engineering Progress   2006  Volume.10  No.3 137 ~ 144