• Measurement of Moisture and Fat Contents of Sesame Seed Using Nuclear Magnetic Resonance (NMR)

• Wee Hye-Won

• Chung Myong-Soo

• Food Engineering Progress   2007  Volume.11  No.4 330 ~ 332

• Consumer Perception of Cookies Made with Onion Powder

• Seog Eun-Ju

• Kim Hye-Ran, Lee Jun-Ho

• Food Engineering Progress   2007  Volume.11  No.4 326 ~ 329

• Effects of Prunus mume Extract and Red Pepper Powder on the Sensory Taste of Kochujang

• Seog Eun-Ju

• Lee Jun-Ho

• Food Engineering Progress   2007  Volume.11  No.4 321 ~ 325

• The Effects of Resistant Starch on the Physico-chemical Properties of White Layer Cake

• Chang Hak-Gil

• Lee Myung-Ho, Park Young-Seo

• Food Engineering Progress   2007  Volume.11  No.4 313 ~ 320

• Estrogenic activity and Physiological Active Components of Iranian Black Pomegranate Seed Extracts

• Kim Hyuk-Hwa

• Koh Jong-Ho

• Food Engineering Progress   2007  Volume.11  No.4 305 ~ 312

• Improving Shelf-Life of Peeled-Garlic Coated with Carboxymethyl Cellulose Solution

• Hur Sang-Sun

• Ji Yoo-Jin

• Food Engineering Progress   2007  Volume.11  No.4 298 ~ 304

• Policosanol Production from Rice Bran Oil Byproducts

• Jung Suk-Chae

• Kim Jun-Seob, Jung Chang-Yong, Kweon Dae-Hyuk, Park Ki-Moon, Jin Yong-Su

• Food Engineering Progress   2007  Volume.11  No.4 293 ~ 297

• A Study on University Student's Perception of Food Safety

• Koh Kyung-Hee

• Food Engineering Progress   2007  Volume.11  No.4 284 ~ 292

• Growth Activity of Bifidobacterium spp. by D.Ps of Locust Bean Gum Galactomannan Hydrolysatesfrom Tr...

• Park Seong-Eun

• Lee Hee-Jung, Kim Soon-Ok, Gang Jong-Back, Park Gwi-Gun

• Food Engineering Progress   2007  Volume.11  No.4 279 ~ 283

• Quality Characteristics of DHA Oil-Added Mayonnaise by the Addition of Green Tea Powder and Olive Oi...

• Kim Jae-Wook

• Hong Ki-Ju, Hur Jong-Wha

• Food Engineering Progress   2007  Volume.11  No.4 271 ~ 278

• Processing of Yogurts enriched with Mango, Papaya and Banana

• Mitra Pranabendu

• Uddina M. Burhan, Kim Eun-Mi, Chang Kyu-Seob

• Food Engineering Progress   2007  Volume.11  No.4 261 ~ 270

• Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Tem...

• Han Jae-Yoon

• Kim Mi-Hwan, Tie Jin, Kim Seok-Joong, Kim Myung-Hee, Ryu Gi-Hyung

• Food Engineering Progress   2007  Volume.11  No.4 253 ~ 260

• Change in Young¡¯s modulus of LBG-added model ice cream under storage condition for ice recrystalliz...

• Song Dae-Il

• Lee Seong-Ju

• Food Engineering Progress   2007  Volume.11  No.4 248 ~ 252

• Production Technology of Food Nanoemulsions and Its Application in Food Industry

• Kim Chong-Tai

• Kim Chul-Jin, Cho Yong-Jin, Ko Sung-Ho, Choi Ae-Jin

• Food Engineering Progress   2007  Volume.11  No.4 237 ~ 247

• Usage of Ultraviolet Sterilizers Used in Domestic Restaurants and Catering Businesses

• Lee Nam-Hoon

• Kim Nam-Il, Mok Chul-Kyoon

• Food Engineering Progress   2007  Volume.11  No.3 225 ~ 229

• Optimization of Conditions for Manufacturing Vegetable Juice Using Pulsed Electric Field (PEF) Techn...

• Choi Mun-Sil

• Shin Jung-Kue, Chung Myong-Soo

• Food Engineering Progress   2007  Volume.11  No.3 216 ~ 224

• Fault Tree Analysis on Utensil Washing for Food Safety Management

• Park Ae-Ri

• Lee Seong-Ju, Hong Kwang-Won

• Food Engineering Progress   2007  Volume.11  No.3 208 ~ 215

• Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol

• Ahn Jun-Bae

• Food Engineering Progress   2007  Volume.11  No.3 203 ~ 207

• Optimization of Microwave-assisted Extraction Process of Hericium erinaceus

• Lee Kyung-A

• Jung Ji-Eun, Choi Yong-Hee

• Food Engineering Progress   2007  Volume.11  No.3 195 ~ 202

• Preparation of Functional Nutrient Enriched Rices by Coating Method

• Her Yun-Mi

• Lee Sang-Young, Lee Shin-Young

• Food Engineering Progress   2007  Volume.11  No.3 185 ~ 194