• Browning and Pungent Taste Reduction Techniques in Onion Extract

• Kim Hee-Sun

• Kim Myung-Hwan

• Food Engineering Progress   2009  Volume.13  No.4 360 ~ 364

• Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives

• Kim Yu-Jin

• Jang Seo-Jung, Park Jung-Min, Kim Chang-Uk, Park Young-Seo

• Food Engineering Progress   2009  Volume.13  No.4 352 ~ 359

• Method for Increasing the Yield of the Production of Carrot Single Cell by Using Gums

• Koh Jong-Ho

• Lee Jung-No, Kim Hyuk-Hwa

• Food Engineering Progress   2009  Volume.13  No.4 348 ~ 351

• Development of Saengshik Beverage Products and Their Physico-chemical Properties

• Lee Ju-Yeon

• Mok Chul-Kyoon

• Food Engineering Progress   2009  Volume.13  No.4 341 ~ 347

• Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization

• Han Myung-Ryun

• Kim Ae-Jung, Chang Moon-Jeong, Lee Soo-Jeong, Kim Hee-Sun, Kim Myung-Hwan

• Food Engineering Progress   2009  Volume.13  No.4 335 ~ 340

• Purification of Antithrombotic Material from Auricularia auricular-judae Extracts and Its Antithromb...

• Park Young-Seo

• Choi Hyuk-Joon, Choi Tae-Hyun

• Food Engineering Progress   2009  Volume.13  No.4 326 ~ 334

• Combined Effects of Vital Gluten, Gum, Emulsifier, and Enzyme on the Properties of Rice Bread

• Kim Kyung-Eun

• Lee Young-Tack

• Food Engineering Progress   2009  Volume.13  No.4 320 ~ 325

• Purification of Carp Serum Metallothionein Induced in Carp with Cadmium and Production of Polyclonal...

• Ryu Hyung-Seok

• Kang Ho-Joon, Kim Seul-Ki, Kim Nam-Soo, Kim Woo-Yeon

• Food Engineering Progress   2009  Volume.13  No.4 314 ~ 319

• Performance Evaluation of Rough Rice Low Temperature Drying Using Heat Pump

• Kim Hoon

• Han Jae-Woong

• Food Engineering Progress   2009  Volume.13  No.4 308 ~ 313

• Volatile Analysis and Preference Measurement of Korean Black Raspberry Wines from Different Regions

• Lee Seung-Joo

• Lee Kwang-Geun

• Food Engineering Progress   2009  Volume.13  No.4 302 ~ 307

• Development of Prediction Model for Sugar Content of Strawberry Using NIR Spectroscopy

• Son Jae-Ryong

• Lee Kang-Jin, Kang Suk-Won, Yang Gil-Mo, Seo Young-Wook

• Food Engineering Progress   2009  Volume.13  No.4 297 ~ 301

• Quality Characteristics of Backsulgi with Dextrinized Rice

• Doo Hwa-Jin

• Lee Eun-Suk, Kim Yong-Ro, Shim Jae-Yong

• Food Engineering Progress   2009  Volume.13  No.4 289 ~ 296

• Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula

• Kim Hyeon-Min

• Lee Shin-Young, Hur Won

• Food Engineering Progress   2009  Volume.13  No.4 282 ~ 288

• Identification of Vegetable Oil-added Sesame Oil by a Mass Spectrometer-based Electronic Nose

• Son Hee-Jin

• Hong Eun-Jeung, Ko Sang-Hoon, Choi Jin-Young, Noh Bong-Soo

• Food Engineering Progress   2009  Volume.13  No.4 275 ~ 281

• Preparation of Seaweed Calcium Microparticles by Wet-grinding Process and their Particle Size Distri...

• Han Min-Woo

• Youn Kwang-Sup

• Food Engineering Progress   2009  Volume.13  No.4 269 ~ 274

• Solvent Leaching Characteristics of Dark Brownish Pigment from Activated Charcoal used in Decoloriza...

• Kim Hyeon-Min

• Lee Shin-Young, Hur Won

• Food Engineering Progress   2009  Volume.13  No.4 262 ~ 268

• Effect of DIS Process on in vitro Physiological Functionality of Aloe vera Gel

• Kim Sung-A

• Lee Shin-Young, Baek Jin-Hong

• Food Engineering Progress   2009  Volume.13  No.4 251 ~ 261

• Improving Productivity of Pravastatin, HMG-CoA Reductase Inhibitor

• Jeon Dong-Soo

• Bai Dong-Hoon

• Food Engineering Progress   2009  Volume.13  No.4 243 ~ 250

• Quality Characteristics of Jochung by Analyzing Traditional Manufacturing Process

• Yang Hye-Jin

• Son Ji-Hye, Lee Yang-Soon, Ryu Gi-Hyung

• Food Engineering Progress   2009  Volume.13  No.4 235 ~ 242