• Identification of New Sequence Types for Multilocus Sequence Typing of Pediococcus pentosaceus

• Lee Sul-Hee

• Park Young-Seo

• Food Engineering Progress   2015  Volume.19  No.4 427 ~ 432

• Preparation of Sun-dried Salt Containing GABA by Co-crystallization of Fermentation Broth and Deep S...

• Choi Bu-Young

• Cho Seok-Cheol

• Food Engineering Progress   2015  Volume.19  No.4 420 ~ 426

• Identification of an Alkalophilic Bacterium Producing an Alkaline Protease from Soil

• Lee Hyung-Jae

• Yoo Ji-Seung, Park Young-Seo, Bai Dong-Hoon

• Food Engineering Progress   2015  Volume.19  No.4 414 ~ 419

• Studies on Sinapine Removal in Surface-Active Substances Extracted from Defatted Rapeseed Cake

• Lee Eui-Seok

• Kim San-Seong, Shin Jung-Ah, Chun Jin-Hyuk, Kim Sun-Ju, Lee Ki-Teak, Hong Soon-Tack

• Food Engineering Progress   2015  Volume.19  No.4 408 ~ 413

• The Effect of High Pressure Hormesis on Pterostilbene Content and Biological Activity in Blueberries

• Kim Tae-Eun

• Hong Ji-Young, Cho Yong-Jin

• Food Engineering Progress   2015  Volume.19  No.4 403 ~ 407

• Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extru...

• Ko Bum-Soo

• Park Jun-Kyu, Lee Si-Yeon, Lee Mi-Yeon, Cho Eun-Kyung, Lee Jae-Kwon

• Food Engineering Progress   2015  Volume.19  No.4 399 ~ 402

• Physicochemical Properties of High-amylose Rice Varieties

• Sim Eun-Yeong

• Chung Shin-Kyo, Cho Jun-Hyeon, Woo Koan-Sik, Park Hye-Young, Kim Hyun-Ju, Oh Sea-Kwan, Kim...

• Food Engineering Progress   2015  Volume.19  No.4 392 ~ 398

• Characteristics of Different Vinegards Manufactured from Different Region of Korean Cabbages and Opt...

• Kim Haet-Tteum

• Kang Byung-Sun, Baik Moo-Yeol, Kim Byung-Yong

• Food Engineering Progress   2015  Volume.19  No.4 385 ~ 391

• Improvement of Orange Juice Preservation by Dynamic High-Pressure Processing

• Won Jin-Seong

• Min Sea-Cheol

• Food Engineering Progress   2015  Volume.19  No.4 377 ~ 384

• Effect of Liposome Coated Hemicellulase on Softening of a Carrot

• Kim Kwang-Il

• Jo Yeon-Ji, Kim Soo-Jin, Seo Jae-Hee, Min Sang-Gi, Cho Hyung-Yong, Shin Jung-Kue, Choi Mi-...

• Food Engineering Progress   2015  Volume.19  No.4 369 ~ 376

• Preparation of Nanopowder Consisting of Angelica gigas Nakai Flower Extract and Anionic Nanoclay

• Kim Tae-Hyun

• Kim Hyoung-Jun, Choi Ae-Jin, Choi Hyun-Jin, Bae Yeoung-Seuk, Oh Jae-Min

• Food Engineering Progress   2015  Volume.19  No.4 360 ~ 368

• Quality Changes of Retort Pouched Curry Sauce by Various Sterilization and Storage Conditions

• Park Song-Bae

• Chung Ha-Yull, Koo Bon-Yeol

• Food Engineering Progress   2015  Volume.19  No.4 353 ~ 359

• Effects of Hulless Barley (Hordeum Vulgare L.) Cultivar on the Quality of Pan-breads from Barley and...

• Choi In-Duck

• Lee Mi-Ja, Kim Kyung-Ho, Kim Wook-Han

• Food Engineering Progress   2015  Volume.19  No.4 347 ~ 352

• Isolation of Parenchyma Cells from Potato Flesh and Potato Quality Characteristics Affecting Their I...

• Jung Gil-Young

• Kwon Oh-Keun, Jeong Jin-Cheol, Kim Hyun-Seok

• Food Engineering Progress   2015  Volume.19  No.4 338 ~ 346

• Quality Characteristic of High Pressure Processed Fruits and Vegetables Juices for Infants and Presc...

• Bang Eun

• Lee Hwa-Jin, Kim Soo-Jung, Cho Hyung-Yong

• Food Engineering Progress   2015  Volume.19  No.4 329 ~ 337

• Anti-oxidant Effect of Ligularia fischeri Ethanol Extracts from District Areas in Korea

• Lee Jae-Yeon

• Cho Young-Rak, Ahn Eun-Kyung, Seo Chan-Gon, Kim Jin-Kyu, Seo Dong-Wan, Oh Joa-Sub

• Food Engineering Progress   2015  Volume.19  No.4 320 ~ 328

• Influence of Semi-dry Heating Reaction Conditions on Resistant Starch Contents and Pasting Viscositi...

• Kim Seung-Hyun

• Kim Hyun-Seok

• Food Engineering Progress   2015  Volume.19  No.4 313 ~ 319

• Effect of Various Freezing and Thawing Methods on Physicochemical Characterization of Carrot

• Kim Jae-Hyeong

• Min Sang-Gi, Choi Mi-Jung, Yoo Seon-Mi, Jo Yeon-Ji, Chun Ji-Yeon

• Food Engineering Progress   2015  Volume.19  No.4 306 ~ 312

• Deterministic Risk Assessment of Trichothecenes Type A Mycotoxin Through Cereal Intake for Koreans

• Paek Ock-Jin

• Yun Seok-Il

• Food Engineering Progress   2015  Volume.19  No.4 298 ~ 305

• Stability and Sensory Property of Microencapsulated Garlic Powders

• Lee Chang-Min

• Kim Yeong-Eun, Woo Hee-Dong, Ko Sang-Hoon

• Food Engineering Progress   2015  Volume.19  No.4 291 ~ 297