• The Role of Glucosides on the Thermal Stability of Color Produced by Anthocyanins from Red Cabbage

• Lee J. Michelle

• Jin Moon-Soo

• Food Engineering Progress   2015  Volume.19  No.2 172 ~ 176

• Sodium Reduction in Salad Dressing Using Fermented Soy Sauce

• Park Han-Sul

• Cho Hyung-Yong, Shin Jung-Kue

• Food Engineering Progress   2015  Volume.19  No.2 167 ~ 171

• Determination of Phosphorus in Foods by Inductively Coupled Plasma Optical Emission Spectrometry (IC...

• Hwang Jin-Bong

• Jang Hae-Won, Namgung Bae, Oh Mi-Ra, Kim So-Young, Seo Dong-Won, Kim Se-Na, Choi Young-Min...

• Food Engineering Progress   2015  Volume.19  No.2 161 ~ 166

• Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red

• Lee Dong-Hun

• Seo Jun-Ho, Nah Gang-In, Hong Seong-Don, Lee Kwang-Geun

• Food Engineering Progress   2015  Volume.19  No.2 154 ~ 160

• Production of Xylanase From Bacillus agaradhaerens DK-2386 Isolated from Korean Soil

• Choi Ji-Hwi

• Park Young-Seo, Bai Dong-Hoon

• Food Engineering Progress   2015  Volume.19  No.2 148 ~ 153

• A Feasibility Study on Producing Salt Taste Enhancer in the Commercial Fermented Fish and Soy Sauces

• Yun Hyo-Seon

• Park Han-Sul, Lee Mi-Yeon, Shin Jung-Kue, Cho Hyung-Yong

• Food Engineering Progress   2015  Volume.19  No.2 139 ~ 147

• Physicochemical Characteristics of Jeju Barley and Extracted ¥â-Glucan

• Kim Hyo-Jin

• Kim Hyun-Jung

• Food Engineering Progress   2015  Volume.19  No.2 132 ~ 138

• Changes in Physicochemical and Nutritional Properties of Carrots According to Thermal Treatments and...

• Kim Soo-Jin

• Kim Kwang-Il, Hwang In-Guk, Yoo Seon-Mi, Jo Yeon-Ji, Min Sang-Gi, Choi Mi-Jung

• Food Engineering Progress   2015  Volume.19  No.2 122 ~ 131

• Development of Extraction Method for Welsh Onion Root by Alliinase Activation

• Kim Hye-Won

• Kim Bum-Sik, Kim Yeong-Eun, Ko Sang-Hoon

• Food Engineering Progress   2015  Volume.19  No.2 117 ~ 121

• Separation of Staphylococcal Enterotoxin B by Fast Protein Liquid Chromatography

• Cho A-Young

• Kim Kee-Young, Lim Jong-Guk, Mo Chang-Yeun, Moon Ji-Hye, Park Saet-Byul, Park Su-Hee, Om A...

• Food Engineering Progress   2015  Volume.19  No.2 111 ~ 116

• Effects of Different Thermal Pre-treatment on the Quality Properties of Bell Pepper )

• Hwang In-Guk

• Kim Kwang-Il, Jo Yeon-Ji, Choi Mi-Jung, Min Sang-Gi, Yoo Seon-Mi

• Food Engineering Progress   2015  Volume.19  No.2 96 ~ 103

• Nutritional and Metabolic Characteristics of High Fructose Corn Syrup and Its Effects on Health

• Kim Hye-Mi

• Jeong Jeong-Ho, Go Gwang-Woong

• Food Engineering Progress   2015  Volume.19  No.2 87 ~ 95