• Enhancement of Anticancer Activity by Combination of Garlic (Allium sativum) Extract and Vitamin C

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 372 ~ 376

• Effects of Dietary Onion Supplementation on Growth Performance and Cholesterol Level of Blood in Fin...

• È«Á¾¿í/Hong JW

• ±èÀÎÈ£/±Ç¿À¼®/ÀÌ»óȯ/ÀÌÇö¿ì/±èÀ»»ó/Kim IH/Kwon OS/Lee SH/Lee HW/Kim ES

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 368 ~ 371

• Shelf Stability of Sausages Manufactured with Gamma-Irradiated Natural Casing

• ÀÌÁÖ¿î/Lee JW

• Á¶Ã¶ÈÆ/À°È«¼±/ÀÓÇÑÁ¾/º¯¸í¿ì/Jo CR/Yook HS/Lim HJ/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 364 ~ 367

• The Experience of Nutrient Supplement Use among Adults in the Seoul Area

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 357 ~ 363

• A Comparative Study of Relationships among Energy Intakes, Energy Expenditure, Physical Activity and...

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 350 ~ 356

• Comparison on Chlorine Removal Characteristics of Chlorella vulgaris and Green Tea in Aqueous Soluti...

• Á¶Àΰæ/Cho IK

• ±è¼±Èñ/±èµ¿Ã»/äÈñÁ¤/¿À³²¼ø/±èµ¿È£/Àθ¸Áø/Kim SH/Kim DC/Chae HJ/Oh NS/Kim DH/In MJ

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 344 ~ 349

• Effects of Dietary Zinc and Iron Levels on Serum Trace Minerals and Obesity Index in High Fat Diet-I...

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 325 ~ 330

• Preventive Effect of Sarcodon aspratus Extract on the Liver Damage in B(a)P-Treated Mice

• ¹èÁØÅÂ/Bae JT

• ÀåÁ¾¼±/¹ÚÁØÈ«/¹Ú¼±Èñ/±èÁö¿µ/¿ÀÀºÁ¤/±èÇöÁ¤/±è¿Á¹Ì/À̺°³ª/ÀÌ°©¶û/Chang JS/Park JH/Park SH/Kim JY/Oh EJ/Kim HJ/Kim OM/Lee B...

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 320 ~ 324

• Antimicrobial and Antioxidative Activities of Solvent Fractions of Quercus mongolica Leaf

• °ø¿µÁØ/Kong YJ

• °­Å¼ö/À̸í±â/¹ÚºÎ±æ/¿À´öȯ/Kang TS/Lee MK/Park BK/Oh DH

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 314 ~ 319

• Influence of Collagen and TGF-¥âl Gene Expression and Hepatic Fibrogenesis by fron Overload in Rat

• ¹ÚÁ¾È¯/Park JH

• ÀÌÇö¿µ/Á¤¿¬Èñ/±èÇØ¿µ/¾ç¿µ¸ñ/Lee HY/Joung YH/Kim HY/Yang YM

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 307 ~ 313

• Component Characteristics of Canned Oyster Processing Waste Water as a Food Resource

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 299 ~ 306

• Physical and Chemical Properties of Cornmeal Extrudates by Addition of Defatted Soy Flour and Squid

• Rogers, Quinton R., 

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 292 ~ 298

• Quality Properties of Fish Meat Paste Containing Enoki Mushroom ( Flammulina velutipes )

• ±¸¼º±Ù/Koo SG

• ·ù¿¬°æ/Ȳ¿µ¸¸/ÇÏÁ¤¿Á/À̽Âö/Ryu YK/Hwang YM/Ha JO/Lee SC

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 288 ~ 291

• Quality Changes during Storage of Persimmon Vinegar Clarified by Chitosan Treatment

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 283 ~ 287

• Clarification of Persimmon Vinegar Using Chitosan

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 277 ~ 282

• The Correlation Between Quality Changes and Skin Thickness of the Stored Citrus Fruit

• Han Gyu-Hong

• Kim Byung-Yong

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 273 ~ 276

• Effect of the Sarcodon aspratus on the Physicochemical and Sensory Properties of Cooked Beef

• À̽¾Æ/Lee SA

• ¼Û¿µ¼±/Á¶Á¤¿ø/ÀÌÁ¾È£/Á¶Àç¼±/Cho JW/Lee JH/Cho JS/Song YS

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 266 ~ 272

• Effects of Isomaltooligosaccharides on the Yackwa Quality

• Lee Yoon-Jin, 

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 261 ~ 265

• Effect of Ultrasonic Treatment on the Quality of Frying Chicken Meat

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 256 ~ 260

• Feknentafive Characteristics of Extruded Meju by the Molding Temperature

• ±èµ¿È£/Kim DH

• À°È«¼±/±è±â¿¬/½Å¸í°ï/º¯¸í¿ì/Kim DH/Yook HS/Kim KY/Shin MG/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.2 250 ~ 265