• Cryoprotectant effects of fructo-, isomalto-, and galacto- oligosaccharides on beef protein

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 565 ~ 568

• Antioxidant effect of aqueous green tea on soybean oil

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 562 ~ 556

• A study on the oxidative stability and quality characteristics of kimbugak made of aqueous green tea

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 557 ~ 564

• Antioxidative activity of extracts from fruit of cudrania tricuspidata

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 547 ~ 551

• The study of relation among serum copper, zinc, leptin and lipids of middle-school girls

• ±è¹ÌÇö/Kim MH

• ÀÌÀ±½Å/ÀÌ´ÙÈ«/¹ÚÇý¼ø/½ÂÁ¤ÀÚ/Lee YS/Lee DH/Park HS/Sung CJ

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 540 ~ 546

• Effect of fiber-rich sea mustard feeding on AOM-induced colon aberrant crypt formation and colonic c...

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 535 ~ 539

• Effects of defatted safflower seed powder on intestinal physiology and fecal short-chain fatty acids...

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 528 ~ 534

• Effects of dietary restriction on the body weight and antioxidant enzymes in various organs of diabe...

• À̺´·¡/Lee BR

• Â÷Á¾Èñ/¹ÚÀçÀ±/¹Ú¿µÁø/¹ÚÆò½É/Cha JH/Park JY/Park YJ/Park PS

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 521 ~ 527

• The effect of mulberry-leaf extract on the body fat accumulation in obese fa/fa male zucker rats

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 516 ~ 520

• Cholesterol-lowering effect of mushrooms powder in hyperlipidemic rats

• ±è¹ü±Ô/Kim BK

• ½Å°©±Õ/Àüº´»ï/Â÷À翵/Shin GG/Jeon BS/Cha JW

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 510 ~ 515

• Changes of binding ability of milk-hypersensitive patients¡¯ IgE to gamma-irradiated milk proteins

• Á¶°æȯ/Cho KH

• À°Èï¼±/ÀÌÁÖ¿î/À̼ö¿µ/º¯¸í¿ì/Yook HS/Lee JW/Lee SY/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 505 ~ 509

• The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by gamma irradiati...

• ÀÌÁÖ¿î/º¯¸í¿ì/Lee JW/Byun MW

• À°Èï¼±/Á¶°æȯ/À̼ö¿µ/º¯¸í¿ì/Yook HS/Cho KH/Lee SY/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 500 ~ 504

• Effects of extracting conditions on the physical properties of fish meal protein isolate film

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 494 ~ 499

• Protein nutritional qualities of beef patties added with crucian carp extraction residue

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 488 ~ 493

• Protein qualities and textural properties of cookies containing crucian carp extraction residue

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 482 ~ 487

• Antioxidative effects of chitosan in meat sausage

• À±¼±°æ/Youn SK

• ±è¿¬ÁÖ/¾Èµ¿Çö/Kim YJ/Ahn DH

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 477 ~ 481

• Effect of aging period, cooking time and temperature on the textural and sensory characteristics of ...

• ¹®À±Èñ/Moon YH

• ±è¿µ±æ/°íâ¿Ï/ÇöÀç¼®/Á¤ÀÎö/Kim YK/Koh CW/Hyon JS/Jung IC

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 471 ~ 476

• Monitoring on extraction conditions of old pumpkin using response surface methodology

• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 466 ~ 470

• Optimization of the vinegar fermentation using concentrated apple juice

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 460 ~ 465

• Quality and sensory evaluation of whole soybean flour tofu prepared from various processing conditio...

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• Journal of the Korean Society of Food Science and Nutrition   2001  Volume.30  No.3 455 ~ 459