• Analysis of Volatile Organic Compounds in Kimchi Absorbed in SPME by GC - AED and GC - MSD

• ÇÏÀçÈ£/Ha JH

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 543 ~ 545

• Chemical Composition of Rose Petals (Rosa hybrida L.) As A Food Material

• ¾ç¹Ì¿Á/Yang MO

• Á¶ÀºÀÚ/ÇÏÀçÈ£/Cho EJ/Ha JH

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 539 ~ 542

• Antimicrobial Activities of Scutellariae Radix Extract against Vibrio parahaemolyticus

• ±è¿µ·Ï/Kim YR

• Á¶¼ºÈ¯/Cho SH

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 534 ~ 538

• Study of Macrophage Stimulating Activity of the Polysaccharide Isolated from Leaves of Carthamus tin...

• °ûÁöÀº/Kwak JE

• ±è°æÀÓ/ÀüÇõ/È«¹ü½Ä/Á¶È«¿¬/¾çÇÑö/Kim KI/Jeon H/Hong BS/Cho HY/Yang HC

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 527 ~ 533

• Cytotoxic and Apoptotic Effects of Soybean and Brown Rice Extracts on Hormone Dependent / Independen...

• ¼º¹Ì°æ/Sung MK

• ¹Ú¹Ì¿µ/Park MY

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 521 ~ 526

• Hepatoprotective Effects of Semisulcospira libertina and Garlic on the Liver Damage Induced by Carbo...

• ÀüÅ¿ø/Jeon TW

• ÀÌÀº½Ç/ÀÌ¿µ¼±/ÇÑ¿Á°æ/¹Ú¹«Çö/±è±¤Áß/±èÈ¿Á¤/Lee ES/Lee YS/Han OK/Park MH/Kim KJ/Kim HJ

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 516 ~ 520

• Effect of Extract from Paeoniae radix on Rabbit Platelets

• ¼Õµ¿ÁÖ/Son DJ

• ¹Ú¿µÇö/Park YH

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 511 ~ 515

• Enhancement of Antioxidation Effect of Platycodon grandiflorum with Vitamin C on the DLPC Liposomes

• °­º¸¿µ/Kang BY

• ±è¹ÌÇâ/¹è¼ÛÀÚ/Kim MH/Bae SJ

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 506 ~ 510

• Effects of Dandelion on Oxygen Free Radical Generating and Scavenging System of Brain in Streptozoto...

• ±è¸íÁÖ/Kim MJ

• Á¶¼ö¿­/Cho SY

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 500 ~ 505

• A Study on the Relationship between the Use Behaviors, Demographics, and Restaurant Selection Attrib...

• ¹ÚÈñÁ¤/Park HJ

• ¾çÀ§ÁÖ/Yhang WJ

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 492 ~ 499

• A Survey on Health Management and Life Habits for the Urban Salaried Workers

• Á¤º¹¹Ì/Jung BM

• ÀÓ»ó¼±/±èÀº½Ç/Lim SS/Kim ES

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 482 ~ 491

• Effects of Chitosan Addition on Physical Properties and Crystallization of Poly(3 - hydroxybutyric a...

• ±¸Áø°æ/Gu JK

• ±è¹Ì¶ó/Kim MR

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 475 ~ 481

• Application of Gamma Irradiation for Prolonging Shelf - Life of Semi-Dried Squid (Todarodes pacificu...

• ÀÌÁÖ¿î/Lee JW

• Á¶Ã¶ÈÆ/À°È«¼±/Â÷º¸¼÷/±è¸íö/º¯¸í¿ì/Jo CU/Yuk HS/Cha BS/Kim MC/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 469 ~ 474

• Gel - promoting Ability of the Various Gums by the Purified Enzyme

• ¹Ú±Í±Ù/Park GG

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 465 ~ 468

• Effect of Hot Water Extract Powder from Safflower (Carthamus tinctorius L.) Seed on Quality of Noodl...

• °ûµ¿À±/Kwak DY

• ±èÁØÇÑ/ÃÖ¸í¼÷/½Å½Â·Ä/¹®±¤´ö/Kim JH/Choi MS/Shin SR/Mon KD

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 460 ~ 464

• Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Method...

• ¿ÀÀ¯°æ/Oh YK

• ±èâ¼ø/Àå´öÁØ/Kim CS/Chang DJ

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 451 ~ 459

• Effect of Addition of Chitosan on Improvement for Shelf Life of Bread

• ÀÌÇö¿µ/Lee HY

• ±è¼º¹Ì/±èÁø¿µ/À±¼±°æ/ÃÖÁ¤¼ö/¹Ú¼±¹Ì/¾Èµ¿Çö/Kim SM/Kim JY/Youn SK/Choi JS/Park SM/Ahn DH

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 445 ~ 450

• Development of Low - fat Meat Processing Technology Using Interactions between Meat Proteins and Hyd...

• Áø±¸º¹/Chin KB

• Á¤º¸°æ/Chung BK

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 438 ~ 444

• The Changes on Total Bacterial Counts and Coliform Counts of Human Milk vs Formula Milk Stored under...

• ÀÌÁ¶À±/Lee JY

• ¹èÇüö/Bae HC

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 433 ~ 437

• Effect of Calcium Powder Addition on the Quality Characteristics of Kimchi

• ¹Ú¿ìÆ÷/Park WP

• ¹Ú±Ôµ¿/Á¤¿ëÁø/ÀÌÀμ±/Park KD/Cheong YJ/Lee IS

• Journal of the Korean Society of Food Science and Nutrition   2002  Volume.31  No.3 428 ~ 432