• Inhibition of Tumor Growth through Macrophage Activation by Polysaccharide Fraction from Peonia japo...

• ¹ÚÇý¶õ/Park HR

• Á¤¿ìÈñ/Á¤ÀÏÀ±/À̼ºÅÂ/Á¶¼º±â/Jung UH/Jeong IY/Yee ST/Jo SK

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 149 ~ 154

• Enhanced Antitumorigenicity and Antimutagenicity of Doenjang Prepared from Mushroom Mycelia - cultur...

• ±è¼®Á¾/Kim SJ

• ¹Úö¿ì/¹Ú¼÷ÀÚ/±è¿µ¼÷/Á¶ÇöÁ¾/ÀÓµ¿±æ/±èÁ¤¿Á/ÀÌÁÖÈñ/ÇÏ¿µ·¡/Park CW/Park SJ/Kim YS/Cho HJ/Lim DK/Kim JO/Lee JH/Ha YL

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 143 ~ 148

• Effects of Gamma - Irradiation on Biological Activities and Color Changes of Extracts of Schizandrae...

• ÀüÅ¿í/Jeon TW

• ¹ÚÁöÇý/½Å¸í°ï/±è±âÇõ/º¯¸í¿ì/Park JH/Shin MG/Kim KH/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 137 ~ 142

• Utilization of the Natural Antioxidants for the Anti - peroxidation of Almond Cracker

• ¹Ú±â¹ü/Park KB

• ÇѱÔÈ«/±èº´¿ë/Han GH/Kim BY

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 131 ~ 136

• Effect of Korean Red Ginseng Powder on the Lipid Concentrations and Tissue Lipid Peroxidation in the...

• Â÷À翵/Cha JY

• Àü¹æ½Ç/Á¶¿µ¼ö/Jun BS/Cho YS

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 124 ~ 130

• Effect of Biologically Active Fractions from Onion on Physiological Activity and Lipid Metabolism

• ¿ìÈñ¼·/Woo HS

• ¾ÈºÀÀü/¹èÁ¾È£/±è¼º/ÃÖÈñÁø/ÇÑÈ£¼®/ÃÖû/Aan BJ/Bae JH/Kim S/Choi HJ/Han HS/Choi C

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 119 ~ 123

• Free Radical Scavenging Effect of Seed and Skin Extracts from Campbell Early Grape (Vitis labruscana...

• ¹Ú¼ºÁø/Park SJ

• ÀÌÇö¿ë/¿À´öȯ/Lee HY/Oh DH

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 115 ~ 118

• Antimicrobial Activity of Grape Seed Ethanol Extract

• Á¤ÇÏ¿­/Chung HY

• ¹Úµ¿±Ô/Park DK

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 109 ~ 114

• Current Tendency of Middle School Students to Get the Food and Nutrition Information from the Intern...

• °íºÀ°æ/Koh BK

• À±Áø¼÷/Yoon JS

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 102 ~ 108

• A Study on the Mineral Content of Calcium - fortified Foods in Korea

• ±è¿íÈñ/Kim OH

• ±èÀ»»ó/Kim ES

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 96 ~ 101

• Monitoring the Manufacturing Characteristics of Aloe Gel - State Food

• À⵿̱/Lee GD

• ±è¼÷°æ/±Çµµ¿µ/¹Ú»ó·Ä/Kim SK/Kwon DY/Park SR

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 89 ~ 95

• Manufacture and Stability of Low Calorie Mayonnaise Using Gums

• À̹̿Á/Lee MO

• ¼Û¿µ¼±/Song YS

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 82 ~ 88

• Rheological Properties of Soymilk and Curd Prepared with Micronized Full - fat Soyflour

• ½ÉÀçÁø/Shim JJ

• ¼­ÁöÇö/¼ÒÇѼ·/À¯º´½Â/ÀÌ»ïºó/Seo JH/Soh HS/Yoo BS/Lee SP

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 75 ~ 81

• Quality Characteristics of Korean Wheat Noodle by Formulation of Foreign Wheat Flour and Starch

• ¹Úµ¿ÁØ/Park DJ

• ±¸°æÇü/±èöÁø/À̼öÁ¤/¾çÁ¤·Ê/±è¾çÇÏ/±èÁ¾ÅÂ/Ku KH/Kim CJ/Lee SJ/Yang JL/Kim YH/Kim CT

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 67 ~ 74

• Development of Functional Sponge Cakes with Onion Powder

• Àü¼ø½Ç/Chun SS

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 62 ~ 66

• Effect of a Final Rolling Process on Okro Tea Quality

• ¹ÚÀåÇö/Park JH

• Á¶´öºÀ/±è¼®¾ð/ÀÓ±Ùö/ÃÖÇü±¹/Cho DB/Kim SW/Lim KC/Choi HK

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 58 ~ 61

• Characteristics of Cooked Rice by Adding Grains and Legumes

• ÀÓ»óºó/Lim SB

• °­¸í¼ö/Á¹̰æ/¼Û´ëÁø/¿À¿µÁÖ/Kang MS/Jwa MK/Song DJ/Oh YJ

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 52 ~ 57

• Quality Characteristics of Ginger Tea

• ¼ºÅÂÈ­/Sung TH

• ¾öÀμ÷/Çã¿Á¼ø/±è¹Ì¸®/Um IS/Heo OS/Kim MR

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 47 ~ 51

• Preparation of Carrageenan Hydrolysates from Carrageenan with Organic Acid

• ÁÖµ¿½Ä/Joo DS

• Á¶¼ø¿µ/Cho SY

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 42 ~ 46

• Detection of Pathogenic Yersinia Enterocolitica in Drinking Water and Vegetables by Mutiplex - PCR

• ÀÌÅüö/Lee TS

• ¹ÚºÎ±æ/¿À´öȯ/Park BK/Oh DH

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.1 35 ~ 41