• Study on Frequently Consumed Dishes and Menu Patterns of Middle - aged Housewives for 1 Year

• ÃÖÁ¤¼÷/Choe JS

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 764 ~ 778

• Induction of Growth Inhibition by BCH in KB Human Oral Epidermoid Carcinoma Cells

• À±Á¤ÈÆ/Yoon JH

• ±èÀ±¹è/±èµµ°æ/Kim YB/Kim DK

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 758 ~ 763

• Isolation of Immunomodulatory Antitumor Active Polysaccharide (RGAP) from Red Ginseng By - Product a...

• °ûÀ̼º/Kwak YS

• ½ÅÇÑÀç/¼Û¿ë¹ü/¹ÚÁ¾´ë/Shin HJ/Song YB/Park JD

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 752 ~ 757

• Antimicrobial Activity of Gluten Hydrolysate with Asp. saitoi Protease

• ÀÌ»ó´ö/Yi SD

• ÁÖÁ¤Çö/À̱ÔÈñ/À̱âÅÃ/¿À¸¸Áø/Joo JH/Lee GH/Lee KT/Oh MJ

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 745 ~ 751

• Inhibitory Effect of Hot - Water Extract of Paeonia japonica on Oxidative Stress and Identification ...

• Á¤ÀÏÀ±/Jeong IY

• ÀÌÁÖ»ó/¿ÀÇå/Á¤¿ìÈñ/¹ÚÇý¶õ/Á¶¼º±â/Lee JS/Oh H/Jung UH/Park HR/Jo SK

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 739 ~ 744

• Chemical Compositions and DPPH Radical Scavenger Activity in Different Sections of Safflower

• ±èÁØÇÑ/Kim JH

• ±èÁ¾±¹/°­¿ì¿ø/ÇÏ¿µ¼±/ÃÖ»ó¿ø/¹®±¤´ö/Kim JK/Kang WW/Ha YS/Choi SW/Moon KD

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 733 ~ 738

• Comparison of the Antioxidative Abilities of Commercial Gal Geun Tang

• ±èµ¿·Ä/Kim DR

• °û°á¼ø/Á¤¼®¹®/À̽Âö/ÇÏÁ¤¿í/Kwak GS/Jeong SM/Lee SC/Ha JU

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 728 ~ 732

• The Antioxidant Activities of the Some Commercial Teas

• ÃÖ¿ë¹Î/Choi YM

• ±è¸íÈñ/½ÅÁ¤Áø/¹ÚÁÖ¹Ì/ÀÌÁؼö/Kim MH/Shin JJ/Park JM/Lee JS

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 723 ~ 727

• Effects of Green Tea, Cocoon Hydrolysates and Capsulated Components Mixture on Body Fat and Serum Li...

• À̼ºÈñ/Lee SH

• Á¶º´³²/È«ÀÌÁø/À̹μ÷/ÁÖ»ó¼·/±èµ¿¸í/Áøµ¿±Ô/³ë¼÷·É/Cho BN/Hong IJ/Lee MS/Jew SS/Kim DM/Jin DK/Rho SN

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 715 ~ 722

• Effect of Different Kind of Plant Oil Sources on Serum and Hepatic Lipid levels of Streptozotocin - ...

• À̼ºÇö/Lee SH

• ÀüÇý°æ/¹ÚÈ«ÁÖ/ÀÌ¿¬¼÷/Àå¼ø¿Á/Chun HK/Park HJ/Lee YS/Chang SO

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 710 ~ 714

• Effect of Chromium Methionine Supplementation on Obesity Index and Serum Lipids in Rats

• ±èÇö¼÷/Kim HS

• À̼±¿¬/±èâÇõ/¿À»óÁý/½ÅÁ¾¼­/¼º°æÀÏ/Lee SY/Kim CH/Ohh SJ/Shin JS/Sung KI

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 706 ~ 709

• The Effect of Pear Pectin on Blood Pressure, Plasma Renin, ANP and Cardiac Hypertrophy in Hypertensi...

• ³ªÃ¢¼ö/Na CS

• À±´ëȯ/ÃÖµ¿Èñ/±èÁ¤»ó/Á¶ÃáÈ­/ÀºÁ¾¹æ/Yun DH/Choi DH/Kim JS/Cao CH/Eun JB

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 700 ~ 705

• Development of the Soybean Sprouting Bucket with Enhanced Air Circulation Function

• ±èÁ߸¸/Kim JM

• Ȳȣ¼±/Àü¿¹Á¤/Hwang HS/Jeon YJ

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 695 ~ 699

• Monitoring in Yield and Organoleptic Properties Depending on Granule Formation of Propolis

• À⵿̱/Lee GD

• À±¼º¶õ/Yoon SR

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 689 ~ 694

• Production of L-¥á - Glycerophosphate Oxidase by Streptococcus faecium M74¤ýLC

• ÀÌÀξÖ/Lee IA

• ÀÌÀº¼÷/ÀÌÁØ¿ì/Lee ES/Lee JW

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 684 ~ 688

• Monitoring on Alcohol Fermentation Characteristics of Strawberry

• ÀÌÁø¸¸/Lee JM

• ±è¼÷°æ/À⵿̱/Kim SK/Lee GD

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 679 ~ 683

• Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of A...

• Á¶Ã¶ÈÆ/Jo CU

• ±èµ¿È£/ÀÌ¿øµ¿/ÀÌÀçÁø/º¯¸í¿ì/Kim DH/Lee WD/Lee JJ/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 673 ~ 678

• A Study on Preparation of Wanjajun for Cook / Chill System - ¥±. Quality Characteristics of Wanjajun...

• °­ÀºÁÖ/Kang EZ

• ±è¼±¿µ/À¯Á¤Èñ/Kim SY/Ryu CH

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 667 ~ 672

• A Study on Preparation of Wanjajun for Cook / Chill System - ¥°. Preparation of Wanjajun with Herb a...

• °­ÀºÁÖ/Kang EZ

• ±è¼±¿µ/À¯Á¤Èñ/Kim SY/Ryu CH

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 661 ~ 666

• Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roastin...

• ÁÖ±¤Áö/Joo KJ

• °­¹Ì¿µ/Kang MY

• Journal of the Korean Society of Food Science and Nutrition   2003  Volume.32  No.5 655 ~ 660