• Properties of Extracts from Extruded Root and White Ginseng at Different Conditions

• ±èºÀ¼ö/Kim BS

• ·ù±âÇü/Ryu GH

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 306 ~ 310

• Exploration of Optimum Retention of Antibacterial Agents in Functional Packaging Paper

• ±èöȯ/Kim CH

• ±èÀç¿Á/Á¤ÁßÈ£/Á¶¼ºÈ¯/Kim JO/Jung JH/Cho SH

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 298 ~ 305

• Quality Characteristics of Anchovy Sauce Prepared with Sea Tangle, Ume, Tochukaso and Chitosan durin...

• ÃÖ±ÙÇ¥/Choi GP

• ±è»ó¹«/Kim SM

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 291 ~ 297

• A Study on the Quality Control of Pyeonyuk by Adding Green Tea Extracts Using Cook - Chill System (I...

• ±èÇý¿µ/Kim HY

• Á¤¼º¹Ì/°í¼ºÈñ/Jung SM/Ko SH

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 285 ~ 290

• Non Thermal Process and Quality Changes of Foxtail Millet Yakju by Micro Filtration

• °­¿µÁÖ/Kang YJ

• ¿À¿µÁÖ/°íÁ¤»ï/Oh YJ/Koh JS

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 277 ~ 284

• Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation

• ±¸°æÇü/Ku KH

• ¼±¿ìÁö¿µ/¹Ú¿Ï¼ö/Sunwoo JY/Park WS

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 267 ~ 276

• Genotoxicological Safety of High - Dose Irradiated Porridges

• °­ÀÏÁØ/Kang IJ

• °­¿µÈñ/Á¤Â÷±Ç/¿À¼ºÈÆ/ÀÌÁÖ¿î/º¯¸í¿ì/Kang YH/Chung CK/Oh SH/Lee JW/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 261 ~ 266

• Stability of Functional Properties and Chemical Components of Gamma - Irradiated Astragali Radix

• Á¤ÀÏÀ±/Jeong IY

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 255 ~ 260

• Chemical Components of Red, White and Extruded Root Ginseng

• ÇÏ´ëö/Ha DC

• ·ù±âÇü/Ryu GH

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 247 ~ 254

• Isolation and Quantitative Analysis of Alisol B 23 - Acetate from the Rhizome of Alisma orientale

• ¹ÚÁ¾Ã¶/Park JC

• ÇãÁ¾¹®/±è¼¼Àº/Hur JM/Kim SE

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 243 ~ 246

• Identification of Irradiation - induced Volatile Marker Compounds in Irradiated Red Pepper Powder

• ±èÈÆ/Kim H

• ¾ÈÁؼ®/½Å¿µ¹Î/ÀÌ¿µÀÚ/ÀÌ°æÇý/º¯¸í¿ì/Â÷¿ëÁØ/Ahn JS/Sin YM/Lee YJ/Lee KH/Byun MW/Cha YJ

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 236 ~ 242

• Changes of Volatile Odor Components in Onion by Freeze - drying

• ±èÁØÇü/Kim JH

• ¼­Çý¿µ/³ë±â¹Ì/ÇѺ´Àç/À̼ºÁø/¼­À¯¼®/±è°æ¼ö/Seo HY/No KM/Han BJ/Lee SJ/Seo YS/Kim KS

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 230 ~ 235

• The Chemical Composition of Barley and Wheat Varieties

• ÃÖÁ¤¼÷/Choe JS

• ¿¬Áö¿µ/Youn JY

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 223 ~ 229

• Hot - Water Soluble and Insoluble Materials of Waxy Black Rice Starch

• ÃÖ°æö/Choi GC

• ³ªÈ¯½Ä/¿À±Ý¼ø/±è¼º°ï/±è°ü/Na HS/Oh GS/Kim SK/Kim K

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 219 ~ 222

• Comparison of Student Satisfaction with Foodservice of Middle School by Place for Meal Service in Bu...

• ÀÌ°æ¾Æ/Lee KA

• ·ùÀº¼ø/Lyu ES

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 209 ~ 218

• A Comparative Study of Food Habits and Body Satisfaction of Middle School Students According to Clin...

• ½ÂÁ¤ÀÚ/Sung CJ

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 202 ~ 208

• Correlation between Measured Resting Energy Expenditure and Predicted Basal Energy Expenditure in Fe...

• ÀåÀºÀç/Chang UJ

• ÀÌ°æ·É/Lee KR

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 196 ~ 201

• Effects of Premenstrual Dysphoric Disorder on the Changes of Energy Intake and Body Composition

• ÀåÀºÀç/Chang UJ

• ±èµ¿°Ç/Kim DG

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 190 ~ 195

• Relation Between Obesity Indices and, Nutritional Knowledge, Nutritional Status and Blood Parameters...

• Ãֹ̰æ/Choi MK

• ±è¹ÌÇö/ÀÌÀ±½Å/Á¶Çý°æ/±è°æÈñ/À̺¸¹è/¼º¹Ì°æ/½ÂÁ¤ÀÚ/Kim MH/Lee YS/Cho HK/Kim KH/Lee BB/Sung MK/Sung CJ

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 181 ~ 189

• Effect of Dietary Protein and Calcium Levels on Calcium Metabolism of the Rat

• À±±º¾Ö/Yoon GA

• ȲÇýÁø/Hwang HJ

• Journal of the Korean Society of Food Science and Nutrition   2005  Volume.34  No.2 176 ~ 180