• Contents of ¥â-Glucan in Various Cereals and Its Functional Properties

• Whang Key

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 382 ~ 386

• Partial Purification of Angiotensin Converting Enzyme Inhibitory Peptide Isolated form Supernatant o...

• Park Eun-Hee

• Song Kyung-Bin

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 379 ~ 381

• The Bleaching of the Korean Beeswax

• Kwon Hye-Soon

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 374 ~ 378

• Plasma Aminogram and Urinary Excretion of Free Amino Acids in Adult Vegetarians Compared with AGe-Ma...

• Park Tae-Sun

• Chang Jun-Sung, Sung Mi-Kyung

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 368 ~ 373

• Effect of Thyroid hormone on Lipogenesis in Rat White and Brown Adipocytes Culture System

• Moon Yang-Ha Kim

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 362 ~ 367

• Effects of Buckwheat on the Insulin Sensitivity, Protein Digestibility and Utility in Diabetic Rats

• Park Hyun-Ju

• Lee Kyung-Hea

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 356 ~ 361

• Effect of Protein and Fiber Levels on Ethanol-Induced Brain Damage in Rats

• Cho Soo-Yeul

• Lee Mi-Kyung, Kim Myung-Joo

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 351 ~ 355

• Changes of Plasma and Hepatic Lipids, Hydroxy-Methyl-Glutaryl CoA Reductase Activity and Acyl-CoA : ...

• Lee Hee-Ja

• Park Myung-Sook

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 344 ~ 350

• Quantitative Analysis of Radiation-induced Hydrocarbons in Irradiated Chicken at Various Dose Levels

• Kim Eun-Ah

• Lee Hae-Jung, Yang Jae-Seung, Kim Kyong-Su

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 339 ~ 343

• Identification of Antimutagenic Compound from Kale by High Performance liquid Chromatography and Mas...

• Lee Seon-Mi

• Rhee Sook-Hee, Yoo Jong-Shin, Park Kun-Young

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 334 ~ 338

• Antimutagenic Activities of Cell Wall and Cytosol Fractions of Lactic Acid Bacteria Isolated from Ki...

• Park Kun-Young

• Kim So-Hee, Son Tae-Jin

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 329 ~ 333

• Screening of Antimicrobial Activity against Enterohemorrhagic escherichia coli 0157 : H7 from Plants...

• Park One-Kyun

• Joo In-Sun, Kim Ki-Hyun, Sung Chang-Keun

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 324 ~ 328

• Antibacterial Activity of Lysozyme-Galactomannan Conjugate against Escherichia coli

• Hwang Jae-Kwan

• Kim Hyun-Jin, Choi Moon-Jung, Shin Hae-Hun, Pyun Yu-Ryang

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 320 ~ 323

• Lipoxygenase Inhibition and Antioxidative Activity of Flavonoids from Paeonia moutan Seeds

• Kim Hyo-Jin

• Chung Shin-Kyo, Park Sang-Won

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 315 ~ 319

• Antioxidant Activity of Vegetables and Their Blends in Iron -Catalyzed Model Systems

• Lee Beom-Jun

• Lee Yong-Soon, Cho Myung-Haing

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 309 ~ 314

• Influence of Amylose Content on Formation and Characteristics of Enzyme-resistant Starch

• Yoon Ji-Young

• Lee Young-Eun

• Preventive Nutrition and Food Science   1998  Volume.3  No.4 303 ~ 308

• Application of Irradiation Technology to Preserving and Improving Qualities of Agricultural Products

• Kwon Joong-Ho

• Preventive Nutrition and Food Science   1998  Volume.3  No.3 295 ~ 301

• Image Analysis of Surimi Sol and Gel in Composite System

• Yoo Byoung-Seung

• Lee Chong-M.

• Preventive Nutrition and Food Science   1998  Volume.3  No.3 292 ~ 294

• Brining Property and Antimutagenic Effects of Organic Chinese Cabbage Kimchi

• Park Woon-Young

• Park Kun-Young

• Preventive Nutrition and Food Science   1998  Volume.3  No.3 287 ~ 291

• Effects of Kimchi Extracts on Interleukin-2 Production and Natural Killer Cell Activity in Mice

• Kim Kwang-Hyuk

• Kim So-Hee, Rhee Sook-Hee, Park Kun-Young

• Preventive Nutrition and Food Science   1998  Volume.3  No.3 282 ~ 286