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Enzymatic Extraction of Lemon Pectin by Endo-Polygalacturonase from Aspergillus niger

Contreras-Esquivel, Juan C., Voget, Claudio E., Vita, Carolina E., Espinoza-Perez, J.D., Renard, Catherine M.G.C.

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.163-167

Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use

Seo, Gyeong-Hee, Yun, Jung-Hyun, Chung, Sun-Kyung, Park, Woo-Po, Lee, Dong-Sun

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.168-172

Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough

Song, Kyung-Ah, Koh, Bong-Kyung

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.173-176

Purification and Characterization of Polyphenol Oxidase in the Flesh of the Fuji Apple

Lim, Jeong-Ho, Jeong, Moon-Cheol, Moon, Kwang-Deog

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.177-182

Tocopherol and Tocotrienol Contents of Vegetable Oils, Margarines, Butters, and Peanut Butters Consumed in the Korean Diet

Lee, Seon-Mi, Lee, Jun-Soo

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.183-188

Sequential Separation of Main Components from Chicken Egg Yolk

Ahn, Dong-Uk, Lee, Sang-Hyun, Singam, Haribabu, Lee, Eun-Joo, Kim, Jae-Cherl

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.189-195

Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes in a Lab-Scale Unit

Park, Sung-Hee, Kim, Jee-Yeon, Hong, Geun-Pyo, Kwak, Hae-Soo, Min, Sang-Gi

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.196-201

Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation

Park, D.C., Jr, Ho-Seok, Lee, Heon, Kim, Jeon-Ju, Jung, Yun-Mi, Gyoung, Young-Soo, Kang, Suk-Nam, Kim, Seon-Bong

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.202-206

Swelling and Pasting Properties of Non-Waxy Rice Flour/Food Gum Systems

Song, Ji-Young, An, Young-Hyun, Kim, Jae-Suk, Choi, Jung-Do, Kim, Young-Chang, Shin, Mal-Shick

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.207-213

Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods

Jang, Mi-Young, Cho, Jeong-Yong, Cho, Jeong-Il, Moon, Jae-Hak, Park, Keun-Hyung

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.214-219

Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea)

Hwang, A-Reum, Kim, Moon-Jung, Choe, Eun-Ok

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.220-226

Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food

Lee, Na-Kyoung, Kim, Hyoun-Wook, Chang, Hyo-Ihl, Yun, Cheol-Won, Kim, Seung-Wook, Kang, Chang-Won, Paik, Hyun-Dong

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.227-231

Prevalence of Bacillus cereus Group in Rice and Distribution of Enterotoxin Genes

Jang, Ji-Hyun, Lee, No-A, Woo, Gun-Jo, Park, Jong-Hyun

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.232-237

Hepatoprotective Effects of Waxy Brown Rice Fermented with Agrocybe cylindracea

Lee, Jong-Suk, Lee, Kyung-A, Kim, Han-Sup, Kang, Sung-Moo, Lee, Yoon-Joo, Yoon, Jae-Don, Chung, Min-Wook, Han, Gi-Dong, Lee, Jae-Sung

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.238-243

Ginsenoside Rg3 from Red Ginseng Prevents Damage of Neuronal Cells through the Phosphorylation of the Cell Survival Protein Akt

Joo, Seong-Soo, Won, Tae-Joon, Lee, Yong-Jin, Hwang, Kwang-Woo, Lee, Seon-Gu, Yoo, Yeong-Min, Lee, Do-Ik

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.244-247

Effects of Packaging Methods on the Meat Quality of a-Tocopherol Supplemented Broiler Chicks during Refrigerated Storage

Ryu, Youn-Chul, Rhee, Min-Suk, Lee, Moo-Ha, Lee, Sung-Ki, Kim, Byoung-Chul

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.248-253

Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality

Choi, In-Duck, Son, Jong-Rok, Hong, Ha-Cheol, Lee, Jeom-Ho, Kim, Kee-Jong

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.254-259

Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts on Food-Borne Microorganisms

Kang, Pil-Sung, Park, Ki-Bum, Eun, Jae-Soon, Oh, Suk-Heung

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.260-263

Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol

Lee, Ok-Hwan, Ko, Sung-Kwon, Lee, Boo-Yong

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.264-269

Inhibitory Action of Tsunokaori Tangor Peel on the Lipopolysaccharide-Induced Inflammatory Response in RAW 264.7 Macrophage Cells

Choi, Soo-Youn, Hwang, Joon-Ho, Ko, Hee-Chul, Park, Soo-Young, Kim, Gi-Ok, Kim, Duck-Hee, Chang, Ih-Seop, Kwon, H.-Moo, Kim, Se-Jae

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.270-276

Effects of Ethanol Extract of Ligularia fischeri Leaves on Freund's Complete Adjuvant-Induced Model of Chronic Arthritis in Mice

Choi, Eun-Mi

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.277-282

Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System

Oh, Ju-Kyoung, Kim, Seok-Joong, Imm, Jee-Young

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.283-288

Physicochemical Properties of Japonica Non-Waxy and Waxy Rice during Kernel Development

Kim, Sung-Kon, Jung, Sun-Ok

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.289-297

Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration

Oh, Ji-Young, Kim, Yong-Suk, Shin, Dong-Hwa

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.298-302

Ethanol Extract of Oenanthe javanica Modulates Inflammatory Response by Inhibiting NF-xB Mediated Cyclooxygenase-2 Expression in RAW 264.7 Macrophage

Lee, Jeong-Min, Kim, Nam-Joo, Cho, Dong-Hyeok, Chung, Min-Young, Hwang, Kwon-Tack, Kim, Hyun-Ji, Jun, Woo-Jin, Park, Chang-Soo

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.303-307

Calcium Absorption by the Fruitbody of Saesongi (Pleurotus eryngii) Mushroom

Lee, Nan-Hee, Im, Moo-Hyeog, Choi, Ung-Kyu

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.308-311

Antioxidant Activity of Extracts from Dangyuja (Citrus grandis Osbeck) Fruits Produced in Jeju Island

Lim, Hee-Kyoung, Yoo, Eun-Sook, Moon, Jeong-Yong, Jeon, You-Jin, Cho, So-Mi K.

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.312-316

Synthesis of a Novel Compound from Gallic Acid and Linoleic Acid and its Biological Functions

Jo, Cheo-Run, Jeong, Ill-Yun, Lee, Na-Young, Kim, Kwan-Soo, Byun, Myung-Woo

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.317-320

Synergistic Antimicrobial Action of Thymol and Sodium Bisulfate against Burkholderia cepacia and Xanthomonas maltophilia Isolated from the Space Shuttle Water System

Kim, Du-Woon, Day, Donal F.

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.321-323

Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis

Park, Si-Hong, Jung, Sang-Hoon, Kim, Hyun-Joong, Chung, Yun-Hee, Kim, Hae-Yeong

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.324-327