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Improving the Food Safety of Seed Sprouts Through Irradiation Treatment

Waje, Catherine, Kwon, Joong-Ho

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.171-176

Evaluation of Different Methods of Antioxidant Measurement

Yoo, Kyung-Mi, Kim, Dae-Ok, Lee, Chang-Yong

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.177-182

Rheological Approaches to Classify the Mixed Gel Network of x-Carrageenan/Agar

Lee, Seung-Ju, Kim, Young-Ho, Hwang, Jae-Kwan

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.183-186

The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process

Park, Jae-Hee, Kim, Chang-Soon

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.187-192

Effect of Pichia farinosa SKM-1, Pichia anomala SKM- T, and Galactomyces geotrichum SJM-59 on Extending the Shelf Life of Kkakdugi

Mo, Eun-Kyoung, Ly, Sun-Yung, Sung, Chang-Keun

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.193-197

Quality Characteristics and Biological Activities of Traditionally Fermented Ginseng Wine

Yoon, Yoon-Ji, Kim, Na-Young, Rhee, Young-Kyoung, Han, Myung-Joo

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.198-204

The Protective Effect of Chlorophyll a Against Oxidative Stress and Inflammatory Processes in LPS-stimulated Macrophages

Park, Ji-Young, Park, Chung-Mu, Kim, Jin-Ju, Noh, Kyung-Hee, Cho, Chung-Won, Song, Young-Sun

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.205-211

Effect of Fucoidan on Expression of Diabetes Mellitus Related Genes in Mouse Adipocytes

Kim, Kui-Jin, Lee, Ok-Hwan, Lee, Han-Chul, Kim, Young-Cheul, Lee, Boo-Yong

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.212-217

Anticoagulant Properties of the Active Compound Derived from Cinnamomum cassia Bark

Lee, Hoi-Seon

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.218-222

Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic

Lee, Nam-Hyouck, Takeuchi, Atsuyoshi, Konno, Kunihiko

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.223-227

L-Carnitine Reduces Obesity Caused by High-Fat Diet in C57BL/6J Mice

Mun, Eun-Gyeng, Soh, Ju-Ryoun, Cha, Youn-Soo

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.228-233

Wetting Properties of Biopolyester Films Prepared by Thermo-Compression Method

Rhim, Jong-Whan, Hong, Seok-In

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.234-237

Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves

Park, Shin-Young, Choi, Jin-Won, Chung, Duck-Hwa, Kim, Min-Gon, Lee, Kyu-Ho, Kim, Keun-Sung, Bae, Dong-Ho, Park, Sang-Kyu, Kim, Kwang-Yup, Kim, Cheorl-Ho, Ha, Sang-Do

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.238-242

Biochemical Characterization of Tannases from Paecilomyces variotii and Aspergillus niger

Battestin, Vania, Pinto, Gustavo Adolfo Saavedra, Macedo, Gabriela Alves

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.243-248

Effects of Chronic Chitosan Salt Supplementation on Blood Pressure, Plasma Component, and Lipid Profile in Healthy Male and Female Adults

Kim, Hag-Lyeol, Son, Yeon-Hee, Kim, Seon-Jae, Kim, Du-Woon, Ma, Seung-Jin, Cho, Geon-Sik, Kim, In-Cheol, Ham, Kyung-Sik

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.249-254

Inactivation Kinetics of Listeria innocua ATCC 33090 at Various Temperature Heating-up and Pressure Building-up Rates

Ahn, Ju-Hee, Balasubramaniam, V.M.

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.255-259

Induction of Cytotoxicity and Apoptosis in HT-29 Human Colon Carcinoma Cells by a Gleditsiae Semen Extract

Cha, Mi-Ran, Kim, Ju-Young, Hwang, Ji-Hwan, Park, Hae-Ryong

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.260-264

Isolation of Acetylcholinesterase Inhibitors from the Flowers of Chrysanthemum indicum Linne

Lim, Soon-Sung, Han, Sag-Myung, Kim, Sun-Young, Kang, Il-Jun, Bae, Young-Soo

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.265-269

Structural and Physiological Characteristics of Rhamnogalacturonan II from Fruit Wines

Park, So-Yeon, Shin, Kwang-Soon

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.270-274

Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles

Kim, In-Sook, Binns, Colin, Yun, Hon, Quail, Ken, Lee, Chi-Ho

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.275-280

Analysis of Ginsenoside Composition of Woods-grown Ginseng Roots

Han, Sung-Tai, Shin, Cha-Gyun, Yang, Byung-Wook, Hahm, Young-Tae, Sohn, Uy-Dong, Im, Byung-Ok, Cho, Soon-Hyun, Lee, Boo-Yong, Ko, Sung-Kwon

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.281-284

Purification and Evaluation of Rice Bran Hydrolysates with Antimutagenicity

Heo, Seok, Hettiarachy, Navam, Park, Jong-Seok, Kim, Hyung-Il, Paik, Hyun-Dong, Yun, Mi-Suk, Lee, Si-Kyung

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.285-289

Antioxidant Activity and Total Volatile Oil Content of Cassumunar Ginger (Zingiber montanum Roxb.) at Various Rhizome Ages

Manochai, Benya, Paisooksantivatana, Yingyong, Kim, Myo-Jeong, Hong, Jeong-Hwa

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.290-293

Isolation of Cysteine Protease Actinidin Gene from Chinese Wild Kiwifruit and its Expression in Escherichia coli

Lee, Nam-Keun, Hahm, Young-Tae

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.294-298

Monitoring the Functional Properties of Pleurotus eryngii Extracts Using Response Surface Methodology

Oh, Hyun-In, Lim, Tae-Soo, Lee, Gee-Dong, Kim, Hyun-Ku

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.299-305

Changes in B-Cryptoranthin Content of Setoka Fruits Ripened in Greenhouse Cultivation

Kim, Yu-Wang, Kim, Ji-Oh, Baek, Dong-Chul, Song, Kwan-Jeong, Kim, In-Jung, Lee, Sam-Pin, Kim, Chan-Shick

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.306-310

Fermented Peel of Citrus sunki Hort. ex Tanaka Promotes Ethanol Metabolism and Suppresses Body Fat Accumulation

Cui, Zhi-Gang, Kim, Bo-Youn, Kang, Shin-Hae, Lee, Young-Jae, Lee, Dae-Ho, Lee, Young-Ki, Park, Deok-Bae

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.311-314

Comparison of Gamma Irradiation and Sodium Hypochlorite Treatments to Inactivate Staphylococcus aureus and Pseudomonas aeruginosa Biofilms on Stainless Steel Surfaces

Kim, Jang-Ho, Jo, Cheo-Run, Rho, Yong-Taek, Lee, Chun-Bok, Byun, Myung-Woo

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.315-319

Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis

Cho, Kye-Man, Seo, Weon-Taek

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.320-324

Seasonal and Market Group Variation in the Microbiological Quality of Seasoned Soybean Sprouts

Park, Jin-Pyo, Kim, Hyoun-Wook, Lee, Dong-Sun, Paik, Hyun-Dong

한국식품과학회 Food Science and Biotechnology Volume 16 Number 2 2007.04 pp.325-328