Yield Stress of Kochujang with Vane Method (Unknown)
- New search for: Chang, Y.-H.
- New search for: Yoo, B.-S.
- New search for: Chang, Y.-H.
- New search for: Yoo, B.-S.
In:
KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
;
32
;
974-978
;
2000
-
ISSN:
- Article (Journal) / Print
-
Title:Yield Stress of Kochujang with Vane Method
-
Contributors:Chang, Y.-H. ( author ) / Yoo, B.-S. ( author )
-
Published in:KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ; 32 ; 974-978
-
Publisher:
- New search for: UNKNOWN
-
Publication date:2000-01-01
-
Size:5 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 32
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Physicochemical Characteristics of Agastache rugosa O. Kuntze Extracts by Extraction ConditionsLee, B.-Y. / Hwang, J.-B. et al. | 2000
- 9
-
Aroma Pattern Analysis of Various Extracts of Agastache rugosa O. Kuntze by Electronic NoseLee, B.-Y. / Yuk, J.-S. / Oh, S.-R. / Lee, H.-K. et al. | 2000
- 17
-
The Changes of Aroma in Wine Treated with Reverse Osmosis SystemLee, S.-R. / Lee, K.-H. / Chang, K.-S. / Lee, S.-K. et al. | 2000
- 25
-
High Performance Liquid Chromatographic Analysis of Isoflavones in Soybean FoodsKim, C. / Lee, Y.-S. / Kim, J.-S. / Hahn, Y. et al. | 2000
- 31
-
Sectional Composition of Minerals in Domestic Deer AntlerKim, H.-Y. / Rhyu, M.-R. et al. | 2000
- 37
-
Analysis of Chemical Composition in leaf and root of Acrorus calamus LKim, H.-J. / Kim, S.-W. / Shin, C.-S. et al. | 2000
- 42
-
A New Method for Analysis of Capsaicinoids Content in MicrocapsuleJung, J. M. / Kang, S. T. et al. | 2000
- 50
-
Stabilization to Sunlight of Natural Coloring Matter by Soluble Methyl-HesperidinWoo, D.-H. et al. | 2000
- 56
-
Volatile Compounds of Mustard Leaf (Brassica juncea) Kimchi and Their Changes during FermentationPyo, Y.-H. / Kim, J.-S. / Hahn, Y.-S. et al. | 2000
- 62
-
Effect of Conjugated Linoleic Acid Additives on Quality Characteristics of Pork PattyJoo, S.-T. / Lee, J.-I. / Hah, K.-H. / Ha, Y.-L. / Park, G.-B. et al. | 2000
- 69
-
Varietal Differences in Quality Characteristics of Yukwa (Fried Rice cookie) made from Fourteen Glutinous Rice CultivarsKang, M.-Y. / Sung, Y.-M. et al. | 2000
- 75
-
Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Dry and Wet Milling ProcessKang, M.-Y. / Han, J.-Y. et al. | 2000
- 82
-
Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Brown and Milled riceKang, M.-Y. / Koh, H.-J. / Han, J.-Y. et al. | 2000
- 90
-
Studies on Optimum Cooking Conditions for Commercial Continuous Rice CookerLee, E.-Y. / Jung, J.-H. / Shin, H.-H. / Lee, S.-H. / Pyun, Y.-R. et al. | 2000
- 97
-
Characteristics of Waste Brine from the Salting Process of Chinese CabbageYoon, H.-H. / Jeon, E.-J. / Sung, S.-J. / Kim, D.-M. et al. | 2000
- 102
-
Changes in Quality of Garlic during Frozen StorageShin, D.-B. / Lee, Y.-C. / Kim, J.-H. et al. | 2000
- 111
-
Changes in Quality of Low Salt Fermented Anchovy by High Hydrostatic Pressure TreatmentLim, S. / Yang, M.-S. / Kim, S.-H. / Mok, C. / Woo, G.-J. et al. | 2000
- 117
-
Optimization of Microwave-Assisted Extraction under Atmospheric Pressure Condition for Soluble Ginseng ComponentsKwon, J.-H. / Kim, K. / Lee, G.-D. et al. | 2000
- 125
-
Quality Characteristics of the Kochujang Prepared with Mixture of Meju and Koji during FermentationChoi, J.-Y. / Lee, T.-S. / Noh, B.-S. et al. | 2000
- 132
-
Optimization of Emulsification and Spray Drying Process for the Microencapsulation of Flavor CompoundsCho, Y.-H. / Shin, D.-S. / Park, J. et al. | 2000
- 140
-
Studies on the Physico-chemical Properties of the Pine Nut's Gruel During StorageLee, S.-W. / Bae, S.-K. / Rhee, C. et al. | 2000
- 147
-
Optimization of Conditions for the Production of Algin-like Polysaccharide by Polyglucuronic Acid C5-EpimeraseCho, G. B. / Chang, P. S. et al. | 2000
- 154
-
Characteristics of Protease produced by Bacillus subtilis PCA 20-3 isolated from Korean Traditional MejuLim, S.-I. / Kim, H.-K. / Yoo, J.-Y. et al. | 2000
- 161
-
Purification and Characterization of Protease Produced by Aspergillus wentti Isolated from Korean Traditional MejuLim, S.-I. et al. | 2000
- 168
-
Anticariogenic Effects of Unripe Apple ExtractYoon, S.-Y. / Kim, S.-H. / Chung, H.-L. / Lee, J.-J. / Huh, C.-S. / Baek, Y.-J. et al. | 2000
- 174
-
Effects of Mashing Proportion of Soybean to Salt Brine on Kanjang(soy sauce) QualityChoi, K.-S. / Choi, J.-D. / Chung, H.-C. / Kwon, K.-I. / Im, M.-H. / Kim, Y.-H. / Kim, W.-S. et al. | 2000
- 181
-
Changes in Aflatoxin and Flavor Components of Traditional SigumjangSon, D.-H. / Choi, U.-K. / Kwon, O.-J. / Im, M.-H. / Dahn, K.-N. / Cha, W.-S. / Cho, Y.-J. / Chung, Y.-G. et al. | 2000
- 187
-
Changes in Physicochemical Properties of Salted and Fermented Shrimp at Different Salt LevelsMok, C. / Lee, J.-Y. / Song, K.-T. / Kim, S.-Y. / Lim, S. / Woo, G.-J. et al. | 2000
- 192
-
Effects of Freeze Drying Protectant Added to Lactic Acid Bacteria Fermented Food Prepared from Milk or Egg White Powder on Growth and Organoleptic PropertiesKo, Y.-T. / Kang, J.-H. et al. | 2000
- 200
-
Plasma Cholesterol-Lowering Effects of Alpiniae katsumadaii Extract as an Inhibition of Pancreatic Cholesterol Esterase ActivityKim, H. S. / Kim, J. Y. / Choi, J. W. / Huh, Y. M. / Suh, P.-G. / Ryu, S. H. et al. | 2000
- 206
-
Effects of Germinated-Buckwheat on Blood Pressure, Plasma Glucose and Lipid levels of Spontaneously Hypertensive RatsLee, J.-S. / Park, S.-J. / Sung, K.-S. / Han, C.-K. / Lee, M.-H. / Jung, C.-W. / Kwon, T.-B. et al. | 2000
- 212
-
Physiological Characteristics of Tannins isolated from Astringent Persimmon FruitsSeo, J.-H. / Jeong, Y.-J. / Kim, K.-S. et al. | 2000
- 218
-
Antimicrobial Effects of Chitosans on Escherichia coli O157:H7, Staphyloccus aureus and Candida albicansOh, S.-W. / Hong, S.-P. / Kim, H.-J. / Choi, Y.-J. et al. | 2000
- 225
-
Effect of Compression Test Conditions on Texture Profile Analysis of Surimi-based ProductsLee, Y.-S. / Yoo, B.-S. et al. | 2000
- 231
-
A Comparison of Characteristics of Minerals and Phytate between Korean and Imported Wheat VarietiesKoh, B.-K. / Lim, S.-T. / Lee, G.-J. et al. | 2000
- 238
-
Studies on the Volatile Flavor Compounds of Sesame Oils with Roasting TemperatureKim, H.-W. / Park, K.-M. / Choi, C.-U. et al. | 2000
- 246
-
Studies on the Antioxidative Compounds of Sesame Oils with Roasting TemperatureKim, H.-W. et al. | 2000
- 252
-
Comparisons of Characteristics of Amaranth Starches Isolated from five Cultivars Grown in KoreaChoi, C.-R. / Choi, H.-J. / Kim, S.-R. / Lee, J.-H. / Shin, M.-S. et al. | 2000
- 258
-
Physicochemical Properties of Starch Granules from Endosperm Mutants in RiceKang, M.-Y. / Han, J.-Y. / Nam, S.-H. et al. | 2000
- 265
-
Photostimulated Luminescence-Thermoluminescence Application to Detection of Irradiated White Ginseng PowderChung, H.-W. / Delincee, H. / Kwon, J.-H. et al. | 2000
- 271
-
Effects of Electron Beam Irradiation on Physicochemical Qualities of Red Pepper PowderLee, J. / Lee, M.-H. / Kwon, J.-H. et al. | 2000
- 277
-
Effect of Ozone Water on Pesticide-Residual Contents of Soybean Sprouts during CultivationKim, S.-D. / Kim, I.-D. / Park, M.-Z. / Lee, Y.-G. et al. | 2000
- 284
-
Physicochemical Properties of Agarooligosaccharides for Using as Food StuffsKim, B.-J. / Song, C.-M. / Ha, S.-D. / Hwang, S.-H. / Kim, H.-J. / Bae, S.-K. / Kong, J.-Y. et al. | 2000
- 291
-
Extraction Characteristics and Browning Inhibitory Effects of Fresh Garlic by Microwave-assisted ExtractionKang, D.-S. / Jeong, S.-W. / Kwon, J.-H. / Kim, H.-K. et al. | 2000
- 298
-
Preparation of Noodle with Laver Powder and its CharacteristicsLee, J.-W. / Kee, H.-J. / Park, Y.-K. / Rhim, J.-W. / Jung, S.-T. / Ham, K.-S. / Kim, I.-C. / Kang, S.-G. et al. | 2000
- 306
-
Supercritical Carbon Dioxide Extraction of Beef and Pork for Low Lipid Sausage ManufacturingKwon, Y. A. et al. | 2000
- 312
-
Effects of Ultrafiltration on the Production of XylooligosaccharidesPark, Y.-J. / Oh, H.-G. / Lee, J.-W. / Lee, C.-S. / Lee, U.-T. / Rhew, B.-K. / Yang, C.-K. / Yoon, S.-W. et al. | 2000
- 317
-
Effect of Nitrogen Gas Packing and gamma-Oryzanol Treatment on the Shelf Life of Yukwa(Korean Traditional Snack)Park, Y.-J. / Chun, H.-S. / Kim, S.-S. / Lee, J.-M. / Kim, K.-H. et al. | 2000
- 323
-
Pre-establishment of Microwave-Assisted Extraction Under Atmospheric Pressure Condition for Ginseng ComponentsKim, K. / Lee, G.-D. / Kwon, J.-H. et al. | 2000
- 328
-
Quality Characteristics of Noodle with Health-Functional Enzyme Resistant StarchMun, S.-H. / Shin, M.-S. et al. | 2000
- 335
-
Changes in Physico-chemical Properties of Soft Persimmon and Puree during Frozen StorageYang, H.-S. / Lee, Y.-C. et al. | 2000
- 341
-
Effects of Sub-freezing Systems on the Freshness of Pork Loin, Beef Loin and TunaKim, D. / Chang, Y.-K. / Park, K.-H. / Lee, Y.-C. et al. | 2000
- 349
-
Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure TreatmentMok, C. / Song, K.-T. / Lee, S.-K. / Park, J.-H. / Woo, G.-J. / Lim, S. et al. | 2000
- 356
-
Sterilization of Yakju(Rice Wine) on a Serial Multiple Electrode Pulsed Electric Field Treatment SystemMok, C. / Lee, S. et al. | 2000
- 363
-
Irradiation of Korean Beef for the Improvement of Hygienics and Quality PreservationKwak, H.-J. / Kang, I.-J. et al. | 2000
- 373
-
Quality Changes during Storage of Low Salt Fermented Anchovy treated with High Hydrostatic PressureLim, S. / Jwa, M.-K. / Mok, C. / Woo, G.-J. et al. | 2000
- 380
-
Effects of Electron Beam Irradiation on Microbiological and Organoleptic Qualities of Powdered Red Pepper and GingerLee, J. / Kwon, O.-J. / Kwon, J.-H. et al. | 2000
- 387
-
Rheological Properties of Wheat Flour Dough and Qualities of Bread Prepared with Dietary Fiber Purified from Ascidian (Halocynthia roretzi) TunicYook, H.-S. / Kim, Y.-H. / Ahn, H.-J. / Kim, D.-H. / Kim, J.-O. / Byun, M.-W. et al. | 2000
- 396
-
Quality Properties of Gamma Irradiated Samjang, Seasoned Soybean Paste during StorageKim, D.-H. / Ahn, H.-J. / Yook, H.-S. / Kim, M.-J. / Sohn, C.-B. / Byun, M.-W. et al. | 2000
- 402
-
Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs ConcentrationKim, J.-Y. / Kim, J.-H. / Kim, J.-K. / Moon, K.-D. et al. | 2000
- 410
-
Changes in Microflora and Enzyme Activities of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during FermentationOh, H.-I. / Shon, S. / Kim, J. et al. | 2000
- 417
-
Culture Conditions on the Antimutagenic Effects of Lactobacillus plantarum KLAB21 isolated from Kimchi against N-methyl-N'-nitro-N-nitrosoguanidine and 4-nitroquinoline-1-oxideRhee, C.-H. / Park, H.-D. et al. | 2000
- 424
-
Effects of Addition of Adipic acid-resistant Strains on Extending Shelf-life of KimchiLee, J.-K. / Lee, H.-S. / Kim, Y.-C. / Joo, H.-K. / Lee, S.-K. / Kang, S.-M. et al. | 2000
- 431
-
Properties of Acid Tolerance of the Adipic acid-resistant Mutant of Leuconostoc paramesenteroidesLee, J.-K. / Lee, H.-S. / Kim, Y.-C. / Joo, H.-K. / Lee, S.-K. / Kang, S.-M. et al. | 2000
- 439
-
Screening of Deoxynivalenol Producing Fungi from Greenhouse Horticulture by Enzyme Amplification System ImmunoassayPark, M.-J. / Park, J.-H. / Chung, D.-H. et al. | 2000
- 444
-
Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during FermentationMok, C. / Lee, J.-Y. / Park, J.-H. et al. | 2000
- 448
-
An Apoptosis Regulator isolated from Petasites japonicumLee, C.-H. / Chung, M.-C. / Lee, H.-J. / Kho, Y.-H. et al. | 2000
- 454
-
Tyrosinase Reaction in AOT/Isooctane/Reverse MicellesHan, D. / Shin, Y. J. / Jung, S.-W. / Song, H. N. et al. | 2000
- 461
-
Investigation of in vitro Antigenotoxic Effect of Korean Mistletoe(Viscum album coloratum) Using Comet AssayPark, J.-H. / Ji, S.-T. / Hyun, C.-K. / Chin, K.-B. / Shin, H.-K. et al. | 2000
- 469
-
Inhibitory Effect of Major Food Components on the Activity of Antimicrobial Active Substance from n-Hexane Fraction of Mallotus japonicus Muell on Listeria monocytogenesAhn, Y.-S. / Shin, D.-H. / Kim, Y.-S. et al. | 2000
- 477
-
In vitro and in vivo Antitumor Activity of the Fruit Body of Phellinus linteusRhee, Y.-K. / Han, M. J. / Park, S.-Y. / Kim, D.-H. et al. | 2000
- 481
-
Extending shelf-life of Oriental Melon(Cucumis melo L.) by Modified Atmosphere PackagingPark, J.-D. / Hong, S.-I. / Park, H.-W. / Kim, D.-M. et al. | 2000
- 491
-
Antioxidant and Mixture Effects of Curry Spices Extracts Obtained by Solvent ExtractionAhn, C.-K. / Lee, Y.-C. / Yeom, C.-A. et al. | 2000
- 500
-
Effect of Sodium Stearoyl Lactylate on Complex Formation with Amylopectin and on Gelatinization and Retrogradation of Wheat StarchJang, J.-K. / Lee, Y.-H. / Lee, S.-H. / Pyun, Y.-R. et al. | 2000
- 507
-
Comparison of Flavor Compounds in Steamed- and Nonsteamed-Roasted Polygonatum odoratum Roots by Solid-Phase MicroextractionPark, N.-Y. / Seo, J.-H. / Kim, Y.-H. / Kwon, J.-H. et al. | 2000
- 513
-
Volatile Flavor Components of Angelica gigas Nakai by the Storage ConditionsChoi, S.-H. / Kim, H.-J. et al. | 2000
- 519
-
Estimation of Daily Intake of Artificial Sweetener and Antioxidants in FoodsLee, C. H. / Park, S. K. / Yoon, H. J. / Park, J. S. / Lee, J. O. / Lee, C. W. et al. | 2000
- 525
-
Detection of Irradiated Agricultural Products by Thermoluminescence(TL)Woo, S.-H. / Yi, S.-D. / Yang, J.-S. et al. | 2000
- 531
-
Detection of Irradiated Fruits Using the DNA Comet AssayOh, K.-N. / Park, J.-Y. / Kim, K.-E. / Yang, J.-S. et al. | 2000
- 538
-
An Enzyme-Linked Immunosorbent Assay for Detection of Cooked Goat MeatKim, H.-J. / Shon, D.-H. et al. | 2000
- 544
-
Studies on the Contents of Naturally Occurring of Sulfite in FoodsKim, H.-Y. / Lee, Y.-J. / Hong, K.-H. / Kwon, Y.-K. / Ko, H.-S. / Lee, Y.-K. / Lee, C.-W. et al. | 2000
- 550
-
Comparison of Taste Compounds of Red Sea Bream, Rockfish and Flounders Differing in the Localities and Growing ConditionsKim, H.-Y. / Shin, J.-W. / Park, H.-O. / Choi, S.-H. / Young-Mi / Lee, J. S.-O. et al. | 2000
- 564
-
An Enzyme-Linked Immunosorbent Assay for Detection of Milk proteins in FoodShon, D.-H. / Kim, H.-J. / Bae, G. W. / Kim, S.-M. et al. | 2000
- 570
-
Determination of Bisphenols Migrating from Epoxy Can Coatings to Aqueous Food SimulantsKang, K.-M. / Shin, H.-S. et al. | 2000
- 578
-
Preparation and Quality Properties of Extruded Snack using Onion Pomace and OnionKee, H.-J. / Park, Y.-K. et al. | 2000
- 584
-
Effect of Presoaking Treatments on Growth and Rot of Soybean SproutsChoi, H.-D. / Kim, S.-S. / Kim, K.-T. / Lee, J.-Y. / Park, W.-M. et al. | 2000
- 590
-
Rheological Properties of beta-Glucans Isolated from Non-waxy and Waxy BarleyChoi, H.-D. / Park, Y.-G. / Jang, E.-H. / Seog, H.-M. / Lee, C.-H. et al. | 2000
- 598
-
High Hydrostatic Pressure Sterilization of Putrefactive Bacteria in Salted and Fermented Shrimp with Different Salt ContentMok, C. / Song, K.-T. et al. | 2000
- 604
-
Effect of Gums on the Characteristics of the Dough in Making Frozen DoughLee, J.-M. / Lee, M.-K. / Lee, S.-K. / Cho, N.-J. / Cha, W.-J. / Jung-Kil, P. et al. | 2000
- 610
-
Methods for Preparing Indigestible Dextrin with High Indigestible FractionWoo, D.-H. / Moon, T.-W. et al. | 2000
- 618
-
Preparation of Indigestible Dextrin from PyrodextrinWoo, D.-H. / Moon, T.-W. et al. | 2000
- 629
-
Effects on Anticaking of Powdered Onions by Treatment of Anticaking AgentsKee, H.-J. / Jung, S.-T. / Park, Y.-K. / Jung, D.-O. et al. | 2000
- 634
-
Changes in Physicochemical Components of Cocoa Mass during Microwave RoastingKim, S.-S. / Lee, E.-J. / Yoon, S.-H. / Roh, H.-J. / Park, D.-C. / Kim, S.-Y. / Chung, M.-S. / Oh, S.-S. et al. | 2000
- 640
-
Quality Characteristics of Gamma Irradiated-Grain Shape Improved MejuKim, D.-H. / Lee, K.-H. / Yook, H.-S. / Kim, J.-H. / Myung-Gon, S. / Byun, M.-W. et al. | 2000
- 646
-
Optimization of Fish Oil Microencapsulation by Response Surface Methodology and Its Storage StabilityChang, P. S. / Ha, J. S. et al. | 2000
- 654
-
Changes in Methyl Pyrazines of Cocoa Beans during Microwave RoastingLee, J.-H. / Kim, S.-S. et al. | 2000
- 659
-
Quality Attributes of Fresh-Cut Green Onion as Affected by Rinsing and PackagingHong, S.-I. / Jo, M.-N. / Kim, D.-M. et al. | 2000
- 668
-
Influence of Storage Atmosphere on Quality Preservation of `Tsugaru' ApplesChung, H.-S. / Lee, H.-D. / Kim, S.-Y. / Lee, H.-C. / Jeong, H.-S. / Choi, J.-U. et al. | 2000
- 674
-
Effect of Soaking and Blanching Chicken-head in the Preparation of Chicken-head BrothLee, J. M. / Kim, K. O. / Choi, S.-E. et al. | 2000
- 681
-
Comparison of Radish Cultivars for Physicochemical Properties and Kakdugi PreparationRyu, K.-D. / Chung, D.-H. / Kim, J.-K. et al. | 2000
- 691
-
Volatile Flavor Components in Mash of Takju prepared by using Rhizopus japonicus NuruksLee, T.-S. / Han, E.-H. et al. | 2000
- 699
-
In vitro Studies on the Superoxide Scavenging Activities, the Cytotoxic and the Immunomodulating Effects of Thirteen Kinds of Herbal ExtractsChung, H.-Y. / Kim, H.-B. et al. | 2000
- 706
-
Nitrite Scavenging and Superoxide Dismutase-like Activities of Herbs. Spices and CurriesKim, J.-H. / Park, K.-M. et al. | 2000
- 713
-
Development of the Functional Beverage Containing the Prunus mume ExtractsBae, J.-H. / Kim, K.-J. / Kim, S.-M. / Lee, W.-J. / Lee, S.-J. et al. | 2000
- 720
-
Changes in the Antigenicity of Chicken Egg White by the Treatments of Protease, Trifluoromethanesulfonic Acid, Heat, and NaOHRyu, J.-H. / Lee, J.-M. / Shon, D.-H. et al. | 2000
- 726
-
Biological Activities of Polysaccharide Extracted from the Fruit Body and Cultured Mycelia of Phellinus linteus IY001Lee, J.-W. / Baek, S.-J. / Bang, K.-W. / Kang, S.-W. / Kang, S.-M. / Kim, B.-Y. / Ha, I.-S. et al. | 2000
- 736
-
Ability of Lipophilic Extract Obtained from Plants to Inhibit Tyrosinase Activity in Reverse MicellesShin, Y. J. / Han, D. / Kim, S. J. / Kim, I. H. et al. | 2000
- 742
-
Effect of the DSSE(Defatted Sesame Seed Extracts) on Quality Chracteristis of Soybean SproutsKim, Y.-G. / Im, T.-G. / Park, S.-S. / Heo, N.-C. / Hong, S.-S. et al. | 2000
- 747
-
Discrimination of Irradiated Beef Using Comet AssayJeong, S.-K. / Park, J.-H. / Ji, S.-T. / Park, K.-J. / Kim, H.-H. / Hyun, C.-K. / Shin, H.-K. et al. | 2000
- 755
-
Physicochemical Properties of Commercial Sweet Potato StarchesBaek, M.-H. / Cha, D.-S. / Park, H.-J. / Lim, S.-T. et al. | 2000
- 763
-
A Study on Residual Pesticides in Commercial Fruits & VegetablesKim, Y.-G. / Lim, T.-G. / Park, S.-S. / Heo, N.-C. / Hong, S.-S. et al. | 2000
- 772
-
Comparison of the Taste Compounds of Loach Differing in the Local, Growing Condition and SeasonKim, H.-Y. / Shin, J.-W. / Sim, K.-C. / Park, H.-O. / Jang, Y.-M. / Kim, H.-S. / Hu, J.-W. et al. | 2000
- 788
-
Comparison of Colorimetry and HPLC Method for Quantitative Analysis of ChitooligosaccharideKang, K.-J. / Cho, J.-I. et al. | 2000
- 792
-
Discoloration of Korean Wheat Flour Noodles with AdditivesKim, M.-S. / Koh, B.-K. et al. | 2000
- 799
-
Preparation and Quality Characteristics of Korean Wheat Noodles Made of Brown Glutinous Rice Flour With and Without AromaKee, H.-J. / Lee, S.-T. / Park, Y.-K. et al. | 2000
- 806
-
The Physico-chemical and Sensory Properties of Milk with Water Soluble ChitosanLee, J.-W. / Lee, Y.-C. et al. | 2000
- 814
-
Changes in Chemical Components of Cocoa Beans during Microwave RoastingKim, S.-S. / Lee, J.-H. / Chang, K.-S. et al. | 2000
- 822
-
The Changes of Allergenic and Antigenic Properties of Major Allergen(Pen a 1) of Brown Shrimp(Penaeus aztecus) by Gamma IrradiationLee, J.-W. / Kim, J.-H. / Sung, C.-K. / Kang, K.-O. / Shin, M.-G. / Byun, M.-W. et al. | 2000
- 828
-
Shelf Life Extension of White Rice Cake and Wet Noodle by the Treatment with ChitosanLee, J.-W. / Lee, H.-H. / Rhim, J.-W. et al. | 2000
- 834
-
Characteristics of Edible Films Based with Various Cultivars of Sweet Potato StarchLee, J. J. / Rhim, J. W. et al. | 2000
- 843
-
Optimization of Conditions for the Microencapsulation of alpha-Tocopherol and Its Storage StabilityChang, P. S. / Ha, J. S. / Roh, H.-J. / Choi, J.-H. et al. | 2000
- 851
-
Sensory Evaluation and Changes in Physiochemical Properties, and Microflora and Enzyme Activities of Pumpkin-added KochujangChoo, J.-J. / Shin, H.-J. et al. | 2000
- 860
-
The Study of Developing and Stability of Functional Beverage from Korean Persimmon(Diospyros kaki L. folium) LeafBae, D.-K. / Choi, H.-J. / Son, J.-H. / Park, M.-H. / Bae, J.-H. / An, B.-J. / Bae, M.-J. / Choi, C. et al. | 2000
- 867
-
Characteristic Changes of Kochujang by Heat TreatmentKim, M.-S. / Ahn, E.-Y. / Ahn, E.-S. / Shin, D.-H. et al. | 2000
- 875
-
Effects of Inducible Substrates on the Co-production of Glucoamylase and Exopolygalacturonase from Cryptococcus laurentii Y-23Kim, C.-H. / Paik, S.-K. / Yun, H.-S. / Jin, I. / Yu, C.-B. et al. | 2000
- 881
-
Effects of Freeze Drying Protectant on Quality of Lactic Acid Bacteria Fermented Food Prepared from Milk or Egg White PowderKo, Y.-T. / Kang, J.-H. et al. | 2000
- 889
-
Effects of Xylose and Xylitol on the Organic Acid Fermentation of KimchiKim, D.-K. / Kim, S.-Y. / Lee, J.-K. / Noh, B.-S. et al. | 2000
- 896
-
Changes of Microbiological and General Quality Characteristics of Gamma Irradiated ChungkukjangKim, D.-H. / Yook, H.-S. / Youn, K.-C. / Cha, B.-S. / Kim, J.-O. / Byun, M.-W. et al. | 2000
- 902
-
Antimicrobial and Antioxidant Activity of Protamine Prepared from Salmon SpermJoo, D.-S. / Cho, S.-Y. / Kang, H.-J. / Jin, D.-H. / Lee, C.-H. et al. | 2000
- 908
-
Antioxidative Activity and Related Compounds of Apple PomaceLee, J.-H. / Kim, Y.-C. / Kim, M.-Y. / Chung, H.-S. / Chung, S.-K. et al. | 2000
- 914
-
Effects of Extracts of Pueraria radix on Enzymes Activities of Serum and Lead Level of the Tissues of the Pb-administered RatsHan, S. H. et al. | 2000
- 920
-
Effects of Salted-Fermented Fish Products and Their Alternatives on Angiotensin Converting Enzyme Inhibitory Activity of Kimchi During FermentationPark, D.-C. / Park, J.-H. / Gu, Y.-S. / Han, J.-H. / Byun, D.-S. / Kim, E.-M. / Kim, Y.-M. / Kim, S.-B. et al. | 2000
- 928
-
The Antioxidative, Antimicrobial and Nitrite Scavenging Effects of Schizandra chinensis RUPRECHT(Omija) SeedJung, G.-T. / Ju, I.-O. / Choi, J.-S. / Hong, J.-S. et al. | 2000
- 936
-
Biological Activities of Chungkugjang Prepared with Black Bean and Changes in Phytoestrogen Content during FermentationShon, M.-Y. / Seo, K.-I. / Lee, S.-W. / Choi, S.-H. / Sung, N.-J. et al. | 2000
- 942
-
Effects of Salted-Fermented Fish Products and Their Alternatives on Nitrite Scavenging Activity of Kimchi During FermentationPark, D. C. / Park, J. H. / Gu, Y. S. / Han, J. H. / Byun, D. S. / Kim, E. M. / Kim, Y. M. / Kim, S. B. et al. | 2000
- 949
-
Antimicrobial Effects of Ethanol Extracts from Korean and Indonesian PlantsKim, M.-S. / Lee, D.-C. / Hong, J.-E. / Chang, I.-S. / Cho, H.-Y. / Kwon, Y.-K. / Kim, H.-Y. et al. | 2000
- 959
-
Allergenicity Change of Soybean Proteins by Thermal TreatmentSon, D.-Y. / Lee, B.-R. / Shon, D.-W. / Lee, K.-S. / Ahn, K.-M. / Nam, S.-Y. / Lee, S.-I. et al. | 2000
- 964
-
Study on the Estrogenic Activity of Di-(2-Ethylhexyl) Adipate in E-Screen Assay and Uterotrophic AssayHan, S. Y. / Kim, H. S. / Han, S. K. / Da Lee, R. / Park, K. L. / Yang, K. W. et al. | 2000
- 970
-
Investigation on Contents of Heavy Metals and Parasites of the Dropwort(Oenanthe javanica) cultivated in ChollanamdoHeo, N.-C. / Kim, C.-M. / Park, S. / Na, H.-S. et al. | 2000
- 974
-
Yield Stress of Kochujang with Vane MethodChang, Y.-H. / Yoo, B.-S. et al. | 2000
- 979
-
Effects of Antibrowning Agents on the Quality and Browning of Dried OnionsKee, H.-J. / Park, Y.-K. et al. | 2000
- 985
-
Oxidative Cleavage Products of xi-CaroteneKim, S.-J. et al. | 2000
- 991
-
An Enzyme-Linked Immunosorbent Assay for Quantitation of Soy Proteins in FoodShon, D.-H. / Kim, H.-J. / Eum, B.-W. / Kim, S.-H. / Kim, S.-M. et al. | 2000
- 997
-
The Screening and Pattern Comparison of Organic Acids in 3 Kinds of Medicinal Herbal ExtractsChung, H.-Y. / Jung, D.-H. / Park, Y.-J. et al. | 2000
- 1002
-
Contents and Estimated Intakes of Trans Fatty Acids in Korean DietKim, J.-H. / Jang, K.-W. / Shin, H.-S. et al. | 2000
- 1009
-
An Enzyme-Linked Immunosorbent Assay for Detection of Pantothenic AcidShon, D.-H. / Park, Y.-S. / Bae, G.-W. et al. | 2000
- 1015
-
Volatile Flavor Components in Cooked Black RiceSong, S.-J. / Lee, Y.-S. / Rhee, C.-O. et al. | 2000
- 1022
-
Changes of Total Polyphenol Content and Electron Donating Ability of Aster glehni Extracts with Different Microwave-assisted Extraction ConditionsKim, H.-K. / Kwon, Y.-J. / Kim, K.-H. / Jeong, Y. et al. | 2000
- 1029
-
Sample Preparation for Quantitative Determination of Bisphenols in Canned Beverages Coated with Epoxy by RP-HPLCKang, K.-M. / Lim, H.-Y. / Shin, H.-S. et al. | 2000
- 1035
-
Characteristics of Volatile Flavor Compounds in Kochujangs with Meju and Soybean Koji during FermentationChoi, J.-Y. / Lee, T.-S. / Noh, B.-S. et al. | 2000
- 1043
-
Proximate Composition and Calorie of Korean Instant NoodlesKim, M.-J. / Shin, S.-N. / Kim, S.-K. et al. | 2000
- 1051
-
Changes of Chemical Properties in Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation immediately before Optimum FermentationLee, K.-H. / Ahn, H.-J. / Lee, C.-H. / Kim, Y.-J. / Byun, M.-W. et al. | 2000
- 1058
-
Comparison of The Taste Compounds of Wild and Cultured Eel, Puffer and Snake headKim, H.-Y. / Shin, J.-W. / Sim, G.-C. / Park, H.-O. / Kim, H.-S. / Kim, S.-M. / Cho, J.-S. / Jang, Y.-M. et al. | 2000
- 1068
-
Quality Evaluation of Strawberry Jams Prepared with Refined Dietary Fiber from Ascidian(Halocynthia roretzi) TunicByun, M.-W. / Yook, H.-S. / Ahn, H.-J. / Lee, K.-H. / Lee, H.-J. et al. | 2000
- 1073
-
Properties of Wet Noodle Changed by the Addition of Whey PowderLee, K.-H. / Kim, K.-T. et al. | 2000
- 1079
-
Separation of Kiwi Pectinesterase Inhibitor and its Effect on Cloud Maintenance in Cloudy JuicesKim, M.-H. / Go, E.-K. / Hou, W.-N. et al. | 2000
- 1087
-
Preparation and Shelf-life of Soybean Curd Coagulated by Fruit Juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil)Jung, G.-T. / Ju, I.-O. / Choi, J.-S. / Hong, J.-S. et al. | 2000
- 1093
-
Emulsifying and Rheological Properties of the Pine Nut's ExtractsLee, S.-W. / Rhee, C. et al. | 2000
- 1102
-
Improvement of the Hygienic Quality and Shelf-life of Kwamegi from Cololabis seira by Gamma IrradiationCho, K.-H. / Lee, J.-W. / Kim, J.-H. / Ryu, G.-H. / Yook, H.-S. / Byun, M.-W. et al. | 2000
- 1107
-
Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation Before Optimum FermentationAhn, H.-J. / Lee, C.-H. / Lee, K.-H. / Kim, J.-H. / Cha, B.-S. / Byun, M.-W. et al. | 2000
- 1114
-
The Chemical Properties of Doenjang Prepared by Monascus KojiKim, E.-Y. / Rhyu, M.-R. et al. | 2000
- 1122
-
Effect of Irrigating Solutions on Growth and Rot of Soybean SproutsChoi, H.-D. / Kim, S.-S. / Kim, S.-R. / Lee, B.-Y. et al. | 2000
- 1128
-
Quality Properties of gamma irradiated Kwamegi (semi-dried Cololabis seira)Kim, D.-J. / Lee, J.-W. / Cho, K.-H. / Yook, H.-S. / Byun, M.-W. et al. | 2000
- 1135
-
Chemical Changes of Meju made with Barly Bran Using FermentationKwon, O.-J. / Choi, U.-K. / Lee, E.-J. / Cho, Y.-J. / Cha, W.-S. / Son, D.-H. / Chung, Y.-G. et al. | 2000
- 1142
-
Effect of Salting Conditions on the Fermentation and Quality of Dandelion (Taraxacum platycarpum D.) KimchiKim, M.-H. / Kim, S.-D. / Kim, K.-S. et al. | 2000
- 1149
-
Analysis of Browning Factors During Fermentation of KochujangKim, M.-S. / Ahn, Y.-S. / Shin, D.-H. et al. | 2000
- 1158
-
Production of Cyclodextrin Glucanotransferase from Aspergillus sp. CC-2-1 and its CharacterizationCho, Y.-J. / Kim, M.-U. et al. | 2000
- 1168
-
Traditional Honey Wine Prepared with Nuruk-Yeast MixtureKim, S.-H. / Kim, S.-J. / Kim, B.-H. / Kang, S.-G. / Jung, S.-T. et al. | 2000
- 1173
-
Development of Ice Cream Prepared from Lactic Fermented Egg White Food Added with CreamKo, Y.-T. / Kim, T.-E. et al. | 2000
- 1179
-
The Effects of Fermented Anchovy on the Bromobenzene-Induced Hepatic Lipid Peroxidation in vitroPark, J. O. / Choi, J. W. / Kim, H. S. / Ryu, B.-H. et al. | 2000
- 1186
-
Effects of Pine Needle on Lipid Composition and TBARS in Rat Fed High CholesterolLee, E. / Choi, M.-Y. et al. | 2000
- 1191
-
Purification and Characterization of Sulfated Polysaccharide Isolated from Hot Water Extract of Pachymeniopsis ellipticaLee, S.-H. / Jun, W.-J. / Yu, K.-W. / Chun, H. / Shin, D.-H. / Hong, B.-S. / Cho, H.-Y. / Yang, H.-C. et al. | 2000
- 1198
-
Effect of Inhibitions of Ginkgo biloba Extracts on Induction of Reactive Oxygen Species and Release of Inflammation Mediator Arachidonic Acid from U937Kang, S.-M. et al. | 2000
- 1206
-
The Antidiabetic Effects of Gamiyookmijihwangtang on Diabetes-prone BB RatsLee, Y. G. / Kim, S. D. et al. | 2000
- 1213
-
Mutagenicity of Thermally Oxidized Soybean OilLee, J.-Y. / Ahn, M.-S. et al. | 2000
- 1221
-
Property Comparison of Polyclonal Anti-Soy Protein Antibodies Produced for ELISAShon, D.-H. / Kim, H.-J. / Yun, S.-S. et al. | 2000
- 1227
-
Formation of Oxidative Cleavage Products from LycopeneKim, S.-J. et al. | 2000
- 1234
-
A Method for Analysis of Styrene Dimer and Trimer in Foods and ContainersSung, J.-H. / Kwon, K. / Lee, K.-H. et al. | 2000
- 1244
-
A Method for Simultaneous Analysis of Phthalate Esters and Di-(2-ethylhexyl) Adipate Migrated from PVC Wraps into Fatty FoodLee, K.-H. / Jeon, D.-H. / Jeong, D.-Y. / Choi, B.-H. / Kim, S.-W. / Lee, C.-W. et al. | 2000
- 1251
-
Comparison of Quality of Red Pepper Powders Produced in KoreaChoi, S.-M. / Jeon, Y.-S. / Park, K.-Y. et al. | 2000
- 1258
-
Control of Aflatoxin and Characteristics of the Quality in Doenjang(soybean paste) Prepared with Antifungal BacteriaKang, K.-J. / Park, J.-H. / Cho, J.-I. et al. | 2000
- 1266
-
Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean pastesYoo, S.-K. / Kang, S.-M. / Noh, Y.-S. et al. | 2000
- 1271
-
Change in Quality of Mixed Juice of Fruits and Vegetablesby Aseptic Treatment and Packing with Nitrogen Gas during StorageKim, S.-Y. / Yoon, Y.-B. / Choi, E.-H. et al. | 2000
- 1278
-
The Effects of Ethylene Absorbent on the Quality of `Fuyu' Persimmon Fruits in MA PackageAhn, G.-H. / Ha, Y.-L. / Shon, G.-M. / Song, W.-D. / Seo, K.-K. / Choi, S.-J. et al. | 2000
- 1285
-
Studies on the Thermal Stability and Color of Free Drip released from Pork Muscle with pH, Concentration of NaCl and PhosphateKim, C.-J. / Lee, C.-H. / Song, M.-S. / Lee, E.-S. / Cho, J.-K. et al. | 2000
- 1291
-
Paticle Size Distribution, Pasting Pattern and Texture of Gel of Acorn, Mungbean, and Buckwheat StarchesCho, S.-A. / Kim, S.-K. et al. | 2000
- 1298
-
Mechanical Properties and Degradability of Degradable Polyethylene Films Containing Crosslinked Potato StarchKim, M. / Lee, S.-J. et al. | 2000
- 1306
-
Effects of Levels of Flavoring Materials on the Sensory Properties of Chicken Feet Jokpyun (Korean Traditional Gel Type Food)Jun, M. / Oh, S. S. / Kim, K.-O. et al. | 2000
- 1313
-
Rheological Properties of Traditional kochujangKim, Y.-C. / Yoo, B.-S. et al. | 2000
- 1319
-
Antimicrobial activity of Specific IgY against Streptococcus mutansKim, Y.-B. / Rho, J.-H. / Shon, D.-H. / Kim, H.-J. / Seong, K.-S. / Lee, N.-H. et al. | 2000
- 1326
-
Gas Composition within Kimchi Package as Influenced by Temperature and Seasonal FactorHong, S.-I. / Lee, M.-K. / Park, W.-S. et al. | 2000
- 1331
-
Genetic Identification of the Kimchi Strain Using PCR-based PepN and 16S rRNA Gene SequenceLee, M. / Park, W. / Lee, B. H. et al. | 2000
- 1336
-
Characteristics of Yersinia enterocolitica Isolated from Frozen FoodsLim, S. Y. / Yoon, S.-K. et al. | 2000
- 1341
-
The effects of low temperature storage and aging of Jeot-kal on the microbial counts and microfloraHong, Y. / Kim, J.-H. / Ahn, B.-H. / Cha, S.-K. et al. | 2000
- 1350
-
Fermentation Characteristics of Kochujang Containing Horseradish or MustardShin, D.-H. / Ahn, E.-Y. / Kim, Y.-S. / Oh, J.-Y. et al. | 2000
- 1358
-
Characteristics of Fermented Fruit and Vegetable Mixed Broth Using by Bacteriocin-producing Lactic Acid Bacteria and YeastJung, D.-S. / Lee, Y.-K. / Lim, K. W. et al. | 2000
- 1365
-
Fermentation of Doenjang Prepared with Sea SaltsKim, S.-H. / Kim, S.-J. / Kim, B.-H. / Kang, S.-G. / Jung, S.-T. et al. | 2000
- 1371
-
Antimutagenic and Cytotoxicity Effects of Agaricus blazei Murill ExtractsJi, J.-H. / Kim, M.-N. / Choi, K.-P. / Chung, C.-K. / Ham, S.-S. et al. | 2000
- 1379
-
Isolation and Identification of Active Antimicrobial Substance against Listeria monocytogenes from Ruta graveolens LinneAhn, Y.-S. / Shin, D.-H. / Baek, N.-I. et al. | 2000
- 1389
-
The Effects of Rhus Extracts on The Cytotoxicity on Cancer Cells and E6 and E7 Oncogenes of Human Papillomavirus Type 16Cho, Y.-S. / Joung, O. / Cho, C.-W. / Lee, K.-A. / Shim, J.-H. / Kim, K.-S. / Lee, H.-S. / Seung, K.-S. / Yoon, D.-Y. et al. | 2000
- 1396
-
Anticariogenic effects of Coptis chinensis Franch ExtractJang, G.-H. / Ahn, B.-Y. / Oh, S.-H. / Choi, D.-S. / Kwon, Y.-J. et al. | 2000
- 1403
-
Isolation and Identification of 3-Methoxy-4-hydroxybenzoic Acid and 3-Methoxy-4-hydroxycinnamic Acid from Hot Water Extracts of Hovenia dulcis Thunb and Confirmation of Their Antioxidative and Antimicrobial ActivityCho, J.-Y. / Moon, J.-H. / Park, K.-H. et al. | 2000
- 1409
-
Tyrosinase-inhibitory and Radical Scavenging Activities from the Seeds of Coix lachryma-jobi L. var. ma-yuen [Roman.] StapfKim, J.-K. / Lee, H.-S. et al. | 2000
- 1414
-
Effects of Fermented Milk Feeding on Aluminum Accumulation in RatPark, S.-S. / Kim, J.-M. / Baek, S.-H. et al. | 2000
- 1418
-
Effects of beta-Glucan from Agaricus blazei Murill on Blood Glucose and Lipid Composition in db/db MiceChoi, J.-M. / Koo, S.-J. et al. | 2000
- 1426
-
Effect of Fermented Anchovy Extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-Induced MutagenicitiesJung, K.-O. / Kang, K.-S. / Park, K.-Y. et al. | 2000
- 1433
-
Stability of Casein-Pectin Mixtures in Apple JuiceChoi, M. / Yoo, S.-H. / Hwang, J.-K. et al. | 2000
- 1437
-
Formation of Acycloretinoic Acid by Autoxidation of LycopeneKim, S.-J. et al. | 2000
- 1442
-
Determination of Mineral and Heavy Metal Contents of Various SaltsPark, J.-W. / Kim, S.-J. / Kim, S.-H. / Kim, B.-H. / Kang, S.-G. / Nam, S.-H. / Jung, S.-T. et al. | 2000