발행물

전체 논문

81

1

Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes
Eun-Sook Ahn, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2001

2

Volatile flavor components of kochujang prepared with different kojis
Ji-Young Oh, Yong-Suk Kim, Young-Hoi Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2001

3

Effect of Rhus verniciflua Stokes on the oxidative stability of fried potato chips during storage
Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2001

4

Volatile compounds and antimicrobial effects of mustard seeds and leaf mustard seeds according to extraction method
Yong-Suk Kim, Si-Bum Park, Ji-Young Lee, Young-Hoi Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2001

5

Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice
Y.S, Kim, E,S, Ahn, D,H, Shin
Journal of Food Science, 2002

6

Antimicrobial synergistic effects of linolenic acid and monoglyceride against Bacillus cereus and Staphylococcus aureus
Ji-Young Lee, Yong-Suk Kim, Dong-Hwa Shin
Journal of Agricultural and Food Chemistry, 2002

7

Isolation and characterization of lactic acid bacteria from feces of newborn baby and from Dongchimi
Yeong-Soo Park, Ji-Young Lee, Yong-Suk Kim, Dong-Hwa Shin
Journal of Agricultural and Food Chemistry, 2002

8

Antioxidative effects of ethanol extracts from Rhus verniciflua Stoke on Yukwa (oil popped rice snack) base during storage
Y,S, Park, Y,S, Kim, D,H, Shin
Journal of Food Science, 2002

9

Characterization of microbes for high temperature fermentation and the effect of high temperature fermentation of soy
Na-Young Lee, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2003

10

ure fermentation and the effect of high temperature fermentation of soy
Food Science and Biotechnology, 2003