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91
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Sung-Hee Cho, | 한국식품과학회 | 2001 ,
92
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Analysis of Mineral Contents of Edible Medicinal Plants in Korea
Sang-Bae Han, | 한국식품과학회 | 2001 ,
93
Development of Semi-Solid Infant Foods with α-Rice Flour and Modified Potato Starch
Development of Semi-Solid Infant Foods with α-Rice Flour and Modified Potato Starch
Heesun Choi, | 한국식품과학회 | 2001 ,
94
Controlled Atmosphere Storage and Modified Atmosphere Packaging of Astringency-removed Persimmons
Controlled Atmosphere Storage and Modified Atmosphere Packaging of Astringency-removed Persimmons
Hye-Seung Jeong, | 한국식품과학회 | 2001 ,
95
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
Hyang sook Chun, | 한국식품과학회 | 2001 ,
96
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Sun Mi Choi, | KFN(한국식품영양과학회) | 2002 ,
97
Apoptosis of MCF7 Cells Treated with PKC Inhibitors and Daunorubicin
Apoptosis of MCF7 Cells Treated with PKC Inhibitors and Daunorubicin
Joo Young Son, | KFN(한국식품영양과학회) | 2002 ,
98
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog,, | 한국식품과학회 | 2004 ,
99
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Inwook Choi,, | 한국식품과학회 | 2004 ,
100
Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Na-Kyoung Lee,, | 한국식품과학회 | 2004 ,
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