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91
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Seok-In Hong, | 한국식품과학회 | 2000 ,
92
Effects of Soy Isoflavone-supplemented Diets on Benzo(a)pyrene-induced Lung and Forestomach Thmorigenesis in Mice
Effects of Soy Isoflavone-supplemented Diets on Benzo(a)pyrene-induced Lung and Forestomach Thmorigenesis in Mice
Chong Suk Kwon, | 한국식품과학회 | 2000 ,
93
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Won Jong Lee, | 한국식품과학회 | 2001 ,
94
N-Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea
N-Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea
Hyun Joo Ahn, | KFN(한국식품영양과학회) | 2002 ,
95
Postprandial Glucose and Insulin Responses to Processed Rice Products in Normal Subjects
Postprandial Glucose and Insulin Responses to Processed Rice Products in Normal Subjects
Jung In Kim, | KFN(한국식품영양과학회) | 2002 ,
96
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
97
Quality Attributes of Bread with Soymilk Residue Dietary Fiber
Quality Attributes of Bread with Soymilk Residue Dietary Fiber
Hyungjung Kim, | 한국식품과학회 | 1999 ,
98
Antitumor Activities of Extracts and Lectin from Viscum album L. and Viscum album var. coloratum on Cultured HL-60 Cells
Antitumor Activities of Extracts and Lectin from Viscum album L. and Viscum album var. coloratum on Cultured HL-60 Cells
Won-Bong Park, | 한국식품과학회 | 1999 ,
99
Aging of Waxy Rice Starch and Amylopectin Gels Isolated from Waxy and Nonwaxy Rice Starches
Aging of Waxy Rice Starch and Amylopectin Gels Isolated from Waxy and Nonwaxy Rice Starches
Man-Hee Baek, | 한국식품과학회 | 1999 ,
100
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Cho Woo-Jin, | KFN(한국식품영양과학회) | 2002 ,
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