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111
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Hee-Yun Kim, | 한국식품과학회 | 2001 ,
112
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Han Taek Kim, | 한국식품과학회 | 2003 ,
113
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Microencapsulation of Ascorbic Acid in Sucrose and Lactose by Cocrystallization
Suk-Shin Kim, | 한국식품과학회 | 2001 ,
114
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Christofora Hanny Wijaya, | 한국식품과학회 | 2002 ,
115
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Tyr260 Residue in Bacillus macerans Cyclodextrin Glucanotransferase : Acceptor Binding Site Affecting Cyclization Reaction
Chang Sup Kim, | 한국식품과학회 | 2002 ,
116
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Young Soo Gyoung, | 한국식품과학회 | 2002 ,
117
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
118
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling
Jin-Suk Han, | 한국식품과학회 | 2002 ,
119
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
Seok-Kyu Park, | 한국식품과학회 | 2002 ,
120
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel
Seog-Won Lee, | 한국식품과학회 | 2002 ,
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