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121
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Hyun Jung Kim, | 한국식품과학회 | 2006 ,
122
Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk
Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk
Sung-Hee Park, | 한국식품과학회 | 2006 ,
123
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Uy Dong Sohn, | 한국식품과학회 | 2005 ,
124
Discriminant Analysis of Marketed Liquor by a Multi-channel Taste Evaluation System
Discriminant Analysis of Marketed Liquor by a Multi-channel Taste Evaluation System
Nam Soo Kim, | 한국식품과학회 | 2005 ,
125
Hypoglycemic Effects of Fermented Chaga Mushroom(Inonotus obliquus) in the Diabetic Otsuka Long-Evans Tokushima Fatty(OLETF) Rat
Hypoglycemic Effects of Fermented Chaga Mushroom(Inonotus obliquus) in the Diabetic Otsuka Long-Evans Tokushima Fatty(OLETF) Rat
Jae-Young Cha, | 한국식품과학회 | 2006 ,
126
The Neuroprotective and Neurotrophic Effects of Koean Gardenia(Gardenia jasminoides Ellis) in PC12h Cells
The Neuroprotective and Neurotrophic Effects of Koean Gardenia(Gardenia jasminoides Ellis) in PC12h Cells
Kum Ju Park, | 한국식품과학회 | 2006 ,
127
Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Seon Jae Kim, | 한국식품과학회 | 2005 ,
128
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
Sung-Hee Park, | 한국식품과학회 | 2006 ,
129
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Ji Man Heo, | 한국식품과학회 | 2005 ,
130
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Soo-Myung Oh, | 한국식품과학회 | 2006 ,
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