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121
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Won Sik Kong, | 한국식품과학회 | 2003 ,
122
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures : Resolution of Fatty Acid Methyl Esters by Ag+-Chromatography and Their Identification by GC-MS Using 4, 4-dimethyloxazoline Derivatives
Analysis of Fatty Acids in Puffer Fish Liver Oils by Combined Chromatographic Procedures : Resolution of Fatty Acid Methyl Esters by Ag+-Chromatography and Their Identification by GC-MS Using 4, 4-dimethyloxazoline Derivatives
Seong-Jin Kim, | 한국식품과학회 | 2003 ,
123
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Limits of Detection for Genetically Modified Soybean in Doenjang (Korean Fermented Soypaste)
Mun Seok Heo, | 한국식품과학회 | 2003 ,
124
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In Duck Choi, | 한국식품과학회 | 2003 ,
125
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In Duck Choi, | 한국식품과학회 | 2003 ,
126
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2003 ,
127
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Ju Woon Lee, | 한국식품과학회 | 2003 ,
128
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications
Si Kyung Lee, | 한국식품과학회 | 2003 ,
129
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
Moo Key Kim, | 한국식품과학회 | 2003 ,
130
Inhibitory Effect of Baechu Kimchi (Chinese Cabbage Kimch,) and Kakduki (Radish Kimchi) on Diethylnitrosamine and D-Galactosamine Induced Hepatocardnogenesis
Inhibitory Effect of Baechu Kimchi (Chinese Cabbage Kimch,) and Kakduki (Radish Kimchi) on Diethylnitrosamine and D-Galactosamine Induced Hepatocardnogenesis
Young Jin Kim, | 한국식품과학회 | 2000 ,
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