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121
Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Young-Chan Kim, | 한국식품과학회 | 2002 ,
122
Supplementations of Resistant Starches to Asian Noodles
Supplementations of Resistant Starches to Asian Noodles
Mal-Shick Shin, | 한국식품과학회 | 2002 ,
123
RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
Sae-Hun Mun, | 한국식품과학회 | 2002 ,
124
Influence of Lodging on Quality Characteristics of Rice
Influence of Lodging on Quality Characteristics of Rice
Jung Kak Suh, | 한국식품과학회 | 2002 ,
125
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Ho-Hyun Lee, | 한국식품과학회 | 2002 ,
126
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Song-Ja Bae, | 한국식품과학회 | 2002 ,
127
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Boo-Yong Lee, | 한국식품과학회 | 2002 ,
128
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Hwa Sup Chin, | 한국식품과학회 | 2001 ,
129
Effects of Shortening on the Loaf Volume of Frozen Dough Bread
Effects of Shortening on the Loaf Volume of Frozen Dough Bread
Shigeo Aibara, | 한국식품과학회 | 2001 ,
130
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
Kunihisa Iwai, | 한국식품과학회 | 2001 ,
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