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151
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Yong Jin Cho, | 한국식품과학회 | 2005 ,
152
Detection of Transgenic Rice Containing CrylAc Gene Derived from Bacillus thuringiensis by PCR
Detection of Transgenic Rice Containing CrylAc Gene Derived from Bacillus thuringiensis by PCR
Jae-Hwan Kim, | 한국식품과학회 | 2006 ,
153
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
154
Chemical Composition of Smilax china Leaves and Quality Characteristics of Rice Cakes Prepared with Its Water Extract
Chemical Composition of Smilax china Leaves and Quality Characteristics of Rice Cakes Prepared with Its Water Extract
Jeong-Ryae Jeon, | 한국식품과학회 | 2006 ,
155
Pharmacological Effects of Asaronaldehyde Isolated from Acorus gramineus Rhizome
Pharmacological Effects of Asaronaldehyde Isolated from Acorus gramineus Rhizome
Hyo Gyung Kim, | 한국식품과학회 | 2005 ,
156
Inhibitory Effects of Total Extract and Flavonols from Hardy Rubber Tree (Eucommia ulmoides Oliver) Leaves on the Glycation of Hemoglobin
Inhibitory Effects of Total Extract and Flavonols from Hardy Rubber Tree (Eucommia ulmoides Oliver) Leaves on the Glycation of Hemoglobin
Hye Young Kim, | 한국식품과학회 | 2006 ,
157
Effects of Radish Seed Ethanol Extracts on Gastrointestinal Function in Rats
Effects of Radish Seed Ethanol Extracts on Gastrointestinal Function in Rats
Chang-Hyun Lee, | 한국식품과학회 | 2006 ,
158
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
Joong Hyuck Auh, | 한국식품과학회 | 2005 ,
159
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
160
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
So-Young Chun, | 한국식품과학회 | 2006 ,
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