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181
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 ,
182
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 ,
183
Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation
Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation
Sanghee Um, | 한국식품과학회 | 2006 ,
184
Antioxidant and Antimicrobial Activities of Fermentation and Ethanol Extracts of Pine Needles (Pinus densiflora)
Antioxidant and Antimicrobial Activities of Fermentation and Ethanol Extracts of Pine Needles (Pinus densiflora)
Moon-Hyun Yim, | 한국식품과학회 | 2006 ,
185
Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Younsuk Lee, | 한국식품과학회 | 2006 ,
186
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2005 ,
187
Antimicrobial Properties of Turmeric (Curcuma longa L.) Rhizome-Derived ar-Turmerone and Curcumin
Antimicrobial Properties of Turmeric (Curcuma longa L.) Rhizome-Derived ar-Turmerone and Curcumin
Hoi-Seon Lee, | 한국식품과학회 | 2006 ,
188
Changes in an Ammonia-Like Odor and Chondroitin Sulfate Contents of Enzymatic Hydrolysates from Longnose Skate (Rasa rhina) Cartilage as Affected by Pretreatment Methods
Changes in an Ammonia-Like Odor and Chondroitin Sulfate Contents of Enzymatic Hydrolysates from Longnose Skate (Rasa rhina) Cartilage as Affected by Pretreatment Methods
Joo Hyun Choi, | 한국식품과학회 | 2005 ,
189
Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
Young Min Choi, | 한국식품과학회 | 2005 ,
190
Induction of Apoptotic Cell Death by Red Pericarp Rice (Jakwangchalbyeo) Extracts
Induction of Apoptotic Cell Death by Red Pericarp Rice (Jakwangchalbyeo) Extracts
Hee-Youn Chi, | 한국식품과학회 | 2006 ,
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