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11
Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Nam Young Choi, | 한국식품과학회 | 2006 ,
12
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
13
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Tae-Hoon Kim, | 한국식품과학회 | 2006 ,
14
Reduction of Deoxynivalenol in Barley by Chemical Treatments and Malting
Reduction of Deoxynivalenol in Barley by Chemical Treatments and Malting
Shi Chun Pei, | 한국식품과학회 | 2005 ,
15
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Shin Young Park, | 한국식품과학회 | 2005 ,
16
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Eun Ju Park, | 한국식품과학회 | 2005 ,
17
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
18
Anti-inflammatory Activities of Cinanamomum burmanni BI
Anti-inflammatory Activities of Cinanamomum burmanni BI
Alfi Khatib, | 한국식품과학회 | 2005 ,
19
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Sung-Hee Choi, | 한국식품과학회 | 2003 ,
20
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
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