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231
Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Seon Jae Kim, | 한국식품과학회 | 2005 ,
232
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
233
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Ja-Young Seo, | 한국식품과학회 | 2006 ,
234
Partial Characterization and Purification of Enterocin K25 Linked to the Plasmid in Enterococcus sp. K25
Partial Characterization and Purification of Enterocin K25 Linked to the Plasmid in Enterococcus sp. K25
Gi Seong Moon, | 한국식품과학회 | 2005 ,
235
The Hypoglycemic Effect of Saururus chinensis Baill in Animal Models of Diabetes Mellitus
The Hypoglycemic Effect of Saururus chinensis Baill in Animal Models of Diabetes Mellitus
Hee-Jeong Joo, | 한국식품과학회 | 2006 ,
236
Inhibitory Effect of Ruta chalepensis Leaf-Derived Component against Alcohol Dehydrogenase
Inhibitory Effect of Ruta chalepensis Leaf-Derived Component against Alcohol Dehydrogenase
Ju Hyun Jeon, | 한국식품과학회 | 2005 ,
237
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
238
A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberoum R.) following γ-Irradiation
A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberoum R.) following γ-Irradiation
Su-Hyeong Yang, | 한국식품과학회 | 2006 ,
239
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Monitoring of Total Phenolics, Electron Donating Ability and Nitrite Scavenging Ability in Microwave-Assisted Extraction for Angelica gigas Nakai
Seon-Young Lee, | 한국식품과학회 | 2003 ,
240
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Mi Yeon Park, | 한국식품과학회 | 2003 ,
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