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251
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
So Jung Kim, | 한국식품과학회 | 2005 ,
252
Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts
Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts
Dong-Bum Shin, | 한국식품과학회 | 2006 ,
253
Quality Characteristics and Cardiovascular Activities of Korean Traditional Wines and Liquors
Quality Characteristics and Cardiovascular Activities of Korean Traditional Wines and Liquors
Hyung Eun Yu, | 한국식품과학회 | 2005 ,
254
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
255
A Dipstick-Type Electrochemical Immunosensor for The Detection of The Organophosphorus Insecticide Fenthion
A Dipstick-Type Electrochemical Immunosensor for The Detection of The Organophosphorus Insecticide Fenthion
Young Ae Cho, | 한국식품과학회 | 2005 ,
256
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Penelope Felipe, | 한국식품과학회 | 2005 ,
257
Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner
Hypocholesterolemic Soybean Peptide (IAVP) Inhibits HMG-CoA Reductase in a Competitive Manner
Valeriy V. Pak, | 한국식품과학회 | 2005 ,
258
Effects of Soy-isoflavonoid on Molecular Markers Related to Apoptosis in Mature and Ovariectomized Female Rats, and Mammalian Tumor Cell Lines
Effects of Soy-isoflavonoid on Molecular Markers Related to Apoptosis in Mature and Ovariectomized Female Rats, and Mammalian Tumor Cell Lines
Jang In Shin, | 한국식품과학회 | 2005 ,
259
Antibacterial Activity of Panduratin A Isolated from Kaempferia pandurata against Porphyromonas gingivalis
Antibacterial Activity of Panduratin A Isolated from Kaempferia pandurata against Porphyromonas gingivalis
Kyung-Min Park, | 한국식품과학회 | 2005 ,
260
Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
Sun Mee Lee, | 한국식품과학회 | 2005 ,
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Thoughts on Female Education
Great Neck Publishing [, ]