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21
Effects of Capsaicin on the Growth and Ethanol Production of Zygosaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Effects of Capsaicin on the Growth and Ethanol Production of Zygosaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Nam-Soon Oh, | 한국식품과학회 | 2004 ,
22
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Ho Moon Seog, | 한국식품과학회 | 2005 ,
23
Solid-State Fermentation for Production of Monacolin K on Soybean by Monascus ruber GM011
Solid-State Fermentation for Production of Monacolin K on Soybean by Monascus ruber GM011
Xiao-Qin Jia, | 한국식품과학회 | 2006 ,
24
Probiotic Functional Dairy Foods and Health Claims: an Overview
Probiotic Functional Dairy Foods and Health Claims: an Overview
Heddur M. Jayaprakasha, | 한국식품과학회 | 2005 ,
25
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
26
Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed
Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed
Jae-Hoon Choi, | 한국식품과학회 | 2006 ,
27
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Eun Kyoung Mo, | 한국식품과학회 | 2005 ,
28
Effect of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 Dipping on Storage Property and Sensory Quality of Strawberry
Effect of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 Dipping on Storage Property and Sensory Quality of Strawberry
Eun Kyoung Mo, | 한국식품과학회 | 2005 ,
29
Headspace Analysis for Residual Hexane in Vegetable Oil
Headspace Analysis for Residual Hexane in Vegetable Oil
Chang Hwan Oh, | 한국식품과학회 | 2005 ,
30
Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Chang-Hyun Lee, | 한국식품과학회 | 2006 ,
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