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31
Dynamic Rheological Comparison of Selected Gum Solutions
Dynamic Rheological Comparison of Selected Gum Solutions
Su-Jin Choi, | 한국식품과학회 | 2006 ,
32
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 ,
33
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
34
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
35
Development of A Method for The Musical Expression of Cognitive Food Taste
Development of A Method for The Musical Expression of Cognitive Food Taste
So Eun Kim, | 한국식품과학회 | 2005 ,
36
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Hae Kyung Chung, | 한국식품과학회 | 2005 ,
37
Mixed-type Inhibition of Human Hepatic Cytochrome P450 1-Catalyzed Ethoxyresorufin O-deethylation by Volatile Allyl Sulfides
Mixed-type Inhibition of Human Hepatic Cytochrome P450 1-Catalyzed Ethoxyresorufin O-deethylation by Volatile Allyl Sulfides
Hyun Jung Kim, | 한국식품과학회 | 2005 ,
38
Anti-inflammatory Activities of Cinanamomum burmanni BI
Anti-inflammatory Activities of Cinanamomum burmanni BI
Alfi Khatib, | 한국식품과학회 | 2005 ,
39
Prevalence of Antibiotic Resistant Foodborne Bacteria Isolated in Korea
Prevalence of Antibiotic Resistant Foodborne Bacteria Isolated in Korea
Yun-Hee Chung, | 한국식품과학회 | 2005 ,
40
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy
Sun A. Kim, | 한국식품과학회 | 2003 ,
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