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441
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Ji-Young Oh, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2006 ,
442
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Ju Kyoung Oh, Seok Joong Kim, Jee-Young Imm, | Korean Societyof Food Science&Technology | 2006 ,
443
Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts on Food-Borne Microorganisms
Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts on Food-Borne Microorganisms
Pil-Sung Kang, Ki-Bum Park, Jae-Soon Eun, Suk-Heu, | Korean Societyof Food Science&Technology | 2006 ,
444
Using Focus Groups to Assess Nutrition Education Needs for Pregnant and Lactating Women in Korea
Using Focus Groups to Assess Nutrition Education Needs for Pregnant and Lactating Women in Korea
Kyung A Kim, Se-Young Oh, | 한국영양학회 | 2005 ,
445
Effects of the β 3-Adrenergic Receptor Genotype on Hyperglycemic Risk Among Korean Women
Effects of the β 3-Adrenergic Receptor Genotype on Hyperglycemic Risk Among Korean Women
Hyun Hee Oh, Kil Soo Kim, Sun Mi Choi, Hyun Sung, | 한국영양학회 | 2003 ,
446
Process Design for the Hot Forging of Asymmetric Rail to Symmetric Rail
Process Design for the Hot Forging of Asymmetric Rail to Symmetric Rail
Hae Yong Cho, Yong Yun, Kim, Ki Joung Lee, Sung H, | 대한기계학회 | 2004 ,
447
Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on Its Allergenicity and Identification of its Allergenic Hydrolyzed Fragments Using SDS-PAGE
Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on Its Allergenicity and Identification of its Allergenic Hydrolyzed Fragments Using SDS-PAGE
Eun-Hee Keum, Sang-Il Lee, Sangsuk Oh, | Korean Societyof Food Science&Technology | 2006 ,
448
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Ki-Bum Park, Suk-Heung Oh, | Korean Societyof Food Science&Technology | 2006 ,
449
Solvent Extraction of Chromium from Dilute Aqueous Solution
Solvent Extraction of Chromium from Dilute Aqueous Solution
Jong-Kee Oh, Hwa-Young Lee, Sung-Gyu Kim, | 한국암반공학회 | 2000 ,
450
Hydrogeochemical Characteristics and Contamination of Surface Water and Groundwater in the Middle Okchon Zone, Korea
Hydrogeochemical Characteristics and Contamination of Surface Water and Groundwater in the Middle Okchon Zone, Korea
Hyo-Taek Chon, Seok-Young Oh, | 한국암반공학회 | 2000 ,
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