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51
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Rose Nyawira Njoroge, | 한국식품과학회 | 2005 ,
52
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Jang Hoon Kim, | 한국식품과학회 | 2005 ,
53
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Hyun Ku Kim, | 한국식품과학회 | 2005 ,
54
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 ,
55
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 ,
56
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
57
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chang Hyun Lee, | 한국식품과학회 | 2005 ,
58
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
59
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Influence of Functional Food Containing Bacillus polyfermenticus SCD on Lipid and Antioxidant Metabolisms in Rats Fed a High-Fat and High-Cholesterol Diet
Eun Ju Park, | 한국식품과학회 | 2005 ,
60
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 ,
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