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611
Effects of Chronic Chitosan Salt Supplementation on Blood Pressure, Plasma Component, and Lipid Profile in Healthy Male and Female Adults
Effects of Chronic Chitosan Salt Supplementation on Blood Pressure, Plasma Component, and Lipid Profile in Healthy Male and Female Adults
Kim, Hag-Lyeol,, | 한국식품과학회 | 2007 ,
612
Effect of Fucoidan on Expression of Diabetes Mellitus Related Genes in Mouse Adipocytes
Effect of Fucoidan on Expression of Diabetes Mellitus Related Genes in Mouse Adipocytes
Kim, Kui-Jin,, | 한국식품과학회 | 2007 ,
613
Quality Characteristics and Biological Activities of Traditionally Fermented Ginseng Wine
Quality Characteristics and Biological Activities of Traditionally Fermented Ginseng Wine
Yoon, Yoon-Ji,, | 한국식품과학회 | 2007 ,
614
The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
Park, Jae-Hee,, | 한국식품과학회 | 2007 ,
615
Rheological Approaches to Classify the Mixed Gel Network of $\kappa$-Carrageenan/Agar
Rheological Approaches to Classify the Mixed Gel Network of $\kappa$-Carrageenan/Agar
Lee, Seung-Ju,, | 한국식품과학회 | 2007 ,
616
Evaluation of Different Methods of Antioxidant Measurement
Evaluation of Different Methods of Antioxidant Measurement
Yoo, Kyung-Mi,, | 한국식품과학회 | 2007 ,
617
Cytotoxic Effects of Partially Purified Substances from Bacillus polyfermenticus SCD Supernatant toward a Variety of Tumor Cell Lines
Cytotoxic Effects of Partially Purified Substances from Bacillus polyfermenticus SCD Supernatant toward a Variety of Tumor Cell Lines
Chang, K.-H., | 한국식품과학회 | 2007 ,
618
The Microwave-Assisted Extraction of Fats from Irradiated Meat Products for the Detection of Radiation-Induced Hydrocarbons
The Microwave-Assisted Extraction of Fats from Irradiated Meat Products for the Detection of Radiation-Induced Hydrocarbons
Kwon, J.-H., | 한국식품과학회 | 2007 ,
619
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Kim, H.-J., | 한국식품과학회 | 2007 ,
620
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Byun, M.-W., | 한국식품과학회 | 2007 ,
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