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61
Effect of Lonicera japonica Flower on Body Weight Gain and Glucose Tolerance in Rodents
Effect of Lonicera japonica Flower on Body Weight Gain and Glucose Tolerance in Rodents
Chong-Suk Kwon, | 한국식품과학회 | 2004 ,
62
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim, | 한국식품과학회 | 2004 ,
63
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Heedon Choi, | 한국식품과학회 | 2004 ,
64
Extraction of Isoflavones from Soybean Hypocotyl Using Aqueous Ethanol
Extraction of Isoflavones from Soybean Hypocotyl Using Aqueous Ethanol
Yeon-Bae Choi, | 한국식품과학회 | 2004 ,
65
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Duek-Jun An, | 한국식품과학회 | 2004 ,
66
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation
Jin Woo Lee, | 한국식품과학회 | 2004 ,
67
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
In Hee Cho, | 한국식품과학회 | 2005 ,
68
Characterization of a New Leuconostoc Species Isolated from Fresh Garlic
Characterization of a New Leuconostoc Species Isolated from Fresh Garlic
Sehi Lee, | 한국식품과학회 | 2005 ,
69
Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)
Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)
Su-Jin Choi, | 한국식품과학회 | 2005 ,
70
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Je-Min Choi, | 한국식품과학회 | 2005 ,
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