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61
Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
Young Yun, | 한국식품과학회 | 2006 ,
62
Application of Mass Spectrometer-based Electronic Nose for Discrimination of Angelicae gigantis radix
Application of Mass Spectrometer-based Electronic Nose for Discrimination of Angelicae gigantis radix
Bong Soo Noh, | 한국식품과학회 | 2005 ,
63
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 ,
64
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Yun-Kyung Choi, | 한국식품과학회 | 2006 ,
65
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
So Jung Kim, | 한국식품과학회 | 2005 ,
66
Isolation and Characterization of a Water-Soluble Polysaccharide from the Mycelia of Solid Cultured Phellinus Linteus
Isolation and Characterization of a Water-Soluble Polysaccharide from the Mycelia of Solid Cultured Phellinus Linteus
Ha Yull Chung, | 한국식품과학회 | 2005 ,
67
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 ,
68
Quality Characteristics and Cardiovascular Activities of Korean Traditional Wines and Liquors
Quality Characteristics and Cardiovascular Activities of Korean Traditional Wines and Liquors
Hyung Eun Yu, | 한국식품과학회 | 2005 ,
69
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Penelope Felipe, | 한국식품과학회 | 2005 ,
70
Isolation of Hyaluronidase Inhibitory Component from the Roots of Astraglus membranaceus Bunge (Astragali Radix)
Isolation of Hyaluronidase Inhibitory Component from the Roots of Astraglus membranaceus Bunge (Astragali Radix)
Yun-Mi Lee, | 한국식품과학회 | 2005 ,
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