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71
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Comparison of Apparent and Maximum Viscosity Methods for the Detection of Irradiated Wheat Flour
Sang-Duk Yi, | 한국식품과학회 | 2000 ,
72
Measurement of Stability of the
Measurement of Stability of the
Kee-Young Han, | 한국식품과학회 | 2000 ,
73
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Byoungseung Yoo,, | 한국식품과학회 | 2001 ,
74
Regional Differences of Four Major Rice Cultivars in Korea by Capillary Electrophoresis
Regional Differences of Four Major Rice Cultivars in Korea by Capillary Electrophoresis
Mee-Ra Rhyu, | 한국식품과학회 | 2001 ,
75
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Inhibition of Hepatic Glucose-6-Phosphatase by Solvent Extracts of Prosomillet
Sung-Hee Cho, | 한국식품과학회 | 2001 ,
76
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
In vitro and in vivo Antitumor Activities of Water Extracts from Agaricus blazei Murill
Hyang sook Chun, | 한국식품과학회 | 2001 ,
77
Pulsed Photostimulated Luminescence of Irradiated Black and White Peppers and Effects of Long-Term Storage
Pulsed Photostimulated Luminescence of Irradiated Black and White Peppers and Effects of Long-Term Storage
Sang Duk Yi, | KFN(한국식품영양과학회) | 2002 ,
78
Antioxidant Activity of Green Tea Extract in Soybean and Rice Bran Oils
Antioxidant Activity of Green Tea Extract in Soybean and Rice Bran Oils
Jae Hee Park, | KFN(한국식품영양과학회) | 2002 ,
79
Effect of Extruded Products Made with Cassava Starch Blended with Oat Fiber and Resistant Starch on the Hypocholesterolemic Properties as Evaluated in Hamsters
Effect of Extruded Products Made with Cassava Starch Blended with Oat Fiber and Resistant Starch on the Hypocholesterolemic Properties as Evaluated in Hamsters
Y. K. Chang, | KFN(한국식품영양과학회) | 2002 ,
80
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog,, | 한국식품과학회 | 2004 ,
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