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1
Inhibitory Effect of Plantago asiatica Extracts on the Growth of Gastric and Colon Cancer Cell Lines : Ji-Hyun Bae, Ji-Eun Kim
Inhibitory Effect of Plantago asiatica Extracts on the Growth of Gastric and Colon Cancer Cell Lines : Ji-Hyun Bae, Ji-Eun Kim
Ji-Hyun Bae, | Korean Societyof Food Science&Technology | 2004 ,
2
A Study on the Design of the Monitoring Architecture for Embedded Kernels based on LTT : Computer System and Theory
A Study on the Design of the Monitoring Architecture for Embedded Kernels based on LTT : Computer System and Theory
Ji Hye Bae, | 한국정보처리학회 | 2005 ,
3
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
4
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System
Ji Hyang Hong, | 한국식품과학회 | 2005 ,
5
Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens
Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens
Ji Hyun Bae, | 한국식품과학회 | 2005 ,
6
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Identification of Antimicrobial Substances from Prunus mume on the Growth of Food-borne Pathogens
Ji Hyun Bae, | 한국식품과학회 | 2003 ,
7
Isolation of 4-Hydroxycinnamic Acid, 3-Methoxy-4-Hydroxycinnamic Acid, and 3,4-Dihydroxybenzoic Acid with Antioxidative and Antimicrobial Activity from Peanut(Arachis hypogaea)
Isolation of 4-Hydroxycinnamic Acid, 3-Methoxy-4-Hydroxycinnamic Acid, and 3,4-Dihydroxybenzoic Acid with Antioxidative and Antimicrobial Activity from Peanut(Arachis hypogaea)
Ji-Hyang Wee, | 한국식품과학회 | 2001 ,
8
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Ji Hyang Kim, | 한국식품과학회 | 2001 ,
9
Determination of Ovalbumin in Processed Foods by Immunological Methods
Determination of Ovalbumin in Processed Foods by Immunological Methods
Ji-Hyun Seo, | KFN(한국식품영양과학회) | 2002 ,
10
Molecular Basis of the Hrp Pathogenicity of the Fire Blight Pathogen Erwinia amylovora
Molecular Basis of the Hrp Pathogenicity of the Fire Blight Pathogen Erwinia amylovora
Jihyun F. Kim, | 한국식물병리학회 | 2001 ,
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