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1
Development of A Method for The Musical Expression of Cognitive Food Taste
Development of A Method for The Musical Expression of Cognitive Food Taste
So Eun Kim, | 한국식품과학회 | 2005 ,
2
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
3
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Hyun Jung Kim, | 한국식품과학회 | 2006 ,
4
Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H2O2-induced DNA Damage
Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava on Radical Scavenging Using ESR and H2O2-induced DNA Damage
Soo Jin Heo, | 한국식품과학회 | 2005 ,
5
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chongkukjang Mucilage Stimulates Immunohistochemical Activities of Gastrointestinal Tract in Rats
Chang Hyun Lee, | 한국식품과학회 | 2005 ,
6
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 ,
7
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 ,
8
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Isoflavone Content and Estrogen Activity in Arrowroot Puerariae Radix
Hee Yun Kim, | 한국식품과학회 | 2003 ,
9
The Relationship Between Sensory Quality and Market Price of Rice in Korea
The Relationship Between Sensory Quality and Market Price of Rice in Korea
Sang Sook Kim, | 한국식품과학회 | 2000 ,
10
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim, | 한국식품과학회 | 2003 ,
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