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1
Relating Hyperspectrall Image Bands and Vegetation Indices to Corn and Soybean Yield
Relating Hyperspectrall Image Bands and Vegetation Indices to Corn and Soybean Yield
Gab-Sue Jang, | 대한원격탐사학회 | 2006 ,
2
Soy moderately improves microstructural properties without affecting bone mass in an ovariectomized rat model of osteoporosis
Soy moderately improves microstructural properties without affecting bone mass in an ovariectomized rat model of osteoporosis
Latha Devareddy., | Elsevier Inc | 2006 ,
3
Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Mi-Young Jang, Jeong-Yong Cho, Jeong-Il Cho, Jae-, | Korean Societyof Food Science&Technology | 2006 ,
4
Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Gyeong Hee Seo, Jung Hyun Yun, Sun Kyung Chung, W, | Korean Societyof Food Science&Technology | 2006 ,
5
Hypocholesterolemic Effects of Soybean Lecithin in Cholesterol-Fed Rats
Hypocholesterolemic Effects of Soybean Lecithin in Cholesterol-Fed Rats
Min Sun Moon, In-Sook Kwun, Yangha Kim, | 한국영양학회 | 2005 ,
6
Yak-Kong and Soybean Induced Expression of Osteoprotegerin in MG-63 Human Osteoblastic Cells Requires Estrogen Receptor-β
Yak-Kong and Soybean Induced Expression of Osteoprotegerin in MG-63 Human Osteoblastic Cells Requires Estrogen Receptor-β
Jin Young Kim, Yunhi Cho, | 한국영양학회 | 2005 ,
7
Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on Its Allergenicity and Identification of its Allergenic Hydrolyzed Fragments Using SDS-PAGE
Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on Its Allergenicity and Identification of its Allergenic Hydrolyzed Fragments Using SDS-PAGE
Eun-Hee Keum, Sang-Il Lee, Sangsuk Oh, | Korean Societyof Food Science&Technology | 2006 ,
8
Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
Seung Ok Yang, Pahn-Shick Chang, JaeHwan Lee, | Korean Societyof Food Science&Technology | 2006 ,
9
Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean
Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean
Penelope Felipe, Dai-Eun Sok, Ok-Soon Heo, Hyoung, | Korean Societyof Food Science&Technology | 2006 ,
10
Rapid High Performance Liquid Chromatographic Quantification of Major Isoflavones in Soybeans and Soybean Pastes
Rapid High Performance Liquid Chromatographic Quantification of Major Isoflavones in Soybeans and Soybean Pastes
Won-Chan Kim, Soon-Ho Kwon, In-Koo Rhee, Jong-Moo, | Korean Societyof Food Science&Technology | 2006 ,
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