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291
Characterization of Anti-complementary Polysaccharide from Teucrium viscidum var. miquelianum
Characterization of Anti-complementary Polysaccharide from Teucrium viscidum var. miquelianum
Jin-Gi Min, | 한국식품영양과학회 | 2001 ,
292
Inhibitory Effect of Capsaicin against Carcinogen-induced Oxidative Damage in Rats
Inhibitory Effect of Capsaicin against Carcinogen-induced Oxidative Damage in Rats
yu Rina, | 한국식품영양과학회 | 2002 ,
293
Changes of Allergenicity and Conformational Structure of Egg Ovomucoid by Gamma Irradiation in the Basic Condition
Changes of Allergenicity and Conformational Structure of Egg Ovomucoid by Gamma Irradiation in the Basic Condition
Kun-Og Kang, | 한국식품영양과학회 | 2002 ,
294
Purification and Characterization of Cellulase from the Edible Snail
Purification and Characterization of Cellulase from the Edible Snail
Kyung-Young Yoon, | 한국식품영양과학회 | 2002 ,
295
Quality Bread as Influenced by Sweet Pumpkin Powder
Quality Bread as Influenced by Sweet Pumpkin Powder
Jung-Sang Yoo, | 한국식품영양과학회 | 2006 ,
296
High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type
High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type
Sun-Hee Kwon, | 한국식품영양과학회 | 2005 ,
297
The Effect of A-3826G Polymorphism of Uncoupling Protein-Ion Visceral Fat Area in Overweight Korean Women
The Effect of A-3826G Polymorphism of Uncoupling Protein-Ion Visceral Fat Area in Overweight Korean Women
Kil-Soo Kim, | 한국식품영양과학회 | 2005 ,
298
Effects of Swim Training and Vitamin C Supplementation on the Antioxidant System Following Exhaustive Exercise Stress
Effects of Swim Training and Vitamin C Supplementation on the Antioxidant System Following Exhaustive Exercise Stress
HyeJin Hwang, | 한국식품영양과학회 | 2005 ,
299
Antiobesity Effect of Major Korean Spices (Red Pepper Powder, Garlic and Ginger) in Rats Fed High Fat Diet
Antiobesity Effect of Major Korean Spices (Red Pepper Powder, Garlic and Ginger) in Rats Fed High Fat Diet
Ji-Young Yoon, | 한국식품영양과학회 | 2005 ,
300
Measurement of Age-Related Changes in Bone Matrix Using $^2H_2O$ Labeling
Measurement of Age-Related Changes in Bone Matrix Using $^2H_2O$ Labeling
Jeongae Lee, | 한국식품영양과학회 | 2005 ,
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