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163 Results:PP:SCIENCE PP:KOREAN SOCIETYOF FOOD SCIENCE 0.190 sec.
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91
A Simple Batch Fermentation for Production of Isomaltooligosaccharides by Leuconostoc mesenteroides
A Simple Batch Fermentation for Production of Isomaltooligosaccharides by Leuconostoc mesenteroides
Sun-Kyun Yoo, Young Sang Chang, Sang-Sun Hur, | Korean Societyof Food Science&Technology | 2004 ,
92
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Jay Wook Kim, Jung Eun Huh, Suk Hun Kyung, Kyu Ha, | Korean Societyof Food Science&Technology | 2004 ,
93
Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus cinereus
Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus cinereus
Kyung-A Lee, Jong-Suk Lee, Jae-Don Yoon, Min-Wook, | Korean Societyof Food Science&Technology | 2004 ,
94
Selective Oxidation of Primary Alcohol Group in I-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Selective Oxidation of Primary Alcohol Group in I-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Pahn-Shick Chang, Hyun-Mi Seo, Oh-Taek Kwon, Hyeo, | Korean Societyof Food Science&Technology | 2004 ,
95
Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim, Byongki Kim, | Korean Societyof Food Science&Technology | 2004 ,
96
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Mi-Soon Jang, Jong-Bong Eun, Hideki Ushio, Toshia, | Korean Societyof Food Science&Technology | 2004 ,
97
Proteomics Approach in Meat Science : A Model Study for Hunter L* Value and Drip Loss
Proteomics Approach in Meat Science : A Model Study for Hunter L* Value and Drip Loss
Inho-Hwang, | Korean Societyof Food Science&Technology | 2004 ,
98
Cleavage Products Formed through Autoxidation of ζ-Carotene In Liposomal Suspension
Cleavage Products Formed through Autoxidation of ζ-Carotene In Liposomal Suspension
Seon-Jae Kim, | Korean Societyof Food Science&Technology | 2004 ,
99
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Shin-Kyo Chung, Mi-Yeon Kim, Young-Chan Kim, Kuni, | Korean Societyof Food Science&Technology | 2004 ,
100
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Hideki Masuda, Kinae Naohide, Gun-Jo Woo, Il-Shic, | Korean Societyof Food Science&Technology | 2004 ,
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