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101
The Acid Sensitivity of Gulose and Mannose in Chemically-Reduced Alginates Obtained from Pseudomonas syringae
The Acid Sensitivity of Gulose and Mannose in Chemically-Reduced Alginates Obtained from Pseudomonas syringae
Richard D. Ashby, | 한국식품과학회 | 2006 ,
102
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
103
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
104
Flow-Injection Liposome Immunoanalysis System for Potato Glycoaikaloid
Flow-Injection Liposome Immunoanalysis System for Potato Glycoaikaloid
Myunghee Kim, | 한국식품과학회 | 2003 ,
105
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In Duck Choi, | 한국식품과학회 | 2003 ,
106
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In Duck Choi, | 한국식품과학회 | 2003 ,
107
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2003 ,
108
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
Ju Woon Lee, | 한국식품과학회 | 2003 ,
109
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Effective Hydrolysis and Clean-up Methods for the Analysis of Amino Acid Composition in Food Proteins using N(O)-tert.-butyldimethylsilyl Derivative by GC
Yu-Weon Lee, | 한국식품과학회 | 2002 ,
110
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Laurent Dufosse, | 한국식품과학회 | 2002 ,
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