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101
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Shin Young Park, | 한국식품과학회 | 2005 ,
102
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents
Hae Kyung Chung, | 한국식품과학회 | 2005 ,
103
The Effect of Boron Supplementation on Bone Strength in Ovariectomized Rats Fed with Diets Containing Different Calcium Levels
The Effect of Boron Supplementation on Bone Strength in Ovariectomized Rats Fed with Diets Containing Different Calcium Levels
Mi-Kyeong Choi, | 한국식품과학회 | 2005 ,
104
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Retarding Effects of β-Glucans Separated from Barley Bran on in vitro Transport of Bile Acid and Glucose
Young Tack Lee, | 한국식품과학회 | 2003 ,
105
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Sung-Hee Choi, | 한국식품과학회 | 2003 ,
106
A Survey of Microbial Levels for Food in Large Markets of Busan
A Survey of Microbial Levels for Food in Large Markets of Busan
Mi Yeon Park, | 한국식품과학회 | 2003 ,
107
Identification of Effective Microorganisms from Kefir Fermented Milk
Identification of Effective Microorganisms from Kefir Fermented Milk
Chil-Sung Kwon, | 한국식품과학회 | 2003 ,
108
Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers
Headspace Analyses of Perilla frutescens var. acuta Kudo by Solid-Phase Microextraction Using Diverse Fibers
Hyang-Sook Choi, | 한국식품과학회 | 2003 ,
109
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 ,
110
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 ,
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