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131
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yong Hoon Kim, | 한국식품과학회 | 2003 ,
132
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Yong-Jin Cho, | 한국식품과학회 | 2002 ,
133
Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibroblasts
Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibroblasts
Kang-Ju Kim, | 한국식품과학회 | 2002 ,
134
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Gi Chan Yoo, | 한국식품과학회 | 2002 ,
135
Effects of Glycoprotein from Ulmus Davidiana Nakai on Hydroxyl Radical Induced-cytotoxicity, and on Activation of Nuclear Factor-kappa B and Activator Protein-1 in Cultured Mouse Primary Thymocytes
Effects of Glycoprotein from Ulmus Davidiana Nakai on Hydroxyl Radical Induced-cytotoxicity, and on Activation of Nuclear Factor-kappa B and Activator Protein-1 in Cultured Mouse Primary Thymocytes
Kye-Taek Lim, | 한국식품과학회 | 2002 ,
136
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim, | 한국식품과학회 | 2002 ,
137
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology
Jun Ho Lee, | 한국식품과학회 | 2001 ,
138
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Effects of Packaging Methods on Quality Properties of Yugwa during Storage
Jun-Seok Kum, | 한국식품과학회 | 2001 ,
139
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park, | 한국식품과학회 | 2001 ,
140
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
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