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171
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 ,
172
The Binding of Aflatoxin B1 Modulates the Adhesion Properties of Lactobacillus casei KCTC 3260 to a HT29 Colon Cancer Cell Line
The Binding of Aflatoxin B1 Modulates the Adhesion Properties of Lactobacillus casei KCTC 3260 to a HT29 Colon Cancer Cell Line
Kwon Tack Hwang, | 한국식품과학회 | 2005 ,
173
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Rose Nyawira Njoroge, | 한국식품과학회 | 2005 ,
174
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Hyun Ku Kim, | 한국식품과학회 | 2005 ,
175
The Hypoglycemic Effect of Saururus chinensis Baill in Animal Models of Diabetes Mellitus
The Hypoglycemic Effect of Saururus chinensis Baill in Animal Models of Diabetes Mellitus
Hee-Jeong Joo, | 한국식품과학회 | 2006 ,
176
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 ,
177
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Penelope Felipe, | 한국식품과학회 | 2005 ,
178
Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
Sun Mee Lee, | 한국식품과학회 | 2005 ,
179
Polyphenolic Compounds and Superoxide Radical Scavenging Activity of Moru-Ju
Polyphenolic Compounds and Superoxide Radical Scavenging Activity of Moru-Ju
Kyung Hee Koh, | 한국식품과학회 | 2003 ,
180
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
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