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201
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Sangin Shim, | 한국식품과학회 | 2006 ,
202
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee, | 한국식품과학회 | 2004 ,
203
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Seonhee Chae, | 한국식품과학회 | 2004 ,
204
Oxidative Cleavage Products Derived from Phytofluene by Pig Liver Homogenate
Oxidative Cleavage Products Derived from Phytofluene by Pig Liver Homogenate
Seon-Jae Kim, | 한국식품과학회 | 2005 ,
205
Rapid Enumeration of Listeria monocytogenes in Pork Meat Using Competitive PCR
Rapid Enumeration of Listeria monocytogenes in Pork Meat Using Competitive PCR
Hyungkun Lim, | 한국식품과학회 | 2005 ,
206
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
207
Effect of Purified Green Tea Catechins on Cytosolic Phospholipase A₂ and Arachidonic Acid Release in Human Gastrointestinal Cancer Cell Lines
Effect of Purified Green Tea Catechins on Cytosolic Phospholipase A₂ and Arachidonic Acid Release in Human Gastrointestinal Cancer Cell Lines
Jungil Hong, | 한국식품과학회 | 2006 ,
208
Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk
Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk
Sung-Hee Park, | 한국식품과학회 | 2006 ,
209
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
Sung-Hee Park, | 한국식품과학회 | 2006 ,
210
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
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