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221
Regulation of Apoptotic Cell Death in U937 Leukemia Cells by Fatty Acids
Regulation of Apoptotic Cell Death in U937 Leukemia Cells by Fatty Acids
Jin Hee Kim, | 한국식품과학회 | 2001 ,
222
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Adsorption Capacity of Pectin and Guar Galactomannan Mixtures as Bile Acid Sorbents
Byoungseung Yoo, | 한국식품과학회 | 2001 ,
223
Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant
Constituents of the Essential oil of Angelica tenuissima, an Aromatic Medicinal Plant
Hyang-Sook Choi, | 한국식품과학회 | 2001 ,
224
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim, | 한국식품과학회 | 2001 ,
225
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 ,
226
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
227
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
Mi-Yeon Kim, | 한국식품과학회 | 2000 ,
228
Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
Sang K. Park, | 한국식품과학회 | 2001 ,
229
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Red Pepper Powder and kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet
Sun Mi Choi, | KFN(한국식품영양과학회) | 2002 ,
230
욕조에서의 전위분포 해석을 통한 전격재해 위험성 평가
욕조에서의 전위분포 해석을 통한 전격재해 위험성 평가
김종민 ( Chong Min Kim ), | 한국안전학회 | 2007 ,
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