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301
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Uy Dong Sohn, | 한국식품과학회 | 2005 ,
302
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Je-Min Choi, | 한국식품과학회 | 2006 ,
303
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 ,
304
Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed
Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed
Jae-Hoon Choi, | 한국식품과학회 | 2006 ,
305
Antimicrobial, Anti-inflammatory, and Anti-oxidative Effects of Water- and Ethanol-extracted Brazilian Propolis
Antimicrobial, Anti-inflammatory, and Anti-oxidative Effects of Water- and Ethanol-extracted Brazilian Propolis
Kee Tae Kim, | 한국식품과학회 | 2005 ,
306
Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Eun-Ju Yeo, | 한국식품과학회 | 2006 ,
307
Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Ki Myong Kim, | 한국식품과학회 | 2006 ,
308
Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Younsuk Lee, | 한국식품과학회 | 2006 ,
309
Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Nam Young Choi, | 한국식품과학회 | 2006 ,
310
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
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