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311
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Sung-Mee Lim, | 한국식품과학회 | 2006 ,
312
Serial Flow Microwave Thermal Process System for Liquid Foods
Serial Flow Microwave Thermal Process System for Liquid Foods
Young Jin Kim, | 한국식품과학회 | 2005 ,
313
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
314
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 ,
315
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Jang Hoon Kim, | 한국식품과학회 | 2005 ,
316
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 ,
317
Effect of Dietary Docosahexaenoic Acid on Maze-Learning Ability in Aged Mice Fed N-3 Fatty Acid Deficient Diet
Effect of Dietary Docosahexaenoic Acid on Maze-Learning Ability in Aged Mice Fed N-3 Fatty Acid Deficient Diet
Sun Young Lim, | 한국식품과학회 | 2005 ,
318
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
319
Development of A Method for The Musical Expression of Cognitive Food Taste
Development of A Method for The Musical Expression of Cognitive Food Taste
So Eun Kim, | 한국식품과학회 | 2005 ,
320
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Byoung Seung Yoo, | 한국식품과학회 | 2003 ,
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