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381
Supplementations of Resistant Starches to Asian Noodles
Supplementations of Resistant Starches to Asian Noodles
Mal-Shick Shin, | 한국식품과학회 | 2002 ,
382
RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
Sae-Hun Mun, | 한국식품과학회 | 2002 ,
383
Influence of Lodging on Quality Characteristics of Rice
Influence of Lodging on Quality Characteristics of Rice
Jung Kak Suh, | 한국식품과학회 | 2002 ,
384
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Antioxidative and Free Radical Scavenging Activities of Myxochelin A Isolated from Angiococcus sp.(Myxobacteria)
Ho-Hyun Lee, | 한국식품과학회 | 2002 ,
385
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Cytotoxicity of Phenolic Compounds Isolated from Seeds of Safflower (Carthamus tinctorius L.) on Cancer Cell Lines
Song-Ja Bae, | 한국식품과학회 | 2002 ,
386
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Analysis of Aroma Pattern of Panax Species by Electronic Nose
Boo-Yong Lee, | 한국식품과학회 | 2002 ,
387
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Detection and Antibacterial Activity of A Bacteriocin Produced by Lactobacillus plantarum
Hwa Sup Chin, | 한국식품과학회 | 2001 ,
388
Effects of Shortening on the Loaf Volume of Frozen Dough Bread
Effects of Shortening on the Loaf Volume of Frozen Dough Bread
Shigeo Aibara, | 한국식품과학회 | 2001 ,
389
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
Kunihisa Iwai, | 한국식품과학회 | 2001 ,
390
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
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