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31
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
32
Comparison of the Properties of Wheat Flours Supplemented with Various Dietary Fibers
Comparison of the Properties of Wheat Flours Supplemented with Various Dietary Fibers
HyunJu Lee, | 한국식품과학회 | 2006 ,
33
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
34
Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
Suk Shin Kim, | 한국식품과학회 | 2005 ,
35
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Young Hyun An, | 한국식품과학회 | 2005 ,
36
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
37
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Mi-Ji Yoo, | 한국식품과학회 | 2006 ,
38
Isolation and Genotyping of Enterobacter sakazakii from Powdered Infant Formula Manufactured in Korea
Isolation and Genotyping of Enterobacter sakazakii from Powdered Infant Formula Manufactured in Korea
Mi Kyung Yoo, | 한국식품과학회 | 2005 ,
39
The Binding of Aflatoxin B1 Modulates the Adhesion Properties of Lactobacillus casei KCTC 3260 to a HT29 Colon Cancer Cell Line
The Binding of Aflatoxin B1 Modulates the Adhesion Properties of Lactobacillus casei KCTC 3260 to a HT29 Colon Cancer Cell Line
Kwon Tack Hwang, | 한국식품과학회 | 2005 ,
40
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Jeong Yeon Kim, | 한국식품과학회 | 2006 ,
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