본문

  1. Home
1000 Results:AA:MO P L L 0.353 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
401
Characteristic of Antibiotic Resistance of Foodborne Pathogens Adapted to Garlic, Allium sativum L
Characteristic of Antibiotic Resistance of Foodborne Pathogens Adapted to Garlic, Allium sativum L
Bo-Youn Moon, | 한국식품과학회 | 2006 ,
402
Chemical Constituents from the Fruit Peels of Fortunella japonica
Chemical Constituents from the Fruit Peels of Fortunella japonica
Jeong Yong Cho, | 한국식품과학회 | 2005 ,
403
Partial Characterization and Purification of Enterocin K25 Linked to the Plasmid in Enterococcus sp. K25
Partial Characterization and Purification of Enterocin K25 Linked to the Plasmid in Enterococcus sp. K25
Gi Seong Moon, | 한국식품과학회 | 2005 ,
404
Inhibitory Effect of 7-O-butyl Naringenin on Growth of Helicobacter pylori ATCC 26695
Inhibitory Effect of 7-O-butyl Naringenin on Growth of Helicobacter pylori ATCC 26695
Kee-Tae Kim, | 한국식품과학회 | 2006 ,
405
In Vitro Antioxidant Activity Profiles of β-Glucans Isolated from Yeast Saccharomyces cerevisiae and Mutant Saccharomyces cerevisiae IS2
In Vitro Antioxidant Activity Profiles of β-Glucans Isolated from Yeast Saccharomyces cerevisiae and Mutant Saccharomyces cerevisiae IS2
Hee Sun Song, | 한국식품과학회 | 2006 ,
406
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Yun-Kyung Choi, | 한국식품과학회 | 2006 ,
407
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids
Shin Young Park, | 한국식품과학회 | 2005 ,
408
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Penelope Felipe, | 한국식품과학회 | 2005 ,
409
Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFκB Activation and Oxidative Stress in LPS-Stimulated Macrophages
Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFκB Activation and Oxidative Stress in LPS-Stimulated Macrophages
Hye-Yeon Cho, | 한국식품과학회 | 2005 ,
410
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejía-Córdova, | 한국식품과학회 | 2005 ,
처음이전36373839404142434445이후마지막