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501
Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi
Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi
Jo Min Kim, | 한국식품과학회 | 2005 ,
502
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Eun Kyoung Mo, | 한국식품과학회 | 2005 ,
503
Effect of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 Dipping on Storage Property and Sensory Quality of Strawberry
Effect of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 Dipping on Storage Property and Sensory Quality of Strawberry
Eun Kyoung Mo, | 한국식품과학회 | 2005 ,
504
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 ,
505
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 ,
506
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Seong Eun Kang, | 한국식품과학회 | 2005 ,
507
Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Ki Myong Kim, | 한국식품과학회 | 2006 ,
508
Plant Phenolics as β-Secretase (BACE1) Inhibitors
Plant Phenolics as β-Secretase (BACE1) Inhibitors
Mira Jun, | 한국식품과학회 | 2006 ,
509
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent
Joong Hyuck Auh, | 한국식품과학회 | 2005 ,
510
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
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