본문

  1. Home
1000 Results:AA:KIM H-Y 0.379 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
61
Effect of Phase Transition Temperature of Phosholipid on the Stability of Retinol Incorporated into Liposomes
Effect of Phase Transition Temperature of Phosholipid on the Stability of Retinol Incorporated into Liposomes
Kyung-Eun Lee, Jin-Ju Kim, Hyun-Gyun Yuk, Ji-Youn, | Korean Socity of Food Science&Nutrition | 2003 ,
62
Antioxidative Effect of Rhus javanica Linne Extract Against Hydrogen Peroxide or Menadione Induced Oxidative Strees and DNA Damage in HepG₂Cells
Antioxidative Effect of Rhus javanica Linne Extract Against Hydrogen Peroxide or Menadione Induced Oxidative Strees and DNA Damage in HepG₂Cells
Chi Sung Chun, Ji Hyun Kim, Hyun Ae Lim, Ho-Yong, | Korean Socity of Food Science&Nutrition | 2004 ,
63
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Hyoungjun Youm, Jaewon Jang, Kyuri Kim, Hyojung K, | Korean Socity of Food Science&Nutrition | 2004 ,
64
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
65
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
66
Preliminary Study on Petrophysical Properties of Artificial Gas Hydrate Bearing Sediments
Preliminary Study on Petrophysical Properties of Artificial Gas Hydrate Bearing Sediments
Jaehyoung Lee, Won-Seok Lee, Se Joon Kim, Hyun Ta, | 한국암반공학회 | 2005 ,
67
Comparison of nonlinear 1½-1 layer and 2½-1 layer numerical models with strong offshore winds and Tsushima Current in the East Sea
Comparison of nonlinear 1½-1 layer and 2½-1 layer numerical models with strong offshore winds and Tsushima Current in the East Sea
Soon Yong Kim, Hyong Sun Lee, Dughong Min, Hong-J, | The Korean Environmental Sciences Societ | 1999 ,
68
Changes in Antioxidant Enzyme Activities in Detached Leaves of Cucumber Exposed to Chilling
Changes in Antioxidant Enzyme Activities in Detached Leaves of Cucumber Exposed to Chilling
Min Ah Lee, Hyun Sik Chun, Jin Woo Kim, Hyub Lee,, | 한국식물학회 | 2004 ,
69
Molecular Reexamination of Korean Umbelliferae Based on Internal Transcribed Spacer Sequences of rDNA-Ligusticum tenuissimum (Nakai) Kitagawa and Libanotis coreana (Wolff) Kitagawa
Molecular Reexamination of Korean Umbelliferae Based on Internal Transcribed Spacer Sequences of rDNA-Ligusticum tenuissimum (Nakai) Kitagawa and Libanotis coreana (Wolff) Kitagawa
Hong-Keun Choi, Changkyun Kim, Hyunchur Shin, | 한국식물학회 | 2000 ,
70
Effect of the Salt Concentration on the Radiation Sensitivity of Some Fermentative Microorganisms Inhabiting Salted and Fermented Food
Effect of the Salt Concentration on the Radiation Sensitivity of Some Fermentative Microorganisms Inhabiting Salted and Fermented Food
Dong-Ho Kim, Hyun Pa Song, In-Duck Choi, Byung-Ke, | Korean Societyof Food Science&Technology | 2004 ,
처음이전12345678910이후마지막