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801
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Antioxidant Properties of Tannic Acid and its Inhibitory Effects of Paraquat-Induced Oxidative Stress in Mice
Je-Min Choi, | 한국식품과학회 | 2006 ,
802
Clinical Effects of Intake of Juice Valley and Gogu Valley toward Fecal Microflora of Healthy Human Volunteers
Clinical Effects of Intake of Juice Valley and Gogu Valley toward Fecal Microflora of Healthy Human Volunteers
Hoi Seon Lee, | 한국식품과학회 | 2005 ,
803
Application of Mass Spectrometer-based Electronic Nose for Discrimination of Angelicae gigantis radix
Application of Mass Spectrometer-based Electronic Nose for Discrimination of Angelicae gigantis radix
Bong Soo Noh, | 한국식품과학회 | 2005 ,
804
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Ji Man Heo, | 한국식품과학회 | 2005 ,
805
Fruiting Body Extracts of Paecilomyces tenuipes Ameliorate Lipid and Antioxidant Metabolism in Rats Fed a High Fat-Cholesterol Diet
Fruiting Body Extracts of Paecilomyces tenuipes Ameliorate Lipid and Antioxidant Metabolism in Rats Fed a High Fat-Cholesterol Diet
Eunju Park, | 한국식품과학회 | 2006 ,
806
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Charaterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
Soo-Myung Oh, | 한국식품과학회 | 2006 ,
807
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
808
Suppressive Effects of Scutellaria radix Water Extract on FcεRI Expression
Suppressive Effects of Scutellaria radix Water Extract on FcεRI Expression
Sun-Yup Shim, | 한국식품과학회 | 2006 ,
809
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
810
Effect of Packaging Conditions on the Fruit Quality of Chinese Quince
Effect of Packaging Conditions on the Fruit Quality of Chinese Quince
Duck Soon An, | 한국식품과학회 | 2006 ,
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