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81
Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
Key Whang, Sam Pin Lee, Hyuk Il Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
82
Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas
Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas
Soo Lim Lee, Eun-Hee Kwak, Jin-Sook Yoon, Chong-S, | Korean Socity of Food Science&Nutrition | 2004 ,
83
Antioxidant Activity of Medicinal Plant Extracts Used as Folk Remedies by Diabetic Patients
Antioxidant Activity of Medicinal Plant Extracts Used as Folk Remedies by Diabetic Patients
Min Jung Park, Ji Sook Han, | Korean Socity of Food Science&Nutrition | 2004 ,
84
Effects of Kimchi on Stomach and Colon Health of Helicobacter pylori-Infected Volunteers
Effects of Kimchi on Stomach and Colon Health of Helicobacter pylori-Infected Volunteers
Jeung-Ha Kil, Keun-Ok Jung, Hyo-Sun Lee, In-Kyung, | Korean Socity of Food Science&Nutrition | 2004 ,
85
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin-Converting Enzyme Activity in Rats Exposed to Microwave
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin-Converting Enzyme Activity in Rats Exposed to Microwave
Mi-Ji Kim, Soon Jae Rhee, | Korean Socity of Food Science&Nutrition | 2004 ,
86
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 ,
87
Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments
Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments
Ki-Teak Lee, Jun-Young Lee, Yun-Ju Kwon, Feng Yu,, | Korean Socity of Food Science&Nutrition | 2004 ,
88
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Soo Myung Oh, Chan-Shick Kim, Sam Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
89
Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice
Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice
Sang-Duk Yi, Jae-Seung Yang, Kyu-Seob Chang, Man, | Korean Socity of Food Science&Nutrition | 2004 ,
90
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Jin Hee Kim, Mee Ree Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
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