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8 Results:SS:SOYBEAN PP:KOREAN SOCIETYOF FOOD SCIENCE 0.109 sec.
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1
Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on Its Allergenicity and Identification of its Allergenic Hydrolyzed Fragments Using SDS-PAGE
Effect of Enzymatic Hydrolysis of 7S Globulin, a Soybean Protein, on Its Allergenicity and Identification of its Allergenic Hydrolyzed Fragments Using SDS-PAGE
Eun-Hee Keum, Sang-Il Lee, Sangsuk Oh, | Korean Societyof Food Science&Technology | 2006 ,
2
Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
Seung Ok Yang, Pahn-Shick Chang, JaeHwan Lee, | Korean Societyof Food Science&Technology | 2006 ,
3
Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean
Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean
Penelope Felipe, Dai-Eun Sok, Ok-Soon Heo, Hyoung, | Korean Societyof Food Science&Technology | 2006 ,
4
Rapid High Performance Liquid Chromatographic Quantification of Major Isoflavones in Soybeans and Soybean Pastes
Rapid High Performance Liquid Chromatographic Quantification of Major Isoflavones in Soybeans and Soybean Pastes
Won-Chan Kim, Soon-Ho Kwon, In-Koo Rhee, Jong-Moo, | Korean Societyof Food Science&Technology | 2006 ,
5
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee, Yong-Suk Kim, Myung-Woo Byun, Dong-, | Korean Societyof Food Science&Technology | 2004 ,
6
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong, Sung Lee, Sang-Gi Min, | Korean Societyof Food Science&Technology | 2004 ,
7
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Kyoung-Eun Yeo, Sung-Bin Cho, Woo-Jung Kim, | Korean Societyof Food Science&Technology | 2003 ,
8
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park, Bogim Gil, Jong-Kyu Kim, | Korean Societyof Food Science&Technology | 2003 ,
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