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1
Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis
Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis
Si Hong Park, Sang-Hoon Jung, Hyun-Joong Kim, Yun, | Korean Societyof Food Science&Technology | 2006 ,
2
Synergistic Antimicrobial Action of Thymol and Sodium Bisulfate against Burkholderia cepacia and Xanthomonas maltophilia Isolated from the Space Shuttle Water System
Synergistic Antimicrobial Action of Thymol and Sodium Bisulfate against Burkholderia cepacia and Xanthomonas maltophilia Isolated from the Space Shuttle Water System
Duwoon Kim, Donal F. Day, | Korean Societyof Food Science&Technology | 2006 ,
3
Synthesis of a Novel Compound from Gallic Acid and Linoleic Acid and its Biological Functions
Synthesis of a Novel Compound from Gallic Acid and Linoleic Acid and its Biological Functions
Cheorun Jo, Ill Yun Jeong, Na Young Lee, Kwan Soo, | Korean Societyof Food Science&Technology | 2006 ,
4
Antioxidant Activity of Extracts from Dangyuja (Citrus Grandis Osbeck) Fruits Produced in Jeju Island
Antioxidant Activity of Extracts from Dangyuja (Citrus Grandis Osbeck) Fruits Produced in Jeju Island
Hee-Kyoung Lim, Eun-Sook Yoo, Jeong-Yong Moon, Yo, | Korean Societyof Food Science&Technology | 2006 ,
5
Calcium Absorption by the Fruitbody of Saesongi (Pleurotus eryngii) Mushroom
Calcium Absorption by the Fruitbody of Saesongi (Pleurotus eryngii) Mushroom
Nan Hee Lee, Moo-Hyeong Im, Ung-Kyu Choi, | Korean Societyof Food Science&Technology | 2006 ,
6
Ethanol Extract of Oenanthe javanica Modulates Inflammatory Response by Inhibiting NF-kB Mediated Cyclooxygenase-2 Expression in RAW 264.7 Macrophage
Ethanol Extract of Oenanthe javanica Modulates Inflammatory Response by Inhibiting NF-kB Mediated Cyclooxygenase-2 Expression in RAW 264.7 Macrophage
Jeongmin Lee, Namjoo Kim, Dong-Hyeok Cho, Min-You, | Korean Societyof Food Science&Technology | 2006 ,
7
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Ji-Young Oh, Yong-Suk Kim, Dong-Hwa Shin, | Korean Societyof Food Science&Technology | 2006 ,
8
Physicochemical Properties of japonica Non-Waxy and Waxy Rice during Kernel Development
Physicochemical Properties of japonica Non-Waxy and Waxy Rice during Kernel Development
Sung-Kon Kim, Sun-Ok Jung, | Korean Societyof Food Science&Technology | 2006 ,
9
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Ju Kyoung Oh, Seok Joong Kim, Jee-Young Imm, | Korean Societyof Food Science&Technology | 2006 ,
10
Effects of Ethanol Extract of Ligularia fischeri Leaves on Freund's Complete Adjuvant-Induced Model of Chronic Arthritis in Mice
Effects of Ethanol Extract of Ligularia fischeri Leaves on Freund's Complete Adjuvant-Induced Model of Chronic Arthritis in Mice
Eun-Mi Choi, | Korean Societyof Food Science&Technology | 2006 ,
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