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121
Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs : Ai-Nong Yu
Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs : Ai-Nong Yu
| Korean Society of Food Science and Technology | 2008
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122
Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Maruf Ahmed | Korean Society of Food Science and Technology | 2008
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123
Effect of Salicornia herbacea Polysaccharides on the Activation of Immune Cells in vitro and in vivo
Effect of Salicornia herbacea Polysaccharides on the Activation of Immune Cells in vitro and in vivo
Deok Seon Ryu | Korean Society of Food Science and Technology | 2008
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124
Antioxidant Activities of Mulberry (Morus alba L.) Leaf Extracted with Different Concentrations of EtOH
Antioxidant Activities of Mulberry (Morus alba L.) Leaf Extracted with Different Concentrations of EtOH
Bum-Keun Kim | Korean Society of Food Science and Technology | 2008
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125
Comparison of Anthocyanin Content in Seed Coats of Black Soybean [Glycine max(L.)Merr.] Cultivars Using Liquid Chromatography Coupled to Tandem Mass
Comparison of Anthocyanin Content in Seed Coats of Black Soybean [Glycine max(L.)Merr.] Cultivars Using Liquid Chromatography Coupled to Tandem Mass
Sung Chul Shin | Korean Society of Food Science and Technology | 2008
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126
Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutionosa)
Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutionosa)
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2008
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127
Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time
Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time
Tai-Jeong Hwang | Korean Society of Food Science and Technology | 2008
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128
Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Xian-Li Gao | Korean Society of Food Science and Technology | 2008
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129
Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
Kyeong Ok Choi | Korean Society of Food Science and Technology | 2008
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130
Effect of Hydrothermal Treatment on the Antioxidant Activity of Rice Hull Extracts
Effect of Hydrothermal Treatment on the Antioxidant Activity of Rice Hull Extracts
Sun-Min Park | Korean Society of Food Science and Technology | 2008
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