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271
Extraction of Isoflavones from Soybean Hypocotyl Using Aqueous Ethanol
Extraction of Isoflavones from Soybean Hypocotyl Using Aqueous Ethanol
Yeon-Bae Choi | Korean Society of Food Science and Technology | 2004
프린트
272
Physical Properties of Irradiated Pectin-based Film and Its Biodegradability by Paenibacillus polymyxa and pseudomonas aeruginosa
Physical Properties of Irradiated Pectin-based Film and Its Biodegradability by Paenibacillus polymyxa and pseudomonas aeruginosa
Cheorun Jo | Korean Society of Food Science and Technology | 2004
프린트
273
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Duek-Jun An | Korean Society of Food Science and Technology | 2004
프린트
274
Mass Transfer Modeling in Closed Systems for Food Packaging, Partculate Foods and Controlled Release Technology
Mass Transfer Modeling in Closed Systems for Food Packaging, Partculate Foods and Controlled Release Technology
Jung Hoon Han | Korean Society of Food Science and Technology | 2004
프린트
275
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang F
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang F
Jin Woo Lee | Korean Society of Food Science and Technology | 2004
프린트
276
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains
Won-Sik Kong | Korean Society of Food Science and Technology | 2004
프린트
277
Effect of Bacillus polyfermenticus SCD and Its Bacteriocin on MNNG-induced DNA Damage
Effect of Bacillus polyfermenticus SCD and Its Bacteriocin on MNNG-induced DNA Damage
Eunju Park | Korean Society of Food Science and Technology | 2004
프린트
278
Inhibitory Effect of Cupric Ion Diffused from Brass Ware on the Growth of E. coli 0157:H7, S. typhimurum, S. aureus, and B. cereus
Inhibitory Effect of Cupric Ion Diffused from Brass Ware on the Growth of E. coli 0157:H7, S. typhimurum, S. aureus, and B. cereus
Mi-Kyoung Jung | Korean Society of Food Science and Technology | 2004
프린트
279
Correlation of Physiohemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Correlation of Physiohemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Xiaojun Jeffrey Wu | Korean Society of Food Science and Technology | 2004
프린트
280
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Comparative Effect of Gamma Irradiation and Fumigation on Total Phenol Content and Biological Activities of Different Teas (Camellia sinensis)
Tusneem Kausar | Korean Society of Food Science and Technology | 2004
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