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351
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Ji-Young Lee | Korean Society of Food Science and Technology | 2004
печати
352
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi | Korean Society of Food Science and Technology | 2004
печати
353
Antiplatelet Activity of Phenylropanoids Isolated from Eugenia caryophyllata Leaf Oil
Antiplatelet Activity of Phenylropanoids Isolated from Eugenia caryophyllata Leaf Oil
Jang-Hee Cho | Korean Society of Food Science and Technology | 2004
печати
354
Monitoring and Optimization of Microwave-assisted Extraction for Total Solid, Crude Saponin, and Ginsenosides from Ginseng Roots
Monitoring and Optimization of Microwave-assisted Extraction for Total Solid, Crude Saponin, and Ginsenosides from Ginseng Roots
Joong-Ho Kwon | Korean Society of Food Science and Technology | 2004
печати
355
Anti-stress Effect of Artichoke Juice in SD Rats and ICR Mice
Anti-stress Effect of Artichoke Juice in SD Rats and ICR Mice
Blendyl Saguan Tan-Lee | Korean Society of Food Science and Technology | 2004
печати
356
Effect of Lycopene on Lipid Peroxidation and Oxidative DNA Damage in LNCaP Human Prostate Cancer Cells
Effect of Lycopene on Lipid Peroxidation and Oxidative DNA Damage in LNCaP Human Prostate Cancer Cells
Eun-Sun Hwang | Korean Society of Food Science and Technology | 2004
печати
357
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee | Korean Society of Food Science and Technology | 2004
печати
358
Fermented Product Development of Cynanchum wilfordii Hemsley by Lactic Acid Bacteria and Bifidobacteria
Fermented Product Development of Cynanchum wilfordii Hemsley by Lactic Acid Bacteria and Bifidobacteria
Ji-Hea Moon | Korean Society of Food Science and Technology | 2004
печати
359
Characteristic Odor Components of Perilla frutescens var acuta Kudo Oil by Aroma Extract Dilution Analysis
Characteristic Odor Components of Perilla frutescens var acuta Kudo Oil by Aroma Extract Dilution Analysis
Hyang-Sook Choi | Korean Society of Food Science and Technology | 2004
печати
360
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Antioxidant Effect of Brown Substances Separated from Defatted Roasted Sesame Dregs
Mi-Ae Yoo | Korean Society of Food Science and Technology | 2004
печати
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