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1
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Proteomics Approach in Meat Science A Model Study for Hunter L Value and Drip Loss
Inho Hwang | Korean Society of Food Science and Technology | 2004
печати
2
Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. DaeBong)
Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. DaeBong)
Mst. Sorifa Akter | Korean Society of Food Science and Technology | 2008
печати
3
Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats
Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats
Ju Hyun Park | Korean Society of Food Science and Technology | 2008
печати
4
Inactivation of Enterobacter sakazakii Inoculated on Formulated Infant Foods by Intense Pulsed Light Treatment
Inactivation of Enterobacter sakazakii Inoculated on Formulated Infant Foods by Intense Pulsed Light Treatment
Mun-Sil Choi | Korean Society of Food Science and Technology | 2008
печати
5
Antioxidant and Acrtylcholinesterage Inhibition Activity of Mulberry Fruits Extracts
Antioxidant and Acrtylcholinesterage Inhibition Activity of Mulberry Fruits Extracts
Young Ju Lee | Korean Society of Food Science and Technology | 2008
печати
6
Hypolipidemic and Antioxidantive Properties of Tocotrienol-rich Fraction (TRF) Supplementation in High Fat-fed Rats
Hypolipidemic and Antioxidantive Properties of Tocotrienol-rich Fraction (TRF) Supplementation in High Fat-fed Rats
Youngmin Choi | Korean Society of Food Science and Technology | 2008
печати
7
Antioxidant and Cytoprotective Activity of Castor-aralia (Kalopanax pictures) Leaves
Antioxidant and Cytoprotective Activity of Castor-aralia (Kalopanax pictures) Leaves
Weicheng Hu | Korean Society of Food Science and Technology | 2008
печати
8
Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components
Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components
Cedenir Pereira de Quadros | Korean Society of Food Science and Technology | 2008
печати
9
Comparison of Extraction Procedures for the Determination of Capsaoconoid in Peppers
Comparison of Extraction Procedures for the Determination of Capsaoconoid in Peppers
Geounk Jeon | Korean Society of Food Science and Technology | 2008
печати
10
Effects of Combination Treatment of Nisin and High-Intensity Ultrasound woth High Pressure on the Functional Properties of Liquid Whole Egg
Effects of Combination Treatment of Nisin and High-Intensity Ultrasound woth High Pressure on the Functional Properties of Liquid Whole Egg
Dong-Un Lee | Korean Society of Food Science and Technology | 2008
печати
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