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91
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Sang-Ho Lee | Korean Society of Food Science and Technology | 2008
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92
Antioxidant and Moisture and Barrel Temperature of Extusion Process on Physicochemical and Functional Propertes of Specialty Rice Cultivars
Antioxidant and Moisture and Barrel Temperature of Extusion Process on Physicochemical and Functional Propertes of Specialty Rice Cultivars
Induck Choi | Korean Society of Food Science and Technology | 2008
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93
Cytotoxic and Apoptotic Activities of Tussilago farfara Extract in Ht-29 Human Colon Cancer Cells
Cytotoxic and Apoptotic Activities of Tussilago farfara Extract in Ht-29 Human Colon Cancer Cells
Mi-Ra Lee | Korean Society of Food Science and Technology | 2008
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94
Enzymatic Synthesis of Nvel a-Amylase Inhibitors via Transglycosylation by Thermotoga maritima Glucosidase
Enzymatic Synthesis of Nvel a-Amylase Inhibitors via Transglycosylation by Thermotoga maritima Glucosidase
Sung-Hee Kim | Korean Society of Food Science and Technology | 2008
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95
Antioxidative and Neuroprotective Effects of Enzymatic Extracts from Leaves of Perilla frutescens var. japonica
Antioxidative and Neuroprotective Effects of Enzymatic Extracts from Leaves of Perilla frutescens var. japonica
Eun-Kyung Kim | Korean Society of Food Science and Technology | 2008
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96
Analysis of Vitamin B12 in the Korean Representative Foods and Dietary Intake Assessment for Koreans
Analysis of Vitamin B12 in the Korean Representative Foods and Dietary Intake Assessment for Koreans
Younju Choi | Korean Society of Food Science and Technology | 2008
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97
Comparison of Environmental Stress Tolerance Between Lactobacillus fermentum Strains with High and Low Cell Surface Hydrophobicity
Comparison of Environmental Stress Tolerance Between Lactobacillus fermentum Strains with High and Low Cell Surface Hydrophobicity
Shao-Ji Li | Korean Society of Food Science and Technology | 2008
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98
Changes of Antioxidant Capacity, Total Phenolics, and Vitamin C Contents During Rubus coreanus Fruit Ripening
Changes of Antioxidant Capacity, Total Phenolics, and Vitamin C Contents During Rubus coreanus Fruit Ripening
Youngki Park | Korean Society of Food Science and Technology | 2008
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99
Inhibitory Effects of Allium victorialis var. platyphyllum Extracts on Platelet Aggregation and Vascular Smooth Muscle Cell Proliferation
Inhibitory Effects of Allium victorialis var. platyphyllum Extracts on Platelet Aggregation and Vascular Smooth Muscle Cell Proliferation
Gun-Hee Kim | Korean Society of Food Science and Technology | 2008
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100
Physicochemical Properties of Corn Starch-derived Branched Dextrin Produced by a Branching Enzyme
Physicochemical Properties of Corn Starch-derived Branched Dextrin Produced by a Branching Enzyme
Eun Bum Song | Korean Society of Food Science and Technology | 2008
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