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101
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
프린트
102
Simultaneous Determination of Sulfonamides in Porcine and Chicken Muscle Using High Performance Liquid Chromatography with Ultraviolet Detector
Simultaneous Determination of Sulfonamides in Porcine and Chicken Muscle Using High Performance Liquid Chromatography with Ultraviolet Detector
Yousin Shim | Korean Society of Food Science and Technology | 2008
프린트
103
Extracts from Rhizopus oryzae KSD-815 of Korean Traditional Nuruk Confer the Potential to Inhibit Hypertension, Platelet Aggregation, and Cancer Meta
Extracts from Rhizopus oryzae KSD-815 of Korean Traditional Nuruk Confer the Potential to Inhibit Hypertension, Platelet Aggregation, and Cancer Meta
Sang-Jin Lee | Korean Society of Food Science and Technology | 2008
프린트
104
Inhibitory Effect of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples
Inhibitory Effect of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples
Ji-Hyun Jang | Korean Society of Food Science and Technology | 2008
프린트
105
Alcoholic Hepatotoxicity Suppression in Alcohol Fed Rats by Glutathione-enriched Yeast FF-8 Strain
Alcoholic Hepatotoxicity Suppression in Alcohol Fed Rats by Glutathione-enriched Yeast FF-8 Strain
Jae-Young Cha | Korean Society of Food Science and Technology | 2008
프린트
106
Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies : Ayse N, Inkaya
Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies : Ayse N, Inkaya
| Korean Society of Food Science and Technology | 2008
프린트
107
Variations in Physicochemical Properties of Brown Rice (Oryza sativa L.) During Storage
Variations in Physicochemical Properties of Brown Rice (Oryza sativa L.) During Storage
Jin Hwan Lee | Korean Society of Food Science and Technology | 2008
프린트
108
Theral Strorage and Thermodynamic Characteristics of Phase Change Materials Slurries
Theral Strorage and Thermodynamic Characteristics of Phase Change Materials Slurries
Ki-Hyun Kwon | Korean Society of Food Science and Technology | 2008
프린트
109
Purification, Chemical Composition, and in vitro Antioxidant Activity of Two Protein-bound Polysaccharides from Rapessed Meal
Purification, Chemical Composition, and in vitro Antioxidant Activity of Two Protein-bound Polysaccharides from Rapessed Meal
Hanju Sun | Korean Society of Food Science and Technology | 2008
프린트
110
Effect of Storage Conditions of Whole Fruits on Quality of Fresh-cut 'Niitaka' Asian Pears
Effect of Storage Conditions of Whole Fruits on Quality of Fresh-cut 'Niitaka' Asian Pears
Hun-Sik | Korean Society of Food Science and Technology | 2008
프린트
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