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141
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar
Jee-Young Shin | Korean Society of Food Science and Technology | 2008
печати
142
Application of Edible Red Algae Paper Coated with Green Tea Extract for Shelf Life Extension of Kimbab
Application of Edible Red Algae Paper Coated with Green Tea Extract for Shelf Life Extension of Kimbab
Kyoung-Ji Ku | Korean Society of Food Science and Technology | 2008
печати
143
Rheological Behavior of Sweet Potato Starch-Glucose Composites
Rheological Behavior of Sweet Potato Starch-Glucose Composites
Sun-A Cho | Korean Society of Food Science and Technology | 2008
печати
144
Effect of Elsholtzia splendens Extracts on the Blood Lipid Profile and Hepatotoxicity if the Mice
Effect of Elsholtzia splendens Extracts on the Blood Lipid Profile and Hepatotoxicity if the Mice
Eun Jeong Choi | Korean Society of Food Science and Technology | 2008
печати
145
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Seok-Hyun Eom | Korean Society of Food Science and Technology | 2008
печати
146
Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile
Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile
Sum-Mi Jung | Korean Society of Food Science and Technology | 2008
печати
147
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Sung-Sil Moon | Korean Society of Food Science and Technology | 2008
печати
148
Effect of Protease Prodced from Bacillus polyfermenticus SCK on Quality of Jerky
Effect of Protease Prodced from Bacillus polyfermenticus SCK on Quality of Jerky
Jin-Man Kim | Korean Society of Food Science and Technology | 2008
печати
149
Eggects of Chrysanthemum indicum Linne Flowers on Acetylcholinesterase Activity and Learning Performance in Mice
Eggects of Chrysanthemum indicum Linne Flowers on Acetylcholinesterase Activity and Learning Performance in Mice
Sun Young Kim | Korean Society of Food Science and Technology | 2008
печати
150
Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
Tae- Soo Lim | Korean Society of Food Science and Technology | 2008
печати
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