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181
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
להדפיס
182
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
להדפיס
183
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
להדפיס
184
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
להדפיס
185
In vitro and Cellular Antioxidant Activity of Arginly-fructose and Arginyl-fructosyl-glicose
In vitro and Cellular Antioxidant Activity of Arginly-fructose and Arginyl-fructosyl-glicose
Jung-Sook Lee | Korean Society of Food Science and Technology | 2008
להדפיס
186
Methanolic Extract of Thrmeric (Curcuma longa L.) Enhanced te Lipolysis by Up-regultion of Lipase mRNA Expression in Differentiated 3T3-L1 Adipocytes
Methanolic Extract of Thrmeric (Curcuma longa L.) Enhanced te Lipolysis by Up-regultion of Lipase mRNA Expression in Differentiated 3T3-L1 Adipocytes
Jeongmin Lee | Korean Society of Food Science and Technology | 2008
להדפיס
187
Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs : Ai-Nong Yu
Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs : Ai-Nong Yu
| Korean Society of Food Science and Technology | 2008
להדפיס
188
Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Maruf Ahmed | Korean Society of Food Science and Technology | 2008
להדפיס
189
Effect of Salicornia herbacea Polysaccharides on the Activation of Immune Cells in vitro and in vivo
Effect of Salicornia herbacea Polysaccharides on the Activation of Immune Cells in vitro and in vivo
Deok Seon Ryu | Korean Society of Food Science and Technology | 2008
להדפיס
190
Antioxidant Activities of Mulberry (Morus alba L.) Leaf Extracted with Different Concentrations of EtOH
Antioxidant Activities of Mulberry (Morus alba L.) Leaf Extracted with Different Concentrations of EtOH
Bum-Keun Kim | Korean Society of Food Science and Technology | 2008
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