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191
Comparison of Anthocyanin Content in Seed Coats of Black Soybean [Glycine max(L.)Merr.] Cultivars Using Liquid Chromatography Coupled to Tandem Mass
Comparison of Anthocyanin Content in Seed Coats of Black Soybean [Glycine max(L.)Merr.] Cultivars Using Liquid Chromatography Coupled to Tandem Mass
Sung Chul Shin | Korean Society of Food Science and Technology | 2008
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192
Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutionosa)
Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutionosa)
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2008
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193
Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time
Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time
Tai-Jeong Hwang | Korean Society of Food Science and Technology | 2008
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194
Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Comparative Study ob Volatile Flavor Compounds of Tradititional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Xian-Li Gao | Korean Society of Food Science and Technology | 2008
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195
Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
Kyeong Ok Choi | Korean Society of Food Science and Technology | 2008
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196
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
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197
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
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198
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
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199
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
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200
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
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