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201
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
печати
202
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
печати
203
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
печати
204
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
печати
205
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
печати
206
Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P.DC) Essential Oil : Suppression of the Inducible Nitric Oxide Synthase and Cellular
Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P.DC) Essential Oil : Suppression of the Inducible Nitric Oxide Synthase and Cellular
Je-Hyuk Lee | Korean Society of Food Science and Technology | 2008
печати
207
Pectolytic Enzymed of the Indystrial Fungus Aspergillus kawachii
Pectolytic Enzymed of the Indystrial Fungus Aspergillus kawachii
Carolina Elena Vita | Korean Society of Food Science and Technology | 2008
печати
208
Effect of Low Intensity Pulsed Electric Field on Ethanol Fermentation and Chemical Component Variasion in a Winemaking Culture
Effect of Low Intensity Pulsed Electric Field on Ethanol Fermentation and Chemical Component Variasion in a Winemaking Culture
HeRyeon | Korean Society of Food Science and Technology | 2008
печати
209
Synergistic Effects of KH-red Ginseng/chlorella on the Endurance Capacity and Immune Enhancing in Forced Swimming Tested Mice
Synergistic Effects of KH-red Ginseng/chlorella on the Endurance Capacity and Immune Enhancing in Forced Swimming Tested Mice
In-Young Choi | Korean Society of Food Science and Technology | 2008
печати
210
Optimization of β-Galactosidase Production in Stirred Tank Bioreactor Using Kluyveromyces lactis NRRL Y-8279
Optimization of β-Galactosidase Production in Stirred Tank Bioreactor Using Kluyveromyces lactis NRRL Y-8279
Seval Dagbagli and Yekta Goksungur | Korean Society of Food Science and Technology | 2008
печати
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