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441
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Inhibitory Effects of Gochoonangi (Wasabia japonica) against Helicobacter pylori and Its Urease Activity
Hideki Masuda | Korean Society of Food Science and Technology | 2004
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442
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
Na-Young Lee | Korean Society of Food Science and Technology | 2004
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443
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morus sp.) Cultivars
Jun-Young Lee | Korean Society of Food Science and Technology | 2004
프린트
444
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Seung-Cheol Lee | Korean Society of Food Science and Technology | 2004
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445
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chemical Properties and Immunological Activities of Hot-water Extract from Leaves of Saltwort
Chang-Ho Lee | Korean Society of Food Science and Technology | 2004
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446
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
프린트
447
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda | Korean Society of Food Science and Technology | 2004
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448
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
Irradiated Foods Dstection by Thermoluminescence (TL) and DEFT-APC Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
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449
Effect of Dietary Fiber of Some Beans on Serum Cholesterol Concentration in Rats
Effect of Dietary Fiber of Some Beans on Serum Cholesterol Concentration in Rats
Kyu-Ho Han | Korean Society of Food Science and Technology | 2004
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450
Effects of Sterilization Temperature on the Quality of Carrot Purees
Effects of Sterilization Temperature on the Quality of Carrot Purees
Sung Kyoung Yim | Korean Society of Food Science and Technology | 2004
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