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51
Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. DaeBong)
Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. DaeBong)
Mst. Sorifa Akter | Korean Society of Food Science and Technology | 2008
печати
52
Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats
Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats
Ju Hyun Park | Korean Society of Food Science and Technology | 2008
печати
53
Hypolipidemic and Antioxidantive Properties of Tocotrienol-rich Fraction (TRF) Supplementation in High Fat-fed Rats
Hypolipidemic and Antioxidantive Properties of Tocotrienol-rich Fraction (TRF) Supplementation in High Fat-fed Rats
Youngmin Choi | Korean Society of Food Science and Technology | 2008
печати
54
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
печати
55
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
печати
56
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
печати
57
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
печати
58
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
печати
59
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
печати
60
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
печати
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