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61
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
프린트
62
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
프린트
63
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
프린트
64
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
프린트
65
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
프린트
66
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
프린트
67
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
프린트
68
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
프린트
69
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
프린트
70
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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