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71
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
프린트
72
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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73
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
프린트
74
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
프린트
75
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
프린트
76
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
프린트
77
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
프린트
78
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
프린트
79
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
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80
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
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