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841
Effect of Protease Prodced from Bacillus polyfermenticus SCK on Quality of Jerky
Effect of Protease Prodced from Bacillus polyfermenticus SCK on Quality of Jerky
Jin-Man Kim | Korean Society of Food Science and Technology | 2008
842
Eggects of Chrysanthemum indicum Linne Flowers on Acetylcholinesterase Activity and Learning Performance in Mice
Eggects of Chrysanthemum indicum Linne Flowers on Acetylcholinesterase Activity and Learning Performance in Mice
Sun Young Kim | Korean Society of Food Science and Technology | 2008
843
Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
Tae- Soo Lim | Korean Society of Food Science and Technology | 2008
844
Contents of Polyphenols and Limonoids in Citron ( Citrus junos Sieb. ex Tanaka) Seed Extracts and Their Antioxidant Properties
Contents of Polyphenols and Limonoids in Citron ( Citrus junos Sieb. ex Tanaka) Seed Extracts and Their Antioxidant Properties
Inwook Choi | Korean Society of Food Science and Technology | 2008
845
Regulatory Roles of Chrysanthemum zawadskii Roots in Nuclear Factor E2-related Factor 2/Antioxidant Response Element Pathway
Regulatory Roles of Chrysanthemum zawadskii Roots in Nuclear Factor E2-related Factor 2/Antioxidant Response Element Pathway
Hye-Sook Kang | Korean Society of Food Science and Technology | 2008
846
A Duplex PCR Assay for Differentiating Native Common Buckwheat and Tartarian Buckwheat, and Its Aplication for the Rapid Detection of Buckwheat Ingre
A Duplex PCR Assay for Differentiating Native Common Buckwheat and Tartarian Buckwheat, and Its Aplication for the Rapid Detection of Buckwheat Ingre
Young-Jun Jeon | Korean Society of Food Science and Technology | 2008
847
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Sang-Ho Lee | Korean Society of Food Science and Technology | 2008
848
Antioxidant and Moisture and Barrel Temperature of Extusion Process on Physicochemical and Functional Propertes of Specialty Rice Cultivars
Antioxidant and Moisture and Barrel Temperature of Extusion Process on Physicochemical and Functional Propertes of Specialty Rice Cultivars
Induck Choi | Korean Society of Food Science and Technology | 2008
849
Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation
Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation
Ki Hyeon Sim | Korean Society of Food Science and Technology | 2008
850
Antioxidative and Neuroprotective Effects of Enzymatic Extracts from Leaves of Perilla frutescens var. japonica
Antioxidative and Neuroprotective Effects of Enzymatic Extracts from Leaves of Perilla frutescens var. japonica
Eun-Kyung Kim | Korean Society of Food Science and Technology | 2008
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