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1
Investigations of Samwhang-sasimtang Extracts on Biological Activities In Vitro and Vivo
Investigations of Samwhang-sasimtang Extracts on Biological Activities In Vitro and Vivo
In-Chul Lee | Korean Association for Laboratory Animal Science:한국실험동물학회 | 2010
печати
2
Synergistic Effects of KH-red Ginseng/chlorella on the Endurance Capacity and Immune Enhancing in Forced Swimming Tested Mice
Synergistic Effects of KH-red Ginseng/chlorella on the Endurance Capacity and Immune Enhancing in Forced Swimming Tested Mice
In-Young Choi | Korean Society of Food Science and Technology | 2008
печати
3
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
печати
4
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
печати
5
Parasporin-4 A Novel Cancer Cell-killing Proenin Produced by Bacillus thuringiensis
Parasporin-4 A Novel Cancer Cell-killing Proenin Produced by Bacillus thuringiensis
Kuniyo Inouye | Korean Society of Food Science and Technology | 2008
печати
6
Lungworm Infestation of a Dairy Goat in Korea
Lungworm Infestation of a Dairy Goat in Korea
In-Jin Hwang | Korean Association for Laboratory Animal Science | 2007
печати
7
Effects of Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
Effects of Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
Il-Jun Kang | Korean Society of Food Science and Technology | 2005
печати
8
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
печати
9
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
10
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
печати
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