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1
Application of statistical experimental design to improve the quality of fresh -cut apple cubes by edible coating with alginate
Application of statistical experimental design to improve the quality of fresh -cut apple cubes by edible coating with alginate
li zuo | Korean Society of Food Science and Technology | 2006
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2
isolation and characterization of penicillium crustosum , a patulin producing fungus , from apples
isolation and characterization of penicillium crustosum , a patulin producing fungus , from apples
hyejeong yun | Korean Society of Food Science and Technology | 2006
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3
Expression of MbR4, a TIR-NBS Type of Apple R Gene, Confers Resistance to Bacterial Spot Disease in Arabidopsis
Expression of MbR4, a TIR-NBS Type of Apple R Gene, Confers Resistance to Bacterial Spot Disease in Arabidopsis
Soo-Yeon Lee | 한국식물학회 | 2005
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4
Analysis of Extruded Pectin Extraction From Apple Pomace By Response Surface Methodology
Analysis of Extruded Pectin Extraction From Apple Pomace By Response Surface Methodology
Hae-Hun Shin | Korean Society of Food Science and Technology | 2005
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5
Effect of Hot Water Treatment on Quality of Fresh-cut Apple Cubes
Effect of Hot Water Treatment on Quality of Fresh-cut Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
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6
Antibrowning Treatments on Several Apple Cultivars for Dehydrated Apple Chips
Antibrowning Treatments on Several Apple Cultivars for Dehydrated Apple Chips
Seok Min Son | Korean Society of Food Science and Technology | 2004
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7
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
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8
Molecular Characterization of a Fruit-Preferential Thaumatin-Like Gene from Apple (Malus domestica cv. Fuji)
Molecular Characterization of a Fruit-Preferential Thaumatin-Like Gene from Apple (Malus domestica cv. Fuji)
Sung-Hyun Kim | 한국식물학회 | 2003
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9
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Enzymatic Solubilization of Cell Wall Materials from Apple Pomace
Yong-Jin Cho | Korean Society of Food Science and Technology | 2002
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10
High intakes of vegetables, berries, and apples combined with a high inatake of linoleic or oleic acid only slightly affect markers of lipid peroxida
High intakes of vegetables, berries, and apples combined with a high inatake of linoleic or oleic acid only slightly affect markers of lipid peroxida
R Freese | Cadmus journal ser | 2003
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