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1
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
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2
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
small and large deformation rheological behaviors of commercial hot pepper soy bean pastes
su jin choi | Korean Society of Food Science and Technology | 2006
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3
Isolation and Characterization of a Jasmonic Acid Carboxyl Methyltransferase Gene from Hot Pepper (Capsicum annuum L.)
Isolation and Characterization of a Jasmonic Acid Carboxyl Methyltransferase Gene from Hot Pepper (Capsicum annuum L.)
Min Sik Song | 한국식물학회 | 2005
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4
Changes in Expression of the Cytosolic Ascorbate Peroxidase Gene, Ca-cAPX1, during Germination and Development of Hot Pepper Seedlings
Changes in Expression of the Cytosolic Ascorbate Peroxidase Gene, Ca-cAPX1, during Germination and Development of Hot Pepper Seedlings
Sung-Chae Moon | 한국식물학회 | 2005
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5
Influence of Mentha*piperita L. (Peppermint) Supplementation on Nutrient Digestibility and Energy Metabolism in Lactating Dairy Cows
Influence of Mentha*piperita L. (Peppermint) Supplementation on Nutrient Digestibility and Energy Metabolism in Lactating Dairy Cows
K. Hosoda | K. Hosoda | 2005
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6
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee | Korean Society of Food Science and Technology | 2004
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7
Effects of Capsaicin on the Growth and Ethanol Production of Zyogsaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Effects of Capsaicin on the Growth and Ethanol Production of Zyogsaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Nam-Soon Oh | Korean Society of Food Science and Technology | 2004
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8
Frequent consumption of milk, yogurt, cold breakfast cereals, peppers, and cruciferous vegetables and intakes of dietary folate and riboflavin but no
Frequent consumption of milk, yogurt, cold breakfast cereals, peppers, and cruciferous vegetables and intakes of dietary folate and riboflavin but no
V Genji | Cadmus journal ser | 2005
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9
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying
Hee Jung Ko | Korean Society of Food Science and Technology | 2004
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10
Increased Photoinhibition in Dehydrated Leaves of Hot Pepper (Capsicum annuum L.) Is Not Accompanied by an Incremental Loss of Functional PSII
Increased Photoinhibition in Dehydrated Leaves of Hot Pepper (Capsicum annuum L.) Is Not Accompanied by an Incremental Loss of Functional PSII
Hae Youn Lee | 한국식물학회 | 2004
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