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1
Influence of Dietary Salinomycin on Feeding-induced Variations of Glucose Kinetics and Blood Volatile Fatty Acids and Insulin Concentrations in Sheep
Influence of Dietary Salinomycin on Feeding-induced Variations of Glucose Kinetics and Blood Volatile Fatty Acids and Insulin Concentrations in Sheep
Tadahisa Fujita | Tadahisa Fujita | 2007
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2
Effect of Intraruminal Sucrose Infusion on Volatile Fatty Acid Production and Microbial Protein Synthesis in Sheep
Effect of Intraruminal Sucrose Infusion on Volatile Fatty Acid Production and Microbial Protein Synthesis in Sheep
K. H. Kim | K. H. Kim | 2005
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3
Volatile Compounds of Cnidium officinale Makino
Volatile Compounds of Cnidium officinale Makino
Mi-Sook Chung | Korean Society of Food Science and Technology | 2004
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4
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Volatile Components and Antibacterial Effects of Simultaneous Steam Distillation and Solvent Extracts from the Leaves of Styrax japonica S. et Z.
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
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5
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
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6
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Ki-Chang Nam | Korean Society of Food Science and Technology | 2004
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7
Variations in Volatile Compounds from Elshoizia cilliata
Variations in Volatile Compounds from Elshoizia cilliata
Jong-Hee Kim | 한국식물학회 | 2003
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8
Volatile Compounds in Sea Mustard, Undaria pinnatifida
Volatile Compounds in Sea Mustard, Undaria pinnatifida
Tai-Sun Shin | Korean Society of Food Science and Technology | 2003
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9
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
Sung-Hee Choi | Korean Society of Food Science and Technology | 2003
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10
Isolation of Bacillus sp. as a Volatile Sulfur-degrading Bacterium and Its Application to Reduce the Fecal Odor of Pig
Isolation of Bacillus sp. as a Volatile Sulfur-degrading Bacterium and Its Application to Reduce the Fecal Odor of Pig
Kazunari Ushida | Kazunari Ushida | 2003
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