Separation of Caffeine and Catechin Compounds from Green Tea by Quercetin Molecular Imprinted Solid-Phase Extraction
Quantitative analysis of microbial community structure in two-phase anaerobic digesters treating food wastewater
Effect of Ethanol on the Protolytic Properties of the Vitamins B Group
Measurement and correlation of solubility of xylitol in binary water+ethanol solvent mixtures between 278.00 K and 323.00 K
Non-Destructive Measurement of the Egg Freshness by Near Infrared Spectrometry
Multiplex Polymerase Chain Reaction/Microchip Electrophoresis for the Rapid Detection of GMO in Soybean
Self-reported Food Intolerance in Korean Patients With Irritable Bowel Syndrome
Microbial Approach to the Regioselective Glycosylation of Hydroxytyrosol
Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis
Analysis of the quality characteristics of Kochujang prepared using pastes from different peach varieties
Inhibition effect of herbs on the rancidity of soybean oil
Quality changes of dried persimmon based on storage conditions
Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar
Quality characteristics and antioxidant activity of yogurt dressing containing black currant extract
The anti-oxidant, whitening and anti-wrinkle effects of Castanea crenata inner shell extracts processed by enzyme treatment and pressurized extraction
In vitro correlation between anti-inflammatory and anti-oxidant effects of stone and seed of peaches cultivars
Anti-inflammation effect of blueberry (Vaccinium ashei) leaf extract on RAW 264.7 macrophages stimulated by lipopolysaccharide
Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor
Study on the storage stability of the white internal organs using natural materials
Physicochemical quality characteristics of hot water extracts of processed ginseng based on different heat treatments
Structural and gelling properties of very low methoxyl pectin produced by an alkali-treatment
Quality characteristics and antioxidant activities of cheonggukjang prepared with soybean and lotus seeds
Antioxidant composition and activity of aronia leaves at different stages of maturity
Anti-obesity effects of an enzymatic extract of mandarin (Citrus unshiu) peel in 3T3-L1 adipocytes
