음식

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan

Anti-coagulation and Anti-platelet Aggregation Activities of Black Ginger (Kaempferia parviflora)

노계

Selection of rs2rs2titi Soybean Genotype with Yellow Seed Coat

식품산업의 농정편입과 과제

Optimization of Mixing Ratio to Improve Antioxidant Activity of Aged Garlic with Pine Needle Using Response Surface Methodology

지역경제 활성화를 위한 로컬푸드시스템 구축방안

한국방사선산업학회

Current Scenario of Gas Scavenging Systems Used inActive Packaging - A Review

고온기 결구상추의 포장재와 포장방법 적용에 따른 선도 비교이정수

Probiotic Properties and Immunomodulator Evaluation of the Potential Feed Additive Pediococcus acidilactici SRCM102607

Optimization of the Conditions of Flavonoid Extraction From Tartary Buckwheat Sprout Using Response Surface Methodology

Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market

천안시 식품산업 중장기 발전계획

The Anti-obesity Effect of Aureobasidium pullulans SM-2001 Extract (Polycan^®) on 3T3-L1 Preadipocytes and Adipocytes

Effect of Tenebrio molitor Larvae Fermented with Saccharomyces cerevisiae M1 (KACC 93023) on Non-alcoholic Fatty Liver-induced Rats

Anti-oxidant and Anti-inflammatory Effects of the Fermented Rhododendron weyrichii Flower Extracts in Shindari, a Traditional Jeju Fermented Drink

Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview

Combustion Characteristics of the Quercus variabilis and Zelkova Serrata Dried at Room Temperature

Current Technology Trends on Active Packaging

포장방법에 따른 세절 생울금의 저장 중 품질 변화김동후

Antioxidant Effects of Stewartia koreana Nakai Leaves and Branch Extracts

Therapeutic Antiallergy Effect of Fermented Soy Curd by Pediococcus inopinatus Y2

3. 식량주권에 대한 패러다임 전환