Proteomic Study for Low Molecular Weight Peptides in the Mealworm Tenebrio molitor
Quality characterization of gamma-irradiated fresh oyster mushrooms (Pleurotus ostreatus) during low temperature storage
녹차
Determination of Formaldehyde in Cigarette Smoke and Inhibitory Effect of Plant Volatile Extracts on the Formation of Formaldehyde
Next-generation Probiotics, Parabiotics, and Postbiotics
Egg Quality Characteristics of Layer Chickens Reared with Tenebrio molitor Larvae
A Study on Current Status and Prospects of Global Food-tech Industry
5. p. 417 Comparison of the Physicochemical Characteristics and Antioxidant Activities of Watermelon Radish Flesh and Peel
Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing
Nutritional Analyses and Antioxidant Activity of Apple Pomace
A Comparative Study on the Chemical Characteristics and Antioxidant Effects of Sea Mustards Sourced from Different Areas in Taejongdae
Convergence Study between Determinants of Delivery Food and Eating Habits in Adults in Their 20s to 30s
Gastroprotective Effects of PMK-S005 against Ethanol-Induced Acute Gastric Damage in Rats.
Effects of Caponization on Bone Characteristics and Histological Structure in Chickens
8. p. 113 Effect Analysis on the Expenditure of Delivery and Takeout Food
Chemical Composition of Aromas and Lipophilic Extracts from Black Morel (Morchella importuna) Grown in China
Effects of Oak Wood Vinegars on Mycelial Growth, Fruiting Body Production, and Mushroom Quality of Lentinula edodes
What Is Cultured Meat?
콩가공산업의 중장기 발전 전략: 두부 및 장류산업을 중심으로
Development of XML based HACCP Diet Automatic Classification System
훈제식육식품
Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
식품안전정보원 기간제 직원 모집 공고
Journal of Contemporary Eastern Asia Vol. 20, No. 1: 77-81
