The Changes of Volatile Basic Nitrogen and Browing in Salt Fermented Squid Affected by Adding to Squid Ink
Molecular Characterization of Quinolone Antibiotic Resistance in Escherichia coli Isolated from Retail Meat in Seoul
A Study on Foodstuff Preservation of Antioxidant Beads Using Oyster Shell and Seaweed Pulp
A Study on the Stability of Emulsion by Polyglycerol Ester
Isolation and Purification of Lectin from Phaseolus radiatus
Effects of Inverse Lighting and Diet with Soy Oil on Growth Performance and Short Chain Fatty Acid of Broiler Exposed to Extreme Heat Stress
Studies on the Contents of Special Components and Estimation of Purity of Sesame Oil II
Effect of Ginseng on the Intestinal Absorption of Ethanol
The Utilization of Oleogels for Cosmetics
Studies on the Acute and Subacute Toxicity of Ginseng Saponin
Influences of Squid Ink Added to Low-Salted Squid Jeot-gal on Its Proteolytic Characteristics
Quality Control for Preparation of Natural Animal Drugs Determination and Identification of Deer Horn Preparation by HPLC and GC
Antidiabetic Effect of Yacon(Smallanthus sonchifolius) of Root and Leaf in Streptozotocin-Induced Diabetic Rats
Diagnostic Calculation of Trace Calcium Ions in Food Using a DNA doped Sensor
Emission Characteristics of Odorous Sulfur Gases from Food Types: A Case Study on Boiled Egg, Milk, Canned Meat, and Strawberry
Study of Eating Behavior and Food Preference in Young Children: Differences by Age and Gender
Perception and Consumption Status of Food Labeling of Processed Foods among College Students in Daegu.Gyeongbuk Area
Adaptation for Korean Foods and Satisfaction for Foodservice by Different Residence Periods of Chinese and Japanese University Students in Daejeon
Quality Characteristics of Yackwa added with Mulberry Concentrate
Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder
Antioxidant Activities and Quality Characteristics of Sauce Added with Rehmannia Radix Preparata and Rubus coreanus Wine
Quality Characteristics of Extracted Coffee with Cold Water according to Water Quantity and Dilution Ratio
Quality Properties of Glutinous Rice Kochujang added with Germinated Barley Powder during Storage
Evaluation on the Quality of Fresh, Conventionally Heated and Ohmically Heated Mulberry Fruit Juice
