Quality Characteristics and Antioxidant Activity Research of Halocynthia roretzi and Halocynthia aurantium
Physicochemical Properties of Flours Prepared from Sweet Potatoes with Different Flesh Colors
Comparison of Nutritional and Functional Constituents, and Physicochemical Characteristics of Mulberrys from Seven Different Morus alba L. Cultivars
Oxidative Stability of Grape Seed Oils Under Different Roasting Conditions
Part 2. 국내외 국민 생활 안전관리 체계
Chemical Components Changes of Winter Cereal Crops with Germination
Antioxidant Compounds and Antioxidant Activities of the Methanolic Extracts from Milling Fractions of Sorghum (Sorghum bicolor L. Moench)
Inhibition of Microbial Growth in Cabbage-Kimchi by Heat Treatment and Nisin·Yucca Extract
강의계획서
Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters
Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin
Physicochemical Characteristics and Acceptability of Commercial Low-Priced French Wines
Comparisons of Korean and Japanese College Students' Eating Habits and Food Preferences
식품화학 2주차 강의안
Drying of Alaska Pollack in Controlled Conditions to Identify Major Factors for Textural Properties of Hwangtae
Microbe and Quality Changes of Ready-to-Eat Lettuce during Storage at Different Temperatures
Isolation and Identification of Wild Yeasts from Schizandra (Schizandra chinensis) for Wine Production and Its Characterization for Physicochemical and Sensory Evaluations
Storage Attribute of Angelica keiskei Juice Treated with Various Electrolyzed Water
Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage
The Fermentative Characteristics of Cheonggukjang Prepared by Starter Culture of Bacillus spp. with Fibrinolytic Activity
Effect of Drying Methods and Gamma Irradiation on the Color Changes and Antioxidant Activity of Grape By-Products
Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature
Changes of Chemical Components of Fermented Tea during Fermentation Period
Associations of Cognitive Function and Dietary Factors in Elderly Patients with Alzheimer's Disease
