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Issue DateTitleAuthor(s)
2019-03Influence of arabic gum on in vitro starch digestibility and noodlemaking quality of Segoami이현규
2019-01Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties이현규
2019-01Low- linoleic acid diet and oestrogen enhance the conversion alpha-linolenic acid into DHA through modification of conversion enzymes and transcription factors박용순
2019-01Supplementation of Modified Mannitol-Yolk-Polymyxin B Agar with Cefuroxime for Quantitative Detection of Bacillus cereus in FoodKim, Hyunsook
2019-03Anti-aging potential of fish collagen hydrolysates subjected to simulated gastrointestinal digestion and Caco-2 cell permeation이현규
2019-05Biochemical characteristics, virulence traits and antifungal resistance of two major yeast species isolated from kefir: Kluyveromyces marxianus and Saccharomyces unisporusKim, Hyunsook
2019-02Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic SteatosisKim, Hyunsook
2019-02Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis이현규
2019-03Characterization of chitosan extracted from Mealworm Beetle (Tenebrio molitor, Zophobas mono) and Rhinoceros Beetle (Allomyrina dichotoma) and their antibacterial activities신원선
2019-01Omega-3 fatty acid decreases oleic acid by decreasing SCD-1 expression in the liver and kidney of a cyclosporine-induced nephropathy rat model박용순

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