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COLLEGE OF HUMAN ECOLOGY[S](생활과학대학)
FOOD & NUTRITION(식품영양학과)
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Results 1-10 of 33 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2019-03
Influence of arabic gum on in vitro starch digestibility and noodlemaking quality of Segoami
이현규
2019-01
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties
이현규
2019-01
Supplementation of Modified Mannitol-Yolk-Polymyxin B Agar with Cefuroxime for Quantitative Detection of Bacillus cereus in Food
Hyunsook Kim
2019-03
Anti-aging potential of fish collagen hydrolysates subjected to simulated gastrointestinal digestion and Caco-2 cell permeation
이현규
2019-03
Preparation, characterization, and food application of rosemary extract loaded antimicrobial nanoparticle dispersions
이현규
2019-02
Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis
Hyunsook Kim
2019-01
Omega-3 fatty acid decreases oleic acid by decreasing SCD-1 expression in the liver and kidney of a cyclosporine-induced nephropathy rat model
박용순
2019-06
Epidemiological aspects of pathogenic microbial foodborne disease outbreaks in Korea and Japan from 2011 to 2015
Hyunsook Kim
2019-06
Eicosapentaenoic acid and docosahexaenoic acid, but not alpha-linoenic acid, decreased low-density lipoprotein cholesterol synergistically with estrogen via regulation of cholesterol synthesis and clearance in ovarienctomized rats
박용순
2019-06
Quantitative Risk Assessment Model for Salmonellosis in Chicken Skewers from Street Food Vendors in South Korea
Hyunsook Kim
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이현규
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Hyunsook Kim
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고광웅
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박용순
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Antimicrobial activity
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antioxidant activity
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Arabic gum
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Chitosan
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Cooking property
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grapeseed flour
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hepatic steatosis
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High amylose rice
2
in vitro starch digestibility
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lactic acid bacteria
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