| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Analysis of furan in semi-solid and paste type foods
|
Seok, Yun-Jeong
|
|
|
29 |
2 |
p. 293-301
|
article
|
| 2 |
Analysis of furan in semi-solid and paste type foods
|
Seok, Yun-Jeong
|
|
|
29 |
2 |
p. 293-301
|
article
|
| 3 |
Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
|
Khurshid, Salman
|
|
|
29 |
2 |
p. 243-249
|
article
|
| 4 |
Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
|
Khurshid, Salman
|
|
|
29 |
2 |
p. 243-249
|
article
|
| 5 |
Determination of yolk:white ratio of egg using SDS-PAGE
|
Uysal, Reyhan Selin
|
|
|
29 |
2 |
p. 179-186
|
article
|
| 6 |
Determination of yolk:white ratio of egg using SDS-PAGE
|
Uysal, Reyhan Selin
|
|
|
29 |
2 |
p. 179-186
|
article
|
| 7 |
Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries
|
Tahir, Haroon Elrasheid
|
|
|
29 |
2 |
p. 217-226
|
article
|
| 8 |
Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries
|
Tahir, Haroon Elrasheid
|
|
|
29 |
2 |
p. 217-226
|
article
|
| 9 |
Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat
|
Cho, Man Jae
|
|
|
29 |
2 |
p. 169-177
|
article
|
| 10 |
Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat
|
Cho, Man Jae
|
|
|
29 |
2 |
p. 169-177
|
article
|
| 11 |
Highly bioavailable curcumin powder suppresses articular cartilage damage in rats with mono-iodoacetate (MIA)-induced osteoarthritis
|
Park, Hyun-Ji
|
|
|
29 |
2 |
p. 251-263
|
article
|
| 12 |
Highly bioavailable curcumin powder suppresses articular cartilage damage in rats with mono-iodoacetate (MIA)-induced osteoarthritis
|
Park, Hyun-Ji
|
|
|
29 |
2 |
p. 251-263
|
article
|
| 13 |
Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coating
|
Park, Mi-Jung
|
|
|
29 |
2 |
p. 283-291
|
article
|
| 14 |
Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coating
|
Park, Mi-Jung
|
|
|
29 |
2 |
p. 283-291
|
article
|
| 15 |
Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage system
|
Han, Seo Hyeon
|
|
|
29 |
2 |
p. 227-234
|
article
|
| 16 |
Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage system
|
Han, Seo Hyeon
|
|
|
29 |
2 |
p. 227-234
|
article
|
| 17 |
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
|
Choi, Seung Jun
|
|
|
29 |
2 |
p. 149-168
|
article
|
| 18 |
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
|
Choi, Seung Jun
|
|
|
29 |
2 |
p. 149-168
|
article
|
| 19 |
Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)
|
Hu, Qiang
|
|
|
29 |
2 |
p. 187-196
|
article
|
| 20 |
Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)
|
Hu, Qiang
|
|
|
29 |
2 |
p. 187-196
|
article
|
| 21 |
Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentation
|
Kim, Do Hyeon
|
|
|
29 |
2 |
p. 235-241
|
article
|
| 22 |
Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentation
|
Kim, Do Hyeon
|
|
|
29 |
2 |
p. 235-241
|
article
|
| 23 |
Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 mice
|
Kim, Hwa-Jin
|
|
|
29 |
2 |
p. 275-281
|
article
|
| 24 |
Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 mice
|
Kim, Hwa-Jin
|
|
|
29 |
2 |
p. 275-281
|
article
|
| 25 |
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features
|
Bazargani-Gilani, Behnaz
|
|
|
29 |
2 |
p. 207-216
|
article
|
| 26 |
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features
|
Bazargani-Gilani, Behnaz
|
|
|
29 |
2 |
p. 207-216
|
article
|
| 27 |
The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-blind, placebo-controlled clinical trial
|
Park, Soo-Hyun
|
|
|
29 |
2 |
p. 265-273
|
article
|
| 28 |
The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-blind, placebo-controlled clinical trial
|
Park, Soo-Hyun
|
|
|
29 |
2 |
p. 265-273
|
article
|
| 29 |
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
|
Mun, Ji-Hye
|
|
|
29 |
2 |
p. 197-206
|
article
|
| 30 |
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
|
Mun, Ji-Hye
|
|
|
29 |
2 |
p. 197-206
|
article
|
Journal description