| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce
|
Kim, Yuri
|
|
|
30 |
11 |
p. 1403-1408
|
artikel
|
| 2 |
Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models
|
Monmai, Chaiwat
|
|
|
30 |
11 |
p. 1409-1416
|
artikel
|
| 3 |
A study on the nutritional and biochemical analysis of Selaginella tamariscina powder
|
Hwang, Hyo-Jeong
|
|
|
30 |
11 |
p. 1445-1454
|
artikel
|
| 4 |
Combined effects of BARLEYmax and cocoa polyphenols on colonic microbiota and bacterial metabolites in vitro
|
Nagata, Ryuji
|
|
|
30 |
11 |
p. 1417-1425
|
artikel
|
| 5 |
Development of methods for determining free fatty acid contents in red colored oils
|
Choi, HyungSeok
|
|
|
30 |
11 |
p. 1435-1443
|
artikel
|
| 6 |
Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur
|
Choi, Bogyoung
|
|
|
30 |
11 |
p. 1427-1434
|
artikel
|
| 7 |
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
|
Kim, Hyun Jie
|
|
|
30 |
11 |
p. 1465-1470
|
artikel
|
| 8 |
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea
|
Nam, Gun Woo
|
|
|
30 |
11 |
p. 1455-1464
|
artikel
|
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