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| 1 |
Analysis techniques for fermented foods microbiome
Cha, In-Tae;Seo, Myung-ji;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.2-10,
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| 2 |
What is Epigenomics and how it will be applied to the food industry?
Yoo, Jin Young;Han, Ga Eun;Lee, Jong Hun;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.11-15,
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| 3 |
Application of Iipidomics in food science
Kim, Hyun-Jin;Jang, Gwang-Ju;Lee, Hyeon-Jeong;Kim, Bo-Min;Oh, Juhong;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.16-25,
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| 4 |
Proteomics studies of brown adipose tissue (BAT) activation and white adipose tissue (WAT) browning
Bae, Kwang-Hee;Kim, Won-Kon;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.26-35,
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| 5 |
Backgrounds of Korean Noodle Industry
Kim, Sung-Kon;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.36-56,
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| 6 |
Trends in markets for home meal replacamnets
Kim, Young-Wan;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.57-66,
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| 7 |
Anti-norovirus activity of natural compounds and its potential in food application
Kim, Yeon-Ji;Lee, Jeong Su;Joo, In Sun;Lee, Sung-Joon;
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Korean Society of Food Science and Technology
, v.50, no.1, pp.67-73,
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