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  • 2005(49)
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  • Food Science &technology(49)
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  • the korean journal of food and nutrition(49)
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[Search Query: (Publication Year:2005)AND(Kojic:HGSPB1)]

[Search Total : 49]

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No Article Title /Author/Journal Title/Publication Year Cited
Studies on Antioxidative Effect and Lactic Acid Bacteria Growth of Persimmon Leaf Extracts/
[Woo Jun-Young;Paek Nam-Soo;Kim Young-Man;] / The Korean Journal of Food And Nutrition / 2005     		0
Antioxidative and Antimutagenic Effects of Ganoderma lucidum Krast Extracts/
[Oh Se-In;Lee Mee-Sook;] / The Korean Journal of Food And Nutrition / 2005     		0
Preparation of Antioxidative Polyethylene Film and Its Effects on the Lipid Oxidation of Semi-dried Squid during Storage/
[Kim Young-Myung;Park Hyung-Woo;Byun Jee-Young;Kim Kwang-Ho;] / The Korean Journal of Food And Nutrition / 2005     		0
Medium Optimization for Fibrinolytic Enzyme Production by Bacillus subtilis MG410 Isolated/
[Lee Ju-Youn;Paek Nam-Soo;Kim Young-Man;] / The Korean Journal of Food And Nutrition / 2005     		0
Studies on the Improvement of Herb Tea by Addition of Yucca (Yucca shidigera)/
[Young Hee-Tae;Choi Hwa-Jung;] / The Korean Journal of Food And Nutrition / 2005     		0
Effect of Processing Methods on the Chemical Composition of Panax ginseng Leaf Tea/
[Chang Hyun-Ki;] / The Korean Journal of Food And Nutrition / 2005     		1
Antimicrobial Effect of Plagiorhegama dubium Extracts on Food-borne Pathogen/
[Bae Ji-Hyun;] / The Korean Journal of Food And Nutrition / 2005     		0
Effects of Alternative Medicine Extract on Bone Mineral Density, Bone Strength and Biochemical Markers of Bone Metabolism in Ovariectomized Rats/
[Lee Joo-Won;Kim Hyunjin;Jhee Okhwa;Won Haedan;Yu Youngjo;Lee Minho;Kim Taewha;Om Aeson;Kang Juseop;] / The Korean Journal of Food And Nutrition / 2005     		2
The Characteristics of Kimchi by the Degree of Hotness of Powdered Red Pepper/
[Jeong Eun-Ja;Bang Byung-Ho;Kim Kwan-Pil;] / The Korean Journal of Food And Nutrition / 2005     		0
A Study on the Physicochemical Properties of Korean Teas according to Degree of Fermentation/
[Chung Young-Hee;Shin Mee-Kyung;] / The Korean Journal of Food And Nutrition / 2005     		0