Changes in Antioxident Nutrients and Vitamin Contents of Gamma Irradiated Foods Consumed most Frequently in Korea |
장현희
(충남대학교 식품영양학과)
남혜선 (경인지방식품의약품안전청) 이선영 (충남대학교 식품영양학과) |
1 |
Effect of irradiation dose, storage time and temperature on the ESR signal in irradiated oat, corn and wheat
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DOI ScienceOn |
2 |
Food irradiation-Benefits and concerns
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DOI |
3 |
Quality of food irradiated foods
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4 |
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5 |
Changes of free radical concentrations with irradiation dose and storage time in gamma-irradiated sesame and perilla seeds
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6 |
Effects of gamma ray irradiation and frying on the thiamine content of bacon
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DOI |
7 |
Irradiation treatment of onion powder: effects on chemical constituents
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DOI |
8 |
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9 |
Wholesomeness of irradiated foods
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DOI |
10 |
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11 |
The effect of ionizing radiation on the nutritional value of mackerel
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12 |
Effect of gamma irradiation on nutritional value of lentils (Lens culinaris) for chicks
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13 |
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14 |
Studies on the stability and color reversion of irradiated green tea
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15 |
Food irradiation: is it an alternative to chemical preservatives?
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DOI ScienceOn |
16 |
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17 |
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18 |
Changes in microbial and chemical composition and sensory characteristics of fermented soybean paste, chungkukjang, by high dose gamma irradiation (10-120 kGy)
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과학기술학회마을 |
19 |
Quality of irradiated foods
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