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Claessens M, Saris WHM, van Baak MA. 2008. Glucagon and insulin responses after ingestion of different amounts of intact and hydrolysed proteins. Br J Nutr 2008 Jan 2:1-9 [Epub ahead of print]/
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| 2 |
Heu MS, Park CK, Jee SJ, Min KH, Kim MJ, Kim EJ, Kang KT, Kim JS. 2007. Development of seasoned and dried oyster slice. J Korean Soc Food Sci Nutr 36: 87-92/
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| 3 |
Kim HR, Seog EJ, Lee JH, Rhim JW. 2007. Physicochemical properties of onion powder as influenced by drying methods. J Korean Soc Food Sci Nutr 36: 342-347/
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| 4 |
Joo EY, Lee YS, Kim NW. 2007. Polyphenol compound contents and physiological activities in various extracts of the Vitex rotundifolia stems. J Korean Soc Food Sci Nutr 36: 813-818/
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| 5 |
Kim YH, Lee JH, Koo BK, Lee HS. 2007. Isoflavone-rich bean sprouts improves hypelipidemia. J Korean Soc Food Sci Nutr 36: 1248-1256/
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| 6 |
Lee JJ, Lee YM, Shin HD, Jeong YS, Lee MY. 2007. Effect of vegetable sprout power mixture on lipid metabolism in rats fed high fat diet. J Korean Soc Food Sci Nutr 36: 965-974/
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| 7 |
Bae HJ, Park HJ. 2007. Hazard analysis of Staphylococcus aureus in ready-to-eat sandwiches. J Korean Soc Food Sci Nutr 36: 930-943/
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| 8 |
Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Comparison of physiological activities of Rubus coreanus Miquel during maturation. J Korean Soc Food Sci Nutr 36: 683-688/
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| 9 |
Jin HS, Kwon YR, Yun YJ, Lee KJ. 2007. Major microbial composition and its correlation to the taste of Jeonju kimchi. J Korean Soc Food Sci Nutr 36: 1617-1621/
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| 10 |
Kim YM, Oh CH, In MJ, Oh NS. 2007. Quality characteristics of fermented beef-rib sauce prepared by Zygosaccharomyces rouxii cultivation. J Korean Soc Food Sci Nutr 36: 807-812/
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