| 1 |
Kim EJ, Choi JY, Yu M, Kim MY, Lee S, Lee BH. Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J. Food Sci. Technol. 44: 337-342 (2012)/
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| 2 |
Choi EJ, Kang ST, Jung SY, Shin JM, Jang MS, Lee SM, Kim JH, Chae YZ. Analysis and uncertainty estimation of zearalenone in cereal-based products by LC-MS/MS. Korean J. Food Sci. Technol. 44: 658-665 (2012)/
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| 3 |
Jung YS, Park SJ, Kim JE, Yang SA, Park JY, Kim JH, Jhee KH, Lee SP, Lee IS. A comparative study of GABA, glutamate contents, acetylcholinesterase inhibition and antiradical activity of the metannolic extracts from 10 edible plants. Korean J. Food Sci. Technol. 44: 447-451 (2012)/
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| 4 |
Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH. Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit plees. Korean J. Food Sci. Technol. 44: 540-544 (2012)/
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| 5 |
Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH. Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J. Food Sci. Technol. 44: 540-544 (2012)/
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| 6 |
Jeong MS, Ahn JJ, Akram K, Kim GR, Kwon JH. Monitoring of commercial red pepper powders for their irradiation status. Korean J. Food Sci. Technol. 44: 673-679 (2012)/
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| 7 |
Kim EJ, Choi JY, Yu M, Kim MY, Lee SH, Lee BH. Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J. Food Sci. Technol. 44: 337-342 (2012)/
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| 8 |
Choi JY, Bang KH, Han KY, Noh BS. Discrimination analysis of the geographical origin of food. Korean J. Food Sci. Technol. 44: 503-525 (2012)/
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| 9 |
Yoon UJ, Yang SY, Lee HS, Hong CO, Lee KW. Optimal roasting conditions for maximizing the quality of tea leached from high functional Perilla frutescens leaves. Korean J. Food Sci. Technol. 44: 34-40 (2012)/
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| 10 |
Park HR, Lee MS, Jo SY, Won HJ, Lee HS, Lee H, Shin KS. Immuno-stimulating activities of polysaccharides isolated from commercial soy sauce and traditional Korean soy sauce. Korean J. Food Sci. Technol. 44: 228-234 (2012)/
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