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Preventive Nutrition and Food Science
Search Results :
10
  
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1
Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder
Zuo Li
Rhim Jong-Whan, Lee Jun-Ho
Preventive Nutrition and Food Science
2015 Volume.20 No.3 215 ~ 220
2
Polyphenolic Contents and Antioxidant Activities of Underutilized Grape (Vitis vinifera L.) Pomace E
...
Kabir Faisal
Sultana Mosammad Shahin, Kurnianta Heri
Preventive Nutrition and Food Science
2015 Volume.20 No.3 210 ~ 214
3
Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder
Lee Jun-Ho
Preventive Nutrition and Food Science
2015 Volume.20 No.3 204 ~ 209
4
Low Nourishment of Vitamin C Induces Glutathione Depletion and Oxidative Stress in Healthy Young Adu
...
Waly Mostafa I.
Al-Attabi Zahir, Guizani Nejib
Preventive Nutrition and Food Science
2015 Volume.20 No.3 198 ~ 203
5
Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus
...
Son Hee-Kyoung
Chang Hae-Choon, Lee Jae-Joon
Preventive Nutrition and Food Science
2015 Volume.20 No.3 190 ~ 197
6
Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity
Noh Dong-Ouk
Suh Hyung-Joo
Preventive Nutrition and Food Science
2015 Volume.20 No.3 183 ~ 189
7
Abalone Protein Hydrolysates: Preparation, Angiotensin I Converting Enzyme Inhibition and Cellular A
...
Park Soo-Yeon
Je Jae-Young, Hwang Joung-Youl, Ahn Chang-Bum
Preventive Nutrition and Food Science
2015 Volume.20 No.3 176 ~ 182
8
Fluctuations in Phenolic Content and Antioxidant Capacity of Green Vegetable Juices during Refrigera
...
Kim Seong-Yeong
Preventive Nutrition and Food Science
2015 Volume.20 No.3 169 ~ 175
9
Photoprotective Effect of Lotus (Nelumbo nucifera Gaertn.) Seed Tea against UVB Irradiation
Kim Su-Yeon
Moon Gap-Soon
Preventive Nutrition and Food Science
2015 Volume.20 No.3 162 ~ 168
10
Evaluation of Effective MMP Inhibitors from Eight Different Brown Algae in Human Fibrosarcoma HT1080
...
Bae Min-Joo
Karadeniz Fatih, Ahn Byul-Nim, Kong Chang-suk
Preventive Nutrition and Food Science
2015 Volume.20 No.3 153 ~ 161