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Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology
British Library Online Contents | 2018| -
Functional and sensory characteristics of kiwifruit jangachi cured with traditional Korean sauces, doenjang and kochujang
British Library Online Contents | 2018| -
A Deep Convolutional Neural Network Architecture for Boosting Image Discrimination Accuracy of Rice Species
British Library Online Contents | 2018| -
Antihepatotoxic effect of ethanol extracts from steam-dried ginseng berry on D-galactosamine/lipopolysaccharide-sensitized mice
British Library Online Contents | 2017| -
Neuroprotective effects of astringency-removed peel extracts of Diospyros kaki Thunb. cv. Cheongdo-Bansi on oxidatively-stressed PC-12 cells
British Library Online Contents | 2017| -
Immunomodulatory activities of crude polysaccharide fraction separated from Perilla frutescens Britton var. acuta Kudo
British Library Online Contents | 2017| -
Study of optimization of natural nitrite source production from spinach
British Library Online Contents | 2017| -
Biological activity of crude polyphenol fractious of Cedrela sinensis isolated using different extraction methods
British Library Online Contents | 2017| -
Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi
British Library Online Contents | 2017| -
Detection Potential of Multi-Features Representation of E-Nose Data in Classification of Moldy Maize Samples
British Library Online Contents | 2017| -
A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato
British Library Online Contents | 2017| -
Quality characteristics of blended tea with added pan-firing Rhus verniciflua seeds and changes in its antioxidant activity during storage
British Library Online Contents | 2017| -
Development and characterization of thickeners using natural materials
British Library Online Contents | 2017| -
Effects of fermented Curcuma aromatica Salisb. powder addition levels on antioxidative and sensory characteristics of curry sauce
British Library Online Contents | 2017| -
Assessment of Shelf Lives of Black Pepper and Small Cardamom Cookies by Metal Oxide-Based Electronic Nose Using Spoilage Index
British Library Online Contents | 2017| -
Chitosan Controls Postharvest Decay and Elicits Defense Response in Kiwifruit
British Library Online Contents | 2017| -
Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices
British Library Online Contents | 2017| -
Visible and Near-Infrared Diffuse Reflectance Spectroscopy for Fast Qualitative and Quantitative Assessment of Nectarine Quality
British Library Online Contents | 2017|
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