Page 1 from 86 hits

Sort by: Relevancy | Currentness | Title

  1.  

    Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China

    Lee, M. H. / Li, F. Z. / Lee, J. et al. | British Library Online Contents | 2017
  2.  

    Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds

    Song, J. / Seol, N. G. / Kim, M. J. et al. | British Library Online Contents | 2016
  3.  

    Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation

    Kong, S. / Kim, D. J. / Oh, S. K. et al. | British Library Online Contents | 2012
  4.  

    Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

    Zhao, T. / Hong, S. I. / Lee, J. et al. | British Library Online Contents | 2012
  5.  

    Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile

    Lee, J. / Vzquez-Arajo, L. / Adhikari, K. et al. | British Library Online Contents | 2011
  6.  

    Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization

    Jang, E. Y. / Park, C. U. / Kim, M. J. et al. | British Library Online Contents | 2012
  7.  

    Modification of Isoflavone Profiles in a Fermented Soy Food with Almond Powder

    Park, M. / Jeong, M. K. / Kim, M. et al. | British Library Online Contents | 2012
  8.  

    Altering Functional Properties of Fats Using Power Ultrasound

    Suzuki, A. H. / Lee, J. / Padilla, S. G. et al. | British Library Online Contents | 2010
  9.  

    Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

    Park, C. U. / Jeong, M. K. / Park, M. H. et al. | British Library Online Contents | 2010

Number of results: 10 | 20 | 50