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Total 19
번호 제   목 저널 Vol pp-pp
19 Characterization of red ginseng residue protein films incorp… Food Science and Biotechnology 26 369-374
18 Combined Treatment with Low Concentrations of Aqueous and Ga… Journal of microbiology and biotechnology 27 492-499
17 Comparison of effectiveness of edible coatings using emulsi… LWT-Food Science and technology 75 742-750
16 Antimicrobial effect of an Undaria pinnatifida composite fil… International Journal of Food Science and Technology 52 398-403
15 Combined Treatment on the Inactivation of Naturally Existing… Journal of Microbiology and Biotechnology 27 219-225
14 Combined treatment with chlorine dioxide gas, fumaric acid,… Food Control 71 371-375
13 Antimicrobial Activity of Flaxseed Meal Extract against Esc… Journal of Microbiology and Biotechnology 27 67-71
12 Protective Formula and Preservation Conditions for the Endop… Microbiology 85 500-505
11 Effects of cooking methods on the β-carotene levels of sele… Food Science and Biotechnology 25 955-963
10 Oxidation Stability of O/W Emulsion Prepared with Linolenic … Journal of Food Science 81 C2373
9 Application of a puffer fish skin gelatin film containing Mo… Journal of Food Science and Technology 53 3876-3883
8 Application of lemongrass oil-containing polylactic acid fil… Korean Journal for Food Science of Animal Resources 36 421-426
7 Characterization of a starfish gelatin film containing vanil… Food Science and Biotechnology 25 1023-1028
6 Combined treatments of chestnut shell extract, fumaric acid,… Food Science and Biotechnology 25 1217-1220
5 Identification of targets of the HIF‑1 inhibitor IDF-1… Bioconjugate Chemistry 27 1911-1920
4 Antioxidant activities of distiller dried grains with solubl… Food Chemistry 196 174-179
3 Physical properties and application of a red pepper seed mea… Food Hydrocolloids 55 136-143
2 Production and characterisation of skate skin gelatin films … International Journal of Food Science and Technology 51 1465-1472
1 Preparation and application of a flaxseed meal protein film … International Journal of Food Science and Technology 51 1473-1480
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