식품영양학과 (식품영양학과)1,432
Recent Submissions
- A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea
- Sex reporting of cells used in cancer research: A systematic review
- Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging
- Association of serum and hair antioxidant minerals with an oxidative stress marker in relation with characteristics of healthy adults: a cross-sectional study
- Sex differences in colonic gene expression and fecal microbiota composition in a mouse model of obesity-associated colorectal cancer
- Evaluation of Antioxidant Effects of Pumpkin (<i>Cucurbita pepo</i> L.) Seed Extract on Aging- and Menopause-Related Diseases Using Saos-2 Cells and Ovariectomized Rats
- Principles and Applications of Non-Thermal Technologies for Meat Decontamination
- Immobilized Candida antarctica lipase B as an sn-1,3 regiospecific biocatalyst for the interesterification of triacylglycerols with fatty acid ethyl esters
- Heat penetration and quality attributes of superheated steam sterilization (SHS) home meal replacement (HMR) meat products stew
- Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage