Phenolic contents and antioxidant activities from different tissues of Baekseohyang (Daphne kiusiana)
FOOD SCIENCE AND BIOTECHNOLOGY, 2011
82
Nondestructive determination of herbicide-resistant genetically modified soybean seeds using near-infrared reflectance spectroscopy
FOOD CHEMISTRY, 2011
83
Changes of phytochemical constituents (isoflavones, flavanols, and phenolicacids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90
Journal of Food Composition and Analysis, 2011
84
Physicochemical and antioxidative properties of selected barnyard millet (Echinochloa utilis) species in Korea
FOOD SCIENCE AND BIOTECHNOLOGY, 2011
85
Comparison of nutritional components in soybean varieties with different geographical origins
Journal of the Korean Society for Applied Biological Chemistry, 2011
86
Determination of curcuminoid colouring principles in commercial foods by HPLC
FOOD CHEMISTRY, 2011
87
Characterisation of phenolic phytochemicals and quality changes related to the harvest times from the leaves of Korean purple perilla (Perilla frutescens)
FOOD CHEMISTRY, 2011
88
Glycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia
Food chemistry, 2010
89
Anthocyanins in Cowpea [Vigna unguiculata (L.) Walp. ssp unguiculata]
FOOD SCIENCE AND BIOTECHNOLOGY, 2010
90
Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties