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Studies on the development of functional powder from citrus peel

Bioresource technology, 2006-03, Vol.97 (4), p.614-620

2006

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Pasting characteristics and in vitro digestibility of γ-irradiated RS4 waxy maize starches

Journal of cereal science, 2010-07, Vol.52 (1), p.53-58

2010

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In vitro digestibility of gamma-irradiated corn starches

Carbohydrate polymers, 2010-07, Vol.81 (4), p.961-963

2010

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Value of 3D MR lumbosacral radiculography in the diagnosis of symptomatic chemical radiculitis

American journal of neuroradiology : AJNR, 2012-03, Vol.33 (3), p.529-534

2012

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Quality properties of pork sausage prepared with water-soluble chitosan oligomer

Meat science, 2001-12, Vol.59 (4), p.369-375

2001

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Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation

Journal of food science, 2003-01, Vol.68 (1), p.80-84

2003

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Effects of gamma radiation on the allergenic and antigenic properties of milk proteins

Journal of food protection, 2001-02, Vol.64 (2), p.272-276

2001

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Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation

Journal of food science, 2002-05, Vol.67 (4), p.1370-1373

2002

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Effect of the transligamentous extension of lumbar disc herniations on their regression and the clinical outcome of sciatica

Spine (Philadelphia, Pa. 1976), 2000-02, Vol.25 (4), p.475-480

2000

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Gamma radiation sensitivity of Enterobacter sakazakii in dehydrated powdered infant formula

Journal of food protection, 2006-06, Vol.69 (6), p.1434-1437

2006

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Effect of gamma irradiation on the survival of pathogens in kwamegi, a traditional Korean semidried seafood

Journal of food protection, 2003-11, Vol.66 (11), p.2093-2096

2003

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Effects of gamma radiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp

Journal of food protection, 2000-07, Vol.63 (7), p.940-944

2000

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Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty

Food control, 2007-05, Vol.18 (5), p.430-435

2007

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Production of Low Salted and Fermented Shrimp by Irradiation

Journal of food science, 2002-06, Vol.67 (5), p.1772-1777

2002

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Irradiation effects on embryotoxicity and oxidative properties of gossypol dissolved in methanol

Food and chemical toxicology, 2003-10, Vol.41 (10), p.1329-1336

2003

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Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid

Journal of food science, 2003-09, Vol.68 (7), p.2221-2224

2003

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Quality properties of sausage made with gamma-irradiated natural pork and lamb casing

Meat science, 2001-11, Vol.59 (3), p.223-228

2001

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Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil

Food chemistry, 2002-03, Vol.76 (3), p.299-305

2002

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Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage ( Brassica rapa L.)

Food chemistry, 2005-03, Vol.89 (4), p.589-597

2005

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Biological and anti-microbial activity of irradiated green tea polyphenols

Food chemistry, 2004-12, Vol.88 (4), p.549-555

2004

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Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-Nitrosamines

Journal of food science, 2002-03, Vol.67 (2), p.596-599

2002

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Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice

Food microbiology, 2006-06, Vol.23 (4), p.372-378

2006

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Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage

Journal of food protection, 2003-06, Vol.66 (6), p.1090-1094

2003

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improvement of color and shelf life of ham by gamma irradiation

Journal of food protection, 1999-10, Vol.62 (10), p.1162-1166

1999

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Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid

Journal of food protection, 2000-07, Vol.63 (7), p.934-939

2000

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Studies on the development of functional powder from citrus peel

Pasting characteristics and in vitro digestibility of γ-irradiated RS4 waxy maize starches

In vitro digestibility of gamma-irradiated corn starches

Value of 3D MR lumbosacral radiculography in the diagnosis of symptomatic chemical radiculitis

Quality properties of pork sausage prepared with water-soluble chitosan oligomer

Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation

Effects of gamma radiation on the allergenic and antigenic properties of milk proteins

Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation

Effect of the transligamentous extension of lumbar disc herniations on their regression and the clinical outcome of sciatica

Gamma radiation sensitivity of Enterobacter sakazakii in dehydrated powdered infant formula

Effect of gamma irradiation on the survival of pathogens in kwamegi, a traditional Korean semidried seafood

Effects of gamma radiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp

Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty

Production of Low Salted and Fermented Shrimp by Irradiation

Irradiation effects on embryotoxicity and oxidative properties of gossypol dissolved in methanol

Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid

Quality properties of sausage made with gamma-irradiated natural pork and lamb casing

Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil

Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage ( Brassica rapa L.)

Biological and anti-microbial activity of irradiated green tea polyphenols

Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-Nitrosamines

Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice

Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage

improvement of color and shelf life of ham by gamma irradiation

Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid

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