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Processing and impact on active components in food
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Plant nutrition for sustainable food production and environment : proceedings of the XIII International Plant Nutrition Colloquium, 13-19 September 1997, Tokyo, Japan
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Nutritional bioavailability of iron
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Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition
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Phenolic compounds in foods and natural health products
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백합과 식물자원의 생리활성을 이용한 기능성 식품 개발
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Biotechnology in medicine, foodstuffs, biocatalysis, environment, and biogeotechnology
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Tree nuts : composition, phytochemicals, and health effects
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Plant senescence : methods and protocols
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Food flavors, ingredients, and composition : proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24-26 June 1992
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세로토닌유도체의 종자축적을 통한 항산화활성 기능성 벼 개발 =
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더덕을 주요성분으로 함유한 항알러지항아토피 기능성 향장품 제제 개발에 관한 연구
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Occurrences, structure, biosynthesis, and health benefits based on their evidences of medicinal phytochemicals in vegetables and fruits
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Functional food product development
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Food antioxidants
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Understanding the geological and medical interface of arsenic, As 2012 : 4th International Congress Arsenic in the Environment, Sebel Cairns International Hotel, Cairns, Australia, 22-27 July 2012
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Maize : nutrition dynamics and novel uses
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Phenolic resins : chemistry, applications, standardization, safety, and ecology
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볏짚의 결속방법별 암모니아 처리방법 및 사일레지 첨가물이 볏짚의 사료가치 증진에 미치는 영향 =
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Cereals and pulses : nutraceutical properties and health benefits
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