256 results on '"Hwang, In Guk"'
Search Results
102. Design of Parallel Decimal Multiplier using Limited Range of Signed-Digit Number Encoding
103. Effects of Heat Treatment on Antioxidant Activity of Hydrolyzed Mung Beans
104. Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging
105. Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures
106. Quality Characteristics of Sasambeong according to Processing Conditions
107. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
108. Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
109. Effects of Drying Methods on Quality of Red Pepper Powder
110. Quality Characteristics and Manufacture of Extruded Noodles Mixed with Cereals
111. Influences of Freezing and Thawing Temperature on the Quality Characteristics of Mashed Red Pepper
112. Bulk Properties of Red Pepper Powder by Drying Method and Variety
113. Design of Dual-Path Decimal Floating-Point Adder
114. Effects of Heat Treatment and Extraction Method on Antioxidant Activity of Several Medicinal Plants
115. Changes in Chemical Components and Antioxidant Activity of Dried Jujube with Different Aging Temperatures and Durations
116. Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)
117. Anti-diabetic Activity of Germinated Ilpum Rough Rice Extract Supplement in Mice
118. Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
119. Antioxidant Activity and Anticancer Effects of Rough Rice (Oryza sativa L.) by Germination Periods
120. Quality Characteristics of the White Birch Sap with Varying Collection Periods
121. Effects of Mashed Red Pepper on the Quality Characteristics of Kimchi
122. The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis
123. Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
124. Analysis of Color Constancy Methods for Recovering Skin Color Independent of Illuminants
125. Physicochemical Characteristics and Nutritional Components of Goroshoe (Acer mono Max.) Sap with Collection Periods
126. Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region
127. Changes in Chemical Composition of Rough Rice (Oryza sativa L.) according to Germination Period
128. Changes in Antioxidant Activity of Duck Egg after Pressurized Soaking in Green Tea Extract
129. Hypoglycemic Effects of Germinated Rough Rice Extract in Streptozotocin-induced Diabetic Rats
130. Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
131. Production of Low-illuminated Image Sets based on Spectral Data for Color Constancy Research
132. Isolation and characterisation of an α-glucosidase inhibitory substance from fructose–tyrosine Maillard reaction products
133. Antioxidant and Angiotensin Converting Enzyme I Inhibitory Activity on Different Parts of Germinated Rough Rice
134. Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature
135. Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice
136. Evaluation of Biological Activity in Pepper (Capsicum annuum L.) Breeding Lines
137. Characteristics of Goroshoe (Acer mono Max.) Sap with Different Collection Times After Ultra Filtration
138. Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi
139. Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system
140. Acquisition of Intrinsic Image by Omnidirectional Projection of ROI and Translation of White Patch on the X-chromaticity Space
141. Physical Characteristics of Red Pepper Powder by Cultivation Area and Variety
142. Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)
143. Antioxidant Component and Activity of Dropwort (Oenanthe javanica) Ethanol Extracts
144. Thermal Degradation Characteristics and Antioxidant Activity of Fructose Solution with Heating Temperature and Time
145. Chemical Components Changes of Winter Cereal Crops with Germination
146. Changes of Antioxidant Activities on Cultured Ginseng with Mushroom Mycelia During Cultivation
147. Physicochemical Characteristic and Antioxidant Activites of Cereals and Legumes in Korea
148. The Effects of Perfectionism on Academic Achievement in Medical Students
149. Quality Characteristics and Mineral, Oxalate and Phytate Contents of Tofu Manufactured by Recommended Soybean Cultivars in Korea
150. Physicochemical Property and Antioxidant Activity of Daehak Waxy Corns with Different Harvest Times
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.