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NATIONAL FOOD RESEARCH INSTITUTE | 論文
- The Nucleotide Sequence of the β-Glucosidase Gene from Cellvibrio gilvus
- Characterization of a β-Glucosidase Encoded by a Gene from Cellvibrio gilvus(Biological Chemistry)
- Alkaline Shift Effect on the Uptake of Germanium by Algae, Chlorella ellipsoideae, Oscillatoria sp. and Spirulina platensis
- Evalutation Tests of a Lrge Spiral Blue Green Alga, Oscillatoria sp., for Biomass Production
- Cultivar Identification of Korean Rice Based on DNA Markers for Blast Resistance
- Glycerolipid Acyl Hydrolase Activity in the Brown Alga Cladosiphon okamuranus TOKIDA(Food & Nutrition Science)
- Isolation of Thermophilic Ammonium-tolerant Bacterium and Its Application to Reduce Ammonia Emission during Composting of Animal Wastes
- Processing of Oilseeds to Recover Oil and Protein Using Combined Aqueous, Enzymatic and Membrane Separation Techniques
- Effects of N-Acetylmuramidase from Streptomyces rutgersensis H-46 as a Food Preservative(Food & Nutrition)
- Cultural Conditions for Lytic Enzyme Production by Streptomyces rutgersensis : Control of Microorganisms by Means of Lytic Enzyme.(IV). For Part III, see ref.11.
- Effect of Extruded Polished, Brown, and Germinated Brown Rice on the Behavior and Plasma Parameters of ICR Mice
- Fragmentation of tubes by ammonium nitrate based explosives
- Purification and Partial Characterization of a Lectin from the Bark of Japanese Elderberry (Sambucus sieboldiana)
- STRUCTURE OF THE VACUOLAR H^+ -PYROPHOSPHATASE GENES OF RICE (Oryza sativa L. )
- Inhibition of Xanthine Oxidase by Flavonoids
- Induction of Apoptosis in DLD-1 Human Colon Cancer Cells by Peridinin Isolated from the Dinoflagellate, Heterocapsa triquetra
- Effect of Glycerophospholipid Class on the β-Carotene Uptake by Human Intestinal Caco-2 Cells
- Antiproliferative effect of neoxanthin and fucoxanthin on cultured cells
- Polar Organic Solvent Added to an Aqueous Solution Changes Hydrolytic Property of Lipase(Biochemistry & Molecular Biology)
- Inhibition of Myeloperoxidase-catalyzed Tyrosylation by Phenolic Antioxidants in vitro(Food & Nutrition Science)