Single Laboratory Validation and Uncertainty Estimation of a HPLC Analysis Method for Deoxynivalenol in Noodles
Ok, H.E., Korea Food Research Institute, Seongnam, Republic of Korea, Chang, H.J., Korea Food Research Institute, Seongnam, Republic of Korea, Kang, Y.W., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea, Kim, M.H., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea, Chun, H.S., Korea Food Research Institute, Seongnam, Republic of Korea
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.06.2011)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.06.2011)
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Estimation of Measurement Uncertainty for the HPLC Analysis of Deoxynivalenol in Wheat
Ok, H.E., Korea Food Research Institute, Seongnam, Republic of Korea, Chang, H.J., Korea Food Research Institute, Seongnam, Republic of Korea, Ahn, J.H., Namyang Dairy Products Corporation, Gongju, Republic of Korea, Cho, J.Y., Korea Food and Drug Administration, Seoul, Republic of Korea, Chun, H.S., Korea Food Research Institute, Seongnam, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.06.2009)
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Published in Korean Journal of Food Science and Technology (01.06.2009)
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Protective Effect of Volatile Extract from Pinus densiflora against Aflatoxin B₁-induced Oxidative Stress in HepG2 Cells
Lee, J.K., Kyung Hee University, Seoul, Republic of Korea, Chang, H.J., Korea Food Research Institute, Seongnam, Republic of Korea, Chun, H.S., Korea Food Research Institute, Seongnam, Republic of Korea
Published in Food science and biotechnology (01.02.2010)
Published in Food science and biotechnology (01.02.2010)
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Quantitative structure-activity relationship (QSAR) of antioxidative anthocyanidins and their glycosides
Chang, H.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Choi, E.H. (Korea Food Research Institute, Seongnam, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: hschun@kfri.re.kr
Published in Food science and biotechnology (01.06.2008)
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Published in Food science and biotechnology (01.06.2008)
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Characterization of Bacteria Isolated from the Traditional Steeping Process and Their Application as Starters for the Production of Yugwa, a Korean Traditional Snack
Chang, H.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Lee, S.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Lee, M.K. (Korea Food Research Institute, Seongnam, Republic of Korea), Cho, Y.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Kim, H.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Kim, C.T. (Korea Food Research Institute, Seongnam, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: hschun@kfri.re.kr
Published in Food science and biotechnology (01.06.2007)
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Published in Food science and biotechnology (01.06.2007)
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Effect of Particle Size of Zinc Oxides on Cytotoxicity and Cell Permeability in Caco-2 Cells
Chang, H.J., Korea Food Research Institute, Seongnam, Republic of Korea, Choi, S.W., Korea Food Research Institute, Seongnam, Republic of Korea, Ko, S.H., Sejong University, Seoul, Republic of Korea, Chun, H.S., Korea Food Research Institute, Seongnam, Republic of Korea
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2011)
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Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2011)
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