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Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 27, doi. 10.1007/s10068-012-0004-6
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- Article
Effect of pretreatment solution on drying and color characteristics of seedless grapes.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 43, doi. 10.1007/s10068-012-0006-4
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- Article
Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread ( Sangak) from Iran.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 113, doi. 10.1007/s10068-012-0014-4
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- Article
Antioxidant, anti-inflammatory activity, and phytochemical constituents of ficus ( Ficus amplissima Smith) bark.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 59, doi. 10.1007/s10068-012-0008-2
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- Article
Anti-obesity effect of komulkosiraegi [ Gracilaria vermiculophylla (Ohmi) Papenfuss] extract in 3T3-L1 cells.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 83, doi. 10.1007/s10068-012-0010-8
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- Article
Diphlorethohydroxycarmalol isolated from Pae ( Ishige okamurae) protects high glucose-induced damage in RINm5F pancreatic β cells via its antioxidant effects.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 239, doi. 10.1007/s10068-012-0031-3
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- Article
Growth kinetics and predictive model of Aeromonas hydrophila in a broth-based system.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 219, doi. 10.1007/s10068-012-0028-y
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- Article
Extraction of carotenoids from Phaffia rhodozyma: A comparison between different techniques of cell disruption.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 1, doi. 10.1007/s10068-012-0001-9
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- Article
Roasting enhances antioxidant effect of bitter melon ( Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 19, doi. 10.1007/s10068-012-0003-7
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- Article
Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 175, doi. 10.1007/s10068-012-0022-4
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- Article
Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 151, doi. 10.1007/s10068-012-0019-z
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- Article
An effective method for deproteinization of bioactive polysaccharides extracted from lingzhi ( Ganoderma atrum).
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 191, doi. 10.1007/s10068-012-0024-2
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- Article
Stress response of acid-shocked Cronobacter sakazakii against subsequent acidic pH, mild heat, and organic acids.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 205, doi. 10.1007/s10068-012-0026-0
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- Article
Hypolipidemic and antioxidative effects of rice bran and phytic acid in high fat-fed mice.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 123, doi. 10.1007/s10068-012-0015-3
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- Article
Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 129, doi. 10.1007/s10068-012-0016-2
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- Article
Fermentation properties of low-salted Doenjang supplemented with licorice and mustard.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 91, doi. 10.1007/s10068-012-0011-7
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- Article
Development of aloe fermentation products and improvements of gastrointestinal function in vitro.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 35, doi. 10.1007/s10068-012-0005-5
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- Article
Rapid detection of food-borne Listeria monocytogenes by real-time quantitative loop-mediated isothermal amplification.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 101, doi. 10.1007/s10068-012-0012-6
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- Article
Effect of electrochemical oxidation and reduction reaction on wine quality.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 211, doi. 10.1007/s10068-012-0027-z
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- Article
Physicochemical properties of paprika ( Capsicum annuum L.) dehydrated with red algae extract.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 145, doi. 10.1007/s10068-012-0018-0
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- Article
Cytoprotective activity of extract of roasted coffee residue on mouse embryonic fibroblasts cells against apoptosis induced by oxidative stress.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 137, doi. 10.1007/s10068-012-0017-1
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- Article
Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread ( sangak) from Iran.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 51, doi. 10.1007/s10068-012-0007-3
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- Article
Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 225, doi. 10.1007/s10068-012-0029-x
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- Article
In vitro antioxidative and antimutagenic activities of oak mushroom ( Lentinus edodes) and king oyster mushroom ( Pleurotus eryngii) byproducts.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 167, doi. 10.1007/s10068-012-0021-5
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- Article
Evidence of changes in cell surface proteins during growth of Lactobacillus casei under acidic conditions.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 253, doi. 10.1007/s10068-012-0033-1
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- Article
Luteolin inhibits inflammatory responses by downregulating the JNK, NF-κB, and AP-1 pathways in TNF-α activated HepG2 cells.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 279, doi. 10.1007/s10068-012-0037-x
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- Article
Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 69, doi. 10.1007/s10068-012-0009-1
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- Article
Effect of carboxy-hemoglobin on color stability of cooked pork sausage.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 267, doi. 10.1007/s10068-012-0035-z
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- Article
Volatile compounds of the Hallabong ( Citrus kiyomi × Citrus ponkan) blossom.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 285, doi. 10.1007/s10068-012-0038-9
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- Article
Effect of far infrared drying on antioxidant property, anti-inflammatory activity, and inhibitory activity in A549 cells of Gamguk ( Chrysanthemum indicum L.) flower.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 261, doi. 10.1007/s10068-012-0034-0
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- Article
Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 9, doi. 10.1007/s10068-012-0002-8
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- Article
Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 183, doi. 10.1007/s10068-012-0023-3
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- Article
Food authenticity using natural carbon isotopes (C, C, C) in grass-fed and grain-fed beef.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 295, doi. 10.1007/s10068-012-0040-2
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Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 159, doi. 10.1007/s10068-012-0020-6
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- Article
Effect of poly- γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 247, doi. 10.1007/s10068-012-0032-2
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- Article
Origin assessment of domestic and imported beef sold in the Korean markets using stable carbon and oxygen isotopes.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 233, doi. 10.1007/s10068-012-0030-4
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- Article
Validation of HPLC method for determination of E- and Z-Ajoene in oil-macerated garlic juice.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 107, doi. 10.1007/s10068-012-0013-5
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- Article
Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 291, doi. 10.1007/s10068-012-0039-8
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- Article
Quality and safety of a new rapeseed 'Kangyu' cultivated at different regions in Korea.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 273, doi. 10.1007/s10068-012-0036-y
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- Article
Correlation of antioxidant content and absorbance changes of DPPH during lipid oxidation.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 199, doi. 10.1007/s10068-012-0025-1
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- Article