Found: 40
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Physicochemical characteristics and antioxidant activities of grape Yakju.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 175, doi. 10.1007/s10068-011-0024-7
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- Article
Tyrosine-fortified silk amino acids improve physical function of Parkinson's disease rats.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 79, doi. 10.1007/s10068-011-0011-z
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- Article
Stability of tocopherols and lutein in oil extracted from roasted or unroasted mustard seeds during the oil oxidation in the dark.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 193, doi. 10.1007/s10068-011-0026-5
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Antioxidant effects of solvent extracts from the dried jujube ( Zizyphus jujube) sarcocarp, seed, and leaf via sonication.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 167, doi. 10.1007/s10068-011-0023-8
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- Article
Catechin-7- O-β- d-glucopyranoside scavenges free radicals and protects human B lymphoma BJAB cells on HO-mediated oxidative stress.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 151, doi. 10.1007/s10068-011-0021-x
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- Article
Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 159, doi. 10.1007/s10068-011-0022-9
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Functional properties of protein isolate obtained from physic nut ( Jatropha curcas L.) seed cake.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 29, doi. 10.1007/s10068-011-0005-x
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- Article
Antioxidant potentials of skin, pulp, and seed fractions of commercially important tomato cultivars.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 15, doi. 10.1007/s10068-011-0003-z
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- Article
Innate immune stimulation of polysaccharide fraction from grape peel.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 107, doi. 10.1007/s10068-011-0015-8
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- Article
Effects of green tea on blood pressure and hypertension-induced cardiovascular damage in spontaneously hypertensive rat.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 93, doi. 10.1007/s10068-011-0013-x
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- Article
Antimicrobial and antioxidant activity of spice essential oils.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 45, doi. 10.1007/s10068-011-0007-8
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- Article
Antimicrobial activity of Myagropsis myagroides and interaction with food composition.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 85, doi. 10.1007/s10068-011-0012-y
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- Article
Antioxidant properties and cytotoxic effects of fractions from glasswort ( Salicornia herbacea) seed extracts on human intestinal cells.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 115, doi. 10.1007/s10068-011-0016-7
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- Article
Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 229, doi. 10.1007/s10068-011-0031-8
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- Article
Antioxidant activity of 4 cultivars of persimmon fruit.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 71, doi. 10.1007/s10068-011-0010-0
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- Article
Effect of water activity and temperature on the color change of red pepper ( Capsicum annuum L.) powder.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 215, doi. 10.1007/s10068-011-0029-2
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- Article
Spray drying microencapsulation of natural canthaxantin using soluble soybean polysaccharide as a carrier.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 63, doi. 10.1007/s10068-011-0009-6
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- Article
Physicochemical properties of pearled hull-less barley cultivars with normal and low amylose content.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 55, doi. 10.1007/s10068-011-0008-7
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- Article
Enhancement of antioxidant and antimicrobial activities of Dianthus superbus, Polygonum aviculare, Sophora flavescens, and Lygodium japonicum by pressure-assisted water extraction.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 283, doi. 10.1007/s10068-011-0040-7
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- Article
Monitoring of microbial changes in salted cabbage ( Jeolimbaechu) during recycled brining operation.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 223, doi. 10.1007/s10068-011-0030-9
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Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 23, doi. 10.1007/s10068-011-0004-y
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- Article
Rapid and simple biochemical detection for Salmonella spp. using modified LB broth and the MUCAP test.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 201, doi. 10.1007/s10068-011-0027-4
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- Article
Inhibitory effect of oral administration of Sangwhang mushroom ( Phellinus linteus) grown on germinated brown rice on experimental lung metastasis and tumor growth in mice.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 209, doi. 10.1007/s10068-011-0028-3
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- Article
Immunosuppressive activities of water-soluble barley β-glucan on alloantigen reactive cell proliferation and cytotoxicity.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 267, doi. 10.1007/s10068-011-0037-2
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- Article
Characterization of growth and protein contents from microalgae Navicula incerta with the investigation of antioxidant activity of enzymatic hydrolysates.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 183, doi. 10.1007/s10068-011-0025-6
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- Article
Ameliorating effects of a nopal ( Opuntia ficus-indica) complex on blood glucose in db/db mice.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 255, doi. 10.1007/s10068-011-0035-4
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- Article
Effect of processing conditions on functional properties of collagen powder from skate ( Raja kenojei) skins.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 99, doi. 10.1007/s10068-011-0014-9
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- Article
Purification and characterization of a 6.5 kDa antioxidant peptidoglycan purified from silk worm ( Bombyx mori) pupae extract.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 243, doi. 10.1007/s10068-011-0033-6
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A comparative of heavy metal contents and biochemical characteristics of Japanese ( Haliotis discus) and Korean abalone ( Haliotis discus hannai).
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 273, doi. 10.1007/s10068-011-0038-1
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Nutritional analysis and antioxidant activity of palmyrah ( Borassus flabellifer L.) seed embryo for potential use as food source.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 143, doi. 10.1007/s10068-011-0020-y
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Ethanolic fermentation from red ginseng extract using Saccharomyces cerevisiae and Saccharomyces carlsbergensis.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 131, doi. 10.1007/s10068-011-0018-5
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- Article
Quality of chilled ready-to-bake pizza stored in air and under modified atmospheres: Microbiological and sensory attributes.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 1, doi. 10.1007/s10068-011-0001-1
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Evaluation of antibacterial, antifungal, and antioxidant properties of some food dyes.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 7, doi. 10.1007/s10068-011-0002-0
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Physicochemical property changes in wheat starch by ultra-fine pulverization.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 137, doi. 10.1007/s10068-011-0019-4
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Soybean ( Glycine max L. Merr.) hexane extracts inhibit cellular fatty acid uptake by reducing the expression of fatty acid transporters.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 237, doi. 10.1007/s10068-011-0032-7
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Cloning of levansucrase from Leuconostoc mesenteroides and its expression in Pichia pastoris.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 277, doi. 10.1007/s10068-011-0039-0
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Determination of biogenic amines in Cheonggukjang using ultra high pressure liquid chromatography coupled with mass spectrometry.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 123, doi. 10.1007/s10068-011-0017-6
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- Article
Anti-diabetic effect of watermelon ( Citrullus vulgaris Schrad) on Streptozotocin-induced diabetic mice.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 251, doi. 10.1007/s10068-011-0034-5
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Determination of 6 arsenic species present in seaweed by solvent extraction, clean-up, and LC-ICP/MS.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 39, doi. 10.1007/s10068-011-0006-9
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Effect of temperature on the relationship between moisture content and dynamic rheological properties of Korean honey.
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- Food Science & Biotechnology, 2011, v. 20, n. 1, p. 261, doi. 10.1007/s10068-011-0036-3
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- Article