Found: 39
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Development of a predictive model describing the growth of Listeria Monocytogenes in Kimbab.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1347, doi. 10.1007/s10068-011-0185-4
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- Article
Protective effect of cinnamaldehyde on streptozotocin-induced damage in rat pancreatic β-cells.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1271, doi. 10.1007/s10068-011-0175-6
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- Article
Xanthan gum production under different operational conditions by Xanthomonas axonopodis pv vesicatoria isolated from pepper plant.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1243, doi. 10.1007/s10068-011-0171-x
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- Article
Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1425, doi. 10.1007/s10068-011-0196-1
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- Article
Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1173, doi. 10.1007/s10068-011-0162-y
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- Article
Effect of Ganghwayakssuk ( Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1381, doi. 10.1007/s10068-011-0190-7
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- Article
Potent effect of brown algae ( Ishige okamurae) on suppression of allergic inflammation in human basophilic KU812F cells.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1227, doi. 10.1007/s10068-011-0169-4
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- Article
Inhibitory effect of fractions from skullcap ( Scutellaria baicalensis Georgi) on osteoclast differentiation and bone resorption.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1211, doi. 10.1007/s10068-011-0167-6
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- Article
Impact of cranberry juice and proanthocyanidins on the ability of Escherichia coli to form biofilms.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1315, doi. 10.1007/s10068-011-0181-8
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- Article
Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1257, doi. 10.1007/s10068-011-0173-8
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- Article
Anti-inflammatory effect of the immature peel extract of Jinkyool ( Citrus sunki Hort. ex Tanaka).
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1235, doi. 10.1007/s10068-011-0170-y
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- Article
Synergy effects by combination with lactic acid bacteria and frutooligosaccharides on the cell growth and antimicrobial activity.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1389, doi. 10.1007/s10068-011-0191-6
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- Article
Biochemical characterization of esterase from soybean ( Glycine max L.).
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1195, doi. 10.1007/s10068-011-0165-8
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- Article
Characterization of Korean traditional medicine Chongmyungtang for cognitive function related to anti-cholinesterases and antioxidant activity.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1331, doi. 10.1007/s10068-011-0183-6
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- Article
Alcohol metabolizing and antioxidant activities of complex herbal extracts from medicinal plants.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1337, doi. 10.1007/s10068-011-0184-5
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- Article
Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in db/db mice.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1265, doi. 10.1007/s10068-011-0174-7
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- Article
Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and solid state fermentation (SSF).
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1289, doi. 10.1007/s10068-011-0178-3
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- Article
Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1307, doi. 10.1007/s10068-011-0180-9
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- Article
Antioxidative activities of mao feng tea ( Camellia spp.) and kamtae ( Ecklonia cava) extracts and their effects on structured lipid from corn and perilla oil.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1399, doi. 10.1007/s10068-011-0192-5
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- Article
Effects of nisin and acid on the inactivation and recovery of Listeria monocytogenes biofilms treated by high hydrostatic pressure.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1361, doi. 10.1007/s10068-011-0187-2
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- Article
Optimization of process conditions for the production of a prolylendopeptidase by Aspergillus niger ATCC 11414 in solid state fermentation.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1323, doi. 10.1007/s10068-011-0182-7
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- Article
Aqueous two-phase extraction of bromelain from pineapple peels ('Phu Lae' cultv.) and its biochemical properties.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1219, doi. 10.1007/s10068-011-0168-5
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- Article
Evaluation of antioxidant and antimicrobial potential of strawberry tree ( Arbutus Unedo L.) leaf.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1249, doi. 10.1007/s10068-011-0172-9
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- Article
Optimum conditions for combined application of Leuconostoc sp. and Saccharomyces sp. to sourdough.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1373, doi. 10.1007/s10068-011-0189-0
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- Article
Analysis of microflora in gochujang, Korean traditional fermented food.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1435, doi. 10.1007/s10068-011-0197-0
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- Article
Transformation of ginsenoside-rich fraction isolated from ginseng ( Panax ginseng) leaves induces compound K.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1179, doi. 10.1007/s10068-011-0163-x
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- Article
Gas chromatographic determination of pesticide residues using electron-capture detector and mass spectrometry.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1299, doi. 10.1007/s10068-011-0179-2
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Optimization of processing conditions and evaluation of shelf-life for jeonbokjang products.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1419, doi. 10.1007/s10068-011-0195-2
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- Article
Processing properties of Korean rice varieties in relation to rice noodle quality.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1277, doi. 10.1007/s10068-011-0176-5
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- Article
Optimization of inactivation of Staphylococcus aureus by low concentration electrolyzed water using response surface methodology.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1367, doi. 10.1007/s10068-011-0188-1
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- Article
Biosynthesis of oleyl oleate wax ester by non-commercial lipase.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1203, doi. 10.1007/s10068-011-0166-7
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- Article
Physicochemical properties of lotus ( Nelumbo nucifera) root slices dehydrated with polyethylene glycol.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1407, doi. 10.1007/s10068-011-0193-4
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- Article
Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1351, doi. 10.1007/s10068-011-0186-3
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- Article
Love wave SAW biosensors for detection of antigen-antibody binding and comparison with SPR biosensor.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1413, doi. 10.1007/s10068-011-0194-3
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- Article
Inhibitory activity of aromadendrin from prickly pear ( Opuntia ficus-indica) root on aldose reductase and the formation of advanced glycation end products.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1283, doi. 10.1007/s10068-011-0177-4
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- Article
Optimal production of fermented whey presenting bifidogenic growth stimulator activity.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1451, doi. 10.1007/s10068-011-0200-9
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- Article
Effect of selected aromatic medicinal plant sancho ( Zanthoxylum schinifolium) on osteoblastic MC3T3-E1 cells.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1441, doi. 10.1007/s10068-011-0198-z
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- Article
Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1445, doi. 10.1007/s10068-011-0199-y
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- Article
Rapid concentration of some bacteriocin-like compounds using an organic solvent.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1457, doi. 10.1007/s10068-011-0201-8
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- Article