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Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages.
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- Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1335, doi. 10.1007/s10068-015-0171-3
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- Article
Health benefits of lactic acid bacteria isolated from kimchi, with respect to immunomodulatory effects.
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- Food Science & Biotechnology, 2015, v. 24, n. 3, p. 783, doi. 10.1007/s10068-015-0102-3
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- Article
Antioxidative and nitric oxide scavenging activity of branched-chain amino acids.
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- Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1555, doi. 10.1007/s10068-015-0200-2
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- Article
Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis.
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- Food Science & Biotechnology, 2014, v. 23, n. 5, p. 1441, doi. 10.1007/s10068-014-0197-y
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- Article
Identification of prevalent microbial flora in modified-atmosphere packaged cook-chilled Korean rice cake ( backseolgi).
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- Food Science & Biotechnology, 2014, v. 23, n. 2, p. 517, doi. 10.1007/s10068-014-0071-y
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- Article
Cytotoxicity of the white ginseng extract and red ginseng extract treated with partially purified β-glucosidase from Aspergillus usamii KCTC 6954.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 215, doi. 10.1007/s10068-014-0029-0
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- Article
Enhancement of the cytotoxicities and antioxidative activities of white ginseng extract by hydrolysis under mild acidic conditions.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 173, doi. 10.1007/s10068-014-0023-6
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- Article
Antibacterial activity of a novel flavonoid, 7- O-butyl naringenin, against methicillin-resistant Staphylococcus aureus (MRSA).
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- Food Science & Biotechnology, 2013, v. 22, n. 6, p. 1725, doi. 10.1007/s10068-013-0272-9
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- Article
Probiotic Bacillus subtilis KU201 having antifungal and antimicrobial properties isolated from kimchi.
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- Food Science & Biotechnology, 2013, v. 22, n. 5, p. 1, doi. 10.1007/s10068-013-0225-3
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- Article
Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods.
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- Food Science & Biotechnology, 2012, v. 21, n. 5, p. 1433, doi. 10.1007/s10068-012-0188-9
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- Article
Antimicrobial effects of onion ( Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction.
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- Food Science & Biotechnology, 2011, v. 20, n. 4, p. 1101, doi. 10.1007/s10068-011-0149-8
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- Article
Physicochemical, microbial, and sensory evaluation of cook-chilled Korean traditional rice cake ( Backseolgi) during storage via various packaging methods.
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- Food Science & Biotechnology, 2011, v. 20, n. 4, p. 1069, doi. 10.1007/s10068-011-0145-z
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- Article
Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water.
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- Food Science & Biotechnology, 2011, v. 20, n. 2, p. 543, doi. 10.1007/s10068-011-0076-8
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- Article
Cytotoxic effects of 7- O-butyl naringenin on human breast cancer MCF-7 cells.
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- Food Science & Biotechnology, 2010, v. 19, n. 3, p. 717, doi. 10.1007/s10068-010-0101-3
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- Article
Antimicrobial effects of various flavonoids on Escherichia coli O157:H7 cell growth and lipopolysaccharide production.
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- Food Science & Biotechnology, 2010, v. 19, n. 1, p. 257, doi. 10.1007/s10068-010-0037-7
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- Article
Potential probiotic properties of phytase-producing Lactobacillus salivarius FC113.
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- Annals of Microbiology, 2013, v. 63, n. 2, p. 555, doi. 10.1007/s13213-012-0503-y
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- Article
CHARACTERISTICS OF WHEY PROTEIN HYDROLYSATES FROM CHEESE WHEY, FAVORS ON VARIOUS FOOD APPLICATION.
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- Chemical Industry & Chemical Engineering Quarterly, 2014, v. 20, n. 4, p. 503, doi. 10.2298/CICEQ130221032J
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- Article
Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress.
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- Journal of Food Science & Technology, 2022, v. 59, n. 12, p. 4870, doi. 10.1007/s13197-022-05575-1
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- Article
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2467, doi. 10.1007/s13197-020-04857-w
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- Article
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes.
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- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4384, doi. 10.1007/s13197-018-3408-3
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- Article
Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi.
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- Journal of Food Science & Technology, 2018, v. 55, n. 8, p. 3174, doi. 10.1007/s13197-018-3245-4
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- Article
Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations.
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- Journal of Food Science & Technology, 2016, v. 53, n. 9, p. 3566, doi. 10.1007/s13197-016-2336-3
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- Article
Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types.
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5172, doi. 10.1007/s13197-014-1542-0
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- Article
The Anti-Cancer Potential of Heat-Killed Lactobacillus brevis KU15176 upon AGS Cell Lines through Intrinsic Apoptosis Pathway.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 8, p. 4073, doi. 10.3390/ijms23084073
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- Article
Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods.
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- International Journal of Molecular Sciences, 2020, v. 21, n. 4, p. 1227, doi. 10.3390/ijms21041227
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- Article
Purification and Characterization of a Ginsenoside Rb1-Hydrolyzing β-Glucosidase from Aspergillus niger KCCM 11239.
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- International Journal of Molecular Sciences, 2012, v. 13, n. 9, p. 12140, doi. 10.3390/ijms130912140
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- Article
Investigation of Brassica juncea, Forsythia suspensa, and Inula britannica: phytochemical properties, antiviral effects, and safety.
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- BMC Complementary & Alternative Medicine, 2019, v. 19, n. 1, p. N.PAG, doi. 10.1186/s12906-019-2670-x
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- Article
Chrysanthemum indicum suppresses adipogenesis by inhibiting mitotic clonal expansion in 3T3‐L1 preadipocytes.
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- Journal of Food Biochemistry, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfbc.13896
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- Article
Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains.
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- Journal of Food Biochemistry, 2019, v. 43, n. 4, p. N.PAG, doi. 10.1111/jfbc.12785
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- Article
Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4857, doi. 10.1002/jsfa.8356
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- Article
Comparative analysis of the antioxidant and anticancer activities of chestnut inner shell extracts prepared with various solvents.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2097, doi. 10.1002/jsfa.7324
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- Article
In vitro antioxidant and mineral-chelating properties of natural and autocleaved ovotransferrin.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 10, p. 2065, doi. 10.1002/jsfa.6921
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- Article
Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging film.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 998, doi. 10.1002/jsfa.1125
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- Article
Improved in vitro antioxidant properties and hepatoprotective effects of a fermented Inula britannica extract on ethanol-damaged HepG2 cells.
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- Molecular Biology Reports, 2019, v. 46, n. 6, p. 6053, doi. 10.1007/s11033-019-05040-x
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- Article
Anti‐inflammatory and cytotoxic effects of ginseng extract bioconverted by <italic>Leuconostoc mesenteroides </italic>KCCM 12010P isolated from kimchi.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 5, p. 1331, doi. 10.1111/ijfs.13713
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- Article
Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 3, p. 612, doi. 10.1111/ijfs.12693
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- Article
Antibacterial activity of Ginseng ( Panax ginseng C. A. Meyer) stems-leaves extract produced by subcritical water extraction.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 5, p. 947, doi. 10.1111/ijfs.12046
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- Article
The inhibitory effect of ovomucoid from egg white on biofilm formation by Streptococcus mutans.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 141, doi. 10.1002/jsfa.12915
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- Article
Neuroprotective effects of hydroponic ginseng fermented by Lactococcus lactisKC24 in oxidatively stressed SH‐SY5Y cells.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 9, p. 4413, doi. 10.1002/jsfa.12515
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- Article
Solubility Enhancement of Flavonols in the Inclusion Complex with Thioether-bridged Dimeric β-Cyclodextrins.
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- Bulletin of the Korean Chemical Society, 2014, v. 35, n. 8, p. 2487, doi. 10.5012/bkcs.2014.35.8.2487
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- Article
Thermotolerance of Rifampicin-Resistant E scherichia coli O157: H7 Derivatives and Their Parental Strains in a Broth System.
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- Journal of Food Safety, 2016, v. 36, n. 1, p. 3, doi. 10.1111/jfs.12207
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- Article
Predicting the Growth Kinetics of Total Microflora in Kimchi Powder-Treated Pork Snack Sticks.
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- Journal of Food Safety, 2015, v. 35, n. 2, p. 172, doi. 10.1111/jfs.12169
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- Article
Estimation of Shelf Life with Respect to Bacillus cereus Growth in Tteokgalbi at Various Temperatures Using Predictive Models.
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- Journal of Food Safety, 2014, v. 34, n. 4, p. 283, doi. 10.1111/jfs.12124
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- Article
New and efficient method using Saccharomyces cerevisiae mutants for identification of siderophores produced by microorganisms.
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- Current Genetics, 2007, v. 52, n. 3/4, p. 187, doi. 10.1007/s00294-007-0145-y
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- Article
Development and Characterization of Inula britannica Extract-Loaded Liposomes: Potential as Anti-Inflammatory Functional Food Ingredients.
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- Antioxidants, 2023, v. 12, n. 8, p. 1636, doi. 10.3390/antiox12081636
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- Article
Improved Antioxidative, Anti-Inflammatory, and Antimelanogenic Effects of Fermented Hydroponic Ginseng with Bacillus Strains.
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- Antioxidants, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/antiox11101848
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- Article
Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24.
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- Antioxidants, 2021, v. 10, n. 10, p. 1614, doi. 10.3390/antiox10101614
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- Article
Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt.
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- Antioxidants, 2021, v. 10, n. 9, p. 1447, doi. 10.3390/antiox10091447
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- Article
Eight weeks of conjugated linoleic acid supplementation has no effect on antioxidant status in healthy overweight/obese Korean individuals.
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- European Journal of Nutrition, 2012, v. 51, n. 2, p. 135, doi. 10.1007/s00394-011-0199-y
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- Article
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus.
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- Food Science & Biotechnology, 2024, v. 33, n. 14, p. 3379, doi. 10.1007/s10068-024-01588-y
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- Article