Found: 40
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Effects of γ-irradiation on antioxidant and antimicrobial activities and color of Ecklonia cava.
- Published in:
- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 593, doi. 10.1007/s10068-011-0084-8
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- Article
Formation of amino-imidazo-azaarenes and carbolines in fried beef patties and chicken breasts under different cooking conditions in Korea.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 735, doi. 10.1007/s10068-011-0103-9
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- Article
Deep-sea water supplementation and swimming exercise improves bone metabolism in growing rats fed a high-fat diet.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 665, doi. 10.1007/s10068-011-0094-6
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- Article
Adjuvant effect of Korean mistletoe lectin on mucosal immunity induction following intranasal immunization with hemagglutinin antigen.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 629, doi. 10.1007/s10068-011-0089-3
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- Article
Anti-obesity effect of grape skin extract in 3T3-L1 adipocytes.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 635, doi. 10.1007/s10068-011-0090-x
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- Article
Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 651, doi. 10.1007/s10068-011-0092-8
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- Article
Effects of sodium hypochlorite and acidified sodium chlorite on the morphological, microbiological, and sensory qualities of selected vegetables.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 759, doi. 10.1007/s10068-011-0106-6
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- Article
Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 579, doi. 10.1007/s10068-011-0082-x
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- Article
Effect of different levels of malt extract on antinutrients, in vitro digestibilities and viscosity during fermentation of Jeungpyun.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 679, doi. 10.1007/s10068-011-0096-4
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- Article
Total phenolic content, antioxidant activity, and type II diabetes related functionality of traditionally processed ox-eye bean [ Mucuna gigantea (Willd) DC.] seeds: An Indian underutilized food legume.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 783, doi. 10.1007/s10068-011-0109-3
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- Article
α-Galactosidases production by Debaryomyces hansenii UFV-1.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 601, doi. 10.1007/s10068-011-0085-7
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- Article
Effect of washing treatments on pesticide residues and antioxidant compounds in Yuja ( Citrus junos Sieb ex Tanaka).
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 767, doi. 10.1007/s10068-011-0107-5
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- Article
Antioxidant activity of the differentially processed seeds of Jack bean ( Canavalia ensiformis L. DC).
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 585, doi. 10.1007/s10068-011-0083-9
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- Article
Effect of oligonol intake on cortisol and cytokines, and body temperature after leg immersion into hot water.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 659, doi. 10.1007/s10068-011-0093-7
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- Article
Heavy metal contents and chemical compositions of atlantic ( Scomber scombrus), blue ( Scomber australasicus), and chub ( Scomber japonicus) mackerel muscles.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 709, doi. 10.1007/s10068-011-0100-z
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- Article
Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 715, doi. 10.1007/s10068-011-0101-y
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- Article
Formation of central cleavage products from lycopene analogues under liposomal suspension.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 855, doi. 10.1007/s10068-011-0120-8
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- Article
Phenolic contents and antioxidant activities from different tissues of Baekseohyang ( Daphne kiusiana).
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 695, doi. 10.1007/s10068-011-0098-2
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- Article
Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 751, doi. 10.1007/s10068-011-0105-7
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- Article
Volatile distribution in garlic ( Allium sativum L.) by solid phase microextraction (SPME) with different processing conditions.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 775, doi. 10.1007/s10068-011-0108-4
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- Article
Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 643, doi. 10.1007/s10068-011-0091-9
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- Article
Bread quality by substituting normal and waxy hull-less barley ( Hordeum Vulgare L.) flours.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 671, doi. 10.1007/s10068-011-0095-5
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- Article
Neuronal cell protective effect of aerial parts of Chinese lizard's tail ( Saururus chinensis (Lour.) Baill.).
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 845, doi. 10.1007/s10068-011-0118-2
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- Article
Fermentation kinetics of production of ubiquinone-10 by Paracoccus dinitrificans NRRL B-3785: Effect of type and concentration of carbon and nitrogen sources.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 607, doi. 10.1007/s10068-011-0086-6
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- Article
Preparation and mechanical properties of rice bran protein composite films containing gelatin or red algae.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 703, doi. 10.1007/s10068-011-0099-1
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- Article
Anti-allergic effect of low molecular weight β-glucan prepared by λ-irradiation.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 841, doi. 10.1007/s10068-011-0117-3
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- Article
Sprouting and quality control of fresh ginger rhizomes by modified atmosphere packaging with film perforation.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 621, doi. 10.1007/s10068-011-0088-4
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- Article
Effects of catechins and green tea extract on the photosensitized singlet oxygen oxidation of linoleic acid in a model system as compared with α-tocopherol.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 725, doi. 10.1007/s10068-011-0102-x
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- Article
Discrimination of palm olein oil and palm stearin oil mixtures using a mass spectrometry based electronic nose.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 809, doi. 10.1007/s10068-011-0112-8
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- Article
Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 687, doi. 10.1007/s10068-011-0097-3
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- Article
Recovery of arbutin in high purity from fruit peels of pear ( Pyrus pyrifolia Nakai).
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 801, doi. 10.1007/s10068-011-0111-9
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- Article
Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD).
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 835, doi. 10.1007/s10068-011-0116-4
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- Article
Simultaneous determination of macrolide residues in fish and shrimp by liquid chromatography-tandem mass spectrometry.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 823, doi. 10.1007/s10068-011-0114-6
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- Article
Screening of Korean edible wild plants for estrogenic activity using MCF-7 cell proliferation assay.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 829, doi. 10.1007/s10068-011-0115-5
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- Article
Optimization of the steamed foam cakes prepared with separated-egg-sponge method using response surface methodology.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 571, doi. 10.1007/s10068-011-0081-y
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- Article
Body weight reducing effects of crude caseinomacropeptide prepared from Na-caseinate.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 615, doi. 10.1007/s10068-011-0087-5
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- Article
Effects of unrefined vegetable oil addition on the flavor acceptability and oil oxidation of tuna oil enriched emulsion under singlet oxygen.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 743, doi. 10.1007/s10068-011-0104-8
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- Article
Determination of biogenic amines in Japanese miso products.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 851, doi. 10.1007/s10068-011-0119-1
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- Article
Study of α-, γ-, and δ-tocopherols in the oxidative stability of lard.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 817, doi. 10.1007/s10068-011-0113-7
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- Article
Influence of emulsion droplet size on antimicrobial properties.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 793, doi. 10.1007/s10068-011-0110-x
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- Article