Found: 40
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Effect of hydrothermal treatment on the antioxidant activity of Sambaekcho ( Saururus chinensis) leaves.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 825, doi. 10.1007/s10068-013-0151-4
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- Article
Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 697, doi. 10.1007/s10068-013-0134-5
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- Article
An artificial neural network for predicting the physiochemical properties of fish oil microcapsules obtained by spray drying.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 677, doi. 10.1007/s10068-013-0131-8
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- Article
Ultrasound-enhanced subcritical water extraction of naphthoquinone pigments from purple gromwell ( Lithospermum erythrorhizon) to higher yield and bioactivity.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 671, doi. 10.1007/s10068-013-0130-9
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- Article
γ-aminobutyric acid production in skim milk co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 751, doi. 10.1007/s10068-013-0141-6
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- Article
Anti-viral activity of blue chanterelle ( Polyozellus multiplex) that inhibits α-glucosidase.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 747, doi. 10.1007/s10068-013-0140-7
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- Article
Relative distribution of free amino acids in buckwheat.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 665, doi. 10.1007/s10068-013-0129-2
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- Article
Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 651, doi. 10.1007/s10068-013-0127-4
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- Article
Acteoside inhibits irradiation-mediated decreases in the viability and DNA synthesis of MC3T3-E1 cells.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 845, doi. 10.1007/s10068-013-0154-1
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- Article
Antioxidant and antiradical properties of maillard reaction products in both aqueous and ethanolic fructose-glycine oligomer solutions.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 831, doi. 10.1007/s10068-013-0152-3
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- Article
Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 613, doi. 10.1007/s10068-013-0122-9
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- Article
Exposure assessment of caffeine in children's snacks in Korea.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 865, doi. 10.1007/s10068-013-0157-y
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- Article
Volatile aroma constituents of gukhwa ( Chrysanthemum morifolium R.).
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 659, doi. 10.1007/s10068-013-0128-3
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- Article
Kinetic changes and antihypertensive effect of aqueous extract of Danggui ( Angelica sinensis radix) after stir-fry processing.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 765, doi. 10.1007/s10068-013-0143-4
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- Article
A dietary antioxidant supplementation of Jamaican cherries ( Muntingia calabura L.) attenuates inflammatory related disorders.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 787, doi. 10.1007/s10068-013-0146-1
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- Article
Impact of polyphenols from banana pseudostem on sunflower oil stability.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 773, doi. 10.1007/s10068-013-0144-3
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- Article
Antioxidant capacity and chemical constituents of Chinese jujube ( Ziziphus jujuba Mill.) at different ripening stages.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 639, doi. 10.1007/s10068-013-0125-6
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- Article
Development of easy and efficient methods for quantitative analysis of ethyl carbamate using GC-MS in various fermented foods.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 599, doi. 10.1007/s10068-013-0120-y
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- Article
Supercritical fluid extract from maca alleviates colitis induced by dextran sulfate sodium in mice.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 859, doi. 10.1007/s10068-013-0156-z
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- Article
Effects of low-dose γ-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron ( Crocus Sativus Linn) in Iran.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 687, doi. 10.1007/s10068-013-0132-7
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- Article
Effect of crude microbial enzyme pretreatment on the liberation of biological compounds and antioxidant activity of red ginseng extract.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 729, doi. 10.1007/s10068-013-0138-1
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- Article
Swift probabilistic risk assessment model of chemical hazards in food by tiered approach: A case study of pesticide residues in packaged red pepper powder.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 881, doi. 10.1007/s10068-013-0159-9
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- Article
Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 605, doi. 10.1007/s10068-013-0121-x
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- Article
Japanese bog orchid ( Eupatorium japonicum) extract suppresses expression of inducible nitric oxide synthase and cyclooxygenase-2 induced by toll-like receptor agonists.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 811, doi. 10.1007/s10068-013-0149-y
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- Article
Antioxidation and antiglycation of 95% ethanolic extracts prepared from the leaves of black nightshade ( Solanum nigrum).
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 839, doi. 10.1007/s10068-013-0153-2
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- Article
Antimicrobial and antifungal effects of green tea extracts against microorganisms causing vaginitis.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 713, doi. 10.1007/s10068-013-0136-3
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- Article
Optimization of conditions for 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion/sodium hypochlorite-catalyzed selective oxidation of the primary alcohol in 1-Monolaurin.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 621, doi. 10.1007/s10068-013-0123-8
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- Article
Antioxidant activities and contents of phytochemicals in methanolic extracts of specialty rice cultivars in Korea.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 631, doi. 10.1007/s10068-013-0124-7
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- Article
Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 691, doi. 10.1007/s10068-013-0133-6
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- Article
Molecular and morphological identification of fungal species isolated from rice meju.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 721, doi. 10.1007/s10068-013-0137-2
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- Article
Nrf2-mediated induction of phase 2 detoxifying enzymes by curled dock ( Rumex crispus L.) seed extract.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 795, doi. 10.1007/s10068-013-0147-0
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- Article
An effective and green method for the extraction and purification of aglycone isoflavones from soybean.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 705, doi. 10.1007/s10068-013-0135-4
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- Article
Effects of blanching on antioxidant activity and total phenolic content according to type of medicinal plants.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 817, doi. 10.1007/s10068-013-0150-5
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- Article
Inhibitory effect of yellow myrobalan ( Terminalia chebula) extract on fibrosis induced by carbon tetrachloride in rat liver.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 871, doi. 10.1007/s10068-013-0158-x
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- Article
Effect of intake of sponge gourd ( Luffa cylindrica) seed oil and Yukdomok ( Chionanthus retusa L.) seed oil on lipid levels of blood and organs of a mice.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 757, doi. 10.1007/s10068-013-0142-5
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- Article
Neuroprotective effects of N-acetylglucosamine against hydrogen peroxide-induced apoptosis in human neuronal SK-N-SH cells by inhibiting the activation of caspase-3, PARP, and p38.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 853, doi. 10.1007/s10068-013-0155-0
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- Article
Stability of anthocyanins and sugars during heating for low sugar meoru ( Vitis coignetiea) jam-making under singlet oxygen.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 645, doi. 10.1007/s10068-013-0126-5
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- Article
Sea lettuce ( Ulva fasciata) extract has an inhibitory effect on proinflammatory cytokine production in CpG-stimulated bone marrow-derived macrophages and dendritic cells.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 781, doi. 10.1007/s10068-013-0145-2
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- Article
Coumaroyl quinic acid derivatives and flavonoids from immature pear ( Pyrus pyrifolia nakai) fruit.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 803, doi. 10.1007/s10068-013-0148-z
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- Article
Production of soy yogurt enriched with glyceollins.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 739, doi. 10.1007/s10068-013-0139-0
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- Article