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Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1113, doi. 10.1007/s10068-013-0191-9
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- Article
In vitro antioxidant activities of laccaic acids and its aluminum lake.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1055, doi. 10.1007/s10068-013-0183-9
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- Article
Flavonoids from the fruits of Nepalese sumac ( Rhus parviflora) attenuate glutamate-induced neurotoxicity in HT22 cells.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 895, doi. 10.1007/s10068-013-0161-2
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- Article
Influence of vitamin (B, B, B, B, C) and ions (Cu, Mn, PO) on kefir grain biomass growth.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1007, doi. 10.1007/s10068-013-0177-7
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- Article
Antioxidative and anti-inflammatory activities of an ethanol extract from fig ( Ficus carica) branches.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1071, doi. 10.1007/s10068-013-0185-7
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- Article
Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1047, doi. 10.1007/s10068-013-0182-x
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- Article
Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1033, doi. 10.1007/s10068-013-0180-z
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- Article
Prevalence and characterization of Staphylococcus aureus pathogenic factors isolated from Korean rice cakes.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1153, doi. 10.1007/s10068-013-0197-3
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- Article
Measurement of structural shrinkages of freeze dried chipping potatoes for crack modeling.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 967, doi. 10.1007/s10068-013-0171-0
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- Article
Hypoglycemic and hepatoprotective effects of Jerusalem artichoke extracts on streptozotocin-induced diabetic rats.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1121, doi. 10.1007/s10068-013-0192-8
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- Article
Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 937, doi. 10.1007/s10068-013-0167-9
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- Article
Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 917, doi. 10.1007/s10068-013-0164-z
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- Article
Applicability of thermoluminescence techniques to identify irradiated seafoods using different methods of mineral separation: An interlaboratory blind trial.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 931, doi. 10.1007/s10068-013-0166-x
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- Article
Comparisons of Shuidouchi, Natto, and Cheonggukjang in their physicochemical properties, and antimutagenic and anticancer effects.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1077, doi. 10.1007/s10068-013-0186-6
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- Article
Molecular analysis of yeasts from Indonesian cassava and glutinous rice tapé.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 993, doi. 10.1007/s10068-013-0175-9
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- Article
Monoterpene bioconversion for the production of aroma compounds by fungi isolated from Brazilian fruits.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 999, doi. 10.1007/s10068-013-0176-8
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- Article
Isolation of xanthones from adventitious roots of St. John's Wort ( Hypericum perforatum L.) and their antioxidant and cytotoxic activities.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 945, doi. 10.1007/s10068-013-0168-8
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- Article
Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1171, doi. 10.1007/s10068-013-0199-1
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- Article
Effect of glycosylation via maillard reaction and acylation on African yam bean ( Sphenostylis stenocarpa) protein functionality.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 951, doi. 10.1007/s10068-013-0169-7
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Monitoring of genetically modified food and feed in the Tunisian market using qualitative and quantitative real-time PCR.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1161, doi. 10.1007/s10068-013-0198-2
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- Article
Characterization of acid-soluble collagens from the cartilages of scalloped hammerhead ( Sphyrna lewini), red stingray ( Dasyatis akajei), and skate ( Raja porosa).
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 909, doi. 10.1007/s10068-013-0163-0
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- Article
Rapid enzymatic assay of biogenic amines in Doenjang and Gochujang using amine oxidase.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1131, doi. 10.1007/s10068-013-0194-6
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- Article
Kiwifruit ( Actinidia chinensis) extract annuls chronic insulininduced insulin resistance in l6 skeletal muscle cells.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1091, doi. 10.1007/s10068-013-0188-4
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- Article
Inhibition of nitric oxide production corresponds to the sulforaphane content in Korean sheperd's purse ( Capsella bursa-pastoris) and related species in BV-2 cell.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1085, doi. 10.1007/s10068-013-0187-5
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- Article
Molecular structure and rheological character of high-amylose water caltrop ( Trapa bispinosa Roxb.) starch.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 979, doi. 10.1007/s10068-013-0173-y
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- Article
Pasteurization of kava juice using novel continuous flow microwave heating technique.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 961, doi. 10.1007/s10068-013-0170-1
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Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1039, doi. 10.1007/s10068-013-0181-y
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- Article
Nutritional evaluation of immature grains in two Korean rice cultivars during maturation.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 903, doi. 10.1007/s10068-013-0162-1
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- Article
Effectiveness of a dry kitchen system on controlling the microbiological safety of food and contact surfaces.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1137, doi. 10.1007/s10068-013-0195-5
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- Article
Trace metals and flavonoids in different types of tea.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 925, doi. 10.1007/s10068-013-0165-y
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- Article
Green tea seed extract inhibits cell migration by suppressing the epithelial-to-mesenchymal transition (EMT) process in breast cancer cells.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1125, doi. 10.1007/s10068-013-0193-7
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- Article
Optimization of Sulgidduk formula supplemented with pine needle ( Pinus densiflora sieb, et zucc) juice using response surface methodology.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1105, doi. 10.1007/s10068-013-0190-x
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- Article
Differentiation of Streptococcus thermophilus strains in commercial Direct Vat Set yoghurt starter.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 987, doi. 10.1007/s10068-013-0174-x
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- Article
Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: Characteristics and hydrolytic activity.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1015, doi. 10.1007/s10068-013-0178-6
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- Article
Evaluation of biological activities of the short-term fermented soybean extract.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 973, doi. 10.1007/s10068-013-0172-z
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- Article
Effect of extraction solvents on polyphenolic composition and antioxidant, antiproliferative activities of Himalyan bayberry ( Myrica esculenta).
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 887, doi. 10.1007/s10068-013-0160-3
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- Article
Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1097, doi. 10.1007/s10068-013-0189-3
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- Article
Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1063, doi. 10.1007/s10068-013-0184-8
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- Article
Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1023, doi. 10.1007/s10068-013-0179-5
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- Article
Response of microbial time temperature indicator to quality indices of chicken breast meat during storage.
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- Food Science & Biotechnology, 2013, v. 22, n. 4, p. 1145, doi. 10.1007/s10068-013-0196-4
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- Article