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Roles of chondroitin sulfate in oil-in-water emulsions formulated using bovine serum albumin.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1583, doi. 10.1007/s10068-015-0204-y
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- Article
Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1637, doi. 10.1007/s10068-015-0212-y
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- Article
Comparison of extraction methods for the determination of phylloquinone content in legumes and nuts.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1603, doi. 10.1007/s10068-015-0207-8
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Identification of lettuce phenylalanine ammonia-lyase inhibitors based on in silico virtual screening followed by in vitro evaluation.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1617, doi. 10.1007/s10068-015-0209-6
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- Article
Cold plasma treatment for microbial safety and preservation of fresh lettuce.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1717, doi. 10.1007/s10068-015-0223-8
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- Article
Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean ( Glycine max L. Merrill) cultivars.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1573, doi. 10.1007/s10068-015-0203-z
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Structural characterization and antioxidant and immunomodulation activities of polysaccharides from the spent rice substrate of Cordyceps militaris.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1591, doi. 10.1007/s10068-015-0205-x
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Effect of different cooking methods on phytochemical content and antioxidant capacity of Platycodon grandiflorum root.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1597, doi. 10.1007/s10068-015-0206-9
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- Article
Structural analysis of an acidic polysaccharide isolated from white tea.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1623, doi. 10.1007/s10068-015-0210-0
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Effects of enzymolysis on the functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from Rice Bran and correlation analysis.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1609, doi. 10.1007/s10068-015-0208-7
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- Article
Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1645, doi. 10.1007/s10068-015-0213-x
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- Article
Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake ( Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1649, doi. 10.1007/s10068-015-0214-9
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Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1661, doi. 10.1007/s10068-015-0215-8
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- Article
A method for multiple identification of four β-Agonists in goat muscle and beef muscle meats using LC-MS/MS based on deproteinization by adjusting pH and SPE for sample cleanup.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1629, doi. 10.1007/s10068-015-0211-z
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- Article
Plasticization and moisture sensitivity of potato peel-based biopolymer films.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1703, doi. 10.1007/s10068-015-0221-x
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- Article
Microencapsulation of catechin with high loading and encapsulation efficiencies using soaking methods.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1735, doi. 10.1007/s10068-015-0225-6
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Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1775, doi. 10.1007/s10068-015-0231-8
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- Article
Optimization of infrared heating conditions of sorghum flour using central composite design.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1667, doi. 10.1007/s10068-015-0216-7
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- Article
Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1673, doi. 10.1007/s10068-015-0217-6
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- Article
Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1679, doi. 10.1007/s10068-015-0218-5
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Influences of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and Kano analysis techniques.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1687, doi. 10.1007/s10068-015-0219-4
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- Article
Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1695, doi. 10.1007/s10068-015-0220-y
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- Article
Heat adaptation improves viability of Lactococcus lactis subsp. lactis HE-1 after heat stress.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1823, doi. 10.1007/s10068-015-0238-1
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- Article
Comparison of intensities and binary interactions of four basic tastes between an electronic tongue and a human tongue.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1711, doi. 10.1007/s10068-015-0222-9
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- Article
Affinity purification of 4-α-glucanotransferase through formation of complex with insoluble amylose.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1811, doi. 10.1007/s10068-015-0236-3
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- Article
Effects of a chitosan coating on properties of retinol-encapsulated zein nanoparticles.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1725, doi. 10.1007/s10068-015-0224-7
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- Article
Lactobacillus plantarum-mediated conversion of flavonoid glycosides into flavonols, quercetin, and kaempferol in Cudrania tricuspidata leaves.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1817, doi. 10.1007/s10068-015-0237-2
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- Article
Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1741, doi. 10.1007/s10068-015-0226-5
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Prediction and identification of an acid-inducible promoter from Lactococcus lactis ssp. cremoris MG1363.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1749, doi. 10.1007/s10068-015-0227-4
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Functional display of active β-galactosidase on Bacillus subtilis spores using crust proteins as carriers.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1755, doi. 10.1007/s10068-015-0228-3
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- Article
Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1761, doi. 10.1007/s10068-015-0229-2
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- Article
Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1767, doi. 10.1007/s10068-015-0230-9
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Characterization of some potentially probiotic Lactobacillus strains of human origin.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1781, doi. 10.1007/s10068-015-0232-7
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Evaluation of antioxidant and antimicrobial properties of enzymatically hydrolysed Cucurbita pepo and Linum usitatissimum seedcakes.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1789, doi. 10.1007/s10068-015-0233-6
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Rapid manufacture and quality evaluation of long-term fermented kimchi ( mukeunji) using Lactobacillus sakei SC1.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1797, doi. 10.1007/s10068-015-0234-5
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Characterization of the starch degradation activity from newly isolated Rhizopus oryzae WCS-1 and mixed cultures with Saccharomyces cerevisiae for efficient ethanol production from starch.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1805, doi. 10.1007/s10068-015-0235-4
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- Article
Effect of germination and incubation on Zn, Fe, and Ca bioavailability values of soybeans ( Glycine max L.) and mung beans ( Vigna radiate L.).
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1829, doi. 10.1007/s10068-015-0239-0
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- Article
Caffeic acid induces glutathione synthesis through JNK/AP-1-mediated γ-glutamylcysteine ligase catalytic subunit induction in HepG2 and primary hepatocytes.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1845, doi. 10.1007/s10068-015-0241-6
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- Article
The inhibitory effects of Citrus unshiu Markovich extracts on the receptor activator of nuclear factor-kappa-B ligand-mediated osteoclast differentiation and function.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1837, doi. 10.1007/s10068-015-0240-7
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- Article
Effect of lactic acid bacteria on intestinal E. coli in Caenorhabditis elegans.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1853, doi. 10.1007/s10068-015-0242-5
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- Article
Effect of fluorescence light on phenolic compounds and antioxidant activities of soybeans ( Glycine max L. Merrill) during germination.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1859, doi. 10.1007/s10068-015-0243-4
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- Article
Physiological activities of 9 cycle steaming and drying black ginseng using Makgeolli.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1867, doi. 10.1007/s10068-015-0244-3
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- Article
Neuroprotective effect of α-tocopherolhydroquinone against glutamate-induced cytotoxicity in N18-RE-105 cells.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1875, doi. 10.1007/s10068-015-0245-2
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- Article
Anthocyanins in Rubus fruits and antioxidant and anti-inflammatory activities in RAW 264.7 cells.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1879, doi. 10.1007/s10068-015-0246-1
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- Article
BEFS-PPARγ2 cells incubated with trans-11 C18:1 exhibit more beneficial fatty acid synthesis.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1893, doi. 10.1007/s10068-015-0248-z
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- Article
Effect of pomegranate peel polyphenols on human prostate cancer PC-3 cells in vivo.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1887, doi. 10.1007/s10068-015-0247-0
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- Article
α-glucosidase inhibitory activities of myricetin in animal models of diabetes mellitus.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1897, doi. 10.1007/s10068-015-0249-y
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- Article
Artemisia annua L. extract ameliorates galactose-induced cognitive impairment in mice.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1901, doi. 10.1007/s10068-015-0250-5
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- Article
Changes in volatile compounds of waxy rice and gangjeong (a traditional Korean oil-puffed snack) under different steeping conditions.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1565, doi. 10.1007/s10068-015-0202-0
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- Article
Determination of biogenic amines in fish products.
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- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1907, doi. 10.1007/s10068-015-0251-4
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- Article