Found: 35
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Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus).
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1163, doi. 10.1007/s10068-018-00550-z
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- Article
Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1037, doi. 10.1007/s10068-018-00549-6
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Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 955, doi. 10.1007/s10068-018-00552-x
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- Article
Combined effects of Diospyros lotus leaf and grape stalk extract in high-fat-diet-induced obesity in mice.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1207, doi. 10.1007/s10068-018-00551-y
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- Article
Improved astaxanthin production by Xanthophyllomyces dendrorhous SK984 with oak leaf extract and inorganic phosphate supplementation.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1171, doi. 10.1007/s10068-019-00604-w
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A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 983, doi. 10.1007/s10068-019-00571-2
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Evaluation of the microbial contamination of fresh produces and their cultivation environments from farms in Korea.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1265, doi. 10.1007/s10068-019-00570-3
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Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1247, doi. 10.1007/s10068-019-00569-w
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- Article
Protein and polyphenols involved in sediment formation in cloudy litchi juice.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 945, doi. 10.1007/s10068-019-00567-y
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- Article
Puffing of Rehmannia glutinosa enhances anti-oxidant capacity and down-regulates IL-6 production in RAW 264.7 cells.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1235, doi. 10.1007/s10068-019-00566-z
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- Article
Improvement of cognitive function by Gochujang supplemented with tomato paste in a mouse model.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1225, doi. 10.1007/s10068-019-00565-0
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- Article
Acetaldehyde contents and quality characteristics of commercial alcoholic beverages.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1027, doi. 10.1007/s10068-019-00564-1
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- Article
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 975, doi. 10.1007/s10068-019-00563-2
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- Article
Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1083, doi. 10.1007/s10068-019-00562-3
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- Article
Daily intake of polyamine-rich Saccharomyces cerevisiae S631 prevents osteoclastic activation and bone loss in ovariectomized mice.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1241, doi. 10.1007/s10068-019-00561-4
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- Article
The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1155, doi. 10.1007/s10068-019-00560-5
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- Article
Glycyrrhetic acid monoglucuronide: sweetness concentration–response and molecular mechanism as a naturally high-potency sweetener.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1187, doi. 10.1007/s10068-019-00559-y
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- Article
Studies on the physicochemical characteristics of the New Zealand deer's tail, Cervus elaphus var. scoticus (III).
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1013, doi. 10.1007/s10068-019-00558-z
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- Article
Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1003, doi. 10.1007/s10068-019-00557-0
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Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1073, doi. 10.1007/s10068-019-00556-1
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Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1125, doi. 10.1007/s10068-019-00555-2
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- Article
Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1257, doi. 10.1007/s10068-018-00554-9
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- Article
The ameliorative effect of Protaetia brevitarsis Larvae in HFD-induced obese mice.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1177, doi. 10.1007/s10068-018-00553-w
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Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 991, doi. 10.1007/s10068-018-00542-z
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- Article
Ameliorative effects of Lycium chinensis on male sexual dysfunction and testicular oxidative damage in streptozotocin-induced diabetic rats.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1217, doi. 10.1007/s10068-018-00547-8
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- Article
Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1147, doi. 10.1007/s10068-018-00548-7
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- Article
Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1195, doi. 10.1007/s10068-018-00545-w
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- Article
Development of an antioxidative packaging film based on khorasan wheat starch containing moringa leaf extract.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1057, doi. 10.1007/s10068-018-00546-9
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- Article
Enzymatic characteristics of polyphenoloxidase from shrimp (Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1047, doi. 10.1007/s10068-018-00544-x
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- Article
Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 965, doi. 10.1007/s10068-018-00543-y
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- Article
Drying features of microwave and far-infrared combination drying on white ginseng slices.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1065, doi. 10.1007/s10068-018-00541-0
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Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1107, doi. 10.1007/s10068-018-0539-2
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Enhancement of the antioxidant and hypolipidemic activities of Puerariae radix by fermentation with Aspergillus niger.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1117, doi. 10.1007/s10068-018-0540-9
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Optimization of submerged culture conditions involving a developed fine powder solid seed for exopolysaccharide production by the medicinal mushroom Ganoderma lucidum.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1135, doi. 10.1007/s10068-018-0536-5
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Metabolic stimulation of phenolic biosynthesis and antioxidant enzyme response in dark germinated barley (Hordeum vulgare L.) sprouts using bioprocessed elicitors.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 1093, doi. 10.1007/s10068-018-0535-6
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- Article