Found: 40
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A review of microbial biofilms of produce: Future challenge to food safety.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 299, doi. 10.1007/s10068-012-0041-1
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- Article
Anti-obesity and hypolipidemic effects of chufa ( Cyperus esculentus L.) in mice fed a high-fat diet.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 317, doi. 10.1007/s10068-012-0042-0
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- Article
Effects of fermented barley on lipid and carnitine profiles in C57BL/6J mice.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 323, doi. 10.1007/s10068-012-0043-z
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- Article
Ameliorative effect of saltwort ( Salicornia herbacea) extract on hepatic dysfunction and hyperlipidemia in rats.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 331, doi. 10.1007/s10068-012-0044-y
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- Article
Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry ( Prunus serrulata var. spontanea).
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 339, doi. 10.1007/s10068-012-0045-x
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- Article
Influence of amylose content on cooking time and textural properties of white salted noodles.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 345, doi. 10.1007/s10068-012-0046-9
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- Article
Effect of alternative C carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina ( Arthrospira platensis).
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 355, doi. 10.1007/s10068-012-0047-8
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Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 365, doi. 10.1007/s10068-012-0048-7
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- Article
Comparison of antioxidant activities of juice, peel, and seed of pomegranate ( Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 373, doi. 10.1007/s10068-012-0049-6
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Phenolic composition and antioxidant activity of Thai and Eri silk sericins.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 389, doi. 10.1007/s10068-012-0050-0
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- Article
A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 399, doi. 10.1007/s10068-012-0051-z
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- Article
Carbohydrate polymers of chirata ( Swertia chirata) leaves: Structural features, in vitro anti-oxidant activity and fluorescence quenching study.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 409, doi. 10.1007/s10068-012-0052-y
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- Article
Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 419, doi. 10.1007/s10068-012-0053-x
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- Article
Supplementation of common white bread by coriander leaf powder.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 425, doi. 10.1007/s10068-012-0054-9
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- Article
Antioxidant activity of Fragilariopsis pseudonana and protective effect against hydrogen peroxide-induced inhibition of gap junctional intercellular communication.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 435, doi. 10.1007/s10068-012-0055-8
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- Article
Resistance of Bacillus cereus and its enterotoxin genes in ready-to-eat foods to γ-irradiation.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 443, doi. 10.1007/s10068-012-0056-7
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- Article
Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 453, doi. 10.1007/s10068-012-0057-6
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- Article
Effect of homogenization speed and time on the recovery of alkaline phosphatase from the hepatopancreatic tissues of shrimps.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 461, doi. 10.1007/s10068-012-0058-5
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- Article
Rheological behaviors and microstructure of Oviductus Ranae hydrogels.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 467, doi. 10.1007/s10068-012-0059-4
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- Article
Biological activities of cheonggukjang prepared with several soybean cultivars.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 475, doi. 10.1007/s10068-012-0060-y
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- Article
Identification of d-friedoolean-13-en-3-one (Taraxerone) as an antioxidant compound from sedom ( Sedum sarmentosum).
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 485, doi. 10.1007/s10068-012-0061-x
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Synergistic antiradical action of natural antioxidants and herbal mixture for preventing dioxin toxicity.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 491, doi. 10.1007/s10068-012-0062-9
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- Article
Development of a time-temperature integrator system using Burkholderia cepacia lipase.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 497, doi. 10.1007/s10068-012-0063-8
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- Article
Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 503, doi. 10.1007/s10068-012-0064-7
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- Article
Evaluation of edible flowers of agathi ( Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 509, doi. 10.1007/s10068-012-0065-6
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- Article
Photo-degradation of malachite green in mudfish tissues - investigation of UV-induced photo-degradation.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 519, doi. 10.1007/s10068-012-0066-5
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- Article
Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 525, doi. 10.1007/s10068-012-0067-4
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- Article
Volatile chemical and carotenoid profiles in watermelons [ Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 531, doi. 10.1007/s10068-012-0068-3
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- Article
Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers ( Capsicum annuum l.).
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 543, doi. 10.1007/s10068-012-0069-2
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Anticancer, antioxidant, and antimicrobial activities of anemone ( Anemone cathayensis).
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 551, doi. 10.1007/s10068-012-0070-9
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- Article
Effect of oral administration of nutmeg extract on american house dust mite ( Dermatophagoides farinae) extract-induced atopic dermatitis-like skin lesions in NC/Nga mice.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 559, doi. 10.1007/s10068-012-0071-8
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- Article
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 565, doi. 10.1007/s10068-012-0072-7
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Applicability of different analytical methods for the identification of γ-irradiated fresh mushrooms during storage.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 573, doi. 10.1007/s10068-012-0073-6
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- Article
Screening of Strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from doenjang.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 581, doi. 10.1007/s10068-012-0074-5
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Antioxidative and anti-inflammatory effect of quercetin and its glycosides isolated from mampat ( Cratoxylum formosum).
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 587, doi. 10.1007/s10068-012-0075-4
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Quantitative evaluation of resveratrol enrichment induced by UV stimulus in harvested grapes.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 597, doi. 10.1007/s10068-012-0076-3
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Detection and identification of tyrDC enterococcal strains from pasteurized commercial cheeses.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 603, doi. 10.1007/s10068-012-0077-2
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- Article
Antioxidant and prooxidant activities of β-carotene in accelerated autoxidation and photosensitized model systems.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 607, doi. 10.1007/s10068-012-0078-1
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- Article
Isolation and identification of flavonoids from Gujeolcho ( Chrysanthemum zawadskii var. latilobum) as inhibitor of histamine release.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 613, doi. 10.1007/s10068-012-0079-0
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- Article
Flavonoid glycosides from cowpea seeds ( Vigna sinensis K.) inhibit LDL oxidation.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 619, doi. 10.1007/s10068-012-0080-7
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- Article