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Optimization of ultrasound-assisted extraction of quercitrin from Houttuynia cordata Thunb. using response surface methodology and UPLC analysis.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 1, doi. 10.1007/s10068-014-0001-z
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Extraction, multi-response analysis, and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 9, doi. 10.1007/s10068-014-0002-y
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In situ gelatinization of starch using hot stage microscopy.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 15, doi. 10.1007/s10068-014-0003-x
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Digestibility and physicochemical properties of granular sweet potato starch as affected by annealing.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 23, doi. 10.1007/s10068-014-0004-9
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Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 33, doi. 10.1007/s10068-014-0005-8
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Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO extracted soy flour.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 43, doi. 10.1007/s10068-014-0006-7
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Preparation and aroma analysis of Chinese traditional fermented flour paste.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 49, doi. 10.1007/s10068-014-0007-6
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Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 59, doi. 10.1007/s10068-014-0008-5
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Optimization of the refining process of camellia seed oil for edible purposes.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 65, doi. 10.1007/s10068-014-0009-4
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- Article
Rapid quantification of cellular flavonoid levels using quercetin and a fluorescent diphenylboric acid 2-amino ethyl ester probe.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 75, doi. 10.1007/s10068-014-0010-y
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Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 81, doi. 10.1007/s10068-014-0011-x
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- Article
Degradation kinetics of anthocyanins from purple sweet potato ( Ipomoea batatas L.) as affected by ascorbic acid.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 89, doi. 10.1007/s10068-014-0012-9
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- Article
An optimal extraction solvent and purification adsorbent to produce anthocyanins from black rice ( Oryza sativa cv. Heugjinjubyeo).
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 97, doi. 10.1007/s10068-014-0013-8
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- Article
Characterization of β-carotene nanoemulsions prepared by microfluidization technique.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 107, doi. 10.1007/s10068-014-0014-7
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Proof-of-concept study of a whey protein isolate based carbon dioxide indicator to measure the shelf-life of packaged foods.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 115, doi. 10.1007/s10068-014-0015-6
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- Article
Green pigmentation and pH change of homogenized garlic.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 121, doi. 10.1007/s10068-014-0016-5
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Molecular cloning and characterization of a thermostable α-amylase exhibiting an unusually high activity.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 125, doi. 10.1007/s10068-014-0017-4
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Species-specific multiplex real-time PCR assay for identification of deer and common domestic animals.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 133, doi. 10.1007/s10068-014-0018-3
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- Article
Antimutagenicity activity of the putative probiotic strain Lactobacillus paracasei subsp. tolerans JG22 isolated from pepper leaves Jangajji.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 141, doi. 10.1007/s10068-014-0019-2
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Kinetic study of a hen-egg white lysozyme-based oenological preparation.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 151, doi. 10.1007/s10068-014-0020-9
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The prebiotic lactosucrose modulates gut metabolites and microbiota in intestinal inflammatory rats.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 157, doi. 10.1007/s10068-014-0021-8
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Hepatoprotective effect of fermented rice bran against carbon tetrachloride-induced toxicity in mice.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 165, doi. 10.1007/s10068-014-0022-7
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Enhancement of the cytotoxicities and antioxidative activities of white ginseng extract by hydrolysis under mild acidic conditions.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 173, doi. 10.1007/s10068-014-0023-6
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Incidence of Listeria in Egyptian meat and dairy samples.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 179, doi. 10.1007/s10068-014-0024-5
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- Article
Physicochemical and functional characteristics of a novel fermented pepper ( Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 187, doi. 10.1007/s10068-014-0025-4
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Biopreservative potential of Lactobacillus plantarum YML007 and efficacy as a replacement for chemical preservatives in animal feed.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 195, doi. 10.1007/s10068-014-0026-3
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Empirical predictive modelling of poly-ɛ-lysine biosynthesis in resting cells of Streptomyces noursei.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 201, doi. 10.1007/s10068-014-0027-2
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Characterization of pathogenic Escherichia coli strains linked to an outbreak associated with kimchi consumption in South Korea, 2012.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 209, doi. 10.1007/s10068-014-0028-1
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- Article
Cytotoxicity of the white ginseng extract and red ginseng extract treated with partially purified β-glucosidase from Aspergillus usamii KCTC 6954.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 215, doi. 10.1007/s10068-014-0029-0
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Induction of the acid tolerance response in Leuconostoc mesenteroides ATCC 8293 by pre-adaptation in acidic condition.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 221, doi. 10.1007/s10068-014-0030-7
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- Article
The citrus flavonoid nobiletin inhibits proliferation and induces apoptosis in human pancreatic cancer cells in vitro.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 225, doi. 10.1007/s10068-014-0031-6
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- Article
Effect of edible surface coatings followed by dehydration on some quality attributes and antioxidants content of raw and blanched tomato slices.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 231, doi. 10.1007/s10068-014-0032-5
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- Article
Development of an oral immunoadjuvant from cheonggukjang that is efficacious for both mucosal and systemic immunity.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 239, doi. 10.1007/s10068-014-0033-4
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Mung bean coat ameliorates hyperglycemia and the antioxidant status in type 2 diabetic db/db mice.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 247, doi. 10.1007/s10068-014-0034-3
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An ether and three ester derivatives of phenylpropanoid from pear ( Pyrus pyrifolia Nakai cv. Chuhwangbae) fruit and their radical-scavenging activity.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 253, doi. 10.1007/s10068-014-0035-2
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Turmeric ( Curcuma longa) whole powder reduces accumulation of visceral fat mass and increases hepatic oxidative stress in rats fed a high-fat diet.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 261, doi. 10.1007/s10068-014-0036-1
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- Article
Anti-cancer activity of the ethylacetate fraction from Orostachys japonicus for modulation of the signaling pathway in HepG2 human hepatoma cells.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 269, doi. 10.1007/s10068-014-0037-0
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- Article
Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake ( Grifola frondosa).
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 277, doi. 10.1007/s10068-014-0038-z
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- Article
Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 283, doi. 10.1007/s10068-014-0039-y
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- Article
Anti-obesity effects of the stem bark of Japanese horse chestnut ( Aesculus turbinate) in 3T3-L1 preadipocytes.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 289, doi. 10.1007/s10068-014-0040-5
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Extracts of the seaweed Sargassum macrocarpum inhibit the CpG-induced inflammatory response by attenuating the NF-κB pathway.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 293, doi. 10.1007/s10068-014-0041-4
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Acute and sub-acute toxicity studies using Shemamruthaa, a modified indigenous Siddha preparation, in Sprague-Dawley rats.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 299, doi. 10.1007/s10068-014-0042-3
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Effect of temperature on the growth kinetics and predictive growth model of Aeromonas hydrophila on squid ( Sepioteuthis sepioidea).
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 307, doi. 10.1007/s10068-014-0043-2
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Antioxidant, anti-inflammatory and acetylcholinesterase inhibitory activities of propolis from different regions of Morocco.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 313, doi. 10.1007/s10068-014-0044-1
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Lithium content of some teas and their infusions consumed in China.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 323, doi. 10.1007/s10068-014-0045-0
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- Article