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Degree of oxidation depending on the positional distribution of linolenic acid in perilla oil and interesterified products.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1733, doi. 10.1007/s10068-014-0237-7
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- Article
Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [ Sorghum bicolor (L.) Moench].
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1741, doi. 10.1007/s10068-014-0238-6
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- Article
Inhibitory efficacy of Ligularia fischeri against aldose reductase and advanced glycation end products formation.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1747, doi. 10.1007/s10068-014-0239-5
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- Article
Antioxidant activity of phenolic compounds from canola ( Brassica napus) seed.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1753, doi. 10.1007/s10068-014-0240-z
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- Article
Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1761, doi. 10.1007/s10068-014-0241-y
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- Article
Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1773, doi. 10.1007/s10068-014-0242-x
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- Article
Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1779, doi. 10.1007/s10068-014-0243-9
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- Article
The binding mechanism of lecithin to soybean 11S and 7S globulins using fluorescence spectroscopy.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1785, doi. 10.1007/s10068-014-0244-8
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- Article
Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1793, doi. 10.1007/s10068-014-0245-7
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- Article
Development and validation of an analytical method for quantification of sulfuryl fluoride residues in agricultural products using gas chromatography with electron capture detection.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1799, doi. 10.1007/s10068-014-0246-6
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- Article
Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1805, doi. 10.1007/s10068-014-0247-5
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- Article
Flavonoids from Pueraria mirifica roots and quantitative analysis using HPLC.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1815, doi. 10.1007/s10068-014-0248-4
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- Article
Effect of ultrasonication on the immuno-stimulatory activity of Angelica gigas Nakai in low temperature extraction.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1821, doi. 10.1007/s10068-014-0249-3
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- Article
Changes in color parameters of corn kernels during roasting.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1829, doi. 10.1007/s10068-014-0250-x
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- Article
Use of Yuja ( Citrus junos) pectin as a fat replacer in baked foods.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1837, doi. 10.1007/s10068-014-0251-9
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- Article
Innovative açaí ( Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1843, doi. 10.1007/s10068-014-0252-8
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- Article
Inactivation kinetics and injury recovery of Bacillus amyloliquefaciens spores in low-acid foods during pressure-assisted thermal processing.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1851, doi. 10.1007/s10068-014-0253-7
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- Article
Enhancement of anti-skin inflammatory activities of Scutellaria baicalensis using an alkaline reduced water extraction process.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1859, doi. 10.1007/s10068-014-0254-6
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- Article
Physicochemical properties and cell permeation efficiency of l-ascorbic acid loaded nanoparticles prepared with N-trimethyl chitosan and N-triethyl chitosan.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1867, doi. 10.1007/s10068-014-0255-5
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- Article
Effects of rice flour size fractions on gluten free rice bread.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1875, doi. 10.1007/s10068-014-0256-4
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- Article
Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1885, doi. 10.1007/s10068-014-0257-3
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- Article
Sodium hypochlorite-mediated inactivation of Cronobacter spp. biofilms on conveyor belt chips.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1893, doi. 10.1007/s10068-014-0258-2
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- Article
Suitability of TEMPO-oxidized oat β-glucan for noodle preparation.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1897, doi. 10.1007/s10068-014-0259-1
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- Article
Attachment and biofilm formation of Pseudomonas fluorescens PSD4 isolated from a dairy processing line.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1903, doi. 10.1007/s10068-014-0260-8
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- Article
Optimization of succinic acid production from cane molasses by Actinobacillus succinogenes GXAS137 using response surface methodology (RSM).
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1911, doi. 10.1007/s10068-014-0261-7
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- Article
Effect of incubation temperature on variations in bacterial communities grown in fermenting meju and the nutritional quality of soy sauce.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1921, doi. 10.1007/s10068-014-0262-6
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- Article
Enhancement of microbial oil production by alpha-linolenic acid producing Yarrowia lipolytica strains QU22 and QU137.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1929, doi. 10.1007/s10068-014-0263-5
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- Article
A new rapid spectrophotometric quantitative determination method for γ-decalactone and application in high-throughput screening for γ-decalactone producing strains.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1935, doi. 10.1007/s10068-014-0264-4
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- Article
Optimization of production conditions for antioxidant peptides from walnut protein meal using solid-state fermentation.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1941, doi. 10.1007/s10068-014-0265-3
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- Article
The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1951, doi. 10.1007/s10068-014-0266-2
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- Article
Characterization and use of microbial communities in Doenjang to control the unpleasant odor of Ginkgo epicarp.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1959, doi. 10.1007/s10068-014-0267-1
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- Article
Effect of gamma-aminobutyric acid produced by Lactobacillus sakei B2-16 on diet and exercise in high fat diet-induced Obese rats.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1965, doi. 10.1007/s10068-014-0268-0
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- Article
Production and optimization of a kiwi pectin methylesterase inhibitor in Pichia pastoris GS115.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1971, doi. 10.1007/s10068-014-0269-z
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- Article
Improvement of physicochemical properties of cereal based ready-to-eat Sunsik using fermentation with Bionuruk and Bifidobacterium longum.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1977, doi. 10.1007/s10068-014-0270-6
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- Article
Evaluation of Synurus deltoides for antioxidant, antimicrobial, and anti-proliferative activities using In vitro assays.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1987, doi. 10.1007/s10068-014-0271-5
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- Article
Novel bioconversion of sodium glutamate to γ-amino butyric acid by co-culture of Lactobacillus plantarum K154 in Ceriporia lacerata culture broth.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1997, doi. 10.1007/s10068-014-0272-4
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- Article
Molecular cloning and expression of amylosucrase from highly radiation-resistant Deinococcus radiopugnans.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2007, doi. 10.1007/s10068-014-0273-3
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- Article
Comparison of phenolic compound contents and antioxidant capacities of loquat ( Eriobotrya japonica Lindl.) fruits.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2013, doi. 10.1007/s10068-014-0274-2
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- Article
Hypolipidemic effect of proteoglycans isolated from sweet potato ( Ipomoea batatas LAM) in hyperlipidemia rats.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2021, doi. 10.1007/s10068-014-0275-1
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- Article
Ethanol extracts of unroasted Coffea canephora robusta beans suppress adipogenesis in preadipocytes and fat accumulation in rats fed a high-fat diet.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2029, doi. 10.1007/s10068-014-0276-0
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- Article
In vitro antioxidant potential and inhibitory effect of seaweed on enzymes relevant for hyperglycemia.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2037, doi. 10.1007/s10068-014-0277-z
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- Article
Antioxidant activities of novel small-molecule polysaccharide fractions purified from Portulaca oleracea L.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2045, doi. 10.1007/s10068-014-0278-y
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- Article
Antioxidant and antiinflammatory activities of cyanidin-3-glucoside and cyanidin-3-rutinoside in hydrogen peroxide and lipopolysaccharide-treated RAW264.7 cells.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2053, doi. 10.1007/s10068-014-0279-x
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- Article
Alleviating effects of Opuntia ficus indica extracts on psychomotor alterations induced by ethanol in rats.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2063, doi. 10.1007/s10068-014-0280-4
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- Article
Antiatherogenic and antioxidative effects of Houttuynia cordata extracts in rats fed a high-fat diet.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2069, doi. 10.1007/s10068-014-0281-3
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- Article
Antioxidant activities and functional properties of tea seed protein hydrolysates ( Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2075, doi. 10.1007/s10068-014-0282-2
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- Article
Influence of nanopowdered peanut sprouts in collagen-induced arthritic mice.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2083, doi. 10.1007/s10068-014-0283-1
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- Article
Heterocyclic aromatic amines in meat products consumed in China.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2089, doi. 10.1007/s10068-014-0284-0
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- Article
A simple HPLC-UVD method for detection of etofenprox in green tea using sample hydration.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2097, doi. 10.1007/s10068-014-0285-z
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- Article
Evaluation of the transfer rate of ochratoxin a to decoctions of herbal medicines.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 2103, doi. 10.1007/s10068-014-0286-y
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- Article