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An updated review on molecular mechanisms underlying the anticancer effects of capsaicin.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 1, doi. 10.1007/s10068-017-0001-x
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Determination of benzo[a]pyrene in camellia oil via vortex-assisted extraction using the UPLC-FLD method.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 15, doi. 10.1007/s10068-017-0002-9
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- Article
Effect of germinated grain flours on physicochemical characteristics of rice cakes, Seolgitteok.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 21, doi. 10.1007/s10068-017-0003-8
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- Article
Changes in total phenolic content and color of bottle gourd ( Lagenaria siceraria) juice upon conventional and ohmic blanching.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 29, doi. 10.1007/s10068-017-0004-7
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Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 37, doi. 10.1007/s10068-017-0005-6
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- Article
Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 43, doi. 10.1007/s10068-017-0006-5
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- Article
The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 49, doi. 10.1007/s10068-017-0007-4
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Comparison of structural features and antioxidant activity of polysaccharides from natural and cultured Cordyceps sinensis.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 55, doi. 10.1007/s10068-017-0008-3
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- Article
Comparative study of crude and refined kenaf ( Hibiscus cannabinus L.) seed oil during accelerated storage.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 63, doi. 10.1007/s10068-017-0009-2
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- Article
Changes occurring in nutritional components (phytochemicals and free amino acid) of raw and sprouted seeds of white and black sesame ( Sesamum indicum L.) and screening of their antioxidant activities.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 71, doi. 10.1007/s10068-017-0010-9
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- Article
Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 79, doi. 10.1007/s10068-017-0011-8
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- Article
Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 89, doi. 10.1007/s10068-017-0012-7
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- Article
Comparison of functional components in various sweet potato leaves and stalks.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 97, doi. 10.1007/s10068-017-0013-6
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- Article
Changes in the phenolic compounds and antioxidant activities of mustard leaf ( Brassica juncea) kimchi extracts during different fermentation periods.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 105, doi. 10.1007/s10068-017-0014-5
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- Article
Improvement of the lipid oxidative stability of soybean oil-inwater emulsion by addition of daraesoon (shoot of Actinidia arguta) and samnamul (shoot of Aruncus dioicus) extract.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 113, doi. 10.1007/s10068-017-0015-4
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- Article
Distribution of free, esterified, and insoluble bound forms of phenolics in tea seeds and their antioxidant activity.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 121, doi. 10.1007/s10068-017-0016-3
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Rheological properties of rice flour treated with mild solutions of citric acid.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 129, doi. 10.1007/s10068-017-0017-2
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- Article
Effects of γ-irradiation on the quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 135, doi. 10.1007/s10068-017-0018-1
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Optimizing bioconversion of ferulic acid to vanillin by Bacillus subtilis in the stirred packed reactor using Box-Behnken design and desirability function.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 143, doi. 10.1007/s10068-017-0019-0
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LAMP, PCR, and real-time PCR detection of Acetobacter aceti in yogurt.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 153, doi. 10.1007/s10068-017-0020-7
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- Article
Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 159, doi. 10.1007/s10068-017-0021-6
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- Article
The use of a simple flow cytometry method for rapid detection of spores in probiotic Bacillus licheniformis-containing tablets.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 167, doi. 10.1007/s10068-017-0022-5
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Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 173, doi. 10.1007/s10068-017-0023-4
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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 181, doi. 10.1007/s10068-017-0024-3
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Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during storage and in a simulated gastrointestinal environment.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 189, doi. 10.1007/s10068-017-0025-2
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- Article
In vitro anti-obesity effects of sesamol mediated by adenosine monophosphate-activated protein kinase and mitogen-activated protein kinase signaling in 3T3-L1 cells.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 195, doi. 10.1007/s10068-017-0026-1
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Antioxidant activities of honeybee products and their mixtures.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 201, doi. 10.1007/s10068-017-0027-0
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Gelidium amansii ethanol extract suppresses fat accumulation by down-regulating adipogenic transcription factors in ob/ob mice model.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 207, doi. 10.1007/s10068-017-0028-z
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Anti-oxidative and anti-inflammatory activities of devil's club ( Oplopanax horridus) leaves.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 213, doi. 10.1007/s10068-017-0029-y
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- Article
Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit ( Actinidia spp.).
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 221, doi. 10.1007/s10068-017-0030-5
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- Article
Cholesterol-lowering effect of astringent persimmon fruits ( Diospyros kaki Thunb.) extracts.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 229, doi. 10.1007/s10068-017-0031-4
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Mixed seeds juice with high antioxidant capacity and digestive enzyme activity and its application.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 237, doi. 10.1007/s10068-017-0032-3
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Glycine max Merr. leaf extract possesses anti-oxidant properties, decreases inflammatory mediator production in murine macrophages, and inhibits growth, migration, and adhesion in human cancer cells.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 245, doi. 10.1007/s10068-017-0033-2
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Differential abilities of Korean soybean varieties to biosynthesize glyceollins by biotic and abiotic elicitors.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 255, doi. 10.1007/s10068-017-0034-1
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- Article
Inhibitory effect of esculetin on free-fatty-acid-induced lipid accumulation in human HepG2 cells through activation of AMP-activated protein kinase.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 263, doi. 10.1007/s10068-017-0035-0
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Key role of peptidoglycan on acrylamide binding by lactic acid bacteria.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 271, doi. 10.1007/s10068-017-0036-z
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- Article
Dietary hydroxycinnamates prevent oxidative damages to liver, spleen, and bone marrow cells in irradiation-exposed mice.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 279, doi. 10.1007/s10068-017-0037-y
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- Article
Antimicrobial susceptibility and serotyping of Listeria monocytogenes isolated from ready-to-eat seafood and food processing environments in Korea.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 287, doi. 10.1007/s10068-017-0038-x
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Determination of total arsenic content and arsenic speciation in different types of rice.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 293, doi. 10.1007/s10068-017-0039-9
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Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops.
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- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 299, doi. 10.1007/s10068-017-0040-3
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- Article