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Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 1, doi. 10.1007/s10068-017-0192-1
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- Article
Fabrication of an electrochemical biosensor with ZnO nanoflakes interface for methylglyoxal quantification in food samples.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 9, doi. 10.1007/s10068-017-0193-0
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- Article
Fingerprint and authenticity roasted coffees by <sup>1</sup>H-NMR: the Brazilian coffee case.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 19, doi. 10.1007/s10068-017-0243-7
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- Article
Comparison of structural features and in vitro digestibility of purple yam (<italic>Dioscorea alata</italic> L.) resistant starches by autoclaving and multi-enzyme hydrolysis.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 27, doi. 10.1007/s10068-017-0206-z
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- Article
Characterization of new oligosaccharide converted from cellobiose by novel strain of <italic>Bacillus subtilis</italic>.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 37, doi. 10.1007/s10068-017-0211-2
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Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against <italic>Escherichia coli</italic> O157:H7 and <italic>Salmonella</italic> Typhimurium in basil leaves.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 47, doi. 10.1007/s10068-017-0241-9
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- Article
Muscle lysyl oxidase activity and structural/thermal properties of highly cross-linked collagen in jumbo squid (<italic>Dosidicus gigas</italic>) mantle, fins and arms.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 57, doi. 10.1007/s10068-017-0242-8
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- Article
Extraction and characterization of a novel <italic>Terminalia</italic> pectin.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 65, doi. 10.1007/s10068-017-0201-4
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- Article
Isolation of lactic acid bacteria starters from <italic>Jeung</italic>-<italic>pyun</italic> for sourdough fermentation.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 73, doi. 10.1007/s10068-017-0274-0
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- Article
Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 79, doi. 10.1007/s10068-017-0279-8
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- Article
Tyramine reduction by tyrosine decarboxylase inhibitor in <italic>Enterococcus faecium</italic> for tyramine controlled <italic>cheonggukjang</italic>.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 87, doi. 10.1007/s10068-017-0205-0
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- Article
The preservation effect of <italic>Metschnikowia pulcherrima</italic> yeast on anthracnose of postharvest mango fruits and the possible mechanism.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 95, doi. 10.1007/s10068-017-0213-0
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- Article
Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 107, doi. 10.1007/s10068-017-0196-x
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- Article
Characterization of mannanase from <italic>Bacillus</italic> sp., a novel <italic>Codium fragile</italic> cell wall-degrading bacterium.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 115, doi. 10.1007/s10068-017-0210-3
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- Article
Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 123, doi. 10.1007/s10068-017-0212-1
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- Article
Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 131, doi. 10.1007/s10068-017-0278-9
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- Article
Sardinian honeys as sources of xanthine oxidase and tyrosinase inhibitors.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 139, doi. 10.1007/s10068-017-0275-z
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- Article
The anti-photoaging and moisturizing effects of <italic>Bouea macrophylla</italic> extract in UVB-irradiated hairless mice.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 147, doi. 10.1007/s10068-017-0276-y
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- Article
Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 159, doi. 10.1007/s10068-017-0277-x
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- Article
Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sprouts.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 169, doi. 10.1007/s10068-017-0204-1
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- Article
Antioxidant properties of Korean major persimmon (<italic>Diospyros kaki</italic>) leaves.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 177, doi. 10.1007/s10068-017-0195-y
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- Article
Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by <italic>Pediococcus acidilactici</italic> KCCM11614P.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 185, doi. 10.1007/s10068-017-0207-y
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- Article
Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 193, doi. 10.1007/s10068-017-0237-5
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- Article
Enhancing the antimicrobial activity of ginseng against <italic>Bacillus cereus</italic> and <italic>Staphylococcus aureus</italic> by heat treatment.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 203, doi. 10.1007/s10068-017-0209-9
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- Article
Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 211, doi. 10.1007/s10068-017-0202-3
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Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 219, doi. 10.1007/s10068-017-0246-4
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- Article
Effects of ginsenosides on regulatory T cell differentiation.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 227, doi. 10.1007/s10068-017-0255-3
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Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation status.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 233, doi. 10.1007/s10068-017-0194-z
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Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 241, doi. 10.1007/s10068-017-0200-5
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- Article
Individual and combined cytotoxicity assessment of zearalenone with ochratoxin A or α-zearalenol by full factorial design.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 251, doi. 10.1007/s10068-017-0197-9
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- Article
Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (<italic>Pleuronectes herzensteini</italic>).
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 261, doi. 10.1007/s10068-017-0198-8
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Antimicrobial-resistant <italic>Staphylococcus aureus</italic> and MRSA prevalence among Korean families and household items.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 269, doi. 10.1007/s10068-017-0208-x
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- Article
Analysis of ethyl carbamate in plum wines produced in Korea.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 277, doi. 10.1007/s10068-017-0199-7
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- Article
The antimicrobial effect of thiamine dilauryl sulfate in tofu inoculated with <italic>Escherichia coli</italic> O157:H7, <italic>Salmonella</italic> Typhimurium, <italic>Listeria monocytogenes</italic> and <italic>Bacillus cereus</italic>.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 283, doi. 10.1007/s10068-017-0240-x
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Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 291, doi. 10.1007/s10068-017-0238-4
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- Article