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Food Science and Biotechnology  

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1 Recent Development of Laboratory-made Solid-phase Microextraction Fibers on the Application of Food Safety Analysis
Zeng, Jingbin;Chen, Jinmei;Chen, Wenfeng;Huang, Xiaoli;Chen, Liangbi;Chen, Xi; / Korean Society of Food Science and Technology , v.18, no.3, pp.579-585,
2 Bioactivities and Potential Mechanisms of Action for Conjugated Fatty Acids
Park, Yeon-Hwa;Pariza, Michael W.; / Korean Society of Food Science and Technology , v.18, no.3, pp.586-593,
3 Toxigenic Bacilli Associated with Food Poisoning
Oh, Mi-Hwa;Cox, Julian M.; / Korean Society of Food Science and Technology , v.18, no.3, pp.594-603,
4 Antioxidative Effects of Mushroom Flammulina velutipes Extract on Polyunsaturated Oils in Oil-in-water Emulsion
Jang, Mi-Soon;Park, Hee-Yeon;Ushio, Hideki;Ohshima, Toshiaki; / Korean Society of Food Science and Technology , v.18, no.3, pp.604-609,
5 Comparison of Emulsion-stabilizing Property between Sodium Caseinate and Whey Protein Concentrate: Susceptibility to Changes in Protein Concentration and pH
Surh, Jeong-Hee; / Korean Society of Food Science and Technology , v.18, no.3, pp.610-617,
6 Investigation of Linear Viscoelastic Properties of Xanthan-Carob Mixture in Sol and Gel States
Yoon, Won-Byong;Gunasekaran, Sundaram; / Korean Society of Food Science and Technology , v.18, no.3, pp.618-623,
7 Antioxidant and QR Inductive Activities of Novel Functional Soybean 'Agakong3'
Ku, Kang-Mo;Kim, Min-Gun;Hong, Mi-Jeong;Jeong, Yeon-Shin;Kim, Jeong-Sang;Lee, In-Jung;Shin, Dong-Hyun;Hwang, Young-Hyun;Kang, Young-Hwa; / Korean Society of Food Science and Technology , v.18, no.3, pp.624-629,
8 Antioxidative Activity of Cherry Tomato (Lycopersicon lycopersicum var. cerasiforme) Extracts and Protective Effect for $H_2O_2$-induced Inhibition of Gap Junction Intercellular Communication
Kim, Su-Na;Choi, Won-Hee;Ahn, Ji-Yun;Ha, Tae-Youl; / Korean Society of Food Science and Technology , v.18, no.3, pp.630-635,
9 Effect of High Vanillin Treatment on Storage Quality of Fresh-cut Apples SCOPUS
Chung, Hun-Sik;Toivonen, Peter M.A.;Moon, Kwang-Deog; / Korean Society of Food Science and Technology , v.18, no.3, pp.636-640,
10 Development of One-step Simultaneous Immunochromatographic Assay for Rapid Analysis of Aflatoxin B1 and Ochratoxin A
Shim, Won-Bo;Kim, Gyeong-Yeol;Ryu, Hee-Jung;Nam, Min-Ji;Chung, Duck-Hwa; / Korean Society of Food Science and Technology , v.18, no.3, pp.641-648,
11 Effects of Garcinia cambogia Extract Feeding on Body Weight and Lipid Profiles in Rats Fed a High-carbohydrate or High-fat Diet
Hong, So-Young;Park, Ju-Yeon;Sohn, Jung-Sook;Kim, Joo-Hee;Kim, Mi-Kyung; / Korean Society of Food Science and Technology , v.18, no.3, pp.649-654,
12 Progressive Screening of Thermostable Yeasts for Phytase Production
Ries, Edi Franciele;Macedo, Gabriela Alves; / Korean Society of Food Science and Technology , v.18, no.3, pp.655-660,
13 Kinetics of Thermal Inactivation of Peroxidases and Polyphenol Oxidase in Pineapple (Ananas comosus)
Lee, Ting Hun;Chua, Lee Suan;Tan, Eddie Ti Tjih;Yeong, Christina;Lim, Chew Ching;Ooi, Siew Yin;Aziz, Ramlan bin Abdul;Aziz, Azila binti;Sarmidi, Mohd Roji bin; / Korean Society of Food Science and Technology , v.18, no.3, pp.661-666,
14 Characteristics of Water-soluble Polysaccharide, Showing Inhibiting Activity on ${\alpha}-Glucosidase$, in Cordyceps militaris
Chung, Ha-Yull;Yoo, Mi-Kyong;Kawagishi, Hirokazu; / Korean Society of Food Science and Technology , v.18, no.3, pp.667-671,
15 Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by $H_2O_2$
Senevirathne, Mahinda;Kim, Soo-Hyun;Um, Byung-Hun;Lee, Jung-Suk;Ha, Jin-Hwan;Lee, Won-Woo;Jeon, You-Jin; / Korean Society of Food Science and Technology , v.18, no.3, pp.672-681,
16 Effect of Heat Treatment on the Lipophillic Pigments of Fresh Green Tea Liquor
Lu, Jian-Liang;Dong, Zhan-Bo;Pan, Shun-Shun;Lin, Chen;Zheng, Xin-Qiang;Devajit, Borthakur;Liang, Yue-Rong; / Korean Society of Food Science and Technology , v.18, no.3, pp.682-688,
17 Proliferative and Differentiative Effects of Trachelogenin Isolated from Germinated Safflower (Carthamus tinctorius) Seeds on Calvarial Bone Cells
Kim, Eun-Ok;Kim, Kyoung-Soon;Lee, Won-Jung;Choi, Sang-Won; / Korean Society of Food Science and Technology , v.18, no.3, pp.689-693,
18 Multiplex PCR Detection of 4 Events of Genetically Modified Soybeans (RRS, A2704-12, DP356043-5, and MON89788)
Kim, Jae-Hwan;Seo, Young-Ju;Sun, Seol-Hee;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.18, no.3, pp.694-699,
19 Headspace-Solid Phase Microextraction (HS-SPME) Analysis of Korean Fermented Soybean Pastes
Lee, Seung-Joo; / Korean Society of Food Science and Technology , v.18, no.3, pp.700-705,
20 Reduction of Interlukin-8 by Peptides from Digestive Enzyme Hydrolysis of Hen Egg Lysozyme
Lee, MooHa;Young, Denise;Mine, Yoshinori;Jo, CheoRun; / Korean Society of Food Science and Technology , v.18, no.3, pp.706-711,
21 Dietary Supplementation of Sea Tangle (Laminaria japonica) Improves Blood Glucose and Lipid Metabolism in the Streptozotocin-induced Diabetic Rats
Park, Min-Young;Kim, Eun;Kim, Min-Sook;Kim, Kyung-Hee;Kim, Hyeon-A; / Korean Society of Food Science and Technology , v.18, no.3, pp.712-716,
22 Characteristics of Sucrose Thermal Degradation with High Temperature and High Pressure Treatment
Woo, Koan-Sik;Hwang, In-Guk;Lee, Youn-Ri;Lee, Jun-Soo;Jeong, Heon-Sang; / Korean Society of Food Science and Technology , v.18, no.3, pp.717-723,
23 Anthocyanins in 'Cabernet Gernischet' (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression
Han, Fu-Liang;Jiang, Shou-Mei;He, Jian-Jun;Pan, Qiu-Hong;Duan, Chang-Qing;Zhang, Ming-Xia; / Korean Society of Food Science and Technology , v.18, no.3, pp.724-731,
24 Production of an Acidic Polygalacturonase from Aspergillus kawachii by Solid State Fermentation and Their Application for Pectin Extraction
Martinez-Avila, Guillermo Cristian Guadalupe;Wicker, Louise;Aguilar, Cristobal Noe;Rodriguez-Herrera, Raul;Contreras-Esquivel, Juan Carlos; / Korean Society of Food Science and Technology , v.18, no.3, pp.732-738,
25 Dietary Nigella sativa and Peganum harmala Oils Reverses Hyperglycaemia, Hepatotoxicity, and Metabolism in Rats
Hamden, Khaled;Carreau, Serge;Jamoussi, Kamel;Ayadi, Fatma;Garmazi, Fadhel;Elfeki, Abdelfattah; / Korean Society of Food Science and Technology , v.18, no.3, pp.739-744,
26 Capability Analysis of Sensory Quality of Jajang Sauce
Imm, Bue-Young;Lee, Ji-Hye;Yeo, Ik-Hyun; / Korean Society of Food Science and Technology , v.18, no.3, pp.745-748,
27 Enhancement of Anti-tumorigenic Polysaccharide Production, Adhesion, and Branch Formation of Bifidobacterium bifidum BGN4 by Phytic Acid
Ku, Seock-Mo;You, Hyun-Ju;Ji, Geun-Eog; / Korean Society of Food Science and Technology , v.18, no.3, pp.749-754,
28 Antibacterial Activities of Persimmon Roots-derived Materials and 1,4-Naphthoquinone's Derivatives against Intestinal Bacteria
Kim, Hyung-Wook;Lee, Chi-Hoon;Lee, Hoi-Seon; / Korean Society of Food Science and Technology , v.18, no.3, pp.755-760,
29 Functional Properties of Squid By-products Fermented by Probiotic Bacteria
Xu, Hua;Gou, Jingyu;Choi, Geun-Pyo;Lee, Hyeon-Yong;Ahn, Ju-Hee; / Korean Society of Food Science and Technology , v.18, no.3, pp.761-765,
30 Phenolic Compounds from the Flower Buds of Camellia japonica
Cho, Jeong-Yong;Ryu, Hyun-Jung;Ji, Soo-Hyun;Moon, Jae-Hak;Jung, Kyung-Hee;Park, Keun-Hyung; / Korean Society of Food Science and Technology , v.18, no.3, pp.766-770,
31 Antimicrobial Activity of Garlic Heated under Different Conditions, Time of Heating, and pH
Kim, Eun-Hee;Kang, Seung-Sik;Kang, Dong-Hee;Kyung, Kyu-Hang; / Korean Society of Food Science and Technology , v.18, no.3, pp.771-775,
32 Expression of Cyclomaltodextrinase Gene from Bacillus halodurans C-125 and Characterization of Its Multisubstrate Specificity
Kang, Hye-Jeong;Jeong, Chang-Ku;Jang, Myoung-Uoon;Choi, Seung-Ho;Kim, Min-Hong;Ahn, Jun-Bae;Lee, Sang-Hwa;Jo, Sook-Ja;Kim, Tae-Jip; / Korean Society of Food Science and Technology , v.18, no.3, pp.776-781,
33 Prion Protein Does Not Interfere with SNARE Complex Formation and Membrane Fusion
Yang, Yoo-Soo;Shin, Jae-Il;Shin, Jae-Yoon;Oh, Jung-Mi;Lee, Sang-Ho;Yang, Joo-Sung;Kweon, Dae-Hyuk; / Korean Society of Food Science and Technology , v.18, no.3, pp.782-787,
34 Improved Detection of ${\gamma}-Irradiated$ Vibrio vulnificus after Heat and Cold Shock Treatment by Using Ethidium Monoazide Real-time PCR
Lee, Jung-Lim;Levin, Robert E.; / Korean Society of Food Science and Technology , v.18, no.3, pp.788-792,
35 Optimization of Extraction Conditions and Comparison of Rosmarinic and Caffeic Acids from Leaves of Perilla frutescens Varieties
Lee, Jin-Hwan;Baek, In-Youl;Kang, Nam-Suk;Jung, Chan-Sik;Lee, Myoung-Hee;Park, Keum-Yong;Ha, Tae-Joung; / Korean Society of Food Science and Technology , v.18, no.3, pp.793-798,
36 Effects of Germination on Fatty Acid and Free Amino Acid Profiles of Brown Rice 'Keunnun'
Choi, Induck;Suh, Sae-Jung;Kim, Jae-Hyun;Kim, Sun-Lim; / Korean Society of Food Science and Technology , v.18, no.3, pp.799-802,
37 Lipase-catalyzed Production of Solid Fat Containing Conjugated Linoleic Acid in Binary Models
Zhu, Xue-Mei;Alim, Abdul;Hu, Jiang-Ning;Adhikari, Prakash;Lee, Jeung-Hee;Lee, Ki-Teak; / Korean Society of Food Science and Technology , v.18, no.3, pp.803-807,
38 Water Chestnut (Trapa japonica Flerov.) Exerts Inhibitory Effect on Postprandial Glycemic Response in Rats and Free Radical Scavenging Activity in vitro
Kang, Ming-Jung;Lee, Soo-Kyung;Song, Ji-Hyun;Kim, Mi-Eun;Kim, Myo-Jeong;Jang, Joung-Soon;Lee, Jai-Hyun;Kim, Jung-In; / Korean Society of Food Science and Technology , v.18, no.3, pp.808-812,
39 Anti-inflammatory Mechanism of Seaweeds in Murine Macrophage
Pan, Cheol-Ho;Kim, Eun-Sun;Um, Byung-Hun;Lee, Jae-Kwon; / Korean Society of Food Science and Technology , v.18, no.3, pp.813-817,
40 Antioxidant, Antimicrobial, and Antiproliferative Activities of Olive (Olea europaea L.) Leaf Extracts
Ko, Ki-Wan;Kang, Ho-Jin;Lee, Boo-Yong; / Korean Society of Food Science and Technology , v.18, no.3, pp.818-821,