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| 1 |
Applications of Capillary Electrophoresis and Microchip Capillary Electrophoresis for Detection of Genetically Modified Organisms
Guo, Longhua;Qiu, Bin;Xiao, Xueyang;Chen, Guonan;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.823-832,
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| 2 |
Limonene and Its Oxyfunctionalized Compounds: Biotransformation by Microorganisms and Their Role as Functional Bioactive Compounds
Junior, Mario Roberto Marostica;Pastore, Glaucia Maria;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.833-841,
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| 3 |
Investigation of Domoic acid in Shellfish Collected from Korean Fish Retail Outlets
Choi, Kyu-Duck;Lee, Jong-Soo;Lee, Jong-Ok;Oh, Keum-Soon;Shin, Il-Shik;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.842-848,
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| 4 |
Protective Activities of Fractions of Water Extract Obtained from Artemisia iwayomogi Kitamura against Oxidative Stress-induced Mutagenesity: Correlation with Their Reactive Oxygen Scavenging Activity
Ahn, Byung-Yong;Jung, Mun-Yhung;Choi, Dong-Seong;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.849-854,
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| 5 |
Physicochemical Properties of Starches Isolated from New Potato Cultivars in Korea
Lee, Hae-Chang;Kim, Yoon-Sook;Choi, In-Wook;Park, Yong-Kon;Lim, Hak-Tae;Ji, Joong-Ryong;Choi, Hee-Don;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.855-860,
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| 6 |
High Pressure Inactivation Kinetics of Salmonella enterica and Listeria monocytogenes in Milk, Orange Juice, and Tomato Juice
Xu, Hua;Lee, Hyeon-Yong;Ahn, Ju-Hee;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.861-866,
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| 7 |
Optimization of the Extraction Parameters of Gardenia (Gardenia jasminoides Ellis) Fruits for the Maximum Antioxidant Capacity
Yang, Bin;Liu, Xuan;Teng, Dike;Gao, Yanxiang;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.867-871,
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| 8 |
Isolation and Characterization of Chondroitin Sulfates from the Byproducts of Marine Organisms
Im, A-Rang;Sim, Joon-Soo;Park, You-Mie;Hahn, Bum-Soo;Toida, Toshihiko;Kim, Yeong-Shik;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.872-877,
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| 9 |
Characterization of 'Biuti' Peach Polyphenoloxidase
Belluzzo, Ana Silvia Fidelis;Fleuri, Luciana Francisco;Macedo, Juliana Alves;Macedo, Gabriela Alves;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.878-883,
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| 10 |
Effect of Citrus Pectin Oligosaccharide Prepared by Irradiation on High Cholesterol Diet B6.KOR-ApoE Mice
Kang, Ho-Jin;Kwon, Joong-Ho;Ahn, Dong-Uk;Lee, Ju-Woon;Lee, Wan-Kyu;Jo, Cheo-Run;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.884-888,
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| 11 |
Functional and Film-forming Properties of Fractionated Barley Proteins
Cho, Seung-Yong;Rhee, Chul;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.889-894,
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| 12 |
Determination of Acrylamide in Foods by Solid Phase Microextraction-Gas Chromatography
Chen, Liangbi;Liu, Haizhu;Yu, Ping;Zhao, Jinyun;Chen, Xi;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.895-899,
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| 13 |
Characterization and Functional Properties of an Oat Gum Extracted from a Drought Harvested Oat (Avena sativa)
Ramos-Chavira, Naivi;Carvajal-Millan, Elizabeth;Rascon-Chu, Agustin;Marquez-Escalante, Jorge;Santana-Rodriguez, Victor;Salmeron-Zamora, Juan;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.900-903,
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| 14 |
Synergistic Antioxidant Effects of Lycopene and Other Antioxidants on Methyl Linoleate Autooxidation
Shim, Youn-Young;Kakuda, Yukio;Shi, John;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.904-909,
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| 15 |
Influence of Methylcellulose on Properties of Wheat Gliadin Film Cast from Aqueous Ethanol
Song, Yihu;Li, Lingfang;Zheng, Qiang;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.910-916,
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| 16 |
Nutritional Compositions of Ray and Effects of Steaming on Antioxidative Activities of Ray Hydrolysates
Jung, Eun-Young;Kim, Seong-Yeong;Bae, Song-Hwan;Chang, Un-Jae;Park, Sung-Sun;Lee, Sam-Pin;Suh, Hyung-Joo;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.917-922,
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| 17 |
Anti-inflammatory Activities of Ethylacetate Extract of Rehmannia glutinosa in LPS-induced RAW 264.7 Cells
Jin, Chang-Hyun;Lee, Young-Man;Kang, Min-Ah;Park, Yong-Dae;Choi, Dae-Seong;Byun, Myung-Woo;Jeong, Il-Yun;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.923-927,
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| 18 |
Perilla Leaf Extract Inhibits 3T3-L1 Preadipocytes Differentiation
Kim, Mi-Ja;Kim, Hye-Kyung;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.928-931,
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| 19 |
Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion
Ye, Qian;Chen, Hao;Zhang, Lin Bin;Ye, Jian Hui;Lu, Jian Liang;Liang, Yue Rong;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.932-938,
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| 20 |
Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar
Jang, Jae-Kweon;Choi, Young-Jin;Chung, Myong-Soo;Park, Hoon;Shim, Kun-Sub;Park, Young-Seo;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.939-947,
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| 21 |
Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
Seker, Ibrahim T.;Ozboy-Ozbas, Ozen;Gokbulut, Incilay;Ozturk, Serpil;Koksel, Hamit;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.948-953,
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| 22 |
Influence of Controlled- and Uncontrolled-pH Operations on Recombinant Phenylalanine Ammonia Lyase Production in Escherichia coli
Cui, Jian Dong;Zhao, Gui Xia;Zhang, Ya Nan;Jia, Shi Ru;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.954-958,
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| 23 |
Optimization of Medium Composition for Production of the Antioxidant Substances by Bacillus polyfermenticus SCD Using Response Surface Methodology
Lee, Jang-Hyun;Chae, Mi-Seung;Choi, Gooi-Hun;Lee, Na-Kyoung;Paik, Hyun-Dong;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.959-964,
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| 24 |
Antioxidant and Cytoprotective Activity of the Olive Leaf (Olea europaea L. var. Kalamata) Extracts on the Mouse Embryonic Fibroblast Cell
Ha, Ju-Yeon;Goo, Sun-Young;Sung, Jung-Suk;Shin, Han-Seung;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.965-970,
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| 25 |
Inhibition of Oral Epithelial Cell Growth in vitro by Epigallocatechin-3-gallate; Its Modulation by Serum and Antioxidant Enzymes
Hong, Jung-Il;Kim, Mi-Ri;Lee, Na-Hyun;Lee, Bo-Hyun;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.971-977,
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| 26 |
Multiresidue Determination of Quinolones in Porcine, Chicken, and Bovine Muscle Using Liquid Chromatography with Fluorescence Detection
Lee, Sang-Hee;Shim, You-Sin;Kim, Hyun-Ju;Shin, Dong-Bin;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.978-984,
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| 27 |
Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology
Yang, Han-Sul;Kang, Sung-Won;Jeong, Jin-Yeon;Chun, Ji-Yeon;Joo, Seon-Tea;Park, Gu-Boo;Choi, Sung-Gil;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.985-990,
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| 28 |
Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui
Jang, Keum-Il;Han, Hyun-Jeong;Lee, Kwang-Yeon;Bae, In-Young;Lee, Ji-Yeon;Kim, Mi-Kyung;Lee, Hyeon-Gyu;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.991-995,
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| 29 |
Optimization of Extraction Conditions for Total Phenolics from Sapium japonicum Using a Pressurized Liquid Extractor
Kim, Mi-Bo;Park, Jae-Sung;Lim, Sang-Bin;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.996-1000,
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| 30 |
Evolution of 49 Phenolic Compounds in Shortly-aged Red Wines Made from Cabernet Gernischt (Vitis vinifera L. cv.)
Li, Zheng;Pan, Qiu-Hong;Jin, Zan-Min;He, Jian-Jun;Liang, Na-Na;Duan, Chang-Qing;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1001-1012,
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| 31 |
Rheological Properties of Cooked Noodles with Different Starch Content Using Tensile Tests
Kim, Su-Kyoung;Lee, Seung-Ju;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1013-1018,
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| 32 |
Atractylodes japonica Rhizome Inhibits Cell Proliferation and Induces Apoptosis in vitro
Choi, Eun-Jeong;Kim, Gun-Hee;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1019-1021,
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| 33 |
Viability Loss of Bacteriophage MS2 Exposed to Bronze Alloy Yugi
Hwang, Ji-Yeon;Ryu, Tae-Hwa;Lee, Young-Duck;Park, Jong-Hyun;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1022-1026,
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| 34 |
Laccase Induced Maize Bran Arabinoxylan Gels: Structural and Rheological Properties
Berlanga-Reyes, Claudia M.;Carvajal-Millan, Elizabeth;Juvera, Graciela Caire;Rascon-Chu, Agustin;Marquez-Escalante, Jorge A.;Martinez-Lopez, Ana Luisa;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1027-1029,
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| 35 |
Isolation of a Fermenting Microorganism Involved in Formation of ortho-Dihydroxyisoflavones in Doenjang (Korean Fermented Soybean Paste)
Seo, Hyo-Seel;Lee, Jae-Hwan;Kwon, Dae-Yong;Park, Jin-Byung;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1030-1034,
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| 36 |
Analysis of the Bacterial Composition During Kochujang, a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation
Park, Sun-Jung;Chang, Jin-Hee;Cha, Seong-Kwan;Moon, Gi-Seong;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1035-1037,
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| 37 |
PCR-based Identification of Aflatoxigenic Fungi Associated with Iranian Saffron
Noorbakhsh, Reihaneh;Bahrami, Ahmad Reza;Mortazavi, Seyed Ali;Forghani, Bita;Bahreini, Maesoomeh;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1038-1041,
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| 38 |
Antioxidant, Antimicrobial, and Cancer Cell Proliferative Inhibition Activities of Propolis
Kang, Ho-Jin;Ko, Ki-Wan;Lee, Ok-Hwan;Lee, Boo-Yong;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1042-1045,
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| 39 |
Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang
Lim, Ji-Sun;Jang, Chan-Ho;Lee, In-Ae;Kim, Hyo-Jung;Lee, Choong-Hwan;Kim, Jeong-Hwan;Park, Chun-Seok;Kwon, Dae-Young;Lim, Jin-Kyu;Hwang, Young-Hyun;Kim, Jong-Sang;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1046-1050,
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| 40 |
Antioxidant Activity of the Various Extracts from Different Parts of Lotus (Nelumbo nucifera Gaertner)
Choi, Hae-Yeon;Jung, Kyung-Hee;Shin, Han-Seung;
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Korean Society of Food Science and Technology
, v.18, no.4, pp.1051-1054,
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