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Food Science and Biotechnology  

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1 Sesaminol Glucosides Improve Cognitive Deficits and Oxidative Stress in SAMP8 Mice
Um, Min-Young;Choi, Won-Hee;Ahn, Ji-Yun;Kim, Su-Na;Kim, Mi-Kyung;Ha, Tae-Youl; / Korean Society of Food Science and Technology , v.18, no.6, pp.1311-1315,
2 Immunomodulatory Effects of a Methanol Extract from Opuntia ficus indica on Murine Splenocytes SCOPUS
Ahn, Gin-Nae;Kim, Jin-Hee;Park, Eun-Jin;Lim, Yoon-Kyu;Jeon, You-Jin;Jee, Young-Heun; / Korean Society of Food Science and Technology , v.18, no.6, pp.1316-1321,
3 Volatile Compounds of Orange Wines Produced with and without Peel Contact
Fan, Gang;Yao, Xiaolin;Xu, Yongxia;Li, Huanhuan;Fu, Hongfei;Wang, Kexing;Pan, Siyi; / Korean Society of Food Science and Technology , v.18, no.6, pp.1322-1329,
4 Effect of Marine Protein Supplementation on Lipid Profile of Growing Rats Compared to Soybean Protein and Casein SCOPUS
Narayan, Bhasakar;Yamaguchi, Kohei;Hosokawa, Masashi;Fukunaga, Kenji;Nishiyama, Toshimasa;Miyashita, Kazuo; / Korean Society of Food Science and Technology , v.18, no.6, pp.1330-1335,
5 Effect of Thermal Pretreatment on the Functional Constituents of Waxy Corn (Zea mays L.)
Kim, Eun-Ok;Yu, Myong-Hwa;Lee, Ki-Teak;Yun, Kyoung-Seob;Choi, Sang-Won; / Korean Society of Food Science and Technology , v.18, no.6, pp.1336-1341,
6 Optimization of $\beta$-Galactosidase Production in Stirred Tank Bioreactor Using Kluyveromyces lactis NRRL Y-8279
Dagbagh, Seval;Goksungur, Yekta; / Korean Society of Food Science and Technology , v.18, no.6, pp.1342-1350,
7 Synergistic Effects of KH-red Ginseng/chlorella on the Endurance Capacity and Immune Enhancing in Forced Swimming Tested Mice
Choi, In-Young;Lee, Ji-Hyun;Kang, Tae-Hee;An, Hyo-Jin;Kim, Su-Jin;Moon, Phil-Dong;Kim, Na-Hyung;Myung, Noh-Yil;Yang, Deok-Chun;Kang, In-Cheol;Choi, Young-Jin;Kim, Min-Ho;Um, Jae-Young;Hong, Seung-Heon;Kim, Hyung-Min;Jeong, Hyun-Ja; / Korean Society of Food Science and Technology , v.18, no.6, pp.1351-1357,
8 Effect of Low Intensity Pulsed Electric Field on Ethanol Fermentation and Chemical Component Variation in a Winemaking Culture SCOPUS
Min, He-Ryeon;Jeon, Bo-Young;Seo, Ha-Na;Kim, Min-Ju;Kim, Jun-Cheol;Kim, Joon-Kuk;Park, Doo-Hyun; / Korean Society of Food Science and Technology , v.18, no.6, pp.1358-1364,
9 Pectolytic Enzymes of the Industrial Fungus Aspergillus kawachii SCOPUS
Vita, Carolina Elena;Esquivel, Juan Carlos Contreras;Voget, Claudio Enrique; / Korean Society of Food Science and Technology , v.18, no.6, pp.1365-1370,
10 Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P. DC) Essential Oil: Suppression of the Inducible Nitric Oxide Synthase and Cellular Adhesion
Lee, Je-Hyuk;Chang, Kyung-Mi;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.18, no.6, pp.1371-1378,
11 Effect of Storage Conditions of Whole Fruits on Quality of Fresh-cut 'Niitaka' Asian Pears
Chung, Hun-Sik;Youn, Kwang-Sup;Moon, Kwang-Deog; / Korean Society of Food Science and Technology , v.18, no.6, pp.1379-1385,
12 Purification, Chemical Composition, and in vitro Antioxidant Activity of Two Protein-bound Polysaccharides from Rapeseed Meal
Sun, Han-Ju;Jiang, Shaotong;Zi, Mingyang;Qi, Ding; / Korean Society of Food Science and Technology , v.18, no.6, pp.1386-1391,
13 Thermal Storage and Thermodynamic Characteristics of Phase Change Materials Slurries
Kwon, Ki-Hyun;Jeong, Jin-Woong;Kim, Jong-Hoon;Kim, Yong-Joo;Choi, Chang-Hyun; / Korean Society of Food Science and Technology , v.18, no.6, pp.1392-1397,
14 Variations in Physicochemical Properties of Brown Rice (Oryza sativa L.) During Storage
Lee, Jin-Hwan;Oh, Sea-Kwan;Cho, Kye-Man;Seo, Woo-Duck;Choung, Myoung-Gun; / Korean Society of Food Science and Technology , v.18, no.6, pp.1398-1403,
15 Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies
Inkaya, Ayse N.;Gocmen, Duygu;Ozturk, Serpil;Koksel, Hamit; / Korean Society of Food Science and Technology , v.18, no.6, pp.1404-1410,
16 Alcoholic Hepatotoxicity Suppression in Alcohol Fed Rats by Glutathione-enriched Yeast FF-8 Strain
Cha, Jae-Young;Kim, Hyeong-Soo;Kang, Sun-Chul;Cho, Young-Su; / Korean Society of Food Science and Technology , v.18, no.6, pp.1411-1416,
17 Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples
Jang, Ji-Hyun;Kim, Sang-Tae;Moon, Kwang-Deog; / Korean Society of Food Science and Technology , v.18, no.6, pp.1417-1422,
18 Extracts from Rhizopus oryzae KSD-815 of Korean Traditional Nuruk Confer the Potential to Inhibit Hypertension, Platelet Aggregation, and Cancer Metastasis in vitro SCOPUS
Lee, Sang-Jin;Bae, Hyun-Jin;Ryu, Ji-Yeon;Lee, Dae-Young;Kim, Gye-Won;Baek, Na-Min;Kwon, Moo-Sik;Hong, Sung-Youl; / Korean Society of Food Science and Technology , v.18, no.6, pp.1423-1429,
19 Simultaneous Determination of Sulfonamides in Porcine and Chicken Muscle Using High Performance Liquid Chromatography with Ultraviolet Detector SCOPUS
Shim, You-Sin;Shin, Dong-Bin;Cho, Yong-Sun;Choi, Yun-Hee;Lee, Sang-Hee; / Korean Society of Food Science and Technology , v.18, no.6, pp.1430-1434,
20 Effect of Hydrothermal Treatment on the Antioxidant Activity of Rice Hull Extracts SCOPUS
Park, Sun-Min;Lee, Seung-Cheol; / Korean Society of Food Science and Technology , v.18, no.6, pp.1435-1438,
21 Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
Choi, Kyeong-Ok;Yang, Seung-Cheol;Kim, Dong-Eun;Kang, Wie-Soo;Shin, Malshick;Choi, Yoon-Hee;Ko, Sang-Hoon; / Korean Society of Food Science and Technology , v.18, no.6, pp.1439-1446,
22 Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Gao, Xian-Li;Zhao, Hai-Feng;Zhao, Mou-Ming;Cui, Chun;Ren, Jiao-Yan; / Korean Society of Food Science and Technology , v.18, no.6, pp.1447-1458,
23 Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time SCOPUS
Hwang, Tai-Jeong;Lee, Won-Jong;Shin, Jin-Chul;Lee, Chul-Won;Kim, Suk-Shin; / Korean Society of Food Science and Technology , v.18, no.6, pp.1459-1463,
24 Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutinosa) SCOPUS
Rhim, Jong-Whan;Xi, Yang;Jeong, Won-Chul;Ham, Kyung-Sik;Chung, Ha-Sook;Kim, Eun-Sil; / Korean Society of Food Science and Technology , v.18, no.6, pp.1464-1469,
25 Comparison of Anthocyanin Content in Seed Coats of Black Soybean [Glycine max(L.) Merr.] Cultivars Using Liquid Chromatography Coupled to Tandem Mass Spectrometry
Shin, Sung-Chul;Lee, Soo-Jung;Lee, Sung-Joong;Chung, Jong-Il;Bae, Dong-Won;Kim, Soo-Taek;Sung, Nak-Ju; / Korean Society of Food Science and Technology , v.18, no.6, pp.1470-1475,
26 Antioxidant Activities of Mulberry (Morus alba L.) Leaf Extracted with Different Concentrations of EtOH
Kim, Bum-Keun;Park, Kee-Jai;Lim, Jeong-Ho;Jeong, Jin-Woong; / Korean Society of Food Science and Technology , v.18, no.6, pp.1476-1480,
27 Effect of Salicornia herbacea Polysaccharides on the Activation of Immune Cells in vitro and in vivo SCOPUS
Ryu, Deok-Seon;Kim, Seon-Hee;Lee, Dong-Seok; / Korean Society of Food Science and Technology , v.18, no.6, pp.1481-1486,
28 Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour SCOPUS
Ahmed, Maruf;Akter, Mst. Sorifa;Chin, Koo-Bok;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.18, no.6, pp.1487-1494,
29 Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs
Yu, Ai-Nong;Deng, Qi-Hui; / Korean Society of Food Science and Technology , v.18, no.6, pp.1495-1499,
30 Methanolic Extract of Turmeric (Curcuma longa L.) Enhanced the Lipolysis by Up-regulation of Lipase mRNA Expression in Differentiated 3T3-L1 Adipocytes
Lee, Jeong-Min;Jun, Woo-Jin; / Korean Society of Food Science and Technology , v.18, no.6, pp.1500-1504,
31 In vitro and Cellular Antioxidant Activity of Arginyl-fructose and Arginyl-fructosyl-glucose
Lee, Jung-Sook;Kim, Gyo-Nam;Lee, Sang-Hyun;Kim, Eui-Su;Ha, Kyoung-Soo;Kwon, Young-In;Jeong, Heon-Sang;Jang, Hae-Dong; / Korean Society of Food Science and Technology , v.18, no.6, pp.1505-1510,
32 Effects of Combination Treatments of Nisin and High-intensity Ultrasound with High Pressure on the Functional Properties of Liquid Whole Egg
Lee, Dong-Un; / Korean Society of Food Science and Technology , v.18, no.6, pp.1511-1514,
33 Comparison of Extraction Procedures for the Determination of Capsaicinoids in Peppers SCOPUS
Jeon, Geonuk;Lee, Jun-Soo; / Korean Society of Food Science and Technology , v.18, no.6, pp.1515-1518,
34 Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components SCOPUS
Quadros, Cedenir Pereira de;Bicas, Juliano Lemos;Neri-Numa, Iramaia Angelica;Pastore, Glaucia Maria; / Korean Society of Food Science and Technology , v.18, no.6, pp.1519-1522,
35 Antioxidant and Cytoprotective Activity of Castor-aralia (Kalopanax pictus) Leaves
Hu, Wei-Cheng;Heo, Seong-Il;Wang, Myeong-Hyeon; / Korean Society of Food Science and Technology , v.18, no.6, pp.1523-1527,
36 Hypolipidemic and Antioxidative Properties of Tocotrienol-rich Fraction (TRF) Supplementation in High Fat-fed Rats
Choi, Young-Min;Lee, Jun-Soo; / Korean Society of Food Science and Technology , v.18, no.6, pp.1528-1531,
37 Antioxidant and Acetylcholinesterase Inhibition Activity of Mulberry Fruit Extracts SCOPUS
Lee, Young-Ju;Lee, Ka-Hwa;Ahn, Chang-Bum;Chun, Soon-Sil;Je, Jae-Young; / Korean Society of Food Science and Technology , v.18, no.6, pp.1532-1536,
38 Inactivation of Enterobacter sakazakii Inoculated on Formulated Infant Foods by Intense Pulsed Light Treatment SCOPUS
Choi, Mun-Sil;Cheigh, Chan-Ick;Jeong, Eun-Ae;Shin, Jung-Kue;Park, Ji-Yong;Song, Kyung-Bin;Park, Jong-Hyun;Kwon, Ki-Sung;Chung, Myong-Soo; / Korean Society of Food Science and Technology , v.18, no.6, pp.1537-1540,
39 Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats SCOPUS
Park, Ju-Hyun;Lee, Jung-Eun;Kim, Sang-Moo;Kwak, Hae-Soo; / Korean Society of Food Science and Technology , v.18, no.6, pp.1541-1544,
40 Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. Daebong)
Akter, Mst. Sorifa;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.18, no.6, pp.1545-1547,