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Food Science and Biotechnology  

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1 A Review of Microbial Biofilms of Produce: Future Challenge to Food Safety
Jahid, Iqbal Kabir;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.21, no.2, pp.299-316,
2 Anti-obesity and Hypolipidemic Effects of Chufa (Cyperus esculentus L.) in Mice Fed a High-fat Diet
Moon, Mi-Kyung;Ahn, Ji-Yun;Lee, Hyun-Yu;Ha, Tae-Youl; / Korean Society of Food Science and Technology , v.21, no.2, pp.317-322,
3 Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL/6J Mice
Choi, Ji-Hae;Kim, Tae-Hee;Ko, Myung-Suk;Cha, Youn-Soo; / Korean Society of Food Science and Technology , v.21, no.2, pp.323-329,
4 Ameliorative Effect of Saltwort (Salicornia herbacea) Extract on Hepatic Dysfunction and Hyperlipidemia in Rats
Park, Kap-Joo;Cho, Myung-Hwan;Kim, Soo-Young;Lee, Jae-Seok; / Korean Society of Food Science and Technology , v.21, no.2, pp.331-337,
5 Antioxidant and Tyrosinase Inhibitory Activities of Different Parts of Oriental Cherry (Prunus serrulata var. spontanea)
Park, Ji-Won;Yuk, Hyun-Gyun;Lee, Seung-Cheol; / Korean Society of Food Science and Technology , v.21, no.2, pp.339-343,
6 Influence of Amylose Content on Cooking Time and Textural Properties of White Salted Noodles
Heo, Hwa-Young;Baik, Byung-Kee;Kang, Chon-Sik;Choo, Byung-Kil;Park, Chul-Soo; / Korean Society of Food Science and Technology , v.21, no.2, pp.345-353,
7 Effect of Alternative $C_2$ Carbon Sources on the Growth, Lipid, and ${\gamma}$-Linolenic Acid Production of Spirulina (Arthrospira platensis)
Golmakani, Mohammad-Taghi;Rezaei, Karamatollah;Mazidi, Sara;Razavi, Seyyed Hadi; / Korean Society of Food Science and Technology , v.21, no.2, pp.355-363,
8 Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea
Park, Sun-Jin;Ha, Ki-Yong;Shin, Mal-Shick; / Korean Society of Food Science and Technology , v.21, no.2, pp.365-372,
9 Comparison of Antioxidant Activities of Juice, Peel, and Seed of Pomegranate (Punica granatum L.) and Inter-relationships with Total Phenolic, Tannin, Anthocyanin, and Flavonoid Contents
Orak, Hakime Hulya;Yagar, Hulya;Isbilir, Sebnem Selen; / Korean Society of Food Science and Technology , v.21, no.2, pp.373-387,
10 Phenolic Composition and Antioxidant Activity of Thai and Eri Silk Sericins
Butkhup, Luchai;Jeenphakdee, Montree;Jorjong, Sujitar;Samappito, Supachai;Samappito, Wannee;Butimal, Jirapa; / Korean Society of Food Science and Technology , v.21, no.2, pp.389-398,
11 A Cross-cultural Comparison of the Sensory Characteristics of Perilla Oil by American, Chinese, and Korean Panels
Yang, Jeong-Eun;Choe, Eun-Ok;Chung, La-Na; / Korean Society of Food Science and Technology , v.21, no.2, pp.399-407,
12 Carbohydrate Polymers of Chirata (Swertia chirata) Leaves: Structural Features, in vitro Anti-oxidant Activity and Fluorescence Quenching Study
Ghosh, Debjani;Bandyopadhyay, Shruti S.;Chatterjee, Udipta R.;Capek, Peter;Ray, Bimalendu; / Korean Society of Food Science and Technology , v.21, no.2, pp.409-417,
13 Populations and Potential Association of Saccharomyces cerevisiae with Lactic Acid Bacteria in Naturally Fermented Korean Rice Wine
Yoon, Sung-Sik;Choi, Ji-A;Kim, Ki-Hwan;Song, Tae-Suk;Park, Young-Seo; / Korean Society of Food Science and Technology , v.21, no.2, pp.419-424,
14 Supplementation of Common White Bread by Coriander Leaf Powder
Das, Lipi;Raychaudhuri, Utpal;Chakraborty, Runu; / Korean Society of Food Science and Technology , v.21, no.2, pp.425-433,
15 Antioxidant Activity of Fragilariopsis pseudonana and Protective Effect against Hydrogen Peroxide-induced Inhibition of Gap Junctional Intercellular Communication
Um, Min-Young;Kang, Sung-Ho;Ahn, Ji-Yun;Ha, Tae-Youl; / Korean Society of Food Science and Technology , v.21, no.2, pp.435-441,
16 Resistance of Bacillus cereus and Its Enterotoxin Genes in Ready-to-eat Foods to ${\gamma}$-Irradiation
Mtenga, Adelard B.;Kassim, Neema;Lee, Won-Gyeong;Shim, Won-Bo;Yoon, Yo-Han;Chung, Duck-Hwa; / Korean Society of Food Science and Technology , v.21, no.2, pp.443-452,
17 Effect of Nuruk and Fermentation Method on Organic Acid and Volatile Compounds in Brown Rice Vinegar
Lee, Su-Won;Yoon, Sung-Ran;Kim, Gui-Ran;Woo, Seung-Mi;Jeong, Yong-Jin;Yeo, Soo-Hwan;Kim, Kyong-Su;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.21, no.2, pp.453-460,
18 Effect of Homogenization Speed and Time on the Recovery of Alkaline Phosphatase from the Hepatopancreatic Tissues of Shrimps
Puttige, Kathyayani;Nooralabettu, Krishna Prasad; / Korean Society of Food Science and Technology , v.21, no.2, pp.461-466,
19 Rheological Behaviors and Microstructure of Oviductus Ranae Hydrogels
Liang, Qing;Zhang, Shouqin;Zhang, Jinsong; / Korean Society of Food Science and Technology , v.21, no.2, pp.467-474,
20 Biological Activities of Cheonggukjang Prepared with Several Soybean Cultivars
Kim, Min-Hwa;Kim, Su-Yeon;Ko, Jong-Min;Jeong, Do-Youn;Kim, Yong-Suk; / Korean Society of Food Science and Technology , v.21, no.2, pp.475-483,
21 Identification of D-Friedoolean-13-en-3-one (Taraxerone) as an Antioxidant Compound from Sedom (Sedum sarmentosum)
Mo, Eun-Kyoung;Han, Byung-Hee;Kim, Seung-Mi;Yang, Sun-A;Kang, Sung-Kwon;Oh, Chang-Jin;Kim, Ran;Kim, Cheong-Gyu;Kang, Hyo-Jin;Sung, Chang-Keun; / Korean Society of Food Science and Technology , v.21, no.2, pp.485-489,
22 Synergistic Antiradical Action of Natural Antioxidants and Herbal Mixture for Preventing Dioxin Toxicity
Bae, In-Young;Kwak, Bo-Yeon;Lee, Hyeon-Gyu; / Korean Society of Food Science and Technology , v.21, no.2, pp.491-496,
23 Development of a Time-Temperature Integrator System Using Burkholderia cepacia Lipase
Kim, Won;Park, Eun-A;Hong, Kwang-Won; / Korean Society of Food Science and Technology , v.21, no.2, pp.497-502,
24 Growth and Predictive Model of Bacillus cereus on Blanched Spinach with or without Seasoning at Various Temperatures
Bae, Young-Min;Kim, Bo-Ram;Lee, Sun-Young;Cha, Myeong-Hwa;Park, Ki-Hwan;Chung, Myung-Sub;Ryu, Kyung; / Korean Society of Food Science and Technology , v.21, no.2, pp.503-508,
25 Evaluation of Edible Flowers of Agathi (Sesbania grandiflora L. Fabaceae) for in vivo Anti-inflammatory and Analgesic, and in vitro Antioxidant Potential
Loganayaki, Nataraj;Suganya, Nandhagopalan;Manian, Sellamuthu; / Korean Society of Food Science and Technology , v.21, no.2, pp.509-517,
26 Photo-degradation of Malachite Green in Mudfish Tissues - Investigation of UV-induced Photo-degradation
Lee, Jun-Bae;Kim, Mee-Hye; / Korean Society of Food Science and Technology , v.21, no.2, pp.519-524,
27 Quality Characteristics of Vacuum-fried Snacks Prepared from Various Sweet Potato Cultivars
Yang, Ji-Hee;Park, Ho-Young;Kim, Yun-Sook;Choi, In-Wook;Kim, Sung-Soo;Choi, Hee-Don; / Korean Society of Food Science and Technology , v.21, no.2, pp.525-530,
28 Volatile Chemical and Carotenoid Profiles in Watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with Different Flesh Colors
Liu, Cuihua;Zhang, Hongyan;Dai, Zhaoyi;Liu, Xi;Liu, Yue;Deng, Xiuxin;Chen, Feng;Xu, Juan; / Korean Society of Food Science and Technology , v.21, no.2, pp.531-541,
29 Antioxidant Activity and Antiproliferative Action of Methanol Extracts of 4 Different Colored Bell Peppers (Capsicum annuum L.)
Park, Jae-Hee;Jeon, Gyeong-Im;Kim, Jung-Mi;Park, Eun-Ju; / Korean Society of Food Science and Technology , v.21, no.2, pp.543-550,
30 Anticancer, Antioxidant, and Antimicrobial Activities of Anemone (Anemone cathayensis)
Wang, Jun-Li;Liu, Kun;Gong, Wei-Zhen;Wang, Qian;Xu, Dong-Ting;Liu, Ming-Fei;Bi, Kai-Li;Song, Yun-Fei; / Korean Society of Food Science and Technology , v.21, no.2, pp.551-557,
31 Effect of Oral Administration of Nutmeg Extract on American House Dust Mite (Dermatophagoides farinae) Extract-induced Atopic Dermatitis-like Skin Lesions in NC/Nga Mice
Chung, Hee-Chul;Kim, Myung-Suk;Mun, Suk-Yeong;Sa, Bo-Kyung;Chung, Jae-Yoon;Kim, Do-Un;Hwang, Jae-Kwan; / Korean Society of Food Science and Technology , v.21, no.2, pp.559-564,
32 Antioxidative Properties of Onion Peel Extracts against Lipid Oxidation in Raw Ground Pork
Shim, So-Yeon;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Lee, Mi-Ai;Lee, Ju-Woon;Kim, Cheon-Jei; / Korean Society of Food Science and Technology , v.21, no.2, pp.565-572,
33 Applicability of Different Analytical Methods for the Identification of ${\gamma}$-Irradiated Fresh Mushrooms During Storage
Akram, Kashif;Ahn, Jae-Jun;Kim, Gui-Ran;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.21, no.2, pp.573-579,
34 Screening of Strains with Fibrinolytic Activity and Angiotensin-converting Enzyme Inhibitory Activity from Doenjang
Kim, Tae-Woon;Kim, Young-Hoon;Jung, Hyun-Ji;Park, Cheon-Seok;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.21, no.2, pp.581-585,
35 Antioxidative and Anti-inflammatory Effect of Quercetin and Its Glycosides Isolated from Mampat (Cratoxylum formosum)
Choi, So-Jin;Tai, Bui Huu;Cuong, Nguyen Manh;Kim, Young-Ho;Jang, Hae-Dong; / Korean Society of Food Science and Technology , v.21, no.2, pp.587-595,
36 Quantitative Evaluation of Resveratrol Enrichment Induced by UV Stimulus in Harvested Grapes
Cho, Yong-Jin;Kim, Nam-Soo;Kim, Chong-Tai;Maeng, Jin-Soo;Pyee, Jae-Ho; / Korean Society of Food Science and Technology , v.21, no.2, pp.597-601,
37 Detection and Identification of $tyrDC^+$ Enterococcal Strains from Pasteurized Commercial Cheeses
Suarez, Cristian;Repizo, Guillermo;Espariz, Martin;Blancato, Victor;Magni, Christian;Alarcon, Sergio; / Korean Society of Food Science and Technology , v.21, no.2, pp.603-606,
38 Antioxidant and Prooxidant Activities of ${\beta}$-Carotene in Accelerated Autoxidation and Photosensitized Model Systems
Ha, Dong-Oh;Park, Chan-Uk;Kim, Mi-Ja;Lee, Jae-Hwan; / Korean Society of Food Science and Technology , v.21, no.2, pp.607-611,
39 Isolation and Identification of Flavonoids from Gujeolcho (Chrysanthemum zawadskii var. latilobum) as Inhibitor of Histamine Release
Shim, Sun-Yup;Kang, Hye-Sook;Sun, Hyeon-Jin;Lee, Young-Ju;Park, Jeong-Ro;Chun, Soon-Sil;Song, Young-Hwan;Byun, Dae-Seok; / Korean Society of Food Science and Technology , v.21, no.2, pp.613-617,
40 Flavonoid Glycosides from Cowpea Seeds (Vigna sinensis K.) Inhibit LDL Oxidation
Cui, En-Ji;Song, Na-Young;Shrestha, Sabina;Chung, In-Sik;Kim, Ji-Young;Jeong, Tae-Sook;Baek, Nam-In; / Korean Society of Food Science and Technology , v.21, no.2, pp.619-624,