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Food Science and Biotechnology  

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1 Optimization of Ultrasound-assisted Extraction of Quercitrin from Houttuynia cordata Thunb. using Response Surface Methodology and UPLC Analysis
Kim, Hyo Seon;Lee, A Yeong;Jo, Ji Eun;Moon, Byeong Cheol;Chun, Jin Mi;Choi, Goya;Kim, Ho Kyoung; / Korean Society of Food Science and Technology , v.23, no.1, pp.1-7,
2 Extraction, Multi-response Analysis, and Optimization of Biologically Active Phenolic Compounds from the Pulp of Indian Jamun Fruit
Maran, J. Prakash;Sivakumar, V.;Thirugnanasambandham, K.;Sridhar, R.; / Korean Society of Food Science and Technology , v.23, no.1, pp.9-14,
3 In situ Gelatinization of Starch using Hot Stage Microscopy
Cai, Canhui;Cai, Jinwen;Zhao, Lingxiao;Wei, Cunxu; / Korean Society of Food Science and Technology , v.23, no.1, pp.15-22,
4 Digestibility and Physicochemical Properties of Granular Sweet Potato Starch as Affected by Annealing
Song, Ha Youn;Lee, Suk Young;Choi, Seung Jun;Kim, Kyung Mi;Kim, Jin Sook;Han, Gui Jung;Moon, Tae Wha; / Korean Society of Food Science and Technology , v.23, no.1, pp.23-31,
5 Antioxidant Capacity of Maillard Reaction Products Formed by a Porcine Plasma Protein Hydrolysate-sugar Model System as Related to Chemical Characteristics
Liu, Qian;Li, Jing;Kong, Baohua;Jia, Na;Li, Peijun; / Korean Society of Food Science and Technology , v.23, no.1, pp.33-41,
6 Physicochemical and Sensory Characteristics of a Low-Fat Tofu Produced using Supercritical $CO_2$ Extracted Soy Flour
Shin, Woo-Kyoung;Kim, Wook;Kim, Yookyung; / Korean Society of Food Science and Technology , v.23, no.1, pp.43-48,
7 Preparation and Aroma Analysis of Chinese Traditional Fermented Flour Paste
Zhang, Yuyu;Huang, Mingquan;Tian, Hongyu;Sun, Baoguo;Wang, Jing;Li, Quanhong; / Korean Society of Food Science and Technology , v.23, no.1, pp.49-58,
8 Influence of Alkalization Treatment on the Color Quality and the Total Phenolic and Anthocyanin Contents in Cocoa Powder
Li, Yue;Zhu, Song;Feng, Yun;Xu, Feifei;Ma, Jianguo;Zhong, Fang; / Korean Society of Food Science and Technology , v.23, no.1, pp.59-63,
9 Optimization of the Refining Process of Camellia Seed Oil for Edible Purposes
Lee, Seung Yong;Jung, Mun Yhung;Yoon, Suk Hoo; / Korean Society of Food Science and Technology , v.23, no.1, pp.65-73,
10 Rapid Quantification of Cellular Flavonoid Levels using Quercetin and a Fluorescent Diphenylboric Acid 2-amino Ethyl Ester Probe
Lee, Ji Hae;Kim, Yeojin;Hoang, Minh Hien;Jun, Hee-Jin;Lee, Sung-Joon; / Korean Society of Food Science and Technology , v.23, no.1, pp.75-79,
11 Antioxidant Activities and Nutritional Properties of Jeonyak Prepared with Beef Bone Stock and Gelatin
Ku, Su Kyung;Seo, Dong Won;Kim, Sun Im;Sim, Ki Hyeon; / Korean Society of Food Science and Technology , v.23, no.1, pp.81-87,
12 Degradation Kinetics of Anthocyanins from Purple Sweet Potato (Ipomoea batatas L.) as Affected by Ascorbic Acid
Li, Jing;Song, Huige;Dong, Nan;Zhao, Guohua; / Korean Society of Food Science and Technology , v.23, no.1, pp.89-96,
13 An Optimal Extraction Solvent and Purification Adsorbent to Produce Anthocyanins from Black Rice (Oryza sativa cv. Heugjinjubyeo)
Kang, You Jin;Jung, Seung Won;Lee, Seung Ju; / Korean Society of Food Science and Technology , v.23, no.1, pp.97-106,
14 Characterization of ${\beta}$-Carotene Nanoemulsions Prepared by Microfluidization Technique
Jo, Yeon-Ji;Kwon, Yun-Joong; / Korean Society of Food Science and Technology , v.23, no.1, pp.107-113,
15 Proof-of-concept Study of a Whey Protein Isolate Based Carbon Dioxide Indicator to Measure the Shelf-life of Packaged Foods
Lee, Kyuho;Ko, Sanghoon; / Korean Society of Food Science and Technology , v.23, no.1, pp.115-120,
16 Green Pigmentation and pH Change of Homogenized Garlic
Lee, Hye Jin;Shin, Young Keum;Kyung, Kyu Hang;Chung, Chang-Ho; / Korean Society of Food Science and Technology , v.23, no.1, pp.121-124,
17 Molecular Cloning and Characterization of a Thermostable ${\alpha}$-Amylase Exhibiting an Unusually High Activity
Park, Jong-Tae;Suwanto, Antonius;Tan, Irawan;Nuryanto, Tommy;Lukman, Rudy;Wang, Kan;Jane, Jay-Lin; / Korean Society of Food Science and Technology , v.23, no.1, pp.125-132,
18 Species-specific Multiplex Real-time PCR Assay for Identification of Deer and Common Domestic Animals
You, Jia;Huang, Lirong;Zhuang, Jialin;Mou, Zongchun; / Korean Society of Food Science and Technology , v.23, no.1, pp.133-139,
19 Antimutagenicity Activity of the Putative Probiotic Strain Lactobacillus paracasei subsp. tolerans JG22 Isolated from Pepper Leaves Jangajji
Lim, Sung-Mee; / Korean Society of Food Science and Technology , v.23, no.1, pp.141-150,
20 Kinetic Study of a Hen-Egg White Lysozyme-based Oenological Preparation
Marco, Esti;Katia, Liburdi;Fabio, Palumbo;Ilaria, Benucci;Vittoria, Garzillo Anna Maria; / Korean Society of Food Science and Technology , v.23, no.1, pp.151-155,
21 The Prebiotic Lactosucrose Modulates Gut Metabolites and Microbiota in Intestinal Inflammatory Rats
Zhou, Xiaoli;Ruan, Zheng;Huang, Xiaoliu;Zhou, Yan;Liu, Shiqiang;Yin, Yulong; / Korean Society of Food Science and Technology , v.23, no.1, pp.157-163,
22 Hepatoprotective Effect of Fermented Rice Bran against Carbon Tetrachloride-Induced Toxicity in Mice
Park, So-Lim;Lee, So-Young;Nam, Young-Do;Yi, Sung-Hun;Seo, Myung-Ji;Lim, Seong-Il; / Korean Society of Food Science and Technology , v.23, no.1, pp.165-171,
23 Enhancement of the Cytotoxicities and Antioxidative Activities of White Ginseng Extract by Hydrolysis under Mild Acidic Conditions
Chang, Kyung Hoon;Park, Se-Ho;Jee, Hee-Sook;Kim, Kee-Tae;Paik, Hyun-Dong;Lee, Joo-Yeon; / Korean Society of Food Science and Technology , v.23, no.1, pp.173-178,
24 Incidence of Listeria in Egyptian Meat and Dairy Samples
Ismaiel, Ahmed Abdel-Rhman;El-Sayed Ali, Ali;Enan, Gamal; / Korean Society of Food Science and Technology , v.23, no.1, pp.179-185,
25 Physicochemical and Functional Characteristics of a Novel Fermented Pepper (Capsiccum annuum L.) Leaves-based Beverage using Lactic Acid Bacteria
Song, Young-Ran;Shin, Nam-Sik;Baik, Sang-Ho; / Korean Society of Food Science and Technology , v.23, no.1, pp.187-194,
26 Biopreservative Potential of Lactobacillus plantarum YML007 and Efficacy as a Replacement for Chemical Preservatives in Animal Feed
Rather, Irfan Ahmad;Seo, Byoung Joo;Kumar, Vattiringal Jayadradhan Rejish;Choi, Uk-Han;Choi, Kwang-Ho;Lim, Jeongheui;Park, Yong-Ha; / Korean Society of Food Science and Technology , v.23, no.1, pp.195-200,
27 Empirical Predictive Modelling of Poly-${\varepsilon}$-lysine Biosynthesis in Resting Cells of Streptomyces noursei
Bankar, Sandip;Dhumal, Vivek;Bhotmange, Devshri;Bhagwat, Sunil;Singhal, Rekha; / Korean Society of Food Science and Technology , v.23, no.1, pp.201-207,
28 Characterization of Pathogenic Escherichia coli Strains Linked to an Outbreak Associated with Kimchi Consumption in South Korea, 2012
Cho, Joon-Il;Joo, In-Sun;Park, Kun-Sang;Han, Min-Kyung;Son, Na-Ry;Jeong, Sook-Jin;Heo, Jin;Kim, Yoon-Jeong;Oh, Mi-Hyun;Kim, Soon-Han;Lee, Soon-Ho; / Korean Society of Food Science and Technology , v.23, no.1, pp.209-214,
29 Cytotoxicity of the White Ginseng Extract and Red Ginseng Extract Treated with Partially Purified ${\beta}$-Glucosidase from Aspergillus usamii KCTC 6954 Aspergillus usamii KCTC 6954
Jo, Mina;Jung, Ji Eun;Lee, Jae Hoon;Park, Se-Ho;Yoon, Hyun Joo;Kim, Kee-Tae;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.23, no.1, pp.215-219,
30 Induction of the Acid Tolerance Response in Leuconostoc mesenteroides ATCC 8293 by Pre-adaptation in Acidic Condition
Kim, Ji Eun;Eom, Hyun-Ju;Li, Ling;Yoo, Ki-Seon;Han, Nam Soo; / Korean Society of Food Science and Technology , v.23, no.1, pp.221-224,
31 The Citrus Flavonoid Nobiletin Inhibits Proliferation and Induces Apoptosis in Human Pancreatic Cancer Cells In vitro
Zhang, Yu;Dou, Huating;Li, Hongjun;He, Zhifei;Wu, Houjiu; / Korean Society of Food Science and Technology , v.23, no.1, pp.225-229,
32 Effect of Edible Surface Coatings Followed by Dehydration on Some Quality Attributes and Antioxidants Content of Raw and Blanched Tomato Slices
Babiker, Elfadil ELfadl;Eltoum, Yousif Ahmed Ibrahim; / Korean Society of Food Science and Technology , v.23, no.1, pp.231-238,
33 Development of an Oral Immunoadjuvant from Cheonggukjang that is Efficacious for Both Mucosal and Systemic Immunity
Hwang, Inkyu;Choi, Daewoon;See, Hyejeong;Lim, Seong-Il;Kim, Wonyong;Chung, In Sik;Shon, Dong-Hwa; / Korean Society of Food Science and Technology , v.23, no.1, pp.239-245,
34 Mung Bean Coat Ameliorates Hyperglycemia and the Antioxidant Status in Type 2 Diabetic db/db Mice
Jang, Yang-Hee;Kang, Min-Jung;Choe, Eun-Ok;Shin, Malshick;Kim, Jung-In; / Korean Society of Food Science and Technology , v.23, no.1, pp.247-252,
35 An Ether and Three Ester Derivatives of Phenylpropanoid from Pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) Fruit and Their Radical-Scavenging Activity
Cho, Jeong-Yong;Lee, Yu Geon;Lee, Sang-Hyun;Kim, Wol-Soo;Park, Keun-Hyung;Moon, Jae-Hak; / Korean Society of Food Science and Technology , v.23, no.1, pp.253-259,
36 Turmeric (Curcuma longa) Whole Powder Reduces Accumulation of Visceral Fat Mass and Increases Hepatic Oxidative Stress in Rats Fed a High-fat Diet
Lee, Chi-Ho;Kim, Ah-Young;Pyun, Chang-Won;Fukushima, Michihiro;Han, Kyu-Ho; / Korean Society of Food Science and Technology , v.23, no.1, pp.261-267,
37 Anti-cancer Activity of the Ethylacetate Fraction from Orostachys japonicus for Modulation of the Signaling Pathway in HepG2 Human Hepatoma Cells
Lee, Gyeong-Seon;Lee, Hyeong-Seon;Kim, Seon-Hee;Suk, Dong-Hee;Ryu, Deok-Seon;Lee, Dong-Seok; / Korean Society of Food Science and Technology , v.23, no.1, pp.269-275,
38 Antioxidant Activity and ${\beta}$-Glucan Contents of Hydrothermal Extracts from Maitake (Grifola frondosa)
Shin, Yu-Jin;Lee, Seung-Cheol; / Korean Society of Food Science and Technology , v.23, no.1, pp.277-282,
39 Korean Red Ginseng Combined with Nattokinase Ameliorates Dyslipidemia and the Area of Aortic Plaques in High Cholesterol-diet Fed Rabbits
Kang, Shin-Jyung;Lim, Yunsook;Kim, Ae-Jung; / Korean Society of Food Science and Technology , v.23, no.1, pp.283-287,
40 Anti-obesity Effects of the Stem Bark of Japanese Horse Chestnut (Aesculus turbinate) in 3T3-L1 Preadipocytes
Nam, Hajin;Kim, Jin-Kyu;Jung, Harry;Suh, Jun Gyo; / Korean Society of Food Science and Technology , v.23, no.1, pp.289-292,
41 Extracts of the Seaweed Sargassum macrocarpum Inhibit the CpGInduced Inflammatory Response by Attenuating the $NF-{\kappa}B$ Pathway
Manzoor, Zahid;Mathema, Vivek Bhakta;Chae, Doobyeong;Yoo, Eun-Sook;Kang, Hee-Kyoung;Hyun, Jin-Won;Lee, Nam Ho;Ko, Mi-Hee;Koh, Young-Sang; / Korean Society of Food Science and Technology , v.23, no.1, pp.293-297,
42 Acute and Sub-acute Toxicity Studies using Shemamruthaa, a Modified Indigenous Siddha Preparation, in Sprague-Dawley Rats
Nandhakumar, Elumalai;Purushothaman, Ayyakkannu;Sachdanandam, Panchanadham; / Korean Society of Food Science and Technology , v.23, no.1, pp.299-306,
43 Effect of Temperature on the Growth Kinetics and Predictive Growth Model of Aeromonas hydrophila on Squid (Sepioteuthis sepioidea)
Park, Shin Young;Ha, Sang-Do; / Korean Society of Food Science and Technology , v.23, no.1, pp.307-312,
44 Antioxidant, Anti-inflammatory and Acetylcholinesterase Inhibitory Activities of Propolis from Different Regions of Morocco
da Graca Miguel, Maria;Doughmi, Orsula;Aazza, Smail;Antunes, Dulce;Lyoussi, Badiaa; / Korean Society of Food Science and Technology , v.23, no.1, pp.313-322,
45 Lithium Content of Some Teas and Their Infusions Consumed in China
Wang, Lei;Jiang, Li;Zhao, Zhen-Yong;Tian, Chang-Yan; / Korean Society of Food Science and Technology , v.23, no.1, pp.323-325,