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Food Science and Biotechnology  

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1 Determination of Essential Mineral Concentrations in Some Turkish Teas and the Effect of Lemon Addition
Derun, Emek Moroydor; / Korean Society of Food Science and Technology , v.23, no.3, pp.671-675,
2 Effects of Temperature, pH, Organic Acids, and Sulfites on Tagatose Browning in Solutions during Processing and Storage
Kwon, So Young;Baek, Hyung Hee; / Korean Society of Food Science and Technology , v.23, no.3, pp.677-684,
3 Change of Phenylpropanoic Acid and Flavonol Contents at Different Growth Stage of Glasswort (Salicornia herbacea L.)
Kim, Jin Young;Cho, Jeong-Yong;Lee, Kang-Deok;Choi, Gyeong-Cheol;Kim, Seon-Jae;Ham, Kyung-Sik;Moon, Jae-Hak; / Korean Society of Food Science and Technology , v.23, no.3, pp.685-691,
4 Additive Antioxidant Capacity of Vitamin C and Tocopherols in Combination
Im, Sungbin;Nam, Tae Gyu;Lee, Sang Gil;Kim, Young Jun;Chun, Ock Kyoung;Kim, Dae-Ok; / Korean Society of Food Science and Technology , v.23, no.3, pp.693-699,
5 Light Effects on Lipid Oxidation, Antioxidants, and Pigments in Dried Laver (Porphyra) during Storage
Oh, Soojung;Lee, Edwald;Choe, Eunok; / Korean Society of Food Science and Technology , v.23, no.3, pp.701-709,
6 Protective Effect of Polyamine Extract of Salt Stressed and Sprouted Soybean Seeds against Ethanol-induced Gastric Ulcer in Rats
Sowndhararajan, Kandhasamy;Paul, Souren;Kwon, Gi Seok;Hwang, Cher Won;Kang, Sun Chul; / Korean Society of Food Science and Technology , v.23, no.3, pp.711-716,
7 Optimum Conditions for S-allyl-($\small{L}$)-cysteine Accumulation in Aged Garlic by RSM
Park, Soo Hyun;Lee, Hoyoung;Kim, Hak Sung;Kim, Yong-Ro;Noh, Sang Ha; / Korean Society of Food Science and Technology , v.23, no.3, pp.717-722,
8 Infrared Drying of Button Mushroom Slices
Doymaz, Ibrahim; / Korean Society of Food Science and Technology , v.23, no.3, pp.723-729,
9 Optimization of High Hydrostatic Pressure Process for the Extraction of Kirenol from Siegesbeckia orientalis L. Using Response Surface Methodology
Kim, Mi-Bo;Park, Ji-Eun;Woo, Seon Wook;Lim, Sang-Bin;Hwang, Jae-Kwan; / Korean Society of Food Science and Technology , v.23, no.3, pp.731-738,
10 Pectinase and Naringinase Help to Improve Juice Production and Quality from Pummelo (Citrus grandis) Fruit
Ni, Hui;Yang, Yuan Fan;Chen, Feng;Ji, Hai Feng;Yang, Hu;Ling, Wu;Cai, Hui Nong; / Korean Society of Food Science and Technology , v.23, no.3, pp.739-746,
11 Effects of Traditional Chinese Cooking Methods on Formation of Heterocyclic Aromatic Amines in Lamb Patties
Guo, Haitao;Wang, Zhenyu;Pan, Han;Li, Xin;Chen, Li;Rao, Weili;Gao, Yuan;Zhang, Dequan; / Korean Society of Food Science and Technology , v.23, no.3, pp.747-753,
12 Effect of Soluble Fiber on the Physicochemical Properties of Cactus Pear (Opuntia ficus indica) Encapsulated Using Spray Drying
Ruiz-Gutierrez, Martha Graciela;Amaya-Guerra, Carlos Abel;Quintero-Ramos, Armando;de Jesus Ruiz-Anchondo, Teresita;Gutierrez-Uribe, Janeth Alejandra;Baez-Gonzalez, Juan Gabriel;Lardizabal-Gutierrez, Daniel;Campos-Venegas, Karla; / Korean Society of Food Science and Technology , v.23, no.3, pp.755-763,
13 Yield, Viscosity, and Gel Strength of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin: Optimization of the Extraction Process
da Trindade Alfaro, Alexandre;Fonseca, Gustavo Graciano;Balbinot, Evellin;de Souza, Nilson Evelazio;Prentice, Carlos; / Korean Society of Food Science and Technology , v.23, no.3, pp.765-773,
14 Effect of $\small{L}$-lysine on the Physicochemical Properties of Pork Sausage
Zhou, Cunliu;Li, Jun;Tan, Shengjiang; / Korean Society of Food Science and Technology , v.23, no.3, pp.775-780,
15 Antistaling of Rice Starch in a Gel Model System and Korean Rice Cake: the Role of Wheat Flour in Retrogradation-Retardation Technology
Lee, Jun Woo;Kim, Hong Sul;Bae, In Young;Lee, Kwang Youn;Kim, Myung Hwan;Han, Gwi Jung;Lee, Hyeon Gyu; / Korean Society of Food Science and Technology , v.23, no.3, pp.781-786,
16 Comparison of Rheological Properties of Native and Pregelatinized Potato Starches
Kim, Doori;Yoo, Byoungseung; / Korean Society of Food Science and Technology , v.23, no.3, pp.787-790,
17 Comparison of the Antimicrobial and Antioxidant Activities of Selected Wheat Varieties
Choi, Eun-Ji;Ka, Eun-Hye;Jo, Cha-Young;Jo, Sung-Hoon;Apostolidis, Emmanouil;Lee, Mee-Sook;Jang, Hae-Dong;Kwon, Young-In; / Korean Society of Food Science and Technology , v.23, no.3, pp.791-797,
18 Purification and Characterization of a New Endo-${\beta}$-1,3-glucanase Exhibiting a High Specificity for Curdlan for Production of ${\beta}$-1,3-Glucan Oligosaccharides
Li, Jing;Zhu, Li;Zhan, Xiao-Bei;Xu, Min;Lin, Chi-Chung;Zheng, Zhi-Yong;Li, Wei-Jiang; / Korean Society of Food Science and Technology , v.23, no.3, pp.799-806,
19 Bioprocess Production of Sea Cucumber Rice Wine and Characterization of Functional Components and Antioxidant Activities
He, Shuai;Wang, Lin;Dong, Hao;Liu, Pei;Shi, Peiyu;Li, Xuemin;Ren, Xingchen;Lv, Ning;Liu, Yanan;Xue, Changhu;Lin, Hong;Mao, Xiangzhao; / Korean Society of Food Science and Technology , v.23, no.3, pp.807-814,
20 Effect of Sodium Hypochlorite (NaClO) Sanitizer-induced Stress on Growth Kinetics and Morphological Changes in Escherichia coli and Bacillus cereus Spores
Kwak, Soo Jin;Jo, Hye Jin;Yoon, Ki Sun; / Korean Society of Food Science and Technology , v.23, no.3, pp.815-821,
21 Prebiotic Effects of Structurally Identified Galacto-oligosaccharides Produced by ${\beta}$-Galactosidase from Aspergillus oryzae
Kim, Seong Yeong;Jeong, Hae-Seok;Ahn, Sang-Wook;Shin, Kwang-Soon; / Korean Society of Food Science and Technology , v.23, no.3, pp.823-830,
22 Release of Free Ferulic Acid and Changes in Antioxidant Properties during the Wheat and Rye Bread Making Process
Konopka, Iwona;Tanska, Malgorzata;Faron, Alicja;Czaplicki, Sylwester; / Korean Society of Food Science and Technology , v.23, no.3, pp.831-840,
23 Hypolipidemic Effect of Dandelion (Taraxacum officinale) Extracts Via Fecal Lipid Excretion in C57BL/6 Mice Fed an Atherogenic Diet
Kim, Jin Ju;Park, Chung Mu;Kim, Mi Jeong;Cho, Chung Won;Song, Young Sun; / Korean Society of Food Science and Technology , v.23, no.3, pp.841-847,
24 Antioxidant Effect of Grapevine Leaf Extract on the Oxidative Stress Induced by a High-fat Diet in Rats
Yu, Qi-Ming;Lim, Eun-Ji;Choi, Soo-Kyong;Seo, Jung-Sook; / Korean Society of Food Science and Technology , v.23, no.3, pp.849-857,
25 Khz (Fusion of Ganoderma lucidum and Polyporus umbellatus Mycelia) Induces Apoptosis in A549 Human Lung Cancer Cells by Generating Reactive Oxygen Species and Decreasing the Mitochondrial Membrane Potential
Kim, Tae Hwan;Kim, Ju Sung;Kim, Zoo Haye;Huang, Ren Bin;Wang, Ren Sheng; / Korean Society of Food Science and Technology , v.23, no.3, pp.859-864,
26 Anti-inflammatory Activities of Some Brown Marine Algae in LPS-Stimulated RAW 264.7 Cells
Hwang, Joon-Ho;Oh, You-Sung;Lim, Sang-Bin; / Korean Society of Food Science and Technology , v.23, no.3, pp.865-871,
27 Screening of Antioxidant and Antitumor Activities of Major Ingredients from Defatted Camellia oleifera Seeds
Li, Tingting;Zhang, Hui;Wu, Cai-E; / Korean Society of Food Science and Technology , v.23, no.3, pp.873-880,
28 In vitro Synergism of Antimutagenic and Antioxidant Activities of Phoenix dactylifera Fruit
Sultana, Bushra;Fatima, Benish;Mushtaq, Muhammad; / Korean Society of Food Science and Technology , v.23, no.3, pp.881-887,
29 Eleutheroside E, an Active Compound from Eleutherococcus senticosus, Regulates Adipogenesis in 3T3-L1 Cells
Jung, Chang Hwa;Ahn, Jiyun;Heo, Seok Hyun;Ha, Tae-Youl; / Korean Society of Food Science and Technology , v.23, no.3, pp.889-893,
30 Chemical Properties and In vivo Gastric Protective Effects of Bamboo Salt
Zhao, Xin;Song, Jia-Le;Jung, Ok-Sang;Lim, Yaung-Iee;Park, Kun-Young; / Korean Society of Food Science and Technology , v.23, no.3, pp.895-902,
31 Nardostachys jatamansi (D. Don) DC Prevents LPS-induced Inflammation in RAW 264.7 Macrophages by Preventing ROS Production and Down-regulating Inflammatory Gene Expression
Li, Chunmei;Wang, Myeong-Hyeon; / Korean Society of Food Science and Technology , v.23, no.3, pp.903-909,
32 Extrusion Process Enhances the Anti-inflammatory Effect of Acanthopanax senticosus Leaves
Leem, Kang-Hyun;Lee, Sena;Kim, Hye Kyung; / Korean Society of Food Science and Technology , v.23, no.3, pp.911-916,
33 The Gastrointestinal Metabolic Effects of Oat Product Based-${\beta}$-glucan in Mice
Dong, Ji-Lin;Zhang, Wen-Li;Lin, Juan;Shen, Rui-Ling;Si, Jun-Ling;Wang, Ying; / Korean Society of Food Science and Technology , v.23, no.3, pp.917-924,
34 Prevention of Ethanol-induced Hepatotoxicity by Fermented Curcuma longa L. in C57BL/6 Mice
Lee, Moeun;Kim, Yongjae;Yoon, Ho-Geun;You, Yanghee;Park, Jeongjin;Lee, Yoo-Hyun;Kim, Sunoh;Hwang, Kwontack;Lee, Jeongmin;Jun, Woojin; / Korean Society of Food Science and Technology , v.23, no.3, pp.925-930,
35 Xanthigen Attenuates High-fat Diet-induced Obesity through Down-regulation of $PPAR{\gamma}$ and Activation of the AMPK Pathway
Choi, Kyeong-Mi;Jeon, Young Soo;Kim, Wonkyun;Lee, Anna;Kim, Yong-Gil;Lee, Ju Hyun;Kang, Young Eun;Jung, Jae-Chul;Lee, Jeongrai;Min, Bokkee;Kwon, Suk Hyung;Davis, Barbara;Lee, Mi Kyeong;Yoo, Hwan-Soo; / Korean Society of Food Science and Technology , v.23, no.3, pp.931-935,
36 Fermented Sea Tangle Attenuates Oxidative Stress in Individuals with a High Level of ${\gamma}$-Glutamyltransferase: a Randomized, Double-Blind, and Placebo-controlled Clinical Study
Kang, Young Mi;Lee, Bae-Jin;Kim, Jung Il;Nam, Byung-Hyouk;Cha, Jae-Young;Kim, Young-Mog;Choi, Jae-Suk;Choi, In Soon;Je, Jae-Young; / Korean Society of Food Science and Technology , v.23, no.3, pp.937-941,
37 Physiological Components of Kiwifruits with In vitro Antioxidant and Acetylcholinesterase Inhibitory Activities
Lim, You Jin;Oh, Chang-Sik;Park, Young-Doo;Kim, Dae-Ok;Kim, Ung-Jin;Cho, Youn-Sup;Eom, Seok Hyun; / Korean Society of Food Science and Technology , v.23, no.3, pp.943-949,
38 Mineral-rich Solar Sea Salt Generates Less Oxidative Stress in Rats than Mineral-deficient Salt
Gao, Tian-Cheng;Cho, Jeong-Yong;Feng, Ling-Yun;Chanmuang, Saoraya;Park, Sun-Young;Auh, Chung-Kyoon;Pai, Tong-Kun;Ham, Kyung-Sik; / Korean Society of Food Science and Technology , v.23, no.3, pp.951-956,
39 Antioxidant and Inhibitory Activities of Thioflavanones against Nitric Oxide Production
Lee, Jae In;Lee, Je-Hyuk; / Korean Society of Food Science and Technology , v.23, no.3, pp.957-963,
40 Phenylpropanoids from Red Kohlrabi Sprouts Inhibits Nitric Oxide Production in RAW 264.7 Macrophage Cells
Lee, Jae-Woong;Lee, Dae-Young;Baek, Dong-Ryeol;Jeong, Rak-Hoon;Lee, Dong-Sung;Kim, Youn-Chul;Kim, Geum-Soog;Baek, Nam-In;Lee, Youn-Hyung; / Korean Society of Food Science and Technology , v.23, no.3, pp.965-969,
41 The Reduction Effect of Low Molecular Weight Chitosan Oligosaccharide (GO2KA1) on Postprandial Blood Glucose Levels in Healthy Individuals
Jo, Sung-Hoon;Ha, Kyoung-Soo;Lee, Jong-Wook;Kim, Young-Cheul;Apostolidis, Emmanouil;Kwon, Young-In; / Korean Society of Food Science and Technology , v.23, no.3, pp.971-973,
42 Mathematical Models to Predict Kinetic Behavior and Aflatoxin Production of Aspergillus flavus under Various Temperature and Water Activity Conditions
Lee, Soomin;Yoon, Yohan;Kim, Dong Min;Kim, Da Som;Park, Ki Hwan;Chun, Hyang Sook; / Korean Society of Food Science and Technology , v.23, no.3, pp.975-982,
43 A New Antimicrobial Substance Produced by Staphylococcus pasteuri Isolated from Vegetables
Hong, Jisoo;Quan, Lin-Hu;Heu, Sunggi;Jung, Kyu Suk;Han, Sang-Wook;Moon, Eunpyo;Roh, Eunjung; / Korean Society of Food Science and Technology , v.23, no.3, pp.983-990,
44 Evaluation of Polycyclic Aromatic Hydrocarbon Contents and Risk Assessment for Fish and Meat Products in Korea
Kim, Min-Ji;Hwang, Ju-Hui;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.23, no.3, pp.991-998,
45 Distribution of Methicillin-resistant Staphylococcus aureus (MRSA) in RAW Meat and Fish Samples in Korea
Cho, Joon Il;Joo, In Sun;Choi, Jun Hyuk;Jung, Kyoung Hun;Choi, Eun Jeong;Son, Na Ry;Han, Min Kyung;Jeong, Sook Jin;Lee, Soon Ho;Hwang, In Gyun; / Korean Society of Food Science and Technology , v.23, no.3, pp.999-1003,