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Food Science and Biotechnology  

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1 Degree of Oxidation Depending on the Positional Distribution of Linolenic Acid in Perilla Oil and Interesterified Products
Wang, Xiang-Yu;Yang, Dan;Gan, Lu-Jing;Zhang, Hua;Shin, Jung-Ah;Park, Sang Hyun;Lee, Ki-Teak; / Korean Society of Food Science and Technology , v.23, no.6, pp.1733-1740,
2 Effect of Milling Time on Antioxidant Compounds and Activities of Methanol Extracts of Sorghum [Sorghum bicolor (L.) Moench]
Woo, Koan Sik;Ko, Jee Yeon;Jeong, Heon Sang; / Korean Society of Food Science and Technology , v.23, no.6, pp.1741-1746,
3 Inhibitory Efficacy of Ligularia fischeri against Aldose Reductase and Advanced Glycation End Products Formation
Yin, Xing Fu;Jeon, Young Eun;Shim, Jae-Hoon;Kang, Il-Jun; / Korean Society of Food Science and Technology , v.23, no.6, pp.1747-1752,
4 Antioxidant Activity of Phenolic Compounds from Canola (Brassica napus) Seed
Jun, Hyun-Il;Wiesenborn, Dennis P.;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.23, no.6, pp.1753-1760,
5 Changes in the Aromatic Composition of Grape cv. Cheongsoo Wine Depending on the Degree of Grape Ripening
Chang, Eun-Ha;Jung, Sung-Min;Hur, Youn-Young; / Korean Society of Food Science and Technology , v.23, no.6, pp.1761-1771,
6 Inactivation Kinetics of Alkaline Phosphatase from Different Species of Milk Using Quinolyl Phosphate as a Substrate
Dumitrascu, Loredana;Stanciuc, Nicoleta;Stanciu, Silvius;Rapeanu, Gabriela; / Korean Society of Food Science and Technology , v.23, no.6, pp.1773-1778,
7 Oxidative Stability of Solid Fats Containing Ethylcellulose Determined Based on the Headspace Oxygen Content
Kim, Ji Yeon;Yi, BoRa;Kim, Mi-Ja;Lee, JaeHwan; / Korean Society of Food Science and Technology , v.23, no.6, pp.1779-1784,
8 The Binding Mechanism of Lecithin to Soybean 11S and 7S Globulins Using Fluorescence Spectroscopy
Li, Jufang;Li, Yetong;Guo, Shuntang; / Korean Society of Food Science and Technology , v.23, no.6, pp.1785-1791,
9 Effects of Catechin and ${\alpha}$-Tocopherol Addition on the Autoxidative Stability of Diacylglycerol Oil Derived from an Olive Oil and Perilla Oil Mixture
Jung, Leejin;Lee, Edwald;Choe, Eunok; / Korean Society of Food Science and Technology , v.23, no.6, pp.1793-1798,
10 Development and Validation of an Analytical Method for Quantification of Sulfuryl Fluoride Residues in Agricultural Products Using Gas Chromatography with Electron Capture Detection
Park, Hyejin;Kim, HeeJung;Kwon, Ji-Eun;Yoon, Ji-Young;Lee, Ji-Young;Chang, Moon-Ik;Rhee, Gyu-Seek;Park, Hyejin;Kim, HeeJung;Kwon, Ji-Eun;Yoon, Ji-Young;Lee, Ji-Young;Chang, Moon-Ik;Rhee, Gyu-Seek; / Korean Society of Food Science and Technology , v.23, no.6, pp.1799-1804,
11 Biochemical and Rheological Characterization of a Protease from Fruits of Withania coagulans with a Milk-clotting Activity
Beigomi, Maryam;Mohammadifar, Mohammad Amin;Hashemi, Maryam;Rohani, Mohsen Ghods;Senthil, Kalaiselvi;Valizadeh, Mohharam; / Korean Society of Food Science and Technology , v.23, no.6, pp.1805-1813,
12 Flavonoids from Pueraria mirifica Roots and Quantitative Analysis Using HPLC
Cho, Jin-Gyeong;Park, Hee-Jung;Huh, Gyu-Won;Lee, Seung Su;Bang, Myun-Ho;Choi, Kyoung-Sook;Oh, Chang-Hwan;Ko, Sung-Kwon;Cho, Soo-Yeul;Chai, Kap-Yong;Kim, Jin-Ho;Baek, Nam-In; / Korean Society of Food Science and Technology , v.23, no.6, pp.1815-1820,
13 Effect of Ultrasonication on the Immuno-stimulatory Activity of Angelica gigas Nakai in Low Temperature Extraction
Choi, Woon Yong;Lee, Hyeon Yong; / Korean Society of Food Science and Technology , v.23, no.6, pp.1821-1827,
14 Changes in Color Parameters of Corn Kernels during Roasting
Chung, Hun-Sik;Kim, Jong-Kuk;Moon, Kwang-Deog;Youn, Kwang-Sup; / Korean Society of Food Science and Technology , v.23, no.6, pp.1829-1835,
15 Use of Yuja (Citrus junos) Pectin as a Fat Replacer in Baked Foods
Lim, Jongbin;Ko, Sanghoon;Lee, Suyong; / Korean Society of Food Science and Technology , v.23, no.6, pp.1837-1841,
16 Innovative Açaí (Euterpe oleracea, Mart., Arecaceae) Functional Frozen Dessert Exhibits High Probiotic Viability throughout Shelf-life and Supplementation with Inulin Improves Sensory Acceptance
Vasconcelos, Bruno Garcia;Martinez, Rafael Chacon Ruiz;de Castro, Inar Alves;Saad, Susana Marta Isay; / Korean Society of Food Science and Technology , v.23, no.6, pp.1843-1849,
17 Inactivation Kinetics and Injury Recovery of Bacillus amyloliquefaciens Spores in Low-acid Foods during Pressure-assisted Thermal Processing
Ahn, Juhee;Balasubramaniam, Bala V.M.; / Korean Society of Food Science and Technology , v.23, no.6, pp.1851-1857,
18 Enhancement of Anti-skin inflammatory Activities of Scutellaria baicalensis using an Alkaline Reduced Water Extraction Process
Choi, Wooseok;Kwon, Hee-Souk;Lee, Hyeon Yong; / Korean Society of Food Science and Technology , v.23, no.6, pp.1859-1866,
19 Physicochemical Properties and Cell Permeation Efficiency of L-Ascorbic Acid Loaded Nanoparticles Prepared with N-Trimethyl Chitosan and N-Triethyl Chitosan
Jang, Keum-Il;Lee, Ji-Soo;Lee, Hyeon Gyu; / Korean Society of Food Science and Technology , v.23, no.6, pp.1867-1874,
20 Effects of Rice Flour Size Fractions on Gluten Free Rice Bread
Park, Jie Hae;Kim, Dong Chul;Lee, Se Eun;Kim, Oui Woung;Kim, Hoon;Lim, Seung Taik;Kim, Sang Sook; / Korean Society of Food Science and Technology , v.23, no.6, pp.1875-1883,
21 Changes in Physicochemical Characteristics and Antioxidant Activities of Jerusalem Artichoke Tea Infusions Resulting from Different Production Processes
Lee, Young-Jun;Lee, Myoung-Gi;Yu, Seok-Yeong;Yoon, Won-Byong;Lee, Ok-Hwan; / Korean Society of Food Science and Technology , v.23, no.6, pp.1885-1892,
22 Sodium Hypochlorite-Mediated Inactivation of Cronobacter spp. Biofilms on Conveyor Belt Chips
Song, Kwang-Young;Chon, Jung-Whan;Kim, Hyunsook;Park, Chankyu;Seo, Kun-Ho; / Korean Society of Food Science and Technology , v.23, no.6, pp.1893-1896,
23 Suitability of TEMPO-Oxidized Oat ${\beta}$-Glucan for Noodle Preparation
Lee, Kwang Yeon;Park, Seung Young;Lee, Suyong;Lee, Hyeon Gyu; / Korean Society of Food Science and Technology , v.23, no.6, pp.1897-1901,
24 Attachment and Biofilm Formation of Pseudomonas fluorescens PSD4 Isolated from a Dairy Processing Line
Aswathanarayan, Jamuna Bai;Vittal, Ravishankar Rai; / Korean Society of Food Science and Technology , v.23, no.6, pp.1903-1910,
25 Optimization of Succinic Acid Production from Cane Molasses by Actinobacillus succinogenes GXAS137 Using Response Surface Methodology (RSM)
Shen, Naikun;Wang, Qingyan;Qin, Yan;Zhu, Jin;Zhu, Qixi;Mi, Huizhi;Wei, Yutuo;Huang, Ribo; / Korean Society of Food Science and Technology , v.23, no.6, pp.1911-1919,
26 Effect of Incubation Temperature on Variations in Bacterial Communities Grown in Fermenting Meju and the Nutritional Quality of Soy Sauce
Park, Doo Hyun; / Korean Society of Food Science and Technology , v.23, no.6, pp.1921-1928,
27 Enhancement of Microbial Oil Production by Alpha-linolenic Acid Producing Yarrowia lipolytica Strains QU22 and QU137
Mattanna, Paula;da Rosa, Priscila Dalle;Gusso, Ana Paula;Richards, Neila S.P.S.;Valente, Patricia; / Korean Society of Food Science and Technology , v.23, no.6, pp.1929-1934,
28 A New Rapid Spectrophotometric Quantitative Determination Method for ${\gamma}$-Decalactone and Application in High-throughput Screening for ${\gamma}$-Decalactone Producing Strains
Zhao, Yuping;Mu, Xiaoqing;Nie, Yao;Xu, Yan; / Korean Society of Food Science and Technology , v.23, no.6, pp.1935-1940,
29 Optimization of Production Conditions for Antioxidant Peptides from Walnut Protein Meal Using Solid-state Fermentation
Wu, Wanxing;Zhao, Shenglan;Chen, Chaoyin;Ge, Feng;Liu, Diqiu;He, Xiaoming; / Korean Society of Food Science and Technology , v.23, no.6, pp.1941-1949,
30 The Probiotic Characteristics and GABA Production of Lactobacillus plantarum K154 Isolated from Kimchi
Park, Sun-Young;Lee, Ji-Won;Lim, Sang-Dong; / Korean Society of Food Science and Technology , v.23, no.6, pp.1951-1957,
31 Characterization and Use of Microbial Communities in Doenjang to Control the Unpleasant Odor of Ginkgo Epicarp
Park, Sunhyun;Song, Kyung-Mo;Kim, Hyo-Jin;Kim, Bong-Soo;Rhee, Young Kyung;Lee, Myung-Ki; / Korean Society of Food Science and Technology , v.23, no.6, pp.1959-1964,
32 Effect of Gamma-aminobutyric Acid Produced by Lactobacillus sakei B2-16 on Diet and Exercise in High Fat Diet-induced Obese Rats
Kook, Moo-Chang;Cho, Seok-Cheol;Kang, Junyong;Song, Youngju;Park, Hoon; / Korean Society of Food Science and Technology , v.23, no.6, pp.1965-1970,
33 Production and Optimization of a Kiwi Pectin Methylesterase Inhibitor in Pichia pastoris GS115
Liu, Qian;Xu, Wentao;Han, Shiwen;Cao, Dongyan;He, Xiaoyun;Huang, Kunlun;Mei, Xiaohong; / Korean Society of Food Science and Technology , v.23, no.6, pp.1971-1976,
34 Improvement of Physicochemical Properties of Cereal Based Ready-to-eat Sunsik Using Fermentation with Bionuruk and Bifidobacterium longum
Koh, Eunmi;Jang, Ki-Hyo;Surh, Jeonghee; / Korean Society of Food Science and Technology , v.23, no.6, pp.1977-1985,
35 Evaluation of Synurus deltoides for Antioxidant, Antimicrobial, and Anti-proliferative Activities Using In vitro Assays
Hasnat, Md. Abul;Pervin, Mehnaz;Jang, Yong Chang;Kim, Young Ock;Park, Soojin;Kim, Jong Moon;Lim, Ji Hong;Lim, Beong Ou; / Korean Society of Food Science and Technology , v.23, no.6, pp.1987-1996,
36 Novel Bioconversion of Sodium Glutamate to ${\gamma}$-Amino Butyric Acid by Co-culture of Lactobacillus plantarum K154 in Ceriporia lacerata Culture Broth
Lee, Eun-Ji;Lee, Sam-Pin; / Korean Society of Food Science and Technology , v.23, no.6, pp.1997-2005,
37 Molecular Cloning and Expression of Amylosucrase from Highly Radiation-resistant Deinococcus radiopugnans
Kim, Myo-Deok;Seo, Dong-Ho;Jung, Jong-Hyun;Jung, Dong-Hyun;Joe, Min-Ho;Lim, Sangyong;Lee, Ju-Hoon;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.23, no.6, pp.2007-2012,
38 Comparison of Phenolic Compound Contents and Antioxidant Capacities of Loquat (Eriobotrya japonica Lindl.) Fruits
Xu, Hong-Xia;Li, Xiao-Ying;Chen, Jun-Wei; / Korean Society of Food Science and Technology , v.23, no.6, pp.2013-2020,
39 Hypolipidemic Effect of Proteoglycans Isolated from Sweet Potato (Ipomoea batatas LAM) in Hyperlipidemia Rats
Kan, Jianquan;Shi, Hui;Liu, Xiong;Chen, Zongdao; / Korean Society of Food Science and Technology , v.23, no.6, pp.2021-2028,
40 Ethanol Extracts of Unroasted Coffea canephora Robusta Beans Suppress Adipogenesis in Preadipocytes and Fat Accumulation in Rats Fed a High-fat Diet
Kim, Jihyun;Jang, Ja Young;Cai, Jingmei;Kim, Youngeun;Shin, Kyungha;Choi, Ehn-Kyoung;Lee, Sung-Pyo;Kim, Jong-Choon;Kim, Tae-Su;Jeong, Heon-Sang;Kim, Yun-Bae; / Korean Society of Food Science and Technology , v.23, no.6, pp.2029-2035,
41 In vitro Antioxidant Potential and Inhibitory Effect of Seaweed on Enzymes Relevant for Hyperglycemia
Tong, Tao;Li, Jinglei;Ko, Du-Ok;Kim, Bo-Sup;Zhang, Chengmei;Ham, Kyung-Sik;Kang, Seong-Gook; / Korean Society of Food Science and Technology , v.23, no.6, pp.2037-2044,
42 Antioxidant Activities of Novel Small-molecule Polysaccharide Fractions Purified from Portulaca oleracea L.
Li, Yu-Ping;Yao, Li-Hua;Wu, Guan-Jie;Pi, Xiao-Fang;Gong, Yan-Chun;Ye, Ruo-Shong;Wang, Chen-Xi; / Korean Society of Food Science and Technology , v.23, no.6, pp.2045-2052,
43 Antioxidant and Antiinflammatory Activities of Cyanidin-3-glucoside and Cyanidin-3-rutinoside in Hydrogen Peroxide and Lipopolysaccharide-treated RAW264.7 Cells
Jung, Hana;Kwak, Ho-Kyung;Hwang, Keum Taek; / Korean Society of Food Science and Technology , v.23, no.6, pp.2053-2062,
44 Alleviating Effects of Opuntia ficus indica Extracts on Psychomotor Alterations Induced by Ethanol in Rats
dela Pena, Irene Joy I.;Yoon, Seo Young;Kim, Hee Jin;Shim, Hong;Kim, Ji Hyoung;Cheong, Narae;Paek, Se Hee;Seo, Yong Ki;Park, Seok Jun;Moon, Byoung Seok;Cheong, Jae Hoon; / Korean Society of Food Science and Technology , v.23, no.6, pp.2063-2068,
45 Antiatherogenic and Antioxidative Effects of Houttuynia cordata Extracts in Rats Fed a High-fat Diet
Kim, Jun Ho;Cho, Yun Jeong;Pan, Jeong Hoon;Park, Tae-Sik;Shim, Soon-Mi;Kim, Young Jun; / Korean Society of Food Science and Technology , v.23, no.6, pp.2069-2074,
46 Antioxidant Activities and Functional Properties of Tea Seed Protein Hydrolysates (Camellia oleifera Abel.) Influenced by the Degree of Enzymatic Hydrolysis
Li, Xu;Shen, Shian;Deng, Junlin;Li, Tian;Ding, Chunbang; / Korean Society of Food Science and Technology , v.23, no.6, pp.2075-2082,
47 Influence of Nanopowdered Peanut Sprouts in Collagen-induced Arthritic Mice
Chang, Yoon Hyuk;Kim, Dong-Hwi;Kwak, Hae-Soo; / Korean Society of Food Science and Technology , v.23, no.6, pp.2083-2088,
48 Heterocyclic Aromatic Amines in Meat Products Consumed in China
Pan, Han;Wang, Zhenyu;Guo, Haitao;Ni, Na;Zhang, Dequan; / Korean Society of Food Science and Technology , v.23, no.6, pp.2089-2095,
49 A Simple HPLC-UVD Method for Detection of Etofenprox in Green Tea Using Sample Hydration
Kim, Sung-Woo;El-Aty, A.M. Abd;Lee, Young-Jun;Hong, Su Myeong;Seo, Young Mi;Shim, Jae-Han; / Korean Society of Food Science and Technology , v.23, no.6, pp.2097-2101,
50 Evaluation of the Transfer Rate of Ochratoxin A to Decoctions of Herbal Medicines
Shim, Won-Bo;Ha, Kwang-Soo;Kim, Min-Gon;Kim, Jeong-Sook;Chung, Duck-Hwa; / Korean Society of Food Science and Technology , v.23, no.6, pp.2103-2108,