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Food Science and Biotechnology  

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1 Encapsulation of Bifidobacterium adolescentis Cells with Legume Proteins and Survival under Stimulated Gastric Conditions and during Storage in Commercial Fruit Juices
Wang, Jiapei;Korber, Darren R.;Low, Nicholas H.;Nickerson, Michael T.; / Korean Society of Food Science and Technology , v.24, no.2, pp.383-391,
2 Study of Proteolysis, Lipolysis, and Volatile Compounds of a Camembert-type Cheese Manufactured Using a Freeze-dried Tibetan Kefir Co-culture during Ripening
Mei, Jun;Guo, Qizhen;Wu, Yan;Li, Yunfei;Yu, Huaning; / Korean Society of Food Science and Technology , v.24, no.2, pp.393-402,
3 Characterization of Off-odor Compounds of Collagen Peptides from Tilapia Scale Using GC-MS-olfactometry
Cho, Han Na;Cho, Dong Woon;Hurk, Byung Serk;Bae, Hyun Ah;Kim, Dae-Eung;Baek, Hyung Hee; / Korean Society of Food Science and Technology , v.24, no.2, pp.403-410,
4 Contribution of Chicken Base Addition to Aroma Characteristics of Maillard Reaction Products Based on Gas Chromatography-Mass Spectrometry, Electronic Nose, and Statistical Analysis
Xiao, Zuobing;Wu, Minling;Niu, Yunwei;Chen, Feng;Zhang, Xiaoming;Zhu, Jiancai;Song, Shiqing;Zhu, Guangyong; / Korean Society of Food Science and Technology , v.24, no.2, pp.411-419,
5 Effect of an Antioxidant from Bamboo Leaves Combined with Tea Polyphenol on Biogenic Amine Accumulation and Lipid Oxidation in Pork Sausages
Fan, Wenjiao;Yi, Yuwen;Zhang, Yongkui;Diao, Pan; / Korean Society of Food Science and Technology , v.24, no.2, pp.421-426,
6 Growth-inhibiting Effects and Chemical Composition of Essential Oils Extracted from Platycladus orientalis Leaves and Stems toward Human Intestinal Bacteria
Kim, Min-Gi;Lee, Hoi-Seon; / Korean Society of Food Science and Technology , v.24, no.2, pp.427-431,
7 Production of 1, 3-Dioleoyl-2-Palmitoyl Glycerol as a Human Milk Fat Substitute Using Enzymatic Interesterification of Natural Fats and Oils
Lee, Na Kyung;Oh, Si Won;Kwon, Dae Young;Yoon, Suk Hoo; / Korean Society of Food Science and Technology , v.24, no.2, pp.433-437,
8 Influence of Blueberry and Black Rice Powders on Quality Characteristics of the Korean Traditional Rice Wine Takju
Kim, Mi-Ok;Kim, Il-Doo;Dhungana, Sanjeev Kumar;Lee, Jung-Won;Shin, Dong-Hyun; / Korean Society of Food Science and Technology , v.24, no.2, pp.439-444,
9 Physicochemical Properties and Volatile Components of Wine Vinegars with High Acidity Based on Fermentation Stage and Initial Alcohol Concentration
Jo, Yunhee;Baek, Ji-Yeong;Jeong, Il-Yun;Jeong, Yong-Jin;Yeo, Soo-Hwan;Noh, Bong Soo;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.24, no.2, pp.445-452,
10 Optimization of Xanthan Gum Production Using Cheese Whey and Response Surface Methodology
Niknezhad, Seyyed Vahid;Asadollahi, Mohammad Ali;Zamani, Akram;Biria, Davoud;Doostmohammadi, Mohsen; / Korean Society of Food Science and Technology , v.24, no.2, pp.453-460,
11 Optimization of Far-infrared Vacuum Drying Conditions for Miang Leaves (Camellia sinensis var. assamica) Using Response Surface Methodology
Hirun, Sathira;Choi, Jeong-Hwa;Ayarungsaritkul, Jutatip;Pawsaut, Chonnipa;Sutthiwanjampa, Chanutchamon;Vuong, Quan V;Chockchaisawasdee, Suwimol;Heo, Young-Ran;Scarlett, Christopher J; / Korean Society of Food Science and Technology , v.24, no.2, pp.461-469,
12 Optimization of Sterilization Conditions for Production of Retorted Meatballs
Cheon, Hee Soon;Choi, Su-Hee;Jhin, Changho;Cho, Won-Il;Choi, Jun-Bong;Shin, Hae-Hun;Lee, Seungmin;Cho, Hyunnho;Hwang, Hee-Jeong;Hwang, KeumTaek;Chung, Myong-Soo; / Korean Society of Food Science and Technology , v.24, no.2, pp.471-480,
13 Effect of Various Light Emitting Diode Irradiation on Volatile Profiles of Perilla Oil Using Mass Spectrometry-Based Electronic Nose
Dong, Hyemin;Han, Hyun Jung;Kim, Ki Hwa;Han, Kee-Young;Choi, Jin Young;Noh, Bong Soo; / Korean Society of Food Science and Technology , v.24, no.2, pp.481-487,
14 Effects of Fat Levels and Rice Bran Fiber on the Chemical, Textural, and Sensory Properties of Frankfurters
Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Jeong, Tae-Jun;Kim, Young-Boong;Jeon, Ki-Hong;Kim, Cheon-Jei; / Korean Society of Food Science and Technology , v.24, no.2, pp.489-495,
15 Chemical and Sensory Profiles of Dongchimi (Korean Watery Radish Kimchi) Liquids Based on Descriptive and Chemical Analyses
Cho, Joo-Hyoung;Lee, Seung-Joo;Choi, Jin-Joo;Chung, Chang-Ho; / Korean Society of Food Science and Technology , v.24, no.2, pp.497-506,
16 Optimization of Hot Water Extraction and Ultra High Pressure Extraction for Deer Antler
Jin, Jong-Hyun;Chun, Ei-Hyun;Hyun, Ju Hwan;Choi, Sung-Won;Su, Seung-Tae;Kim, Wooki;Kim, Dae-Ok;Kim, Byung-Yong;Baik, Moo-Yeol; / Korean Society of Food Science and Technology , v.24, no.2, pp.507-512,
17 Lipase Digestibility of the Oil Phase in a Water-in-oil-in-water Emulsion
Mun, Saehun;Choi, Yongdoo;Kim, Yong-Ro; / Korean Society of Food Science and Technology , v.24, no.2, pp.513-520,
18 Starter Culture Design to Overcome Phage Infection During Yogurt Fermentation
Ma, Chengjie;Chen, Zhengjun;Gong, Guangyu;Huang, Lifen;Li, Sha;Ma, Aimin; / Korean Society of Food Science and Technology , v.24, no.2, pp.521-527,
19 Enzymatic Production of Soluble Dietary Fiber from the Cellulose Fraction of Chinese Cabbage Waste and Potential Use as a Functional Food Source
Park, Seo Yeon;Yoon, Kyung Young; / Korean Society of Food Science and Technology , v.24, no.2, pp.529-535,
20 Production of the Isoflavone Aglycone and Antioxidant Activities in Black Soymilk Using Fermentation with Streptococcus thermophilus S10
Lee, Miyeon;Hong, Go-Eun;Zhang, Heping;Yang, Cheul-Young;Han, Kyu-Ho;Mandal, Prabhat Kumar;Lee, Chi-Ho; / Korean Society of Food Science and Technology , v.24, no.2, pp.537-544,
21 Predominant Lactic Acid Bacteria in Mukeunji, a Long-term-aged Kimchi, for Different Aging Periods
Hong, Yeun;Li, Jingmei;Qin, Pei;Lee, Shin-Young;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.24, no.2, pp.545-550,
22 Effect of a Mixed Substrate on Phytase Production by Rhizopus oligosporus MTCC 556 Using Solid State Fermentation and Determination of Dephytinization Activities in Food Grains
Suresh, Subramaniyam;Radha, Kuravappullam Vedhaiyan; / Korean Society of Food Science and Technology , v.24, no.2, pp.551-559,
23 The Effect of Biological (Yeast) Treatment Conditions on Acrylamide Formation in Deep-fried Potatoes
Zhou, Weilin;Wang, Miao;Chen, Jian;Zhang, Ruohua; / Korean Society of Food Science and Technology , v.24, no.2, pp.561-566,
24 Isolation and Identification of Antiproliferative Substances from Ginseng Fermented Using Ganoderma lucidum Mycelia
Jang, Gwi Yeong;Joung, Eun Mi;Lee, Sang Hoon;Jeong, Jae-Hyun;Hwang, Bang Yeon;Hong, Jin Tae;Lee, Junsoo;Jeong, Heon Sang; / Korean Society of Food Science and Technology , v.24, no.2, pp.567-574,
25 Effect of Monascus as a Nitrite Substitute on Color, Lipid Oxidation, and Proteolysis of Fermented Meat Mince
Yu, Xiang;Wu, Haizhou;Zhang, Jianhao; / Korean Society of Food Science and Technology , v.24, no.2, pp.575-581,
26 Preparation and Characterization of Fermented Dandelion (Taraxacum officinale) Beverage Using Lactobacillus acidophilus F46 Having Cinnamoyl Esterase Activity
Kim, Jong-Hui;Baik, Sang-Ho; / Korean Society of Food Science and Technology , v.24, no.2, pp.583-593,
27 Construction of Bioluminescent Lactobacillus casei CJNU 0588 for Murine Whole Body Imaging
Eom, Ji-Eun;Ahn, Won-Gyeong;Her, Song;Moon, Gi-Seong; / Korean Society of Food Science and Technology , v.24, no.2, pp.595-599,
28 Suitability of Camel Milk for Making Yogurt
Al-Zoreky, Najeeb S.;Al-Otaibi, Mutlag M.; / Korean Society of Food Science and Technology , v.24, no.2, pp.601-606,
29 Straightforward Bacterial-fungal Fermentation between Lactobacillus plantarum and Pleurotus eryngii for Synergistic Improvement of Bioactivity
Kim, Dongyeop;Ko, You Hyuk;Chung, Hyun Chae;Han, Gi Dong; / Korean Society of Food Science and Technology , v.24, no.2, pp.607-610,
30 Juniperus chinensis and the Functional Compounds, Cedrol and Widdrol, Ameliorate α-Melanocyte Stimulating Hormone-induced Melanin Formation in B16F10 Cells
Jin, Kyong-Suk;Lee, Ji Young;Hyun, Sook Kyung;Kim, Byung Woo;Kwon, Hyun Ju; / Korean Society of Food Science and Technology , v.24, no.2, pp.611-618,
31 Anti-inflammatory, Counteractive, and Preventive Effects of Orally Administrated Oat Extracts on Dextran Sulfate Sodium-induced Colitis in Mice
Hasnat, Md. Abul;Pervin, Mehnaz;Park, Sa Ra;Jang, Yong Chang;Lim, Ji Hong;Kim, Young Jun;Kim, Young Ock;Kweon, Hyung Jung;Lim, Beong Ou; / Korean Society of Food Science and Technology , v.24, no.2, pp.619-628,
32 Anticancer Effects of Kimchi Fermented for Different Times and with Added Ingredients in Human HT-29 Colon Cancer Cells
Kim, Bohkyung;Song, Jia-Le;Ju, Jae-Hyun;Kang, Soon-Ah;Park, Kun-Young; / Korean Society of Food Science and Technology , v.24, no.2, pp.629-633,
33 Antioxidant and Anti-anemia Activity of Heme Iron Obtained from Bovine Hemoglobin
Tang, Ning;Zhu, Yuanyuan;Zhuang, Hong; / Korean Society of Food Science and Technology , v.24, no.2, pp.635-642,
34 Protective Effects of New Blackberry Cultivar MNU-32 Extracts against H2O2-induced Oxidative Stress in HepG2 Cells
Cho, Byoung-Ok;Ryu, Hyung-Won;Lee, Chang-Wook;Jin, Chang-Hyun;Seo, Woo-Duck;Ryu, Jaihyunk;Kim, Dong-Sub;Kang, Si Yong;Yook, Hong-Sun;Jeong, Il-Yun; / Korean Society of Food Science and Technology , v.24, no.2, pp.643-650,
35 Antioxidant and Anti-inflammatory Activities of the Ethanolic Extract of Fermented Red Ginseng Marc
Lee, Seung-Hong;Oh, Mirae;Park, Jaehyun;Jang, Se Young;Cheong, Sun Hee;Lee, Hyungil;Moon, Sang-Ho; / Korean Society of Food Science and Technology , v.24, no.2, pp.651-657,
36 Chemical Characterization and Antitumor Activity of an Exopolysaccharide from Pholiota Squarrosa Quel. AS 5.245
Zhao, Haizhen;Wang, Juan;Lv, Fengxia;Bie, Xiaomei;Lu, Zhaoxin; / Korean Society of Food Science and Technology , v.24, no.2, pp.659-664,
37 Induction of Apoptosis in Cervical Carcinoma HeLa Cells by Petasites japonicus Ethanol Extracts
Hwang, Yu-Jin;Wi, Hae-Ri;Kim, Haeng-Ran;Park, Kye Won;Hwang, Kyung-A; / Korean Society of Food Science and Technology , v.24, no.2, pp.665-672,
38 Antioxidant Properties of Elaeagnus umbellata Berry Solvent Extracts against Lipid Peroxidation in Mice Brain and Liver Tissues
Ishaq, Saira;Rathore, Habib Ahmad;Sabir, Syed Mubashar;Maroof, Muhammad Saeed; / Korean Society of Food Science and Technology , v.24, no.2, pp.673-679,
39 Angiotensin-I Converting Enzyme Fatty Acid Inhibitory Fractions from the Korean Melania Snail Semisulcospira coreana
Kim, Yeon-Kye;Kim, You Ah;Shin, Soon Bum;Lee, Tae Seek;Yoon, Ho-Dong; / Korean Society of Food Science and Technology , v.24, no.2, pp.681-688,
40 DNA Protection and Antioxidant and Anti-inflammatory Activities of Water Extract and Fermented Hydrolysate of Abalone (Haliotis discus hannai Ino)
Hasnat, Md. Abul;Pervin, Mehnaz;Kim, Da Hye;Kim, Young Jun;Lee, Jeong Jun;Pyo, Han Jong;Lee, Chung Woo;Lim, Beong Ou; / Korean Society of Food Science and Technology , v.24, no.2, pp.689-697,
41 Effects of Fucoidan on Cell Morphology and Migration in Osteoblasts
Kim, Hyeseon;Lee, Ara;Jung, Won-Kyo;Jeon, Taeck J.; / Korean Society of Food Science and Technology , v.24, no.2, pp.699-704,
42 Dietary Supplementation with a Fermented Barley and Soybean Mixture Attenuates UVB-induced Skin Aging and Dehydration in Hairless Mouse Skin
Kwon, Oh Wook;Venkatesan, Ramu;Do, Moon Ho;Ji, Eunhee;Cho, Dong Woon;Lee, Ki Won;Kim, Sun Yeou; / Korean Society of Food Science and Technology , v.24, no.2, pp.705-715,
43 Antioxidative and Neuroprotective Effects of Volatile Components in Essential Oils from Chrysanthemum indicum Linné Flowers
Lee, Bong Han;Nam, Tea Gyu;Park, Woo Jung;Kang, Hee;Heo, Ho Jin;Chung, Dae Kyun;Kim, Gun Hee;Kim, Dae-Ok; / Korean Society of Food Science and Technology , v.24, no.2, pp.717-723,
44 Diallyl Trisulfide Ameliorates Arsenic Induced Dyslipidemia in Rats
Miltonprabu, Selvaraj;Sumedha, Naorem Chanu; / Korean Society of Food Science and Technology , v.24, no.2, pp.725-733,
45 Protective Effect of Carvacrol from Thymus quinquecostatus Celak against tert-Butyl Hydroperoxide-induced Oxidative Damage in Chang Cells
Kim, Yon-Suk;Hwang, Jin-Woo;Sung, Si-Heung;Park, Sun-Joo;Kim, Yong-Tae;Kim, Eun-Kyung;Moon, Sang-Ho;Jeon, Byong-Tae;Park, Pyo-Jam; / Korean Society of Food Science and Technology , v.24, no.2, pp.735-741,
46 Development of a Portable Biosensor System for Pesticide Detection on a Metal Chip Surface Integrated with Wireless Communication
Kim, Bong Suk;Kim, Gi Wook;Heo, Nam Su;Kim, Myung Sun;Yang, Ki Sung;Lee, Sang Yup;Park, Tae Jung; / Korean Society of Food Science and Technology , v.24, no.2, pp.743-750,
47 Comparison of Paralytic Shellfish Toxin Profiles of Alexandrium tamarense and Blue Mussel (Mytilus edulis) in Korea
Kim, Hee-Yun;Shin, Il-Shik; / Korean Society of Food Science and Technology , v.24, no.2, pp.751-756,
48 Transfer Rates of Toxic Metals during Decoction Preparation from Hebal Medicines and Safety Evaluation of the Final Decoction Products
Kim, Dong-Gyu;Lee, Sung-Deuk;Yu, In-Sil;Jung, Kweon;Park, Seung-Kook; / Korean Society of Food Science and Technology , v.24, no.2, pp.757-763,
49 Proposal of Statistical Sampling Plans for Bacillus cereus in Korean Fermented Soybean Pastes
Kim, Jung Beom;Kim, Cheol Woo;Cho, Seung Hak;No, Wan Seob;Kim, Wang June; / Korean Society of Food Science and Technology , v.24, no.2, pp.765-770,
50 Effects of Elevated Intracellular Cyclic di-GMP Levels on Biofilm Formation and Transcription Profiles of Vibrio vulnificus
Park, Jin Hwan;Lim, Jong Gyu;Choi, Sang Ho; / Korean Society of Food Science and Technology , v.24, no.2, pp.771-776,