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Food Science and Biotechnology  

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1 Microbiota Associated with the Starter Cultures and Brewing Process of Traditional Hong Qu Glutinous Rice Wine
Park, Kwan Hwa;Liu, Zhibin;Park, Cheon-Seok;Ni, Li; / Korean Society of Food Science and Technology , v.25, no.3, pp.649-658,
2 Method Validation of Analytical Method for 12 Flavonol Glycosides in Foods Using Ultra High-performance Liquid Chromatography Coupled with Photodiode Array Detection
Kim, Jong-Chan;Shim, You-Shin; / Korean Society of Food Science and Technology , v.25, no.3, pp.659-664,
3 Antioxidant Activities of Squid Protein Hydrolysates Prepared with Papain Using Response Surface Methodology
Sivaraman, Balasubramanian;Shakila, Robinson Jeya;Jeyasekaran, Geevaretnam;Sukumar, Durairaj;Manimaran, Uthaman;Sumathi, Ganesan; / Korean Society of Food Science and Technology , v.25, no.3, pp.665-672,
4 Trans-free Margarine Fat Produced Using Enzymatic Interesterification of Rice Bran Oil and Hard Palm Stearin
Ornla-ied, Pimwalan;Sonwai, Sopark;Lertthirasuntorn, Sawang; / Korean Society of Food Science and Technology , v.25, no.3, pp.673-680,
5 Effects of α-Tocopherol on the Oxidative Stability and Incorporation of Deuterium in Volatiles from a Linoleic Acid-deuterium Model System
Oh, Sumi;Lee, Changkyu;Gim, Seo Yeong;Kim, Mi-Ja;Lee, JaeHwan; / Korean Society of Food Science and Technology , v.25, no.3, pp.681-686,
6 Chemical Composition, Antioxidant, and Enzyme Inhibitory Activities of the Essential Oils of Three Phlomis Species as well as Their Fatty Acid Compositions
Sarikurkcu, Cengiz;Uren, Mehmet Cemil;Kocak, Mehmet Sefa;Cengiz, Mustafa;Tepe, Bektas; / Korean Society of Food Science and Technology , v.25, no.3, pp.687-693,
7 Discrimination of the Cultivar, Growing Region, and Geographical Origin of Rice (Oryza sativa) Using a Mass Spectrometer-Based Electronic Nose
Han, Hyun Jung;Lee, Seong Hun;Moon, Ji Young;Park, Suwon;Dong, Hyemin;Noh, Bong Soo; / Korean Society of Food Science and Technology , v.25, no.3, pp.695-700,
8 Extraction, Molecular Weight Distribution, and Antioxidant Activity of Oligosaccharides from Longan (Dimocarpus Longan Lour.) Pulp
Lin, Xian;Chen, Jinling;Xiao, Gengsheng;Xu, Yujuan;Tang, Daobang;Wu, Jijun;Wen, Jing;Chen, Weidong; / Korean Society of Food Science and Technology , v.25, no.3, pp.701-706,
9 Processing Optimization of Restructured Jerky from Sea Rainbow Trout Frame Muscle
Kang, Sang In;Kim, Min Woo;Kim, Yong Jung;Kim, Min Joo;Choi, Byeong Dae;Heu, Min Soo;Kim, Jin-Soo; / Korean Society of Food Science and Technology , v.25, no.3, pp.707-712,
10 Guideline for Proper Usage of Time Temperature Integrator (TTI) Avoiding Underestimation of Food Deterioration in Terms of Temperature Dependency: A Case with a Microbial TTI and Milk
Kim, Min Jung;Park, Hye Ri;Lee, Seung Ju; / Korean Society of Food Science and Technology , v.25, no.3, pp.713-719,
11 Effect of Sucrose Fatty Acid Esters with Different Hydrophilic-lipophilic Balance Values on Pasting and Rheological Properties of Waxy Rice Flour
Fang, Sheng;Zuo, Xiao-Bo;Xu, Hua-Neng;Meng, Yue-Cheng;Liu, Yan-Mei; / Korean Society of Food Science and Technology , v.25, no.3, pp.721-727,
12 Textural Properties of Mung Bean Starch Gels Prepared from Whole Seeds
No, Junhee;Shin, Malshick; / Korean Society of Food Science and Technology , v.25, no.3, pp.729-734,
13 Effect of Different Pre-fermentation Treatments on Polyphenols, Color, and Volatile Compounds of Three Wine Varieties
Wang, Jun;Huo, Sufang;Zhang, Yuxiu;Liu, Yaping;Fan, Weixin; / Korean Society of Food Science and Technology , v.25, no.3, pp.735-743,
14 Exploration of Flavor Familiarity Effect in Korean and US Consumers' Hot Sauces Perceptions
Lee, Soh Min;Kim, Soo-Eon;Guinard, Jean-Xavier;Kim, Kwang-Ok; / Korean Society of Food Science and Technology , v.25, no.3, pp.745-756,
15 Changes in Quality Characteristics of Tofu with Freezing Treatment of Soybeans
Gu, Zi;Lee, Kwang Yeon;Lee, Hyeon Gyu; / Korean Society of Food Science and Technology , v.25, no.3, pp.757-761,
16 A New Biotechnological Process to Enhance the Soymilk Bioactivity
de Queiros, Livia Dias;Macedo, Juliana Alves;Macedo, Gabriela Alves; / Korean Society of Food Science and Technology , v.25, no.3, pp.763-770,
17 Comparative Studies of Immobilized Lipase- and Acid-catalyzed Fatty Acid Methyl Ester Synthesis for Seed Lipid Analysis
Kim, Chang-Soo;Lee, Si-Kyung;Keum, Young Soo; / Korean Society of Food Science and Technology , v.25, no.3, pp.771-776,
18 Making Soy Sauce Using Direct Fermentation of Defatted Soybean Meal without the meju (Soybean Koji) Preparation Process
Park, Young Chan;Park, Doo Hyun; / Korean Society of Food Science and Technology , v.25, no.3, pp.777-784,
19 Effect of Monascus sp. as an Adjunct Starter on Physicochemical Properties and Proteolysis in Semi-hard Cheeses during Ripening
Yu, Huaning;Liu, Zhenmin;Hang, Feng;Mo, Beihong; / Korean Society of Food Science and Technology , v.25, no.3, pp.785-793,
20 A Novel Process for Obtaining Phenylpropanoic Acid Precursor Using Escherichia coli with a Constitutive Expression System
Liang, Jing-long;Guo, Liqiong;Sun, Ping;Jiang, Binghua;Lin, Junfang;Guo, Weixiong;Wan, Hua; / Korean Society of Food Science and Technology , v.25, no.3, pp.795-801,
21 Effects of Glycinin Basic Polypeptide on Sensory and Physicochemical Properties of Chilled Pork
Li, Ying-Qiu;Hao, Man;Yang, Jie;Mo, Hai-Zhen; / Korean Society of Food Science and Technology , v.25, no.3, pp.803-809,
22 Comparative Analysis of Different Bioactivities of Curcuma longa, Nigella sativa Seeds, and Camellia sinensis Extracted by Four Different Methods: A Green Way to Reduce Oxidative Stress
Yasmeen, Humaira;Hassnain, Shahida; / Korean Society of Food Science and Technology , v.25, no.3, pp.811-819,
23 Germinated Waxy Black Rice Extract Inhibits Lipid Accumulation with Regulation of Multiple Gene Expression in 3T3-L1 Adipocytes
Lim, Won Chul;Ho, Jin Nyoung;Lee, Hee Seop;Cho, Hong Yon; / Korean Society of Food Science and Technology , v.25, no.3, pp.821-827,
24 In Vitro Culture of Boletus badius as a Source of Indole Compounds and Zinc Released in Artificial Digestive Juices
Kala, Katarzyna;Maslanka, Anna;Sulkowska-Ziaja, Katarzyna;Rojowski, Jacek;Opoka, Wlodzimierz;Muszynska, Bozena; / Korean Society of Food Science and Technology , v.25, no.3, pp.829-837,
25 The Inhibitory Effects of Roasted Black Bean (Rhynchosia nulubilis) Extracts on RANKL-Mediated RAW264.7 Cells Differentiation
Kim, Ae-Jung; / Korean Society of Food Science and Technology , v.25, no.3, pp.839-846,
26 Anti-Inflammatory Activity of Ethanolic Extract from Skipjack Tuna (Katsuwonus pelamis) Heart in LPS-Induced RAW 264.7 Cells and Mouse Ear Edema Model
Kang, Bo-Kyeong;Kim, Min-Ji;Kim, Koth-Bong-Woo-Ri;Ahn, Dong-Hyun; / Korean Society of Food Science and Technology , v.25, no.3, pp.847-854,
27 Hypocholesterolemic Effect of Quercetin-Rich Onion Peel Extract in C57BL/6J Mice Fed with High Cholesterol Diet
Kang, Hyun-Ju;Tirupathi Pichiah, Pichiah Balasubramanian;Abinaya, Ravichandran Vijaya;Sohn, Hee-Sook;Cha, Youn-Soo; / Korean Society of Food Science and Technology , v.25, no.3, pp.855-860,
28 Kombucha Tea Prevents Obese Mice from Developing Hepatic Steatosis and Liver Damage
Hyun, Jeongeun;Lee, Youngjae;Wang, Sihyung;Kim, Jinnyun;Kim, Jieun;Cha, JaeHo;Seo, Young-Su;Jung, Youngmi; / Korean Society of Food Science and Technology , v.25, no.3, pp.861-866,
29 Hepatoprotective Effects of Lactic Acid-fermented Garlic Extract against Acetaminophen-induced Acute Liver Injury in Rats
Lee, Hee Seop;Lim, Won Chul;Lee, Sung Jin;Lee, Seung Hyun;Yu, Heui Jong;Lee, Jin Hyup;Cho, Hong Yon; / Korean Society of Food Science and Technology , v.25, no.3, pp.867-873,
30 Anti-oxidant and Anti-adipogenic Effects of Acorn (Quercus acutissima CARR.) Shell Extracts via Regulation of Wnt Signaling in 3T3-L1 Cells
Shon, Myung-Soo;Kim, Si-Kyung;Song, Ji-Hye;Kamegai, Masayuki;Cha, Byung-Yoon;Ishida, Yasuyuki;Lee, Seung-Cheol;Kim, Gyo-Nam; / Korean Society of Food Science and Technology , v.25, no.3, pp.875-882,
31 Monascus-Mediated Fermentation Improves the Nutricosmetic Potentials of Soybeans
Pyo, Young-Hee;Jin, Yoo-Jeong; / Korean Society of Food Science and Technology , v.25, no.3, pp.883-891,
32 Extract of Makgeolli Suldeot Downregulates NF-κB-mediated MMP-9 Expression, thereby Inhibiting Invasive Activity in a Human Breast Cancer Cell Line, MDA-MB-231
Lee, Sang-Jin;Park, Sunyoung;Bae, Gyu-Un;Park, Hye Yoon;Kim, Changmu;Park, Cheon-Seok;Kim, Gye-Won; / Korean Society of Food Science and Technology , v.25, no.3, pp.893-898,
33 Effects of Long-Term Supplementation of Policosanol on Blood Cholesterol/Glucose Levels and 3-Hydroxy-3-methylglutaryl Coenzyme A Reductase Activity in a Rat Model Fed High Cholesterol Diets
Lee, Jung-Yun;Choi, Hwang-Yong;Kang, Yu-Ri;Chang, Hung-Bae;Chun, Hyoung-Sik;Lee, Mee-Sook;Kwon, Young-In; / Korean Society of Food Science and Technology , v.25, no.3, pp.899-904,
34 In Vitro and In Vivo Anti-inflammatory Activities of Mixed Fruit and Vegetable Juice
Jang, Jin Ho;Seo, Ji Yeon;Oh, Jisun;Kim, Jae-Sik;Kim, Eun-Jeong;Kim, Jong-Sang; / Korean Society of Food Science and Technology , v.25, no.3, pp.905-909,
35 Effect of Supplementation of Low-Molecular-Weight Chitosan Oligosaccharide, GO2KA1, on Postprandial Blood Glucose Levels in Healthy Individuals Following Bread Consumption
Kang, Yu-Ri;Choi, Hwang-Yong;Lee, Jung-Yun;Jang, Soo-In;Oh, Jung-Bae;Kim, Justin S.;Lee, Jong-Wook;Jo, Sung-Hoon;Ha, Kyoung-Soo;Lee, Mee-Sook;Kim, Young-Cheul;Apostolidis, Emmanouil;Kwon, Young-In; / Korean Society of Food Science and Technology , v.25, no.3, pp.911-914,
36 Allergic Identification for Ginkgo Kernel Protein in Guinea Pigs
Wu, Cai-E;Yang, Jian-Ting;Fan, Gong-Jian;Li, Ting-Ting;Tang, Zhen-Xing;Cao, Fu-Liang; / Korean Society of Food Science and Technology , v.25, no.3, pp.915-919,
37 Formation of Ethyl Carbamate in Goji wines: Effect of Goji Fruit Composition
Xia, Qiang;Niu, Meican;Wu, Chongde;Zhou, Rongqing; / Korean Society of Food Science and Technology , v.25, no.3, pp.921-927,
38 The Effect of Dipping Pretreatment on Ochratoxin A Accumulation in Sultanas and Currants
Zhang, Xiaoxu;Li, Jingming;Wang, Dong;Feng, Saisai;Ma, Liyan; / Korean Society of Food Science and Technology , v.25, no.3, pp.929-934,
39 Synergistic Antimicrobial Activity of Bacteriophages and Antibiotics against Staphylococcus aureus
Jo, Ara;Ding, Tian;Ahn, Juhee; / Korean Society of Food Science and Technology , v.25, no.3, pp.935-940,
40 Dynabeads Protein G Antibody Conjugates Combined with Modified Brain Heart Infusion Broth for the Enrichment and Separation of Bacillus cereus in Artificially Contaminated Vegetables
Wei, Shuai;Forghani, Fereidoun;Park, Youn-Seo;Park, Byung-Jae;Seo, Kun-Ho;Oh, Deog-Hwan; / Korean Society of Food Science and Technology , v.25, no.3, pp.941-947,