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Food Science and Biotechnology  

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1 Prediction of black tea fermentation quality indices using NIRS and nonlinear tools
Dong, Chunwang;Zhu, Hongkai;Wang, Jinjin;Yuan, Haibo;Zhao, Jiewen;Chen, Quansheng; / Korean Society of Food Science and Technology , v.26, no.4, pp.853-860,
2 Antioxidant activities of fresh grape juices prepared using various household processing methods
Kim, Min-Ju;Jun, Jung-Guy;Park, Shin-Young;Choi, Mi-Joo;Park, Eunju;Kim, Jung-In;Kim, Myo-Jeong; / Korean Society of Food Science and Technology , v.26, no.4, pp.861-869,
3 Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation
Park, Min-Kyung;Choi, Hye-Sun;Kim, Young-Suk;Cho, In Hee; / Korean Society of Food Science and Technology , v.26, no.4, pp.871-882,
4 Synergistic rheological behavior and morphology of yam starch and Auricularia auricula-judae polysaccharide-composite gels under processing conditions
Zhou, Rui;Bao, Honghui;Kang, Yoon-Han; / Korean Society of Food Science and Technology , v.26, no.4, pp.883-891,
5 Analytical method validation and monitoring of diacetyl in liquors from Korean market
Lee, Hyeon-Hwa;Lee, Ki-Teak;Shin, Jung-Ah; / Korean Society of Food Science and Technology , v.26, no.4, pp.893-899,
6 Evaluation of synergistic effect of Chlorella vulgaris and citric acid on oxidative stability of virgin olive oil
Alavi, Nasireh;Golmakani, Mohammad-Taghi; / Korean Society of Food Science and Technology , v.26, no.4, pp.901-910,
7 Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
Idrus, N.F.M.;Zzaman, W.;Yang, T.A.;Easa, A.M.;Sharifudin, M.S.;Noorakmar, B.W.;Jahurul, M.H.A.; / Korean Society of Food Science and Technology , v.26, no.4, pp.911-920,
8 Spent coffee as a rich source of antioxidative compounds
Choi, Bogyoung;Koh, Eunmi; / Korean Society of Food Science and Technology , v.26, no.4, pp.921-927,
9 Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters
Hwang, Ko-Eun;Kim, Tae-Kyung;Kim, Hynu-Wook;Oh, Nam-Su;Kim, Young-Boong;Jeon, Ki-Hong;Choi, Yun-Sang; / Korean Society of Food Science and Technology , v.26, no.4, pp.929-936,
10 Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions
Xie, Jing;Tang, Yuanrui;Yang, Sheng-Ping;Qian, Yun-Fang; / Korean Society of Food Science and Technology , v.26, no.4, pp.937-945,
11 Leakage assessment of flexible pouches using dye penetration test with correlation to modeled bacterial aerosol challenge test
Moghimi, Nastaran;Park, Su-il; / Korean Society of Food Science and Technology , v.26, no.4, pp.947-953,
12 Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein
Kim, Hyun-Wook;Kim, Yuan H. Brad;Hwang, Ko-Eun;Kim, Tae-Kyung;Jeon, Ki-Hong;Kim, Young-Boong;Choi, Yun-Sang; / Korean Society of Food Science and Technology , v.26, no.4, pp.955-958,
13 Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production
Kim, Si-Hyup;Lee, Se-Hee;Yeo, Soo-Hwan;Lee, Sang-Hyeon;Cheong, Chul; / Korean Society of Food Science and Technology , v.26, no.4, pp.959-967,
14 Saccharomyces boulardii: Optimization of simultaneous saccharification and fermentation of cell production in organic and conventional apple substrate pulp
Farinazzo, Fernanda Silva;Farinazzo, Eduardo Silva;Spinosa, Wilma Aparecida;Garcia, Sandra; / Korean Society of Food Science and Technology , v.26, no.4, pp.969-977,
15 Erythritol production by Yarrowia lipolytica mutant strain M53 generated through atmospheric and room temperature plasma mutagenesis
Liu, Xiaoyan;Lv, Jinshun;Xu, Jiaxing;Xia, Jun;Dai, Benlin;Xu, Xiangqian;Xu, Jiming; / Korean Society of Food Science and Technology , v.26, no.4, pp.979-986,
16 Ginseng fermented by mycotoxin non-producing Aspergillus niger: ginsenoside analysis and anti-proliferative effects
Li, Zhipeng;Ji, Geun Eog; / Korean Society of Food Science and Technology , v.26, no.4, pp.987-991,
17 Comparison of physicochemical pretreatments of banana peels for bioethanol production
Palacios, Socrates;Ruiz, Hector A.;Ramos-Gonzalez, Rodolfo;Martinez, Jose;Segura, Elda;Aguilar, Miguel;Aguilera, Antonio;Michelena, Georgina;Aguilar, Cristobal;Ilyina, Anna; / Korean Society of Food Science and Technology , v.26, no.4, pp.993-1001,
18 Microbial diversity and biochemical profile of aguamiel collected from Agave salmiana and A. atrovirens during different seasons of year
Enriquez-Salazar, M. Isabel;Veana, Fabiola;Aguilar, Cristobal N.;De la Garza-Rodriguez, Iliana M.;Lopez, Mercedes G.;Rutiaga-Quinones, Olga M.;Morlett-Chavez, Jesus A.;Rodriguez-Herrera, Raul; / Korean Society of Food Science and Technology , v.26, no.4, pp.1003-1011,
19 Effect of sodium selenite on the bacteria growth, selenium accumulation, and selenium biotransformation in Pediococcus acidilactici
Kousha, Masoud;Yeganeh, Sakineh;Amirkolaie, Abdolsamad Keramat; / Korean Society of Food Science and Technology , v.26, no.4, pp.1013-1018,
20 Response surface optimization for cellulose production from agro industrial waste by using new bacterial isolate Gluconacetobacter xylinus C18
Singh, Omchand;Panesar, Parmjit S.;Chopra, Harish K.; / Korean Society of Food Science and Technology , v.26, no.4, pp.1019-1028,
21 Oligochitosan as a potential anti-acne vulgaris agent: combined antibacterial effects against Propionibacterium acnes
Kim, Song-Hee;Eom, Sung-Hwan;Yu, Daeung;Lee, Myung-Suk;Kim, Young-Mog; / Korean Society of Food Science and Technology , v.26, no.4, pp.1029-1036,
22 Bamboo (Phyllostachys bambusoides) leaf extracts inhibit adipogenesis by regulating adipogenic transcription factors and enzymes in 3T3-L1 adipocytes
Kwon, Ji Hyeon;Hwang, Sung Yeoun;Han, Ji Sook; / Korean Society of Food Science and Technology , v.26, no.4, pp.1037-1044,
23 Antioxidant effects of Geranium nepalense ethanol extract on H2O2-induced cytotoxicity in H9c2, SH-SY5Y, BEAS-2B, and HEK293
Sim, Mi-Ok;Jang, Ji-Hun;Lee, Hyo-Eun;Jung, Ho-Kyung;Cho, Hyun-Woo; / Korean Society of Food Science and Technology , v.26, no.4, pp.1045-1053,
24 Sargassum swartzii extracts ameliorate memory functions by neurochemical modulation in a rat model
Siddiqui, Pirzada Jamal Ahmed;Khan, Adnan;Uddin, Nizam;Khaliq, Saima;Rasheed, Munawwer;Nawaz, Shazia;Dar, Ahsana;Hanif, Muhammad; / Korean Society of Food Science and Technology , v.26, no.4, pp.1055-1062,
25 Hot water extracts of pressure-roasted dried radish attenuates hepatic oxidative stress via Nrf2 up-regulation in mice fed high-fat diet
Kim, Seulki;Woo, Minji;Kim, Mijeong;Noh, Jeong Sook;Song, Yeong Ok; / Korean Society of Food Science and Technology , v.26, no.4, pp.1063-1069,
26 Antioxidant and hepatoprotective activity of kaempferol 3-O-β-ᴅ-(2,6-di-O-α-ʟ-rhamnopyranosyl)galactopyronoside against carbon tetrachloride-induced liver injury in mice
Zang, Yanqing;Zhang, Dongjie;Yu, Changqing;Jin, Chenghao;Igarashi, Kiharu; / Korean Society of Food Science and Technology , v.26, no.4, pp.1071-1076,
27 Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)
Suh, Seokjin;Kim, Yeong Eun;Shin, Dongjae;Ko, Sanghoon; / Korean Society of Food Science and Technology , v.26, no.4, pp.1077-1084,
28 Antioxidant activities of ethanolic and acidic ethanolic extracts of astringent persimmon in H2O2-stimulated Caco-2 human colonic epithelial cells
Kim, Leeseon;Kim, Yunyoung;Kwon, Oran;Kim, Ji Yeon; / Korean Society of Food Science and Technology , v.26, no.4, pp.1085-1091,
29 Furosine induces DNA damage and cell death in selected human cell lines: a strong toxicant to kidney Hek-293 cells
Saeed, Yasmeen;Wang, J.Q.;Zheng, N.; / Korean Society of Food Science and Technology , v.26, no.4, pp.1093-1101,
30 Biofilm formation of Bacillus cereus under food-processing-related conditions
Kwon, Minyeong;Hussain, Mohammad Shakhawat;Oh, Deog Hwan; / Korean Society of Food Science and Technology , v.26, no.4, pp.1103-1111,
31 Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria
Yemis, Gokce Polat;Candogan, Kezban; / Korean Society of Food Science and Technology , v.26, no.4, pp.1113-1121,
32 Antimicrobial effect of PEG-PLA on food-spoilage microorganisms
Sahan, Yasemin;Gurbuz, Ozan;Goncagul, Gulsen;Kara, Ali;Ozakin, Cuneyt; / Korean Society of Food Science and Technology , v.26, no.4, pp.1123-1128,
33 Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots
Cho, Jong-Lak;Kim, Chong-Kyung;Park, Jiyong;Kim, Jeongmok; / Korean Society of Food Science and Technology , v.26, no.4, pp.1129-1136,
34 Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (Todarodes pacificus)
Choi, Soee;Puligundla, Pradeep;Mok, Chulkyoon; / Korean Society of Food Science and Technology , v.26, no.4, pp.1137-1144,
35 Residue analysis of picoxystrobin in oriental melon using gas chromatography coupled with electron capture detection and mass spectrometric confirmation: application to dissipation kinetics and risk assessment
Kabir, Md. Humayun;Rahman, Md. Musfiqur;El-Aty, A.M. Abd;Chung, Hyung Suk;Lee, Han Sol;Park, Sun-Hyang;Hacimuftuoglu, Fazil;Chang, Byung-Joon;Shin, Ho-Chul;Shim, Jae-Han; / Korean Society of Food Science and Technology , v.26, no.4, pp.1145-1153,