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Food Science and Biotechnology  

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1 Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction
Wu, Shuping;Dai, Xiangzi;Shilong, Fangdi;Zhu, Maiyong;Shen, Xiaojuan;Zhang, Kan;Li, Songjun; / Korean Society of Food Science and Technology , v.27, no.1, pp.1-7,
2 Fabrication of an electrochemical biosensor with ZnO nanoflakes interface for methylglyoxal quantification in food samples
Jayaprakasan, Amudha;Thangavel, Amarnath;Bhat, Lakshmishri Ramachandra;Gumpu, Manju Bhargavi;Nesakumar, Noel;Babu, K. Jayanth;Vedantham, Srinivasan;Rayappan, John Bosco Balaguru; / Korean Society of Food Science and Technology , v.27, no.1, pp.9-17,
3 Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case
Toci, Aline Theodoro;de Moura Ribeiro, Marcos Vinicius;de Toledo, Paulo Roberto Aparecido Bueno;Boralle, Nivaldo;Pezza, Helena Redigolo;Pezza, Leonardo; / Korean Society of Food Science and Technology , v.27, no.1, pp.19-26,
4 Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis
Li, Tao;An, Fengping;Teng, Hui;Huang, Qun;Zeng, Feng;Song, Hongbo; / Korean Society of Food Science and Technology , v.27, no.1, pp.27-36,
5 Characterization of new oligosaccharide converted from cellobiose by novel strain of Bacillus subtilis
Kim, Hoon;Lee, Sue Jung;Shin, Kwang-Soon; / Korean Society of Food Science and Technology , v.27, no.1, pp.37-45,
6 Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves
Park, Jun-Beom;Kang, Ji-Hoon;Song, Kyung Bin; / Korean Society of Food Science and Technology , v.27, no.1, pp.47-55,
7 Muscle lysyl oxidase activity and structural/thermal properties of highly cross-linked collagen in jumbo squid (Dosidicus gigas) mantle, fins and arms
Sarabia-Sainz, Hector M.;Ezquerra-Brauer, Josafat Marina;Santacruz-Ortega, Hisila C.;Rouzaud-Sandez, Ofelia;Valenzuela-Soto, Elisa M.;Acosta-Elias, Monica;Torres-Arreola, Wilfrido; / Korean Society of Food Science and Technology , v.27, no.1, pp.57-64,
8 Extraction and characterization of a novel Terminalia pectin
Chaliha, Mridusmita;Williams, David;Smyth, Heather;Sultanbawa, Yasmina; / Korean Society of Food Science and Technology , v.27, no.1, pp.65-71,
9 Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation
Lim, Sae Bom;Tingirikari, Jagan Mohan Rao;Seo, Ji Sun;Li, Ling;Shim, Sangmin;Seo, Jin-Ho;Han, Nam Soo; / Korean Society of Food Science and Technology , v.27, no.1, pp.73-78,
10 Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation
Zhou, Qi;Zang, Shizhu;Zhao, Zinan;Li, Xinli; / Korean Society of Food Science and Technology , v.27, no.1, pp.79-85,
11 Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang
Kang, Hyang-Rin;Kim, Ho-Sik;Mah, Jae-Hyung;Kim, Young-Wan;Hwang, Han-Joon; / Korean Society of Food Science and Technology , v.27, no.1, pp.87-93,
12 The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism
Tian, Ya-qin;Li, Wen;Jiang, Zi-tao;Jing, Min-min;Shao, Yuan-zhi; / Korean Society of Food Science and Technology , v.27, no.1, pp.95-105,
13 Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids
Lessa, Ozana Almeida;Reis, Nadabe dos Santos;Leite, Selma Gomes Ferreira;Gutarra, Melissa Limoeiro Estrada;Souza, Alexilda Oliveira;Gualberto, Simone Andrade;de Oliveira, Julieta Rangel;Aguiar-Oliveira, Elizama;Franco, Marcelo; / Korean Society of Food Science and Technology , v.27, no.1, pp.107-113,
14 Characterization of mannanase from Bacillus sp., a novel Codium fragile cell wall-degrading bacterium
Kim, Suae;Lee, Mi-Hwa;Lee, Eun-Sook;Nam, Young-Do;Seo, Dong-Ho; / Korean Society of Food Science and Technology , v.27, no.1, pp.115-122,
15 Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity
Son, Sung-Ho;Jeon, Hye-Lin;Yang, Seo-Jin;Sim, Min-Ho;Kim, Yu-Jin;Lee, Na-Kyoung;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.27, no.1, pp.123-129,
16 Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice
Kim, Min-Ji;Kim, Koth-Bong-Woo-Ri;Sung, Nak-Yun;Byun, Eui-Hong;Nam, Hee-Sup;Ahn, Dong-Hyun; / Korean Society of Food Science and Technology , v.27, no.1, pp.131-137,
17 Sardinian honeys as sources of xanthine oxidase and tyrosinase inhibitors
Di Petrillo, Amalia;Santos-Buelga, Celestino;Era, Benedetta;Gonzalez-Paramas, Ana Maria;Tuberoso, Carlo Ignazio Giovanni;Medda, Rosaria;Pintus, Francesca;Fais, Antonella; / Korean Society of Food Science and Technology , v.27, no.1, pp.139-146,
18 The anti-photoaging and moisturizing effects of Bouea macrophylla extract in UVB-irradiated hairless mice
Cheong, Yongin;Kim, Changhee;Kim, Mi-Bo;Hwang, Jae-Kwan; / Korean Society of Food Science and Technology , v.27, no.1, pp.147-157,
19 Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice
Lee, Sein;Kim, Mi-Bo;Kim, Changhee;Hwang, Jae-Kwan; / Korean Society of Food Science and Technology , v.27, no.1, pp.159-168,
20 Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sprouts
Nam, Tae Gyu;Kim, Dae-Ok;Eom, Seok Hyun; / Korean Society of Food Science and Technology , v.27, no.1, pp.169-176,
21 Antioxidant properties of Korean major persimmon (Diospyros kaki) leaves
Hossain, Abul;Moon, Hey Kyung;Kim, Jong-Kuk; / Korean Society of Food Science and Technology , v.27, no.1, pp.177-184,
22 Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P
Eom, Su Jin;Hwang, Ji Eun;Kim, Kee-Tae;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.27, no.1, pp.185-191,
23 Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand
Butkhup, Luchai;Samappito, Wannee;Jorjong, Sujitar; / Korean Society of Food Science and Technology , v.27, no.1, pp.193-202,
24 Enhancing the antimicrobial activity of ginseng against Bacillus cereus and Staphylococcus aureus by heat treatment
Na, Soyoung;Kim, Jin-Hee;Rhee, Young Kyoung;Oh, Se-Wook; / Korean Society of Food Science and Technology , v.27, no.1, pp.203-210,
25 Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice
Woo, Minji;Kim, Mijeong;Noh, Jeong Sook;Park, Chan Hum;Song, Yeong Ok; / Korean Society of Food Science and Technology , v.27, no.1, pp.211-218,
26 Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents
Jang, Hyun-Joo;Lee, Hyun-Jin;Yoon, Dong-Kyu;Ji, Da-Som;Kim, Ji-Han;Lee, Chi-Ho; / Korean Society of Food Science and Technology , v.27, no.1, pp.219-225,
27 Effects of ginsenosides on regulatory T cell differentiation
Kim, Jisu;Byeon, Hyeyoung;Im, Kyungtaek;Min, Hyeyoung; / Korean Society of Food Science and Technology , v.27, no.1, pp.227-232,
28 Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation status
Lee, Eun-Jin;Ameer, Kashif;Kim, Gui-Ran;Chung, Myong-Soo;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.27, no.1, pp.233-240,
29 Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology
Wang, Xinhui;Ren, Hongyang;Zhan, Yi; / Korean Society of Food Science and Technology , v.27, no.1, pp.241-249,
30 Individual and combined cytotoxicity assessment of zearalenone with ochratoxin A or α-zearalenol by full factorial desig
Zheng, N.;Gao, Y.N.;Liu, J.;Wang, H.W.;Wang, J.Q.; / Korean Society of Food Science and Technology , v.27, no.1, pp.251-259,
31 Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini)
Jung, Sun;Ko, Bong Soo;Jang, Hye-Jin;Park, Hee Jung;Oh, Se-Wook; / Korean Society of Food Science and Technology , v.27, no.1, pp.261-267,
32 Antimicrobial-resistant Staphylococcus aureus and MRSA prevalence among Korean families and household items
Shim, Sheoung-bo;Chung, Yun-Hee;Lee, Kwang-Geun; / Korean Society of Food Science and Technology , v.27, no.1, pp.269-275,
33 Analysis of ethyl carbamate in plum wines produced in Korea
Lee, Jung-Bin;Kim, Mina K.;Kim, Bo-Kyung;Chung, Yun-Hee;Lee, Kwang-Geun; / Korean Society of Food Science and Technology , v.27, no.1, pp.277-282,
34 The antimicrobial effect of thiamine dilauryl sulfate in tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus
Koo, Eun-Jeong;Kwon, Ki-Hyun;Oh, Se-Wook; / Korean Society of Food Science and Technology , v.27, no.1, pp.283-289,
35 Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography
Park, Jwahaeng;Choi, Sunju;Oh, Donghwan;Mah, Jae-Hyung; / Korean Society of Food Science and Technology , v.27, no.1, pp.291-298,