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Food Science and Biotechnology  

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1 Characterization of pectin extracted from banana peels of different varieties
Khamsucharit, Phaviphu;Laohaphatanalert, Kamlai;Gavinlertvatana, Paiboolya;Sriroth, Klanarong;Sangseethong, Kunruedee; / Korean Society of Food Science and Technology , v.27, no.3, pp.623-629,
2 Characteristics of cricket (Gryllus bimaculatus) chitosan and chitosan-based nanoparticles
Chae, Kyo-Sung;Shin, Chae-Shim;Shin, Weon-Sun; / Korean Society of Food Science and Technology , v.27, no.3, pp.631-639,
3 Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum)
Moon, Ji Hoon;Yoon, Won Byong; / Korean Society of Food Science and Technology , v.27, no.3, pp.641-650,
4 Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips
Yu, Ki Seon;Cho, Hyunnho;Hwang, Keum Taek; / Korean Society of Food Science and Technology , v.27, no.3, pp.651-659,
5 Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma
Lee, Kyung Ha;Woo, Koan Sik;Yong, Hae In;Jo, Cheorun;Lee, Seuk Ki;Lee, Byong Won;Oh, Sea-Kwan;Lee, Yu-Young;Lee, Byoungkyu;Kim, Hyun-Joo; / Korean Society of Food Science and Technology , v.27, no.3, pp.661-667,
6 Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat
Lee, Seung Jo;Bang, In Hee;Choi, Hyuk-Joon;Min, Sea C.; / Korean Society of Food Science and Technology , v.27, no.3, pp.669-675,
7 Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition
Dabrowski, Grzegorz;Konopka, Iwona;Czaplicki, Sylwester; / Korean Society of Food Science and Technology , v.27, no.3, pp.677-686,
8 Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time
Jung, Mun Yhung;Lee, Min Kyoung;Park, Hee Jeong;Oh, Eun-Bi;Shin, Je Young;Park, Ji Su;Jung, Su Young;Oh, Jung-Hee;Choi, Dong-Seong; / Korean Society of Food Science and Technology , v.27, no.3, pp.687-693,
9 Purification, characterization and action mechanism of plantaricin JY22, a novel bacteriocin against Bacillus cereus produced by Lactobacillus plantarum JY22 from golden carp intestine
Lv, Xinran;Miao, Luhuan;Ma, Huanhuan;Bai, Fengling;Lin, Yang;Sun, Mengtong;Li, Jianrong; / Korean Society of Food Science and Technology , v.27, no.3, pp.695-703,
10 Isolation and identification of a bacterial cellulose synthesizing strain from kombucha in different conditions: Gluconacetobacter xylinus ZHCJ618
Zhang, Wen;Wang, Xuechuan;Qi, Xiangjun;Ren, Longfang;Qiang, Taotao; / Korean Society of Food Science and Technology , v.27, no.3, pp.705-713,
11 Effect of heat-treated Nuruk on the quality characteristics of aged Yakju
Kang, Ji-Eun;Kim, Chan-Woo;Yeo, Soo-Hwan;Jeong, Seok-Tae;Kim, Yong-Suk;Choi, Han-Seok; / Korean Society of Food Science and Technology , v.27, no.3, pp.715-724,
12 Compositional bias coupled with selection and mutation pressure drives codon usage in Brassica campestris genes
Paul, Prosenjit;Malakar, Arup Kumar;Chakraborty, Supriyo; / Korean Society of Food Science and Technology , v.27, no.3, pp.725-733,
13 Physiochemical properties and probiotic survivability of symbiotic oat-based beverage
Wang, Cuina;Liang, Shuxia;Wang, Hao;Guo, Mingruo; / Korean Society of Food Science and Technology , v.27, no.3, pp.735-743,
14 Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract condition
Suvarna, Surajvanshikumar;Dsouza, Janice;Ragavan, Mangala Lakshmi;Das, Nilanjana; / Korean Society of Food Science and Technology , v.27, no.3, pp.745-753,
15 Use of inductors in the control of Colletotrichum gloeosporioides and Rhizopus stolonifer isolated from soursop fruits: in vitro tests
Ramos-Guerrero, Anelsy;Gonzalez-Estrada, Ramses Ramon;Hanako-Rosas, Greta;Bautista-Banos, Silvia;Acevedo-Hernandez, Gustavo;Tiznado-Hernandez, Martin Ernesto;Gutierrez-Martinez, Porfirio; / Korean Society of Food Science and Technology , v.27, no.3, pp.755-763,
16 Properties of a fibrinolytic enzyme secreted by Bacillus subtilis JS2 isolated from saeu (small shrimp) jeotgal
Yao, Zhuang;Kim, Jeong A;Kim, Jeong Hwan; / Korean Society of Food Science and Technology , v.27, no.3, pp.765-772,
17 Effects of Chios mastic gum and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function in healthy Japanese men
Fukazawa, Tomoko;Smyrnioudis, Ilias;Konishi, Masayuki;Takahashi, Masaki;Kim, Hyeon Ki;Nishimaki, Mio;Xiang, Mi;Sakamoto, Shizuo; / Korean Society of Food Science and Technology , v.27, no.3, pp.773-780,
18 Complex-oligosaccharide composed of galacto-oligosaccharide and lactulose ameliorates loperamide-induced constipation in rats
Kwon, Jung Il;Park, Yooheon;Noh, Dong Ouk;Suh, Hyung Joo;Han, Sung Hee; / Korean Society of Food Science and Technology , v.27, no.3, pp.781-788,
19 Isolation and identification of antimicrobial substances from Korean Lettuce (Youngia sonchifolia M.)
Hwang, Tae Yean;Huh, Chang Ki; / Korean Society of Food Science and Technology , v.27, no.3, pp.789-797,
20 Dried strawberries as a high nutritional value fruit snack
Kowalska, Jolanta;Kowalska, Hanna;Marzec, Agata;Brzezinski, Tomasz;Samborska, Kinga;Lenart, Andrzej; / Korean Society of Food Science and Technology , v.27, no.3, pp.799-807,
21 Quercetin and its metabolites protect hepatocytes against ethanol-induced oxidative stress by activation of Nrf2 and AP-1
Lee, Yoo-Jung;Beak, Song-Yi;Choi, Inho;Sung, Jung-Suk; / Korean Society of Food Science and Technology , v.27, no.3, pp.809-817,
22 The phytochemical rich potential of acorn (Quercus aegilops) products and by products
Papoti, Vassiliki T.;Kizaki, Nikoleta;Skaltsi, Alexia;Karayannakidis, Panayotis D.;Papageorgiou, Maria; / Korean Society of Food Science and Technology , v.27, no.3, pp.819-828,
23 Effect of glutamine on heat-shock protein beta 1 (HSPB1) expression during myogenic differentiation in bovine embryonic fibroblast cells
Kim, Young-Shin;Lee, Jae-Sung;Lee, Yoonseok;Kim, Won-Seob;Peng, Dong-Qiao;Bae, Mun-Hee;Jo, Yong-Ho;Baik, Myunggi;Lee, Hong-Gu; / Korean Society of Food Science and Technology , v.27, no.3, pp.829-835,
24 Changes in the functional components and radical scavenging activity of maize under various roasting conditions
Woo, Koan Sik;Kim, Mi Jung;Kim, Hyun-Joo;Lee, Ji Hae;Lee, Byong Won;Jung, Gun-Ho;Lee, Byoung Kyu;Kim, Sun Lim; / Korean Society of Food Science and Technology , v.27, no.3, pp.837-845,
25 Antioxidant, ACE inhibitory, and acetylcholinesterase inhibitory activities of subcritical water extract of blue mussel
Han, Ji-Kyoung;Sung, Su-Chang;Jo, Min-Ji;Lee, Seung-Cheol; / Korean Society of Food Science and Technology , v.27, no.3, pp.847-851,
26 Effect of Lactobacillus gasseri BNR17 on irritable bowel syndrome: a randomized, double-blind, placebo-controlled, dose-finding trial
Kim, Ji Yeon;Park, Yeo Jin;Lee, Hyo Jin;Park, Min Young;Kwon, Oran; / Korean Society of Food Science and Technology , v.27, no.3, pp.853-857,
27 Improvement of a GC-MS analytical method for the simultaneous detection of 3-MCPD and 1,3-DCP in food
Yang, Sehee;Kwon, Kisung;Choi, Jangduck;Jo, Cheon-Ho; / Korean Society of Food Science and Technology , v.27, no.3, pp.859-866,
28 Multiplex PCR assay and lyophilization for detection of Salmonella spp., Staphylococcus aureus and Bacillus cereus in pork products
Arunrut, Narong;Kiatpathomchai, Wansika;Ananchaipattana, Chiraporn; / Korean Society of Food Science and Technology , v.27, no.3, pp.867-875,
29 Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry
Kim, Ho Jin;Lee, Mi Jin;Park, Hye Jin;Kim, Hye Jin;Cho, Soon Kil;Jeong, Min Hee; / Korean Society of Food Science and Technology , v.27, no.3, pp.877-882,
30 Prevalence of Clostridium difficile isolated from various raw meats in Korea
Lee, Joo Young;Lee, Da Yeon;Cho, Yong Sun; / Korean Society of Food Science and Technology , v.27, no.3, pp.883-889,
31 Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit
Casas-Junco, Paloma Patricia;Ragazzo-Sanchez, Juan Arturo;Ascencio-Valle, Felipe de Jesus;Calderon-Santoyo, Montserrat; / Korean Society of Food Science and Technology , v.27, no.3, pp.891-898,
32 Effect of cooking methods on bioaccessibility of Zn, Se, Cd, Cu in sea cucumber (Apostichopus japonicus)
Liu, Chune;Wu, Lele;Xue, Ying;Liu, Feng;Sun, Shan;Wang, Liming; / Korean Society of Food Science and Technology , v.27, no.3, pp.899-904,
33 Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining
Chew, Sook-Chin;Tan, Chin-Ping;Lai, Oi-Ming;Nyam, Kar-Lin; / Korean Society of Food Science and Technology , v.27, no.3, pp.905-914,
34 Expression of rpoS, ompA and hfq genes of Cronobacter sakazakii strain Yrt2a during stress and viable but nonculturable state
Jameelah, Maryam;Dewanti-Hariyadi, Ratih;Nurjanah, Siti; / Korean Society of Food Science and Technology , v.27, no.3, pp.915-920,
35 Characterization of β-lactamase- and efflux pump-mediated multiple antibiotic resistance in Salmonella Typhimurium
Uddin, Md. Jalal;Ahn, Juhee; / Korean Society of Food Science and Technology , v.27, no.3, pp.921-928,