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Food Science and Biotechnology  

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1 Study on the optimization of the decolorization of orange essential oil
Ren, Jing-Nan;Zhang, Yan;Fan, Gang;Wang, Mei-Ping;Zhang, Lu-Lu;Yang, Zi-Yu;Pan, Si-Yi; / Korean Society of Food Science and Technology , v.27, no.4, pp.929-938,
2 Effect of seedling grade standard on improving the quality of licorice (Glycyrrhiza uralensis F.): changes in the seven bioactive components and root biomass during two-year growth
Hou, Jia;Guo, Hongru;Du, Tao;Shao, Shijun;Zhang, Yanhong; / Korean Society of Food Science and Technology , v.27, no.4, pp.939-945,
3 Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion
Gim, Seo Yeong;Jung, Jinyeong;Kwon, YongJun;Kim, Mi-Ja;Kim, GeunHyung;Lee, JaeHwan; / Korean Society of Food Science and Technology , v.27, no.4, pp.947-956,
4 Intensifying sulforaphane formation in broccoli sprouts by using other cruciferous sprouts additions
Liang, Hao;Wei, Yongqin;Li, Ruimin;Cheng, Li;Yuan, Qipeng;Zheng, Fuping; / Korean Society of Food Science and Technology , v.27, no.4, pp.957-962,
5 Phytochemical and pharmacological screening of Sargassium vulgare from Suez Canal, Egypt
Shreadah, Mohamed A.;Moneam, Nehad M. Abd El;Al-Assar, Samy A.;Nabil-Adam, Asmaa; / Korean Society of Food Science and Technology , v.27, no.4, pp.963-979,
6 5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
Kanmaz, Evrim Ozkaynak; / Korean Society of Food Science and Technology , v.27, no.4, pp.981-986,
7 Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage
Fernandes, Luana;Casal, Susana;Pereira, Jose A.;Pereira, Ermelinda L.;Saraiva, Jorge A.;Ramalhosa, Elsa; / Korean Society of Food Science and Technology , v.27, no.4, pp.987-996,
8 Pectin extraction from citron peel: optimization by Box-Behnken response surface design
Pasandide, Bahare;Khodaiyan, Faramarz;Mousavi, Zeinab;Hosseini, Seyed Saeid; / Korean Society of Food Science and Technology , v.27, no.4, pp.997-1005,
9 Molecular structures of rice starch to investigate the differences in the processing quality of rice flours
Mun, Saehun;Shin, Malshick; / Korean Society of Food Science and Technology , v.27, no.4, pp.1007-1014,
10 Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour
Khan, Gul Mali;Khan, Nasir Mehmood;Khan, Zia Ullah;Ali, Farman;Jan, Abdul Khaliq;Muhammad, Nawshad;Elahi, Rizwan; / Korean Society of Food Science and Technology , v.27, no.4, pp.1015-1022,
11 Glycerides isolated from the aerial parts of Malva verticillata cause immunomodulation effects via splenocyte function and NK anti-tumor activity
Ko, Jung-Hwan;Castaneda, Rodrigo;Joo, Sun-Woo;Kim, Hyoung-Geun;Lee, Yeong-Geun;Lee, Youn-Hyung;Kang, Tong Ho;Baek, Nam-In; / Korean Society of Food Science and Technology , v.27, no.4, pp.1023-1030,
12 Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability
Veronezi, Carolina Medici;Jorge, Neuza; / Korean Society of Food Science and Technology , v.27, no.4, pp.1031-1040,
13 Antioxidant capacity of decarboxylated rice bran extract in bulk oil
Shin, Jung-Ah;Jeong, Sang-Hwa;Jia, Cai-Hua;Lee, Ki-Teak; / Korean Society of Food Science and Technology , v.27, no.4, pp.1041-1046,
14 Study on kinetics of flow characteristics in hot air drying of pineapple
Malaikritsanachalee, Pak;Choosri, Withu;Choosri, Touchpong; / Korean Society of Food Science and Technology , v.27, no.4, pp.1047-1055,
15 Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds
Lim, Heung-Bin;Kim, Dong-Ho; / Korean Society of Food Science and Technology , v.27, no.4, pp.1057-1066,
16 Persimmon fruit enhanced quality characteristics and antioxidant potential of beer
Cho, Ji-Hyeong;Kim, Il-Doo;Dhungana, Sanjeev Kumar;Do, Hyeon-Min;Shin, Dong-Hyun; / Korean Society of Food Science and Technology , v.27, no.4, pp.1067-1073,
17 High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance
Martin-Esparza, M.E.;Raigon, M.D.;Raga, A.;Albors, A.; / Korean Society of Food Science and Technology , v.27, no.4, pp.1075-1084,
18 Effects of drying methods on contents of bioactive compounds and antioxidant activities of Angelica dahurica
Liang, Wei-Hong;Chang, Tung-Wu;Charng, Yuh-Chyang; / Korean Society of Food Science and Technology , v.27, no.4, pp.1085-1092,
19 Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves
Anaya-Esparza, Luis Miguel;Ramos-Aguirre, Deni;Zamora-Gasga, Victor Manuel;Yahia, Elhadi;Montalvo-Gonzalez, Efigenia; / Korean Society of Food Science and Technology , v.27, no.4, pp.1093-1102,
20 Effects of Tween 80 on the liquid fermentation of Lentinus edodes
Li, Qiuyang;Lei, Yuguo;Hu, Guoyuan;Lei, Yuanzheng;Dan, Dongmei; / Korean Society of Food Science and Technology , v.27, no.4, pp.1103-1109,
21 GC-MS based metabolomics study of fermented stipe of Sparassis crispa
Seo, Seung-Ho;Park, Seong-Eun;Kim, Eun-Ju;Son, Hong-Seok; / Korean Society of Food Science and Technology , v.27, no.4, pp.1111-1118,
22 Diversity analysis of Saccharomyces cerevisiae isolated from natural sources by multilocus sequence typing (MLST)
Eeom, You-Jung;Son, Su-Yeong;Jung, Dong-Hyun;Hur, Moon-Suk;Kim, Chang-Mu;Park, Sun-Young;Shin, Woo-Chang;Lee, Sang-Jin;Auh, Joong-Hyuck;Kim, Gye-Won;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.27, no.4, pp.1119-1127,
23 Hyperproduction of exopolysaccharides by submerged mycelial culture of Ganoderma lucidum using a solid seed grown in fine-powder of wheat bran and in vitro evaluation of the antioxidant activity of the exopolysaccharides produced
Liu, Sheng-Rong;Zhang, Wei-Rui; / Korean Society of Food Science and Technology , v.27, no.4, pp.1129-1136,
24 Enhanced biosurfactant production with low-quality date syrup by Lactobacillus rhamnosus using a fed-batch fermentation
Ghasemi, Abouzar;Moosavi-Nasab, Marzieh;Behzadnia, Asma;Rezaei, Mahboobe; / Korean Society of Food Science and Technology , v.27, no.4, pp.1137-1144,
25 Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
Choi, Yun-Jeong;Lee, Hae-Won;Yang, Ji-Hee;Hong, Sung-Wook;Park, Sung-Hee;Lee, Mi-Ai; / Korean Society of Food Science and Technology , v.27, no.4, pp.1145-1155,
26 Preventive effect of Ephedra sinica extract on UVB-induced COX-2 and MMP-1 expression
Ha, Su Jeong;Lee, Chang Joo;Jung, Sung Keun; / Korean Society of Food Science and Technology , v.27, no.4, pp.1157-1163,
27 SMYD3-associated pathway is involved in the anti-tumor effects of sulforaphane on gastric carcinoma cells
Dong, Qing-Qing;Wang, Qiu-Tong;Wang, Lei;Jiang, Ya-Xin;Liu, Mei-Ling;Hu, Hai-Jie;Liu, Yong;Zhou, Hao;He, Hong-Peng;Zhang, Tong-Cun;Luo, Xue-Gang; / Korean Society of Food Science and Technology , v.27, no.4, pp.1165-1173,
28 Improvement of gastroprotective and anti-ulcer effect of kenaf seed oil-in-water nanoemulsions in rats
Cheong, Ai Mun;Tan, Zu Wen;Patrick, Nwabueze Okechukwu;Tan, Chin Ping;Lim, Yang Mooi;Nyam, Kar Lin; / Korean Society of Food Science and Technology , v.27, no.4, pp.1175-1184,
29 Effect of oral administration of β-glucans derived from Aureobasidium pullulans SM-2001 in model mice and rat with atopic dermatitis-like phenotypes
Kim, In Sung;Lee, Seung Ho;Kim, Jeong A.;Yu, Da Yoon;Hong, Yeon Hee;Kim, Jae Young;Lim, Jong Min;Lee, Sang Suk;Yun, Cheol-Heui;Choi, In Soon;Cho, Kwang Keun; / Korean Society of Food Science and Technology , v.27, no.4, pp.1185-1192,
30 Synergistic effect of Korean red ginseng and Pueraria montana var. lobata against trimethyltin-induced cognitive impairment
Seo, Young-Min;Choi, Soo Jung;Park, Chan Kyu;Gim, Min Chul;Shin, Dong-Hoon; / Korean Society of Food Science and Technology , v.27, no.4, pp.1193-1200,
31 Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread
Rakkhumkaew, Numfon;Pengsuk, Chalinan; / Korean Society of Food Science and Technology , v.27, no.4, pp.1201-1208,
32 Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia
Khan, Mohammad Rizwan;Alothman, Zeid Abdullah;Naushad, Mu;Alomary, Ahmed Khodran;Alfadul, Sulaiman Mohammed; / Korean Society of Food Science and Technology , v.27, no.4, pp.1209-1217,
33 Evaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meat
Kim, Hye-Jin;Jang, Aera; / Korean Society of Food Science and Technology , v.27, no.4, pp.1219-1225,
34 Effect of dietary patterns on the blood/urine concentration of the selected toxic metals (Cd, Hg, Pb) in Korean children
Yoo, Byoung-Wook;Kim, Bom;Joshi, Pankaj;Kwon, Sung-Ok;Kim, YeonJin;Oh, Jung-Sook;Kim, Jeongseon;Oh, Se-Young;Lim, Ji-Ae;Choi, Byung-Sun;Kim, Yu-Mi;Eom, Sang-Yong;Hong, Young-Seob;Sohn, Seok-Joon;Park, Kyung-Su;Pyo, Heesoo;Kim, Ho;Ha, Mina;Park, Jung-Duck;Kwon, Ho-Jang;Lee, Sang-Ah; / Korean Society of Food Science and Technology , v.27, no.4, pp.1227-1237,
35 Combined effect of bacteriophage and antibiotic on the inhibition of the development of antibiotic resistance in Salmonella typhimurium
Petsong, Kantiya;Uddin, Md Jalal;Vongkamjan, Kitiya;Ahn, Juhee; / Korean Society of Food Science and Technology , v.27, no.4, pp.1239-1244,