Food Science and Biotechnology
A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels
A review of microbial biofilms of produce: Future challenge to food safety
Ameliorative effect of saltwort (Salicornia herbacea) extract on hepatic dysfunction and hyperlipidemia in rats
Anticancer, antioxidant, and antimicrobial activities of anemone (Anemone cathayensis)
Anti-obesity and hypolipidemic effects of chufa (Cyperus esculentus L.) in mice fed a high-fat diet
Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)
Antioxidant activity of Fragilariopsis pseudonana and protective effect against hydrogen peroxide-induced inhibition of gap junctional intercellular communication
Antioxidant and prooxidant activities of ß-carotene in accelerated autoxidation and photosensitized model systems
Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea)
Antioxidative and anti-inflammatory effect of quercetin and its glycosides isolated from mampat (Cratoxylum formosum)
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork
Applicability of different analytical methods for the identification of ?-irradiated fresh mushrooms during storage
Biological activities of cheonggukjang prepared with several soybean cultivars
Carbohydrate polymers of chirata (Swertia chirata) leaves: Structural features, in vitro anti-oxidant activity and fluorescence quenching study
Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents
Detection and identification of tyrDC + enterococcal strains from pasteurized commercial cheeses
Development of a time-temperature integrator system using Burkholderia cepacia lipase
Effect of alternative C2 carbon sources on the growth, lipid, and ?-linolenic acid production of spirulina (Arthrospira platensis)
Effect of homogenization speed and time on the recovery of alkaline phosphatase from the hepatopancreatic tissues of shrimps
Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar
Effect of oral administration of nutmeg extract on american house dust mite (Dermatophagoides farinae) extract-induced atopic dermatitis-like skin lesions in NC/Nga mice
Effects of fermented barley on lipid and carnitine profiles in C57BL/6J mice
Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential
Flavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation
Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures
Identification of d-friedoolean-13-en-3-one (Taraxerone) as an antioxidant compound from sedom (Sedum sarmentosum)
Influence of amylose content on cooking time and textural properties of white salted noodles
Isolation and identification of flavonoids from Gujeolcho (Chrysanthemum zawadskii var. latilobum) as inhibitor of histamine release
Phenolic composition and antioxidant activity of Thai and Eri silk sericins
Photo-degradation of malachite green in mudfish tissues — investigation of UV-induced photo-degradation
Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine
Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea
Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars
Quantitative evaluation of resveratrol enrichment induced by UV stimulus in harvested grapes
Resistance of Bacillus cereus and its enterotoxin genes in ready-to-eat foods to ?-irradiation
Rheological behaviors and microstructure of Oviductus Ranae hydrogels
Screening of Strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from doenjang
Supplementation of common white bread by coriander leaf powder
Synergistic antiradical action of natural antioxidants and herbal mixture for preventing dioxin toxicity
Volatile chemical and carotenoid profiles in watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors