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Food Science and Biotechnology|September 29, 2018
Optimization of the refining process and oxidative stability of chufa (Cyperus esculentus L.) oil for edible purposesSuk Hoo Yoon
Food Science and Biotechnology|September 29, 2018
Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acidGui-Hun Jiang, Young-Min Kim, Seung-Hee Nam, et al.
Food Science and Biotechnology|September 29, 2018
Detection of Campylobacter DNA using magnetic nanoparticles coupled with PCR and a colorimetric end-point systemWuttichote Jansaento, Kulachart Jangpatarapongsa, Duangporn Polpanich, et al.
Food Science and Biotechnology|September 29, 2018
Prickly palm cactus husk as a raw material for production of ligninolytic enzymes by Aspergillus nigerTamires Carvalho Dos Santos, Nadabe Dos Santos Reis, Tatielle Pereira Silva, et al.
Food Science and Biotechnology|September 29, 2018
Chlorogenic acid decreased intestinal permeability and ameliorated intestinal injury in rats via amelioration of mitochondrial respiratory chain dysfunctionYan Zhou, Zheng Ruan, Lili Zhou, et al.
Food Science and Biotechnology|September 29, 2018
Fucoidan from Acaudina molpadioides protects pancreatic islet against cell apoptosis via inhibition of inflammation in type 2 diabetic miceJinhui Wang, Shiwei Hu, Jingfeng Wang, et al.
Food Science and Biotechnology|September 29, 2018
Immunostimulation activity of a polysaccharide from fermented ginseng with Hericium erinaceum mycelia in solid-state cultureHoon Kim, Hyung-Joo Suh, Ki-Han Kwon, et al.
Food Science and Biotechnology|September 29, 2018
In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosusCarla María Blanco-Lizarazo, Indira Sotelo-Díaz, Adriana Llorente-Bousquets
Food Science and Biotechnology|September 29, 2018
Red bean extracts protect rats against intestinal inflammatory damageKi-Choon Choi, Seong-Wan Cho, Jeong-Chae Lee
Food Science and Biotechnology|September 29, 2018
Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oilDewi Fortuna Ayu, Nuri Andarwulan, Purwiyatno Hariyadi, et al.
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