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Food Science and Biotechnology|September 29, 2018
Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodologyBalasubramanian Sivaraman, Robinson Jeya Shakila, Geevaretnam Jeyasekaran, et al.
Food Science and Biotechnology|September 29, 2018
Effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model systemSumi Oh, Changkyu Lee, Seo Yeong Gim, et al.
Food Science and Biotechnology|September 29, 2018
Guideline for proper usage of time temperature integrator (TTI) avoiding underestimation of food deterioration in terms of temperature dependency: A case with a microbial TTI and milkMin Jung Kim, Hye Ri Park, Seung Ju Lee
Food Science and Biotechnology|September 29, 2018
Textural properties of mung bean starch gels prepared from whole seedsJunhee No, Malshick Shin
Food Science and Biotechnology|September 29, 2018
Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripeningHuaning Yu, Zhenmin Liu, Feng Hang, et al.
Food Science and Biotechnology|September 29, 2018
The inhibitory effects of roasted black bean (Rhynchosia nulubilis) extracts on RANKL-mediated RAW264.7 cells differentiationAe-Jung Kim
Food Science and Biotechnology|September 29, 2018
In vitro and in vivo anti-inflammatory activities of mixed fruit and vegetable juiceJin Ho Jang, Ji Yeon Seo, Jisun Oh, et al.
Food Science and Biotechnology|September 29, 2018
Formation of ethyl carbamate in Goji wines: Effect of Goji fruit compositionQiang Xia, Meican Niu, Chongde Wu, et al.
Food Science and Biotechnology|September 29, 2018
Dynabeads protein G antibody conjugates combined with modified brain heart infusion broth for the enrichment and separation of Bacillus cereus in artificially contaminated vegetablesShuai Wei, Fereidoun Forghani, Youn-Seo Park, et al.
Food Science and Biotechnology|September 29, 2018
Effects of cooking methods on the β-carotene levels of selected plant food materialsJung-Ah Shin, Yoonji Heo, Mimi Seo, et al.
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