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Food Science and Biotechnology|September 29, 2018
Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chipsKi Seon Yu, Hyunnho Cho, Keum Taek Hwang
Food Science and Biotechnology|September 29, 2018
Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasmaKyung Ha Lee, Koan Sik Woo, Hae In Yong, et al.
Food Science and Biotechnology|September 29, 2018
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 timeMun Yhung Jung, Min Kyoung Lee, Hee Jeong Park, et al.
Food Science and Biotechnology|September 29, 2018
Purification, characterization and action mechanism of plantaricin JY22, a novel bacteriocin against Bacillus cereus produced by Lactobacillus plantarum JY22 from golden carp intestineXinran Lv, Luhuan Miao, Huanhuan Ma, et al.
Food Science and Biotechnology|September 29, 2018
Compositional bias coupled with selection and mutation pressure drives codon usage in Brassica campestris genesProsenjit Paul, Arup Kumar Malakar, Supriyo Chakraborty
Food Science and Biotechnology|September 29, 2018
Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract conditionSurajvanshikumar Suvarna, Janice Dsouza, Mangala Lakshmi Ragavan, et al.
Food Science and Biotechnology|September 29, 2018
Properties of a fibrinolytic enzyme secreted by Bacillus subtilis JS2 isolated from saeu (small shrimp) jeotgalZhuang Yao, Jeong A Kim, Jeong Hwan Kim
Food Science and Biotechnology|September 29, 2018
Complex-oligosaccharide composed of galacto-oligosaccharide and lactulose ameliorates loperamide-induced constipation in ratsJung Il Kwon, Yooheon Park, Dong Ouk Noh, et al.
Food Science and Biotechnology|September 29, 2018
Quercetin and its metabolites protect hepatocytes against ethanol-induced oxidative stress by activation of Nrf2 and AP-1Yoo-Jung Lee, Song-Yi Beak, Inho Choi, et al.
Food Science and Biotechnology|September 29, 2018
Changes in the functional components and radical scavenging activity of maize under various roasting conditionsKoan Sik Woo, Mi Jung Kim, Hyun-Joo Kim, et al.
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