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Food Science and Biotechnology|September 29, 2018
Antioxidant properties of Korean major persimmon (Diospyros kaki) leavesAbul Hossain, Hey Kyung Moon, Jong-Kuk Kim
Food Science and Biotechnology|September 29, 2018
Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern ThailandLuchai Butkhup, Wannee Samappito, Sujitar Jorjong
Food Science and Biotechnology|September 29, 2018
Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solventsHyun-Joo Jang, Hyun-Jin Lee, Dong-Kyu Yoon, et al.
Food Science and Biotechnology|September 29, 2018
Antimicrobial-resistant Staphylococcus aureus and MRSA prevalence among Korean families and household itemsSheoung-Bo Shim, Yun-Hee Chung, Kwang-Geun Lee
Food Science and Biotechnology|September 29, 2018
Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatographyJwahaeng Park, Sunju Choi, Donghwan Oh, et al.
Food Science and Biotechnology|September 29, 2018
Properties and applications of starch modifying enzymes for use in the baking industrySung Hoon Park, Yerim Na, Jungwoo Kim, et al.
Food Science and Biotechnology|September 29, 2018
Effect of different cooking methods on the content of vitamins and true retention in selected vegetablesSeongeung Lee, Youngmin Choi, Heon Sang Jeong, et al.
Food Science and Biotechnology|September 29, 2018
Discrimination of citrus fruits using FT-IR fingerprinting by quantitative prediction of bioactive compoundsSeung Yeob Song, Chun Hwan Kim, Soon Jea Im, et al.
Food Science and Biotechnology|September 29, 2018
Preparation, characterization, and cellular uptake of resveratrol-loaded trimethyl chitosan nanoparticlesJeong Bin Min, Eun Suh Kim, Ji-Soo Lee, et al.
Food Science and Biotechnology|September 29, 2018
Immuno-enhancement effect of polysaccharide extracted from Stichopus japonicus on cyclophosphamide-induced immunosuppression miceChaiwat Monmai, Sung Hee Park, SangGuan You, et al.
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