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Food Science and Biotechnology|September 29, 2018
Antioxidant, ACE inhibitory, and acetylcholinesterase inhibitory activities of subcritical water extract of blue musselJi-Kyoung Han, Su-Chang Sung, Min-Ji Jo, et al.Food Science and Biotechnology|September 29, 2018
5-Hydroxymethylfurfural (HMF) formation during subcritical water extractionEvrim Özkaynak KanmazFood Science and Biotechnology|September 29, 2018
Glycerides isolated from the aerial parts of Malva verticillata cause immunomodulation effects via splenocyte function and NK anti-tumor activityJung-Hwan Ko, Rodrigo Castaneda, Sun-Woo Joo, et al.Food Science and Biotechnology|September 29, 2018
Antioxidant capacity of decarboxylated rice bran extract in bulk oilJung-Ah Shin, Sang-Hwa Jeong, Cai-Hua Jia, et al.Food Science and Biotechnology|September 29, 2018
Study on kinetics of flow characteristics in hot air drying of pineapplePak Malaikritsanachalee, Withu Choosri, Touchpong ChoosriFood Science and Biotechnology|September 29, 2018
Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seedsHeung-Bin Lim, Dong-Ho KimFood Science and Biotechnology|September 29, 2018
High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptanceM E Martín-Esparza, M D Raigón, A Raga, et al.Food Science and Biotechnology|September 29, 2018
GC-MS based metabolomics study of fermented stipe of Sparassis crispaSeung-Ho Seo, Seong-Eun Park, Eun-Ju Kim, et al.Food Science and Biotechnology|September 29, 2018
Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentationYun-Jeong Choi, Hae-Won Lee, Ji-Hee Yang, et al.Food Science and Biotechnology|September 29, 2018
Preventive effect of Ephedra sinica extract on UVB-induced COX-2 and MMP-1 expressionSu Jeong Ha, Chang Joo Lee, Sung Keun JungPageof 251