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Food Science and Biotechnology|September 29, 2018
Distribution of free, esterified, and insoluble bound forms of phenolics in tea seeds and their antioxidant activityOk-Ju Kang
Food Science and Biotechnology|September 29, 2018
Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceusSuree Nanasombat, Patcharee Treebavonkusol, Sunisa Kittisrisopit, et al.
Food Science and Biotechnology|September 29, 2018
In vitro anti-obesity effects of sesamol mediated by adenosine monophosphate-activated protein kinase and mitogen-activated protein kinase signaling in 3T3-L1 cellsGeon Go, Jung-Suk Sung, Seung-Cheol Jee, et al.
Food Science and Biotechnology|September 29, 2018
Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.)Jeong-Seung Hwang, Chi Heung Cho, Moo-Yeol Baik, et al.
Food Science and Biotechnology|September 29, 2018
Cholesterol-lowering effect of astringent persimmon fruits (Diospyros kaki Thunb.) extractsKyung-A Hwang, Yu-Jin Hwang, In Guk Hwang, et al.
Food Science and Biotechnology|September 29, 2018
Analysis of ethanol in soy sauce using electronic nose for halal food certificationSu Won Park, Soo Jin Lee, You Sin Sim, et al.
Food Science and Biotechnology|September 29, 2018
Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]Woo Duck Seo, Jae Eun Kang, Sik-Won Choi, et al.
Food Science and Biotechnology|September 29, 2018
Identifying the geographical origin of protected sea cucumbers (Apostichopus japonicus) in China using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR)Zhenyu Yun, Zhao Sun, Haiyan Xu, et al.
Food Science and Biotechnology|September 29, 2018
Multivariate analysis to discriminate the origin of sesame seeds by multi-element analysis inductively coupled plasma-mass spectrometryYoung Hee Choi, Chae Kyu Hong, Misun Kim, et al.
Food Science and Biotechnology|September 29, 2018
Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profilingHee-Jung Park, Jeong-Min Ko, Seong-Ho Jang, et al.
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