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Food Science and Biotechnology|September 29, 2018
Kinetic study on the singlet oxygen quenching activity of nordihydroguaiaretic acid (NDGA) using methylene blue sensitized photooxidation of α-terpineneYun Seo Choi, Mun Yhung Jung
Food Science and Biotechnology|September 29, 2018
Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation techniqueEun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee
Food Science and Biotechnology|September 29, 2018
Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentationYun-Jeong Choi, Mi-Soon Jang, Mi-Ai Lee
Food Science and Biotechnology|September 29, 2018
Lipid-lowering effects of Zanthoxylum schinifolium Siebold & Zucc. seed oil (ZSO) in hyperlipidemic rats and lipolytic effects in 3T3-L1 adipocytesKyoung Kon Kim, Tae Woo Kim, Yun Hwan Kang, et al.
Food Science and Biotechnology|September 29, 2018
Antioxidant activity of different parts of Dolsan Leaf MustardSunKyung Oh, KiWoong Kim, MyeongRak Choi
Food Science and Biotechnology|September 29, 2018
Development of freshness indicator for quality of skate (Raja kenojei) during storageGa-Young Lee, Han-Seung Shin
Food Science and Biotechnology|September 29, 2018
Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black teaLan-Sook Lee, Young-Chan Kim, Jong-Dae Park, et al.
Food Science and Biotechnology|September 29, 2018
Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.)Min Young Kim, Gwi Yeong Jang, Yoonjeong Lee, et al.
Food Science and Biotechnology|September 29, 2018
The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheeseSu-Hyeon Jeong, Sei-Eok Yun, Sung-Phil Mun
Food Science and Biotechnology|September 29, 2018
Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried processSung Hwan Park, Hyun Ji Lee, In Seong Yoon, et al.
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