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Food Science and Biotechnology
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Food Science and Biotechnology 2012 April 21
Feb. Vol. 21 No.1
Apr. Vol. 21 No.2
Jun. Vol. 21 No.3
Aug. Vol. 21 No.4
Oct. Vol. 21 No.5
Dec. Vol. 21 No.6
＊ Search [ 40 ] Count
Research Reviews
A Review of Microbial Biofilms of Produce: Future Challenge to Food Safety
Iqbal Kabir Jahid and Sang-Do Ha
Food Science and Biotechnology 2012 ; 21(2): 299-316
Research Articles
Anti-obesity and Hypolipidemic Effects of Chufa (Cyperus esculentus L.) in Mice Fed a High-fat Diet
Mi Kyung Moon, Jiyun Ahn, Hyunyu Lee, and Tae Youl Ha
Food Science and Biotechnology 2012 ; 21(2): 317-322
Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL/6J Mice
Ji-Hae Choi, Tae-Hee Kim, Myung-Suk Ko, and Youn-Soo Cha
Food Science and Biotechnology 2012 ; 21(2): 323-329
Ameliorative Effect of Saltwort (Salicornia herbacea) Extract on Hepatic Dysfunction and Hyperlipidemia in Rats
Kap Joo Park, Myung Hwan Cho, Soo Young Kim, and Jae Seok Lee
Food Science and Biotechnology 2012 ; 21(2): 330-337
Antioxidant and Tyrosinase Inhibitory Activities of Different Parts of Oriental Cherry (Prunus serrulata var. spontanea)
Ji Won Park, Hyun Gyun Yuk, and Seung Cheol Lee
Food Science and Biotechnology 2012 ; 21(2): 338-343
Influence of Amylose Content on Cooking Time and Textural Properties of White Salted Noodles
Hwayoung Heo, Byung-Kee Baik, Chon-Sik Kang, Byung-Kil Choo, and Chul Soo Park
Food Science and Biotechnology 2012 ; 21(2): 344-353
Effect of Alternative C2 Carbon Sources on the Growth, Lipid, and γ-Linolenic Acid Production of Spirulina (Arthrospira platensis)
Mohammad-Taghi Golmakani, Karamatollah Rezaei, Sara Mazidi, and Seyyed Hadi Razavi
Food Science and Biotechnology 2012 ; 21(2): 354-363
Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea
Sun Jin Park, Ki-Yong Ha, and Malshick Shin
Food Science and Biotechnology 2012 ; 21(2): 364-372
Comparison of Antioxidant Activities of Juice, Peel, and Seed of Pomegranate (Punica granatum L.) and Inter-relationships with Total Phenolic, Tannin, Anthocyanin, and Flavonoid Contents
Hakime Hulya Orak, Hulya Yagar, and Sebnem Selen Isbilir
Food Science and Biotechnology 2012 ; 21(2): 373-387
Phenolic Composition and Antioxidant Activity of Thai and Eri Silk Sericins
Luchai Butkhup, Montree Jeenphakdee, Sujitar Jorjong, Supachai Samappito, Wannee Samappito, and Jirapa Butimal
Food Science and Biotechnology 2012 ; 21(2): 388-398
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Food Science and Biotechnology 2012 April 21
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