Extraction of carotenoids from Phaffia rhodozyma: A comparison between different techniques of cell disruption Mariano MichelonThais de Matos de BorbaJanaína Fernandes de Medeiros Burkert Research Article 29 February 2012 Pages: 1 - 8
Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars Min-Hwa KimSong-Yi HanYong-Suk Kim Research Article 29 February 2012 Pages: 9 - 18
Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents Jine Shang ChoiHyun Young KimKye Man Cho Research Article 29 February 2012 Pages: 19 - 26
Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate Chen ChenYu-Jie ChiWei Xu Research Article 29 February 2012 Pages: 27 - 34
Development of aloe fermentation products and improvements of gastrointestinal function in vitro Ju-Hyun ChoSoon-Ok BaikBong-Kyun Kim Research Article 29 February 2012 Pages: 35 - 42
Effect of pretreatment solution on drying and color characteristics of seedless grapes İbrahim DoymazPelin Altıner Research Article 29 February 2012 Pages: 43 - 49
Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran Mohammad Ali NajafiKaramatollah RezaeiSeyyed Hadi Razavi Research Article 29 February 2012 Pages: 51 - 57
Antioxidant, anti-inflammatory activity, and phytochemical constituents of ficus (Ficus amplissima Smith) bark Rajan MuruganKaruppusamy ArunachalamThangaraj Parimelazhagan Research Article 29 February 2012 Pages: 59 - 67
Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar Hwayoung HeoChon-Sik KangChul Soo Park Research Article 29 February 2012 Pages: 69 - 81
Anti-obesity effect of komulkosiraegi [Gracilaria vermiculophylla (Ohmi) Papenfuss] extract in 3T3-L1 cells Hyo-Min KimSeong-Il KangSe-Jae Kim Research Article 29 February 2012 Pages: 83 - 89
Fermentation properties of low-salted Doenjang supplemented with licorice and mustard So-Lim ParkSo-Young LeeSeong-Il Lim Research Article 28 February 2012 Pages: 91 - 99
Rapid detection of food-borne Listeria monocytogenes by real-time quantitative loop-mediated isothermal amplification Xiaoxiao ShanYaoqi ZhangLei Shi Research Article 29 February 2012 Pages: 101 - 106
Validation of HPLC method for determination of E- and Z-Ajoene in oil-macerated garlic juice Miyoung YooSanghee LeeDongbin Shin Research Article 29 February 2012 Pages: 107 - 111
Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran Mohammad Ali NajafiKaramatollah RezaeiSeyyed Hadi Razavi Research Article 29 February 2012 Pages: 113 - 121
Hypolipidemic and antioxidative effects of rice bran and phytic acid in high fat-fed mice Mi Young KangSoo Mi KimSang-Chul Lee Research Article 29 February 2012 Pages: 123 - 128
Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju Kwang-Won YuSeung-Eun LeeJong-Hyun Hwang Research Article 29 February 2012 Pages: 129 - 135
Cytoprotective activity of extract of roasted coffee residue on mouse embryonic fibroblasts cells against apoptosis induced by oxidative stress Jung-Suk SungEun-Bi GoHan-Seung Shin Research Article 29 February 2012 Pages: 137 - 143
Physicochemical properties of paprika (Capsicum annuum L.) dehydrated with red algae extract Dong Jin YuShu-Mei WangKyung Bin Song Research Article 29 February 2012 Pages: 145 - 150
Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk Yasaman SadaghdarAmir Mohammad MortazavianMohammad Reza Ehsani Research Article 29 February 2012 Pages: 151 - 157
Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese Seon-Suk JeonSeung-Joo LeeHae-Soo Kwak Research Article 29 February 2012 Pages: 159 - 165
In vitro antioxidative and antimutagenic activities of oak mushroom (Lentinus edodes) and king oyster mushroom (Pleurotus eryngii) byproducts Mi Young KangCatherine W. RicoSang Chul Lee Research Article 29 February 2012 Pages: 167 - 173
Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice Hye Kyung KimKang-Hyun LeemJeung Yun Lee Research Article 29 February 2012 Pages: 175 - 181
Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll Nakyung KimEunok Choe Research Article 29 February 2012 Pages: 183 - 189
An effective method for deproteinization of bioactive polysaccharides extracted from lingzhi (Ganoderma atrum) Yi ChenMingyong XieChang Li Research Article 28 February 2012 Pages: 191 - 198
Correlation of antioxidant content and absorbance changes of DPPH during lipid oxidation JuDong YeoMin Kyu JeongJaeHwan Lee Research Article 29 February 2012 Pages: 199 - 203
Stress response of acid-shocked Cronobacter sakazakii against subsequent acidic pH, mild heat, and organic acids Seung-Ju KimYoung-Min BaeSun-Young Lee Research Article 29 February 2012 Pages: 205 - 210
Effect of electrochemical oxidation and reduction reaction on wine quality Joon Kuk KimDoo Hyun Park Research Article 29 February 2012 Pages: 211 - 218
Growth kinetics and predictive model of Aeromonas hydrophila in a broth-based system Myung-Sub ChungBo-Yeon KimSang-Do Ha Research Article 29 February 2012 Pages: 219 - 224
Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon Yoon Ji ShinHye Yeon SongKyung Bin Song Research Article 29 February 2012 Pages: 225 - 231
Origin assessment of domestic and imported beef sold in the Korean markets using stable carbon and oxygen isotopes Yeon-Sik BongMukesh Kumar GautamKwang-Sik Lee Research Article 29 February 2012 Pages: 233 - 237
Diphlorethohydroxycarmalol isolated from Pae (Ishige okamurae) protects high glucose-induced damage in RINm5F pancreatic β cells via its antioxidant effects Seung-Hong LeeJung-In ChoiYou-Jin Jeon Research Article 29 February 2012 Pages: 239 - 246
Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts Su-Min LimJungjee KimJee-Young Imm Research Article 29 February 2012 Pages: 247 - 252
Evidence of changes in cell surface proteins during growth of Lactobacillus casei under acidic conditions Marzieh Hosseini NezhadMatthew KnightMargaret Lorraine Britz Research Article 29 February 2012 Pages: 253 - 260
Effect of far infrared drying on antioxidant property, anti-inflammatory activity, and inhibitory activity in A549 cells of Gamguk (Chrysanthemum indicum L.) flower Won-Woo KimAmal Kumar GhimerayDong-Ha Cho Research Note 28 February 2012 Pages: 261 - 265
Effect of carboxy-hemoglobin on color stability of cooked pork sausage Cunliu ZhouJixia WangKezhou Cai Research Note 29 February 2012 Pages: 267 - 272
Quality and safety of a new rapeseed ‘Kangyu’ cultivated at different regions in Korea Jong-Tae ParkPingjuan WangGilhwan An Research Note 29 February 2012 Pages: 273 - 277
Luteolin inhibits inflammatory responses by downregulating the JNK, NF-κB, and AP-1 pathways in TNF-α activated HepG2 cells Chung Mu ParkKyong-Suk JinYoung Sun Song Research Note 29 February 2012 Pages: 279 - 283
Volatile compounds of the Hallabong (Citrus kiyomi × Citrus ponkan) blossom Mi Sook Chung Research Note 29 February 2012 Pages: 285 - 290
Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw Joo-Hee YangIn-Su KimNam-Soon Oh Research Note 29 February 2012 Pages: 291 - 294
Food authenticity using natural carbon isotopes (12C, 13C, 14C) in grass-fed and grain-fed beef Seung-Hyun KimGustavo D. CruzAndrew J. Clifford Research Note 29 February 2012 Pages: 295 - 298