1. Effects of l-lysine on thermal gelation properties of chicken breast actomyosin

   • Zhen Lei
   • Yuan Fu
   • Cunliu Zhou

   OriginalPaper 29 May 2017 Pages: 549 - 556

   

2. Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout

   • Ali Ehsani
   • Marzieh Paktarmani
   • Mohammad Yousefi

   OriginalPaper 29 May 2017 Pages: 557 - 562

   

3. Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation

   • Bo Zou
   • Jijun Wu
   • Yujuan Xu

   OriginalPaper 29 May 2017 Pages: 563 - 571

   

4. Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability

   • Chi Rac Hong
   • Gyu Whan Lee
   • Seung Jun Choi

   OriginalPaper 29 May 2017 Pages: 573 - 579

   

5. Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract

   • Seokjin Suh
   • Yeong Eun Kim
   • Geun-Pyo Hong

   OriginalPaper 29 May 2017 Pages: 581 - 590

   

6. Stability studies of pure and mixture form of curcuminoids by reverse phase-HPLC method under various experimental stress conditions

   • Malleswara R. Peram
   • Sunil S. Jalalpure
   • Prakash V. Diwan

   OriginalPaper 19 June 2017 Pages: 591 - 602

   

7. Multivariate classification of the geographic origin of Chinese cabbage using an electronic nose-mass spectrometry

   • Wang-Hee Lee
   • Seunghyun Choi
   • Jong-Tae Park

   OriginalPaper 30 June 2017 Pages: 603 - 609

   

8. Effects of two enzyme extracts of Aspergillus niger on green tea aromas

   • Hui Ni
   • Sun Hao
   • Feng Chen

   OriginalPaper 13 June 2017 Pages: 611 - 622

   

9. Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

   • Leejin Jung
   • Eunok Choe

   OriginalPaper 29 May 2017 Pages: 623 - 631

   

10. Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins

    • Anna Okoń
    • Joanna Stadnik
    • Zbigniew Józef Dolatowski

    OriginalPaper 08 June 2017 Pages: 633 - 641

    

11. Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters

    • Kazumi Kawasaki Ramos
    • Bruna Candiani Lessio
    • Priscilla Efraim

    OriginalPaper 19 June 2017 Pages: 643 - 651

    

12. Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles

    • Laleh Mehryar
    • Mohsen Esmaiili
    • Mehdi Imani

    OriginalPaper 29 June 2017 Pages: 653 - 662

    

13. Retrogradation kinetics of chestnut starches cultivated in three regions of Korea

    • Seon-Min Oh
    • Hyun-Wook Choi
    • Moo-Yeol Baik

    OriginalPaper 29 May 2017 Pages: 663 - 670

    

14. Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP)

    • Mi-Ra Song
    • Seung-Hyun Choi
    • Moo-Yeol Baik

    OriginalPaper 29 May 2017 Pages: 671 - 678

    

15. The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

    • Chang-Yu Zhou
    • Ying Wang
    • Chang-Rong Ou

    OriginalPaper 29 May 2017 Pages: 679 - 687

    

16. Relative sweetness and sweetness quality of Xylobiose

    • Hye-Won Park
    • Min-Ji Kim
    • Jae-Hee Hong

    OriginalPaper 29 May 2017 Pages: 689 - 696

    

17. Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules

    • Hyun-Seok Kim
    • Sea Cheol Min

    OriginalPaper 29 May 2017 Pages: 697 - 706

    

18. Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu

    • Xin Liu
    • Xin-Huai Zhao

    OriginalPaper 29 May 2017 Pages: 707 - 714

    

19. Bostrycin production by agro-industrial residues and its potential for food processing

    • Yi-Hsuan Huang
    • Wen-Jen Yang
    • Shuen-Fuh Lin

    OriginalPaper 29 May 2017 Pages: 715 - 721

    

20. Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt

    • Hongbo Li
    • Yanhua Cui
    • Jinghua Yu

    OriginalPaper 26 June 2017 Pages: 723 - 730

    

21. Improved synthesis of isomaltooligosaccharides using immobilized α-glucosidase in organic–aqueous media

    • Jun Wang
    • Wei Li
    • Xiaoguang Liu

    OriginalPaper 29 May 2017 Pages: 731 - 738

    

22. Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

    • Dong-Dong Zhang
    • Jing-Lan Liu
    • Li-Jun Chen

    OriginalPaper 26 June 2017 Pages: 739 - 748

    

23. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

    • Reza Mohammadi
    • Mojtaba Yousefi
    • Maryam Zabihzadeh Khajavi

    OriginalPaper 29 May 2017 Pages: 749 - 757

    

24. Different cell disruption methods for obtaining carotenoids by Sporodiobolus pararoseus and Rhodothorula mucilaginosa

    • Nathalie Almeida Lopes
    • Rafael Diaz Remedi
    • Janaina Fernandes de Medeiros Burkert

    OriginalPaper 29 May 2017 Pages: 759 - 766

    

25. Effects of various ginsenosides and ginseng root and ginseng berry on the activity of Pancreatic lipase

    • Zhipeng Li
    • Geun Eog Ji

    OriginalPaper 08 June 2017 Pages: 767 - 773

    

26. Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats

    • Kitipong Promyo
    • Jeong-Yong Cho
    • Kyung-Sik Ham

    OriginalPaper 19 June 2017 Pages: 775 - 782

    

27. N-acetyl-l-cysteine mimics the effect of dietary restriction on lifespan and reduces amyloid beta-induced toxicity in Caenorhabditis elegans

    • Seung-Il Oh
    • Sang-Kyu Park

    OriginalPaper 19 June 2017 Pages: 783 - 790

    

28. In vitro anti-inflammatory activity of Pothos scandens extract in RAW 264.7 cells

    • Jisu Kim
    • Seong Hoon Jeong
    • Hyeyoung Min

    OriginalPaper 29 May 2017 Pages: 791 - 799

    

29. Pear pomace water extract suppresses hepatic lipid peroxidation and protects against liver damage in rats fed a high fat/cholesterol diet

    • Mi-Kyoung You
    • Jin Rhuy
    • Hyeon-A Kim

    OriginalPaper 19 June 2017 Pages: 801 - 806

    

30. Sleep-inducing effect of lettuce (Lactuca sativa) varieties on pentobarbital-induced sleep

    • Hae Dun Kim
    • Ki-Bae Hong
    • Hyung Joo Suh

    OriginalPaper 29 May 2017 Pages: 807 - 814

    

31. Green lipped mussel oil complex suppresses lipopolysaccharide stimulated inflammation via regulating nuclear factor-κB and mitogen activated protein kinases signaling in RAW264.7 murine macrophages

    • Jing Chen
    • Cheng Bao
    • Hong Jin Lee

    OriginalPaper 08 June 2017 Pages: 815 - 822

    

32. Survival of Staphylococcus aureus in dried fish products as a function of temperature

    • Hye-Jin Moon
    • Kyung-Jin Min
    • Ki-Sun Yoon

    OriginalPaper 15 June 2017 Pages: 823 - 828

    

33. Effects of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosms

    • Jae-Hyun Yoon
    • Young-Min Bae
    • Sun-Young Lee

    OriginalPaper 29 May 2017 Pages: 829 - 839

    

34. Bactericidal activity of strong acidic hypochlorous water against Escherichia coli O157:H7 and Listeria monocytogenes in biofilms attached to stainless steel

    • Yaru Quan
    • Hee-Yeon Kim
    • Il-Shik Shin

    OriginalPaper 27 June 2017 Pages: 841 - 846

    

35. Antifungal activity of isothiocyanates extracted from horseradish (Armoracia rusticana) root against pathogenic dermal fungi

    • Kyu-Duck Choi
    • Hee-Yeon Kim
    • Il-Shik Shin

    OriginalPaper 27 June 2017 Pages: 847 - 852