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Food Science and Biotechnology

【机译】：食品科学与生物技术

ISSN：-
出版周期：Bimonthly, 1999-
语言：English

起始发布年份：1998
出版者：Seoul, Korea : Korean Society of Food Science and Technology
出版地：Korea (South)

NLM刊名缩写：Food Sci Biotechnol

数据库引入：PubMed: v25n1, 2016-, PMC

MeSH词表主题词：Biotechnology; Food Technology*

备注：Description based on: v. 7, no. 1 (Mar. 1998); title from cover. Latest issue展开▼

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1.Mushroom varieties found in the Himalayan regions of India: Antioxidant antimicrobial and antiproliferative activities

机译：在印度喜马拉雅地区发现的蘑菇品种：抗氧化剂抗微生物剂和抗增殖活性
- 作者：Asma Ashraf Khan;Adil Gani;Mudasir Ahmad;Farooq Ahmad Masoodi;Furheen Amin;Shaheen Kousar
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- mushroom antioxidant antibacterial antiproliferative FTIR;
2.Rapid screening of roundup ready soybean in food samples by a hand-held PCR device

机译：通过手持式PCR装置快速筛选食品样品中的抗农达大豆
- 作者：Hsiang-Yun Tung;Sue-Hong Wang;Yu-Cheng Chiang;Ming-Shiun Tsai
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- genetically modified organisms insulated isothermal PCR technology manual DNA extraction cartridge on-site detection roundup ready soybean;
3.Classification and fatty acid composition analysis of Cronobacter spp. isolated from powdered infant formula in China

机译：克氏杆菌属的分类和脂肪酸组成分析。从中国婴儿配方粉中分离
- 作者：Xiaojuan Yang;Qingping Wu;Jumei Zhang;Weipeng Guo;Shuping Mo;Shengrong Liu
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- Cronobacter powdered infant formula classification cellular fatty acids;
4.A Monascus pilosus MS-1 strain with high-yield monacolin K but no citrinin

机译：具有高产量莫纳可林K但无柑桔素的红曲霉MS-1菌株
- 作者：Yanli Feng;Wanping Chen;Fusheng Chen
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- monacolin K citrinin Monascus pilosus gene cluster identification;
5.PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins

机译：添加细菌素对泡菜中乳酸菌种群动态的PCR-DGGE分析
- 作者：Miran Jeong;Jinseon Kim;Eunji Choi;Joon-soo Kim;Wang June Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- PCR-DGGE kimchi lactic acid bacteria bacteriocin;
6.Characterization of Lactobacillus plantarum Lb41 an isolate from kimchi and its application as a probiotic in cottage cheese

机译：泡菜分离物植物乳杆菌Lb41的表征及其在干酪中的益生菌应用
- 作者：Eun Bi Jeon;Sung-Ho Son;Renda Kankanamge Chaturika Jeewanthi;Na-Kyoung Lee;Hyun-Dong Paik
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- probiotics Lactobacillus plantarum probiotic carrier cottage cheese;
7.Hypoglycemic Effects of sesquiterpene lactones from Byrsonima crassifolia

机译：桔小子倍半萜内酯的降血糖作用
- 作者：Rosa Martha Pérez Gutiérrez;Alethia Muñiz Ramirez
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- guaianolides antidiabetic hyperlipidemia Byrsonima crassifolia;
8.Lithium chloride’s inhibition of 3T3-L1 cell differentiation by regulating the Wnt/β-catenin pathway and enhancing villin 2 expression

机译：氯化锂通过调节Wnt /β-catenin途径并增强villin 2表达来抑制3T3-L1细胞分化
- 作者：Yu-Yang Chi;Jing-Lin Shen;Jing Zhang;An-Shan Shan;Shu-Ling Niu;Chang-Hai Zhou;Hong-Gu Lee;Yong-Cheng Jin
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- lithium chloride villin 2 β-catenin 3T3-L1 adipocyte differentiation;
9.Antihyperlipidemic effects of Korean ginseng in high-fat diet-fed ovariectomized rats

机译：高丽人参对高脂饮食去卵巢大鼠的降血脂作用
- 作者：Soo Im Chung;Lara Marie Pangan Lo;Sang Chul Lee;Seong Joon Yi;Mi Young Kang
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- Panax ginseng heated ginseng high-fat diet hyperlipidemia white ginseng;
10.Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products

机译：生肉和加工方法对肉制品中Nε-羧甲基赖氨酸和Nε-羧乙基赖氨酸形成的影响
- 作者：Ligang Yu;Chang Gao;Maomao Zeng;Zhiyong He;Linxiang Wang;Shuang Zhang;Jie Chen
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- advanced glycation end products lipid oxidation meat products Nsupε/sup-carboxymethyl-lysine Nsupε/sup-carboxyethyl-lysine;
11.Antioxidant and anti-adipogenic activities of chestnut (Castanea crenata) byproducts

机译：板栗（Castanea crenata）副产物的抗氧化和抗脂肪形成作用
- 作者：Un-Young Youn;Myung-Soo Shon;Gyo-Nam Kim;Riho Katagiri;Kaori Harata;Yasuyuki Ishida;Seung-Cheol Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- chestnut byproducts antioxidant activity gallic acid;
12.Optimization of roasting conditions through antioxidant and anti-inflammatory activities of Yak-kong (Rhynchosia nulubilis)

机译：通过Ya牛的抗氧化和消炎活性优化烘烤条件
- 作者：Ae-Jung Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- Yak-kong (seomoktae) roasting response surface methodology antioxidant activity antiinflammatory activity;
13.Antioxidant and anti-adipogenic activities of acorn shells

机译：橡子壳的抗氧化和抗脂肪形成作用
- 作者：Un-Young Youn;Myung-Soo Shon;Gyo-Nam Kim;Riho Katagiri;Kaori Harata;Masayuki Kamegai;Yasuyuki Ishida;Seung-Cheol Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- acorn shell antioxidant anti-adipiogenic;
14.Evaluation of the microbiological safety quality changes and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

机译：柔性薄层介质阻挡放电等离子体处理鸡胸肉的微生物安全性质量变化和遗传毒性的评估
- 作者：Haelim Lee;Hae In Yong;Hyun-Joo Kim;Wonho Choe;Suk Jae Yoo;Eun Jin Jang;Cheorun Jo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- chicken breast plasma quality safety genotoxicity;
15.Antifungal activity of Azotobacter nigricans against trichothecene-producing Fusarium species associated with cereals

机译：黑固氮菌对与谷物相关的产生天花粉烯的镰刀菌物种的抗真菌活性
- 作者：Hanumanthu Nagaraja;Gurikar Chennappa;Somashekaraiah Rakesh;Manjunath Krishnappa Naik;Yatgal Sharanappa Amaresh;Marikunte Yanjarappa Sreenivasa
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- Azotobacter biocontrol cereals Fusarium trichothecene;
16.Improvement of Enterobacteriaceae enrichment broth by supplementation with sodium citrate for detection of Cronobacter sakazakii using real-time PCR

机译：补充柠檬酸钠改进实时荧光定量PCR检测阪崎肠杆菌的肠杆菌科富集肉汤
- 作者：Dasom Choi;Jung-Whan Chon;Dong-Hyeon Kim;Hong-Seok Kim;Jin-Hyeok Yim;Kwang-Young Song;Kun-Ho Seo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- Cronobacter sakazakii PCR inhibitor sodium citrate EE broth real-time PCR;
17.Role of phage-antibiotic combination in reducing antibiotic resistance in Staphylococcus aureus

机译：噬菌体-抗生素组合在降低金黄色葡萄球菌抗生素耐药性中的作用
- 作者：Ara Jo;Jeongjin Kim;Tian Ding;Juhee Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- phage-antibiotic combination ciprofloxacin Staphylococcus aureus antibiotic resistance mutant frequency;
18.Parboiling improved oxidative stability of milled white rice during one-year storage

机译：煮熟一年可改善煮熟的白米的氧化稳定性
- 作者：Eunmi Koh;Jeonghee Surh
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- parboiling white rice oxidative stability storage acid value;
19.Combined treatments of chestnut shell extract fumaric acid and mild heat to inactivate foodborne pathogens inoculated on beetroot (Beta vulgaris L.) leaves

机译：板栗壳提取物富马酸和温热的联合处理可灭活甜菜根（Beta vulgaris L.）叶片上接种的食源性病原体
- 作者：Shin-Min Park;Ji-Hoon Kang;Hyeon-Jeong Son;Deog-Hwan Oh;Sea Cheol Min;Kyung Bin Song
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- chestnut shells extract fumaric acid combined treatment inactivation microbial safety;
20.Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples

机译：生物胺和总黄曲霉毒素的测定：发酵培养酱油样品的质量指数
- 作者：Shruti Shukla;Myunghee Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第4期
- soy sauce starter culture aflatoxin biogenic amines food safety;
21.Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

机译：与传统红曲糯米酒的发酵剂和酿造过程有关的微生物群
- 作者：Kwan Hwa Park;Zhibin Liu;Cheon-Seok Park;Li Ni
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Hong Qu starter Hong Qu rice wine nuruk microbiota Monascus;
22.Method validation of analytical method for 12 flavonol glycosides in foods using ultra high-performance liquid chromatography coupled with photodiode array detection

机译：超高效液相色谱-光电二极管阵列检测法测定食品中12种黄酮糖苷的分析方法的方法验证
- 作者：Jong-Chan Kim;You-Shin Shim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- flavonol glycoside UHPLC analytical method validation;
23.Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology

机译：木瓜蛋白酶制备的鱿鱼蛋白水解产物的抗氧化活性
- 作者：Balasubramanian Sivaraman;Robinson Jeya Shakila;Geevaretnam Jeyasekaran;Durairaj Sukumar;Uthaman Manimaran;Ganesan Sumathi
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- antioxidant activity squid protein hydrolysate response surface methodology meat model system papain;
24.Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin

机译：通过米糠油和硬棕榈硬脂精的酶促酯交换反应产生的反式人造黄油
- 作者：Pimwalan Ornla-ied;Sopark Sonwai;Sawang Lertthirasuntorn
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- margarine trans-free rice bran oil hard palm stearin enzymatic interesterification;
25.Effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model system

机译：α-生育酚对亚油酸-氘模型系统挥发物的氧化稳定性和氘掺入的影响
- 作者：Sumi Oh;Changkyu Lee;Seo Yeong Gim;Mi-Ja Kim;JaeHwan Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- α-tocopherol deuterium oxide lipid oxidation headspace volatile;
26.Chemical composition antioxidant and enzyme inhibitory activities of the essential oils of three Phlomis species as well as their fatty acid compositions

机译：三种Phlomis种类精油的化学组成抗氧化剂和酶抑制活性及其脂肪酸组成
- 作者：Cengiz Sarikurkcu;Mehmet Cemil Uren;Mehmet Sefa Kocak;Mustafa Cengiz;Bektas Tepe
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Phlomis armeniaca Phlomis nissolii Phlomis pungens var pungens β-caryophyllene palmitic acid;
27.Discrimination of the cultivar growing region and geographical origin of rice (Oryza sativa) using a mass spectrometer-based electronic nose

机译：使用基于质谱仪的电子鼻识别水稻（Oryza sativa）的品种生长区域和地理起源
- 作者：Hyun Jung Han;Seong Hun Lee;Ji Young Moon;Suwon Park;Hyemin Dong;Bong Soo Noh
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- rice cultivar growing region geographical origin electronic nose;
28.Extraction molecular weight distribution and antioxidant activity of oligosaccharides from longan (Dimocarpus Longan Lour.) pulp

机译：龙眼果肉低聚糖的提取分子量分布及抗氧化活性
- 作者：Xian Lin;Jinling Chen;Gengsheng Xiao;Yujuan Xu;Daobang Tang;Jijun Wu;Jing Wen;Weidong Chen
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- longan pulp oligosaccharide ultrasonic-microwave synergistic extraction molecular weight distribution antioxidant activity;
29.Processing optimization of restructured jerky from sea rainbow trout frame muscle

机译：海虹鳟骨架肌肉重组干的工艺优化
- 作者：Sang In Kang;Min Woo Kim;Yong Jung Kim;Min Joo Kim;Byeong Dae Choi;Min Soo Heu;Jin-Soo Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- jerky fish jerky restructured jerky rainbow trout frame rainbow trout;
30.Guideline for proper usage of time temperature integrator (TTI) avoiding underestimation of food deterioration in terms of temperature dependency: A case with a microbial TTI and milk

机译：正确使用时间温度积分器（TTI）的指南避免因温度依赖性而低估食物变质：微生物TTI和牛奶的情况
- 作者：Min Jung Kim;Hye Ri Park;Seung Ju Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- TTI underestimation of food deterioration Arrhenius activation energy intelligent packaging food storage;
31.Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

机译：不同亲水亲脂平衡值的蔗糖脂肪酸酯对糯米粉糊化和流变特性的影响
- 作者：Sheng Fang;Xiao-Bo Zuo;Hua-Neng Xu;Yue-Cheng Meng;Yan-Mei Liu
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- waxy rice flour sucrose fatty acid esters pasting rheological properties power law model;
32.Textural properties of mung bean starch gels prepared from whole seeds

机译：用全种子制得的绿豆淀粉凝胶的质地特性
- 作者：Junhee No;Malshick Shin
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- cheongpomuk mung bean starch gel texture property whole seed stored gel;
33.Effect of different pre-fermentation treatments on polyphenols color and volatile compounds of three wine varieties

机译：不同的发酵方法对三种葡萄酒的多酚颜色和挥发性化合物的影响
- 作者：Jun Wang;Sufang Huo;Yuxiu Zhang;Yaping Liu;Weixin Fan
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- pre-fermentation polyphenols color volatile compounds;
34.Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions

机译：探索韩国和美国消费者对辣酱的认知中的风味亲和力
- 作者：Soh Min Lee;Soo-Eon Kim;Jean-Xavier Guinard;Kwang-Ok Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- flavor familiarity cross-cultural research product perception free-choice profiling hot sauce;
35.A new biotechnological process to enhance the soymilk bioactivity

机译：增强豆浆生物活性的新生物技术工艺
- 作者：Lívia Dias de Queirós;Juliana Alves Macedo;Gabriela Alves Macedo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- isoflavones equol tannase biotransformation antioxidant capacity;
36.Comparative studies of immobilized lipase- and acid-catalyzed fatty acid methyl ester synthesis for seed lipid analysis

机译：固定化脂肪酶和酸催化的脂肪酸甲酯合成用于种子脂质分析的比较研究
- 作者：Chang-Soo Kim;Si-Kyung Lee;Young Soo Keum
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- lipase fatty acid methyl ester analysis Candida antartica;
37.Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

机译：使用脱脂豆粕直接发酵制备酱油而无需制备meju（大豆曲）
- 作者：Young Chan Park;Doo Hyun Park
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- meju soy sauce-fermenting culture Oceanobacillus kimchii Bacillus pumilus metagenomic analysis;
38.Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening

机译：红曲菌的影响。作为半硬奶酪在成熟过程中的理化特性和蛋白水解的辅助启动剂
- 作者：Huaning Yu;Zhenmin Liu;Feng Hang;Beihong Mo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- semi-hard cheese Monascus purpureus proteolysis ripening;
39.A novel process for obtaining phenylpropanoic acid precursor using Escherichia coli with a constitutive expression system

机译：利用组成型表达系统的大肠杆菌获得苯丙酸前体的新方法
- 作者：Jing-long Liang;Liqiong Guo;Ping Sun;Binghua Jiang;Junfang Lin;Weixiong Guo;Hua Wan
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- phenylpropanoic acid precursor phenylpropanoids escherichia coli bioprocess design constitutive expression;
40.Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork

机译：大豆球蛋白基本多肽对凉拌猪肉的感官和理化特性的影响
- 作者：Ying-Qiu Li;Man Hao;Jie Yang;Hai-Zhen Mo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- glycinin basic polypeptide chilled pork sensory properties physicochemical properties biological preservative;
41.Comparative analysis of different bioactivities of Curcuma longa Nigella sativa seeds and Camellia sinensis extracted by four different methods: A green way to reduce oxidative stress

机译：四种不同方法提取的姜黄苜蓿种子和山茶的不同生物活性的比较分析：减少氧化应激的绿色方法
- 作者：Humaira Yasmeen;Shahida Hassnain
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Camellia sinensis erythrocytes antihemolytic activity free radicals antioxidant Pakistan;
42.Germinated waxy black rice extract inhibits lipid accumulation with regulation of multiple gene expression in 3T3-L1 adipocytes

机译：发芽的糯黑米提取物通过调节3T3-L1脂肪细胞中的多个基因表达来抑制脂质积累
- 作者：Won Chul Lim;Jin Nyoung Ho;Hee Seop Lee;Hong Yon Cho
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- anti-obesity germinated waxy black rice 3T3-L1 adipocyte lipid accumulation;
43.In vitro culture of Boletus badius as a source of indole compounds and zinc released in artificial digestive juices

机译：牛肝菌作为人工消化液中吲哚化合物和锌的来源的体外培养
- 作者：Katarzyna Kała;Anna Maślanka;Katarzyna Sułkowska-Ziaja;Jacek Rojowski;Włodzimierz Opoka;Bożena Muszyńska
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- artificial digestive juice Boletus badius indole compounds mycelial culture zinc supplementation;
44.The inhibitory effects of roasted black bean (Rhynchosia nulubilis) extracts on RANKL-mediated RAW264.7 cells differentiation

机译：黑豆（Rhynchosia nulubilis）提取物对RANKL介导的RAW264.7细胞分化的抑制作用
- 作者：Ae-Jung Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- soy-derived compounds roasted Rhynchosia nulubilis RAW264.7 cells;
45.Anti-inflammatory activity of ethanolic extract from skipjack tuna (Katsuwonus pelamis) heart in LPS-induced RAW 264.7 cells and mouse ear edema model

机译：skip鱼心乙醇提取物对LPS诱导的RAW 264.7细胞和小鼠耳水肿模型的抗炎活性
- 作者：Bo-Kyeong Kang;Min-Ji Kim;Koth-Bong-Woo-Ri Kim;Dong-Hyun Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- tuna heart anti-inflammatory activity NF-κB MAPKs croton oil-induced edema;
46.Hypocholesterolemic effect of quercetin-rich onion peel extract in C57BL/6J mice fed with high cholesterol diet

机译：富含槲皮素的洋葱皮提取物对高胆固醇饮食喂养的C57BL / 6J小鼠的降胆固醇作用
- 作者：Hyun-Ju Kang;Pichiah Balasubramanian Tirupathi Pichiah;Ravichandran Vijaya Abinaya;Hee-Sook Sohn;Youn-Soo Cha
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- onion peel atherosclerosis cholesterol low-density lipoprotein receptor cholesterol 7-alpha-monooxygenase;
47.Kombucha tea prevents obese mice from developing hepatic steatosis and liver damage

机译：红茶菌茶可防止肥胖小鼠发生肝脂肪变性和肝损伤
- 作者：Jeongeun Hyun;Youngjae Lee;Sihyung Wang;Jinnyun Kim;Jieun Kim;JaeHo Cha;Young-Su Seo;Youngmi Jung
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Kombucha tea nonalcoholic fatty liver disease liver protection db/db mouse;
48.Hepatoprotective effects of lactic acid-fermented garlic extract against acetaminophen-induced acute liver injury in rats

机译：乳酸发酵大蒜提取物对乙酰氨基酚引起的大鼠急性肝损伤的保肝作用
- 作者：Hee Seop Lee;Won Chul Lim;Sung Jin Lee;Seung Hyun Lee;Heui Jong Yu;Jin Hyup Lee;Hong Yon Cho
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- fermented garlic acetaminophen hepatoprotection apoptosis;
49.Anti-oxidant and anti-adipogenic effects of acorn (Quercus acutissima CARR.) shell extracts via regulation of wnt signaling in 3T3-L1 cells

机译：橡子壳（Quercus acutissima CARR。）壳提取物通过调节3T3-L1细胞中wnt信号的抗氧化和抗脂肪形成作用
- 作者：Myung-Soo Shon;Si-Kyung Kim;Ji-Hye Song;Masayuki Kamegai;Byung-Yoon Cha;Yasuyuki Ishida;Seung-Cheol Lee;Gyo-Nam Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- acorn shell adipogenesis anti-oxidant obesity wnt signaling;
50.Monascus-mediated fermentation improves the nutricosmetic potentials of soybeans

机译：红曲霉介导的发酵提高了大豆的营养潜力
- 作者：Young-Hee Pyo;Yoo-Jeong Jin
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Monascus-fermented soybean antioxidant anti-tyrosinase anti-elastase anti-melanogenic activity;
51.Extract of Makgeolli suldeot downregulates NF-κB-mediated MMP-9 expression thereby inhibiting invasive activity in a human breast cancer cell line MDA-MB-231

机译：Makgeolli suldeot的提取物下调NF-κB介导的MMP-9表达从而抑制人乳腺癌细胞MDA-MB-231的侵袭活性。
- 作者：Sang-Jin Lee;Sunyoung Park;Gyu-Un Bae;Hye Yoon Park;Changmu Kim;Cheon-Seok Park;Gye-Won Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- anti-invasion breast cancer makgeolli suldeot matrix metalloproteinase-9 nuclear factor-kappa B;
52.Effects of long-term supplementation of policosanol on blood cholesterol/glucose levels and 3-hydroxy-3-methylglutaryl coenzyme a reductase activity in a rat model fed high cholesterol diets

机译：长期补充波多固醇对高胆固醇饮食喂养的大鼠模型中血液胆固醇/葡萄糖水平和3-羟基-3-甲基戊二酰辅酶a还原酶活性的影响
- 作者：Jung-Yun Lee;Hwang-Yong Choi;Yu-Ri Kang;Hung-Bae Chang;Hyoung-Sik Chun;Mee-Sook Lee;Young-In Kwon
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- policosanol low density lipoprotein-cholesterol blood glucose HMG-CoA reductase hypercholesterolemia;
53.Allergic identification for ginkgo kernel protein in guinea pigs

机译：豚鼠银杏仁蛋白的过敏鉴定
- 作者：Cai-E. Wu;Jian-Ting Yang;Gong-Jian Fan;Ting-Ting Li;Zhen-Xing Tang;Fu-Liang Cao
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- ginkgo kernel protein allergy guinea pig;
54.Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

机译：枸杞酒中氨基甲酸乙酯的形成：枸杞果实成分的影响
- 作者：Qiang Xia;Meican Niu;Chongde Wu;Rongqing Zhou
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- ethyl carbamate Goji wines potential contents composition amino acids;
55.The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants

机译：浸蘸预处理对葡萄干和黑加仑中曲霉毒素A积累的影响
- 作者：Xiaoxu Zhang;Jingming Li;Dong Wang;Saisai Feng;Liyan Ma
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Ochratoxin A dipping pretreatment Thompson seedless Flame seedless storage;
56.Synergistic antimicrobial activity of bacteriophages and antibiotics against Staphylococcus aureus

机译：噬菌体和抗生素对金黄色葡萄球菌的协同抗菌活性
- 作者：Ara Jo;Tian Ding;Juhee Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- phage-antibiotic synergy fractional inhibitory concentration Staphylococcus aureus antibiotic resistance bacteriophage;
57.Dynabeads protein G antibody conjugates combined with modified brain heart infusion broth for the enrichment and separation of Bacillus cereus in artificially contaminated vegetables

机译：Dynabeads蛋白G抗体结合物与改良的脑心浸液结合以富集和分离人工污染蔬菜中的蜡状芽孢杆菌
- 作者：Shuai Wei;Fereidoun Forghani;Youn-Seo Park;Byung-Jae Park;Kun-Ho Seo;Deog-Hwan Oh
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- Bacillus cereus immunomagnetic separation Dynabeads® protein G enrichment;
58.Changes in quality characteristics of tofu with freezing treatment of soybeans

机译：大豆冷冻处理豆腐品质特性的变化
- 作者：Zi Gu;Kwang Yeon Lee;Hyeon Gyu Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- tofu soybean freezing treatment textural properties sensory evaluation;
59.In vitro and in vivo anti-inflammatory activities of mixed fruit and vegetable juice

机译：混合果蔬汁的体外和体内抗炎活性
- 作者：Jin Ho Jang;Ji Yeon Seo;Jisun Oh;Jae-Sik Kim;Eun-Jeong Kim;Jong-Sang Kim
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- detoxification juice anti-inflammation proinflammatory cytokines lipopolysaccharide benzoapyrene;
60.Effect of supplementation of low-molecular-weight chitosan oligosaccharide GO2KA1 on postprandial blood glucose levels in healthy individuals following bread consumption

机译：补充低分子量壳聚糖低聚糖GO2KA1对食用面包后健康个体餐后血糖水平的影响
- 作者：Yu-Ri Kang;Hwang-Yong Choi;Jung-Yun Lee;Soo-In Jang;Jung-Bae Oh;Justin S. Kim;Jong-Wook Lee;Sung-Hoon Jo;Kyoung-Soo Ha;Mee-Sook Lee;Young-Cheul Kim;Emmanouil Apostolidis;Young-In Kwon
- 期刊名称：《Food Science and Biotechnology》 | 2016年第3期
- chitosan oligosaccharide GO2KA1 anti-hyperglycemic effects healthy individuals postprandial hyperglycemia;
61.Paired preference testing: False preferences and disruptive protocols

机译：配对偏好测试：错误偏好和破坏性协议
- 作者：Yixun Xia;Fang Zhong;Michael O’Mahony
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- preference tests, false preferences, response bias, cognitive subroutines, disruptive protocols;
62.Nucleic acid-based biotechnologies for food-borne pathogen detection using routine time-intensive culture-based methods and fast molecular diagnostics

机译：使用常规的基于时间密集型培养的方法和快速的分子诊断技术，基于核酸的生物技术用于食源性病原体检测
- 作者：Amira Souii;Manel Ben M’hadheb-Gharbi;Jawhar Gharbi
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- food, diagnostic, pathogen, detection, biotechnology;
63.Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation

机译：热变性过程中白虾（南美白对虾）蛋白质特性的变化
- 作者：Ruichang Gao;Xueping Feng;Wenwen Li;Li Yuan;Jing Ge;Daoli Lu;Bin Chen;Gang Yu
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- Raman spectroscopy, white shrimp, protein, structures, denaturation;
64.Identification of bitter components from Artemisia princeps Pamp.

机译：从蒿蒿中鉴定苦味成分。
- 作者：Hee-Jung Park;Jin-Gyeong Cho;Yoon-Su Baek;Kyeong-Hwa Seo;Su-Yeon Kim;Myung-Sook Choi;Kyung-Tae Lee;Tae-Sook Jeong;Hae-Gon Chung;Eun-Gyeong Kang;Nam-In Baek
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- artecalin, Artemisia princeps, bitterness, 1α
- ,6α
- ,8α
- -trihydroxy-5α
- ,7β
- H-guaia-3,9,11(13)-trien-12-oic acid;
65.Determination of matrix effects occurred during the analysis of organochlorine pesticides in agricultural products using GC-ECD

机译：使用GC-ECD测定农产品中有机氯农药时发生的基质效应
- 作者：Nam-Hoon Kim;Jeong-Sook Lee;Kyung-Ai Park;Yun-Hee Kim;Sae-Ram Lee;Jeong-Mi Lee;In-Sil Yu;Kweon Jung;Young-Ki Lee
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- GC-ECD, matrix effect, solvent calibration, matrix-matched calibration, recovery rate;
66.Effects of exogenous abscisic acid on phenolic characteristics of red Vitis vinifera grapes and wines

机译：外源脱落酸对红葡萄和葡萄酒中酚类物质特性的影响
- 作者：Lei Zhu;Yali Zhang;Wen Zhang;Jiang Lu
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- ABA grape wine phenolic compound antioxidant activity;
67.Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions

机译：分离正构油以富集欧米茄3和6脂肪酸以及馏分的氧化稳定性
- 作者：Rahman Ullah;Muhammad Nadeem;Muhammad Ayaz;Muhammad Imran;Muhammad Tayyab
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- chia oil, omega fatty acid, olein, stearin, phenolic compound;
68.Comparative study on the antioxidant activity of methanolic and aqueous extracts from the fruiting bodies of an edible mushroom Pleurotus djamor

机译：食用菌平菇子实体甲醇和水提物抗氧化活性的比较研究
- 作者：Govindan Sudha;Amal Janardhanan;Aswini Moorthy;Meena Chinnasamy;Sasikala Gunasekaran;Alamelu Thimmaraju;Jayanthi Gopalan
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- Pleurotus djamor edible mushroom antioxidant activity total phenol total flavonoid;
69.Comparative evaluation of nutritional compositions between transgenic rice harboring the CaMsrB2 gene and the conventional counterpart

机译：携带CaMsrB2基因的转基因水稻与传统水稻的营养成分的比较评价。
- 作者：Yong-Hwa Cho;Pradeep Puligundla;Sung-Dug Oh;Hyang-Mi Park;Kyung-Min Kim;Si-Myung Lee;Tae-Hun Ryu;Young-Tack Lee
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- transgenic rice, drought tolerance, food safety, nutritional composition, substantial equivalence;
70.Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

机译：用KCl部分替代NaCl对金华火腿加工过程中挥发性化合物形成的影响。
- 作者：Yingyang Zhang;Haizhou Wu;Jing Tang;Mingming Huang;Jianying Zhao;Jianhao Zhang
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- ham NaCl replacement KCl flavor;
71.Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa)

机译：干燥方法对黑苦莓生物活性成分含量和抗氧化活性的影响
- 作者：Nhuan Do Thi;Eun-Sun Hwang
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- Aronia melanocarpa, black chokeberry, polyphenol, flavonoid, anthocyanin;
72.Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters

机译：探索努鲁克香气；商用发酵剂中挥发性化合物的鉴定
- 作者：Sul-mee Lee;Kwang-Jin Shin;Seung-Joo Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- fermentation starter volatile solvent assisted flavor evaporation nuruk ipguk;
73.A phenyl lipid alkaloid and flavone C-diglucosides from Spergularia marina

机译：滨藜精油中的苯基脂质生物碱和黄酮C-二糖苷
- 作者：Jeong-Yong Cho;Min-Su Kim;Yu Geon Lee;Hang Yeon Jeong;Hyoung Jae Lee;Kyung-Sik Ham;Jae-Hak Moon
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- Spergularia marina, halophyte, N-hexacosanoylanthranilic acid, flavone C-diglycoside, phenolics;
74.Effect of tocopherols tocotrienols β-carotene and chlorophyll on the photo-oxidative stability of red palm oil

机译：生育酚生育三烯酚β-胡萝卜素和叶绿素对红棕榈油光氧化稳定性的影响
- 作者：Dewi Fortuna Ayu;Nuri Andarwulan;Purwiyatno Hariyadi;Eko Hari Purnomo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- tocol β-carotene chlorophyll photo-oxidation red palm oil;
75.Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity

机译：来自不同地理区域，不同成熟阶段的松茸的化学成分和挥发性化合物
- 作者：Qiang Li;Li Zhang;Wanhua Li;Xiaolin Li;Wenli Huang;Hua Yang;Linyong Zheng
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- Tricholoma matsutake, volatile, GC-MS, geographical area, maturity;
76.The role of monoxide hemoglobin in color improvement of chicken sausage

机译：一氧化氮血红蛋白在鸡肉香肠增色中的作用
- 作者：Peng Xu;Xuefeng Zhu;Shengjiang Tan;Hao Qin;Cunliu Zhou
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- color nitrosohemochrome (NH) hematin monoxide hemoglobin (COHb) sodium nitrite (NaNO2);
77.Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot

机译：比较甜菜根汁，木片，粉末和煮熟的甜菜根中的总抗氧化剂潜力以及总酚，硝酸盐，糖和有机酸含量
- 作者：Julia Vasconcellos;Carlos Conte-Junior;Davi Silva;Anna Paola Pierucci;Vania Paschoalin;Thiago Silveira Alvares
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- vegetable, antioxidant, beetroot, drying method;
78.Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making

机译：利用西瓜皮废料作为膳食纤维的潜在来源以改善健康状况并降低曲奇制作过程中的血糖指数
- 作者：Phisut Naknaen;Teerarat Itthisoponkul;Anchisa Sondee;Nutchanok Angsombat
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- cookie watermelon rind powder glycemic index hi-maize starch non-enzymatic browning antioxidant activity;
79.Optimization of the refining process and oxidative stability of chufa (Cyperus esculentus L.) oil for edible purposes

机译：食用油chufa（Cyperus esculentus L.）油的精制工艺和氧化稳定性的优化
- 作者：Suk Hoo Yoon
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- chufa oil, refining process, fatty acid composition, tocopherol, oxidative stability;
80.Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

机译：与肉质性状相关的不同滴水损失值的山羊背最长肌的蛋白质组学分析
- 作者：Zhenyu Wang;Fan He;Weili Rao;Na Ni;Qingwu Shen;Dequan Zhang
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- goat drip loss metabolic enzyme stress response factor structural protein;
81.Effects of lipophilic continuous phases and heating methods on thermal degradation and isomerization of β-carotene

机译：亲脂连续相和加热方法对β-胡萝卜素热降解和异构化的影响
- 作者：Suk Hoo Yoon
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- β
- -carotene, thermal degradation, isomerization, triacylglycerol, pumpkin;
82.A nondestructive approach for discrimination of the origin of sesame seeds using ED-XRF and NIR spectrometry with chemometrics

机译：使用ED-XRF和NIR光谱结合化学计量学来鉴别芝麻种子的无损方法
- 作者：Young Hee Choi;Chae Kyu Hong;Geon Yong Park;Chang Kyu Kim;Jung Hun Kim;Kwon Jung;Joong-Ho Kwon
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- energy dispersive X-ray fluorescence spectrometer near infrared spectrometer chemometric sesame seed geographical origin;
83.Effects of reaction parameters on self-degradation of L-ascorbic acid and self-degradation kinetics

机译：反应参数对L-抗坏血酸自降解及动力学的影响
- 作者：Ya Li;Yan Yang;Ai-Nong Yu;Kui Wang
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- L-ascorbic acid, self-degradation, dynamic;
84.Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

机译：乳酸发酵对牡蛎（Pleurotus ostreatus）和黄蘑菇（Cantharellus cibarius）蘑菇的抗氧化性能和酚酸含量的影响
- 作者：Ewa Jabłońska-Ryś;Aneta Sławińska;Dominik Szwajgier
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- Pleurotus ostreatus Cantharellus cibarius phenolic compound antioxidant activity fermented mushroom;
85.Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

机译：不同焙烧条件下粉虫（Tenebrio molitor）油的理化性质和氧化稳定性
- 作者：Yu-Ho Jeon;Yang-Ju Son;Soo-Hee Kim;Eun-Young Yun;Hee-Jin Kang;In-Kyeong Hwang
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- mealworm, oil, roasting, physicochemical property, oxidative stability;
86.Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple

机译：十七个菠萝品种酚类成分与抗氧化活性的比较和相关性
- 作者：Liqing Du;Guangming Sun;Xiumei Zhang;Yuge Liu;Witoon Prinyawiwatkul;Zhimin Xu;Yixiao Shen
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- anti-oxidant correlation phenolic profile pineapple;
87.Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate (Punica granatum L.) fruit juice

机译：石榴汁中鼠李糖乳杆菌包封过程的胁迫耐受性和理化性质
- 作者：Ambuj Mishra;K. A. Athmaselvi
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- encapsulation, Lactobacillus rhamnosus, pomegranate juice, spray drying, freeze drying;
88.Optimization of spray drying parameters for pink guava powder using RSM

机译：使用RSM优化粉红色番石榴粉的喷雾干燥参数
- 作者：Mohammad Rezaul Islam Shishir;Farah Saleena Taip;Norashikin Ab. Aziz;Rosnita A. Talib;Md. Sazzat Hossain Sarker
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- pink guava maltodextrin spray drying optimization lycopene;
89.Comparison of collagen characteristics of sea- and freshwater-rainbow trout skin

机译：海水和淡水虹鳟鱼皮胶原蛋白特性的比较
- 作者：Jun Kyu Lee;Sang In Kang;Yong Jung Kim;Min Joo Kim;Min Soo Heu;Byeong Dae Choi;Jin-Soo Kim
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- sea-rainbow trout, trout, fish skin collagen, acid-soluble collagen, Oncorhynchus mykiss;
90.Weibull kinetic modeling and nutritional effects of high-hydrostatic-pressure sterilization of soft-packing boiled bamboo shoots

机译：软包装煮笋的高静压杀菌威布尔动力学模型及营养作用
- 作者：Long Yuan;Li-xin Lu;Ya-li Tang;Chang-feng Ge
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- HHP sterilization boiled bamboo shoots Weibull model nutrition;
91.Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits

机译：脱水方式对枣果实抗氧化活性，酚含量，环状核苷酸和挥发物的影响
- 作者：Rongrong Wang;Shenghua Ding;Dandan Zhao;Zhengfu Wang;Jihong Wu;Xiaosong Hu
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- jujube, drying, volatile, antioxidant, solid phase micro-extraction;
92.Effect of modified dietary fiber extracted from wholegrain wheat on the physicochemical and cake properties

机译：全麦小麦改良膳食纤维对理化和饼粕特性的影响
- 作者：Kwang Yeon Lee;Ka Hwa Park;Hyeon Gyu Lee
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- wholegrain wheat dietary fiber chemical modification cake property;
93.Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

机译：荧光灯和发光二极管照明对植物油挥发性成分的影响
- 作者：Hyemin Dong;Sang Hoon Song;Bong Soo Noh
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- lighting emitting diode, fluorescent light, electronic nose, vegetable oil;
94.Chlorophyll degradation and lignification of fresh-cut water fennel treated with a complex chemical solution and subsequent packaging

机译：复杂化学溶液处理后的鲜切水茴香的叶绿素降解和木质化并随后包装
- 作者：Runqiang Yang;Jingru Wang;Xintian Nie;Yan Zhuang;Zhenxin Gu;Qianghui Guo
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- Oenanthe javanica fresh-cut packaging chlorophyll degradation;
95.Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

机译：不同抗坏血酸浓度的亚洲梨新品种（Pyrus pyrifolia Nakai cv。Sinhwa）梨汁的酶促褐变抑制和抗氧化活性
- 作者：Gui-Hun Jiang;Young-Min Kim;Seung-Hee Nam;Sun-Hee Yim;Jong-Bang Eun
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- new cultivar pear, juice, browning, antioxidant activity;
96.Development of a cooked rice model for bibimbap and resulting physico-digestive properties

机译：拌饭拌饭的米饭模型开发及其物理消化特性
- 作者：Jin-sil Lee;Seung-Mock Cho;Bum-Keun Kim;Jung-Ah Han
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- brown rice high amylose rice water ratio stickiness digestive property;
97.Enzyme and high pressure assisted extraction of tricin from rice hull and biological activities of rice hull extract

机译：酶和高压辅助从稻壳中提取曲霉毒素及稻壳提取物的生物活性
- 作者：Chae-Young Park;Sohyun Kim;Dabeen Lee;Dong June Park;Jee-Young Imm
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- rice hull, tricin, enzymatic hydrolysis, high hydrolytic pressure, biological activities;
98.Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli

机译：毫米波对韩国米酒Makgeolli微生物学和理化特性的影响
- 作者：Dong-Ho Seo;Mi-Seon Kim;Cheon-Seok Park;Hyun-Wook Choi;Jung-Min Sung;Jong-Dae Park;Jun-Seok Kum
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- Makgeolli millimeter wave fermentation microbiological property physicochemical property;
99.Antifungal activities of anthocyanins from purple sweet potato in the presence of food preservatives

机译：食品防腐剂存在下紫甘薯花色苷的抑菌活性
- 作者：Huiliang Wen;Jingjing Kang;Dandan Li;Wen Wen;Fubin Yang;Haiwei Hu;Chongbo Liu
- 期刊名称：《Food Science and Biotechnology》 | 1964年第1期
- anthocyanins from purple sweet potato (APSP), food preservative, antifungal compound, antifungal activity, response surface methodology (RSM);
100.Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentation

机译：固定化的Loog-Pang（泰国米饼发酵剂）的多种微生物水解木薯淀粉用于乙醇发酵
- 作者：Arnon Khamkeaw;Muenduen Phisalaphong
- 期刊名称：《Food Science and Biotechnology》 | 2016年第2期
- cassava starch hydrolysis immobilization Loog-Pang ethanol;