• Comparison of ELISA and HPLC Methods for the Determination of Biogenic Amines in Commercial Doenjang...

• Kim Tae-Kyun

• Lee Jae-Ick, Kim Jin-Hyo, Mah Jae-Hyung, Hwang Han-Joon, Kim Young-Wan

• Food Science and Biotechnology   2011  Volume.20  No.6 1747 ~ 1750

• Isolation and Identification of Compound from Dropwort (Oenanthe javanica) with Protective Potential...

• Choi Hee-jung

• You Yang-Hee, Hwang Kwon-tack, Lee Jeong-min, Chun Ji-Yeon, Chung Jin-Woong, Shim Sang-In, ...

• Food Science and Biotechnology   2011  Volume.20  No.6 1743 ~ 1746

• Black Soybean (Glycine max cv. Heugmi) Seed Coat Extract Suppresses TPA or UVB-induced COX-2 Express...

• Jeon Ae-Ji

• Lim Tae-Gyu, Jung Sung-Keun, Lee Eun-Jung, Yeom Myeong-Hun, Park Jun-Seong, Choung Myoung-Gun,&...

• Food Science and Biotechnology   2011  Volume.20  No.6 1735 ~ 1741

• Optimization of Various Extraction Methods for Quercetin from Onion Skin Using Response Surface Meth...

• Jin Eun-Young

• Lim Seok-won, Kim Sang-Oh, Park Young-Seo, Jang Jae-Kweon, Chung Myong-Soo, Park Hoon, Shi...

• Food Science and Biotechnology   2011  Volume.20  No.6 1727 ~ 1733

• Feasibility of Salivary ¥á-Amylases for Detection of Plate Waste Reuse

• Ryu Kyung

• Park Ki-Hwan, Kim Sang-Yon, Hong Yeon-Pyo

• Food Science and Biotechnology   2011  Volume.20  No.6 1721 ~ 1726

• Anti-inflammatory Effect of Grape Seed may Involve the Induction of Heme Oxygenase-1 and Suppression...

• Sung Jee-Hye

• Kim Young-Hwa, Choi Young-Min, Ham Hyeon-mi, Jeong Heon-Sang, Lee Jun-Soo

• Food Science and Biotechnology   2011  Volume.20  No.6 1713 ~ 1719

• Protective Effect of Perilla frutescens cv. Chookyoupjaso Mutant Water Extract against Oxidative Inj...

• Cho Byoung-Ok

• Park Ha-Young, Ryu Hyung-Won, Jin Chang-Hyun, Choi Dae-Seong, Kim Dong-Sub, Lim Seung-Taik,&nbs...

• Food Science and Biotechnology   2011  Volume.20  No.6 1705 ~ 1711

• Production of Single-chain Fv Antibodies against Melamine from a Rabbit Phage Display Library for th...

• Huang Ailing

• Lu Tun

• Food Science and Biotechnology   2011  Volume.20  No.6 1699 ~ 1704

• Immobilization of Aspergillus oryzae with ¥ê-Carrageenan for Soybean Oligosaccharide Hydrolysis

• S. K. Praveen Kumar

• V. H. Mulimani

• Food Science and Biotechnology   2011  Volume.20  No.6 1691 ~ 1697

• Isolation and Applied Potential of Lactic Acid Bacteria from Chinese Traditional Fermented Food in S...

• Yi Huaxi

• Zhang Lan-wei, Han Xue, Du Ming, Zhang Ying-chun, Li Jing-yan, Sun Kai, Hou Yawen

• Food Science and Biotechnology   2011  Volume.20  No.6 1685 ~ 1690

• Rheological and Thermal Properties of Blend Systems of Rice Flour and Potato Starch

• Sun Dong-Soo

• Yoo Byoung-Seung

• Food Science and Biotechnology   2011  Volume.20  No.6 1679 ~ 1684

• Antioxidant Activity of Lettuce Tree (Pisonia morindifolia R.Br.) and Tamarind Tree (Tamarindus indi...

• Rajkumar Gomathi

• Nagarajan Anusuya, Chinnasamy Chitravadivu, Sellamuthu Manian

• Food Science and Biotechnology   2011  Volume.20  No.6 1669 ~ 1677

• Steady and Dynamic Shear Rheological Properties of Extrusion Modified Fenugreek Gum Solutions

• Chang Yoon-Hyuk

• Steve W. Cui

• Food Science and Biotechnology   2011  Volume.20  No.6 1663 ~ 1668

• Hepatoprotective Effect of Handaeri-gomchi (Ligularia fischeri var. spiciformis Nakai) Extract again...

• Yoo Ji-Hye

• Sarangerel Oidovsambuu, Kim Sang-Min, Jeon Na-Ra, Yun Ji-Ho, Kang Kyung-Su, Jho Eun-Hye, L...

• Food Science and Biotechnology   2011  Volume.20  No.6 1655 ~ 1661

• Suppressive Effects of Red Ginseng Preparations on SW480 Colon Cancer Xenografts in Mice

• Yang Go-Eun

• Park Dong-Sun, Lee Jin-soo, Song Byeng-Sub, Jeon Tae-Hwan, Kang Shin-Jyung, Jeon Jeong-Hee,&nbs...

• Food Science and Biotechnology   2011  Volume.20  No.6 1649 ~ 1653

• Rice Flour - A Functional Ingredient for Premium Crabstick

• Hur Sung-ik

• Cho Sueng-Mok, Kum Jun-Seok, Park Jae-W., Kim Dong-Soo

• Food Science and Biotechnology   2011  Volume.20  No.6 1639 ~ 1647

• Molecular Identification of Microbial Community in Chinese Douchi During Post-fermentation Process

• Chen Ting-tao

• Xiong Shun-qiang, Jiang Shu-ying, Wang Meng-juan, Wu Qing-long, Wei Hua

• Food Science and Biotechnology   2011  Volume.20  No.6 1633 ~ 1638

• Phenolic Profile and Antioxidant Capacities of Dried Red Currant from Serbia, Extracted with Differe...

• Milan N. Mitic

• Mirjana V. Obradovic, Danijela A. Kostic, Ruzica J. Micic, Dusan D. Paunovic

• Food Science and Biotechnology   2011  Volume.20  No.6 1625 ~ 1631

• Critical Role of Plectin in Anti-migration Potential of Curcumin

• Ha Young-Ran

• Choi Yong-Wook, Lee Sang-Joon

• Food Science and Biotechnology   2011  Volume.20  No.6 1615 ~ 1624

• Alternative Extraction Technique for the Quantitative Analysis of Succinic Acid in a Chitosan-succin...

• Lee Do-Gyeong

• Park Ji-Hae, Yun Jee-Hye, Song Myung-Chong, Ahn Eun-Mi, Chung In-Sik, Baek Nam-In

• Food Science and Biotechnology   2011  Volume.20  No.6 1609 ~ 1614