• Direct Fermentation of Starch to L(+)-Lactic Acid by Fed-batch Culture of Lactobacillus manihotivora...

• Son Min-Shik

• Kwon Yun-Joong

• Food Science and Biotechnology   2013  Volume.22  No.1 289 ~ 293

• Changes in the Content of Fat- and Water-soluble Vitamins in Black Garlic at the Different Thermal P...

• Kim Ji-Sang

• Kang Ok-Ju, Gweon Oh-Cheon

• Food Science and Biotechnology   2013  Volume.22  No.1 283 ~ 287

• Changes in Chemical Stability and Bioactivities of Curcumin by Ultraviolet Radiation

• Lee Bo-Hyun

• Choi Hyun-A, Kim Mi-Ri, Hong Jung-Il

• Food Science and Biotechnology   2013  Volume.22  No.1 279 ~ 282

• Combined Effect of Calcium Oxide and Sonication to Reduce Foodborne Pathogens on Fresh Produce

• Yoon Jae-Hyun

• Bae Young-Min, Jung Kyu-Seok, Heu Sung-Gi, Lee Sun-Young

• Food Science and Biotechnology   2013  Volume.22  No.1 275 ~ 278

• Improvement of the Expression Level of ¥â-Glucosidase from Agrobacterium sp. in Escherichia coli by ...

• Shim Jae-Hoon

• Stephen G. Withers

• Food Science and Biotechnology   2013  Volume.22  No.1 269 ~ 273

• Psychological Positioning of Bottled Tea Products: A Comparison between Two Kansei Profiling Techniq...

• Kim In-Ah

• Kim Min-A, Michel van de Velden, Lee Hye-Seong

• Food Science and Biotechnology   2013  Volume.22  No.1 257 ~ 268

• Protective Activities of Catechins on Singlet Oxygen Induced Photooxidation of ¥á-Terpinene in Metha...

• Choi Dong-Seong

• Jung Mun-Yhung

• Food Science and Biotechnology   2013  Volume.22  No.1 249 ~ 256

• Curcumin Ameliorates AAPH-induced Oxidative Stress in HepG2 Cells by Activating Nrf2

• Kim Gyo-Nam

• Lee Yun-Jin, Song Ji-Hye, Jang Hae-Dong

• Food Science and Biotechnology   2013  Volume.22  No.1 241 ~ 247

• Antioxidant Effect of Protein-free Silkworm Hemolymph Extract in Mitochondrial Membrane Potential

• Choi Shin-Sik

• Park Tai-Hyun

• Food Science and Biotechnology   2013  Volume.22  No.1 233 ~ 239

• Reactive Oxygen Species Scavenging Activities of Naturally Occurring Colorants

• Kang Hye-Ryung

• Kim Hyo-Jung, Suh Hwa-Jin, Kwon Oh-Oun, Kim Kyung-Sun, Kim Jong-Sang

• Food Science and Biotechnology   2013  Volume.22  No.1 225 ~ 231

• Antioxidant and Anti-inflammatory Activities of Different Solvent Fractions from Ethanol Extract of ...

• Jiang Yun-yao

• Hu Wei-cheng, Lee Kyeong-Cheol, Wang Myeong-Hyeon

• Food Science and Biotechnology   2013  Volume.22  No.1 215 ~ 223

• Enhanced Production of L-Tryptophan with Glucose Feeding and Surfactant Addition and Related Metabol...

• Luo Wei

• Huang Jin, Zhu Xiangcheng, Huang Lei, Cai Jin, Xu Zhinan

• Food Science and Biotechnology   2013  Volume.22  No.1 207 ~ 214

• A New Approach to the Analysis of Tannin Concentration Using a Microelectronic Biosensor

• Noh Dae-Hyun

• Lee Ok-Hwan, Cho Ju-Hyun, Hong Hee-Do, Kim Kui-Jin

• Food Science and Biotechnology   2013  Volume.22  No.1 201 ~ 205

• Quantification of mCry1Ac1 and PAT Proteins during Growth of Genetically Modified Rice Developed in ...

• Kim Hyo-Jin

• Lee Si-Myoung, Kim Jae-Kwang, Shin Kong-Sik, Yeo Yun-Soo

• Food Science and Biotechnology   2013  Volume.22  No.1 195 ~ 200

• Antioxidant Properties of Legumes and Their Morphological Fractions as Affected by Cooking

• Hardeep Singh Gujral

• Paras Sharma, Neha Gupta, Ali Abbas Wani

• Food Science and Biotechnology   2013  Volume.22  No.1 187 ~ 194

• Antioxidant and Antiproliferation Activities of Winter Cereal Crops before and after Germination

• Kim Hyun-Young

• Lee Sang-Hoon, Hwang In-Guk, Woo Koan-Sik, Kim Kee-Jong, Lee Mi-Ja, Kim Dae-Joong, Kim Tae...

• Food Science and Biotechnology   2013  Volume.22  No.1 181 ~ 186

• Improvement of the Quality of Gluten-free Rice Pound Cake Using Extruded Rice Flour

• Jeong So-Hee

• Kang Wie-Soo, Shin Mal-Shick

• Food Science and Biotechnology   2013  Volume.22  No.1 173 ~ 180

• Quality Characteristics of Songpyeon Containing Different Fillings during Storage

• Wen Yi-Hua

• Eun Jong-Bang

• Food Science and Biotechnology   2013  Volume.22  No.1 167 ~ 172

• Prevalence and Antimicrobial Resistance of Enterococcus spp. Isolated from Meat and Fishery Producti...

• Cho Joon-Il

• Joo In-Sun, Choi Jun-Hyuk, Jung Kyoung-Hun, Choi Eun-Jeong, Han Min-Kyung, Jeong Sook-Jin, ...

• Food Science and Biotechnology   2013  Volume.22  No.1 161 ~ 165

• Cooking, Textural, Sensorial, and Antioxidant Properties of Common and Tartary Buckwheat Noodles

• Ma Yu-Jie

• Guo Xu-Dan, Liu Hang, Xu Bian-Na, Wang Min

• Food Science and Biotechnology   2013  Volume.22  No.1 153 ~ 159