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Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts.Dried strawberries as a high nutritional value fruit snack.Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition.Carbohydrate polymers of chirata (Swertia chirata) leaves: Structural features, in vitro anti-oxidant activity and fluorescence quenching studyStructural characteristics, fluorescence quenching, and antioxidant activity of the arabinogalactan protein-rich fraction from senna (Cassia angustifolia) leavesCatechin-7-O-β-d-glucopyranoside scavenges free radicals and protects human B lymphoma BJAB cells on H2O2-mediated oxidative stressAntiviral activities of var. essential oil and its α-thujone against norovirus surrogatesAllergic identification for ginkgo kernel protein in guinea pigsChlorogenic acid decreased intestinal permeability and ameliorated intestinal injury in rats via amelioration of mitochondrial respiratory chain dysfunctionEffect of ripening conditions on the physicochemical and antioxidant properties of tomato ( Mill.)Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of Jeju barleyProbiotic characterization of P223 isolated from kimchiEffects of varying concentrations of sodium chloride and acidic conditions on the behavior of and cold-starved in artificial sea water microcosmsImprovement of enrichment broth by supplementation with sodium citrate for detection of using real-time PCRCharacterization of Lb41, an isolate from kimchi and its application as a probiotic in cottage cheeseCharacterization of macrophage-activating lactic acid bacteria isolated fromMuscle lysyl oxidase activity and structural/thermal properties of highly cross-linked collagen in jumbo squid () mantle, fins and armsChanges in properties of white shrimp () protein during thermal denaturationAntioxidant properties of Korean major persimmon () leavesMonitoring of the amphetamine-like substances in dietary supplements by LC-PDA and LC-MS/MSMonoolein, isolated from , inhibits lipopolysaccharide-induced inflammatory response by attenuating mitogen-activated protein kinase and NF-κB pathways(fermented barley bran) water-soluble extracts inhibit the expression of adipogenic and lipogenic regulators in 3T3-L1 adipocytesRAPD typing of isolated from various food products from KoreaHydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentationEvaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meatDiversity analysis of isolated from natural sources by multilocus sequence typing (MLST)Prevalence of isolated from various raw meats in KoreaInorganic arsenic contents in infant rice powders and infant rice snacks marketed in Korea determined by a highly sensitive gas chromatography-tandem mass spectrometry following derivatization with British Anti-LewisiteAnalysis of ethyl carbamate in plum wines produced in KoreaBioconversion, health benefits, and application of ginseng and red ginseng in dairy productsDNA profiling of strains isolated from fermented foods and farm produce in Korea by repetitive-element PCRChange in profiles of volatile compounds from two types of (buckwheat) during fermentationAnalytical method validation and monitoring of diacetyl in liquors from Korean marketMultivariate classification of the geographic origin of Chinese cabbage using an electronic nose-mass spectrometryRetrogradation kinetics of chestnut starches cultivated in three regions of KoreaPrevalence and toxin type of in beef from four different types of meat markets in Seoul, KoreaPhytochemical, antioxidant, and antibacterial activities of fermented byproductComparison of consumer perception and liking of marinade sauces between Korea and Japan using flash profilingUnderstanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)Determination of total arsenic content and arsenic speciation in different types of rice
P1433
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P1433
description
czasopismo naukowe
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journal
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revista científica
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rivista scientifica
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vědecký časopis
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wetenschappelijk tijdschrift
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wissenschaftliche Fachzeitschrift
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مجلة
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name
Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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type
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
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Food Science and Biotechnology
@fi
Food Science and Biotechnology
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Food Science and Biotechnology
@it
Food Science and Biotechnology
@nb
Food Science and Biotechnology
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Food Science and Biotechnology
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12100154903
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P1476
Food Science and Biotechnology
@en