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Food Science and Biotechnology

中文名称：食品科学与生物技术

ISSN：2092-6456
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1.Application of response surface methodology for producing cellulolytic enzymes by solid-state fermentation from the puple mombin (Spondias purpurea L.) residue

机译：响应面法在固相发酵中从紫色小豆浆（Spondias purpurea L.）残留物中产生纤维素分解酶的应用
- 作者：Tamires Carvalho dos Santos;George Abreu Filho;Ana Carolina Oliveira;Thiago José Onório Rocha;Fabiano de Paula Pereira Machado;Renata Cristina Ferreira Bonomo;Katia Iro Altides Mota;Marcelo Franco
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Aspergillus niger;
- exotic fruits;
- residue;
- response surface;
- enzyme thermostability;
2.Effect of Cheonggukjang made with germinated soybean on lipid contents and fecal excretion of neutral steroids in rats fed a high cholesterol diet

机译：发芽大豆清谷酱对高胆固醇饮食大鼠脂质含量和中性类固醇排泄的影响
- 作者：Eun-Suk Park;Soo-Kyong Choi;Xian-Hua Zhang;Ung-Kyu Choi;Jung-Sook Seo
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- cheonggukjang;
- fermentation;
- lipid;
- high cholesterol;
- rat;
3.Optimization of glucoamylase production by Colletotrichum sp. KCP1 using statistical methodology

机译：炭疽菌的葡糖淀粉酶生产的优化。使用统计方法的KCP1
- 作者：Vimal S. Prajapati;Ujjval B. Trivedi;Kamlesh C. Patel
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- glucoamylase;
- Colletotrichum sp. KCP1;
- Plackett-Burman design;
- response surface methodology;
- solid state fermentation;
4.Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

机译：使用响应面法优化大豆甜点的感官，颜色和流变参数
- 作者：Sanchari Chattopadhyay;Utpal Raychaudhuri;Runu Chakraborty
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- cocoa powder;
- inulin;
- rheology;
- response surface methodology;
- non-dairy dessert;
5.Some characteristics and isolation of novel thermostable β-galactosidase from Thermus oshimai DSM 12092

机译：oshimai oshimai DSM 12092新型热稳定β-半乳糖苷酶的某些特性和分离
- 作者：Yüksel Gezgin;Bahattin Tanyolac;Rengin Eltem
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- β-galactosidase;
- T. oshimai DSM 12092;
- thermostability;
- galactooligosaccarides synthesis;
6.Anti-atherogenic properties of emulsified perilla oil (EPO) in apo E KO mice and plasma lipid lowering effects of rice porridge containing EPO in healthy young adults

机译：乳化紫苏油（APO E KO小鼠）的抗动脉粥样硬化特性和含EPO的稀饭对健康年轻人的血浆脂质降低作用
- 作者：Hyejin Jo;Mijeong Kim;Jihyun Lee;Hunjung Kim;Yeong Ok Song
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- perilla porridge;
- apo E KO mice;
- young adult;
- plasma lipid;
- fatty streak lesion size;
7.Application of membrane filtration method to isolate uninuclei conidium in Aspergillus oryzae transformation system based on the pyrG marker

机译：基于pyrG标记的膜滤法在米曲霉转化系统中分离单核孢子的应用
- 作者：Yanwei Ji;Yang Xu;Yanping Li;Zhui Tu;Zhibing Huang;Xue Liu;Da Lei
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Aspergillus oryzae;
- filtration method;
- pyrG marker;
- transformation system;
- uninucleate conidia;
8.Antioxidant effect of Phaeodactylum tricornutum in mice fed high-fat diet

机译：高脂饮食对小鼠三角藻的抗氧化作用
- 作者：Min-Jung Kang;Sang Moo Kim;Soo-Mi Jeong;Ha-Neul Choi;Yang-Hee Jang;Jung-In Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Phaeodactylum tricornutum;
- fucoxanthin;
- obesity;
- antioxidant;
- glucose;
9.Effects of lipophilic and hydrophilic antioxidants in oil-in-water emulsions under chlorophyll photosensitization

机译：叶绿素光敏作用下水包油乳液中亲脂性和亲水性抗氧化剂的作用
- 作者：Tae Soo Kim;Jung Woo Park;Mi-Ja Kim;JaeHwan Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- chlorophyll photosensitization;
- O/W emulsion;
- antioxidant capacity;
- lipophilic antioxidant;
- hydrophilic antioxidant;
10.Nutritional and bioactive potential of two wild edible mushrooms (Lentinus sajor-caju and Lentinus torulosus) from Similipal Biosphere Reserve, India

机译：印度Similipal Biosphere Reserve的两种野生食用蘑菇（Lentinus sajor-caju和Lentinus torulosus）的营养和生物活性潜力
- 作者：Sameer Kumar Singdevsachan;Jayanta Kumar Patra;Hrudayanath Thatoi
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- nutrition;
- vitamin;
- mineral;
- antioxidant;
- antibacterial;
11.Effect of antioxidant activity of mixture obtained from brown seaweed and wheat germ oils using different extraction methods

机译：不同提取方法对褐藻和小麦胚芽油混合物抗氧化活性的影响
- 作者：Joo-Hee Lee;Byung-Soo Chun
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- brown seaweed;
- wheat germ;
- supercritical carbon dioxide;
- fatty acid content;
- antioxidant activity;
12.Analysis of phytohormones and phosphate solubilization in Photorhabdus spp.

机译：分析Photorhabdus spp中的植物激素和磷酸盐增溶。
- 作者：Ihsan Ullah;Abdur Rahim Khan;Gun-Seok Park;Jong-Hui Lim;Muhammad Waqas;In-Jung Lee;Jae-Ho Shin
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Photorhabdus;
- insecticidal bacteria;
- Photorhabdus temperata M1021;
- Photorhabdus luminescens TT01;
- GCMS;
13.Effect of temperature and ph on interconversion between fructose and mannose catalyzed by Thermotoga neapolitana mannose-6-phosphate isomerase

机译：温度和pH值对Thermotoga neapolitana甘露糖-6-磷酸异构酶催化的果糖与甘露糖相互转化的影响
- 作者：Hee-Chang Shin;Myoung-Uoon Jang;Hong-Gyun Lee;Min-Jeong Kim;Jung-Mi Park;Keum-Il Jang;Tae-Jip Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Thermotoga neapolitana;
- mannose-6-phosphate isomerase (MPI);
- gene cloning;
- enzymatic characterization;
- equilibrium ratio;
14.Growth optimization of thraustochytrid strain 12B for the commercial production of docosahexaenoic acid

机译：商业化生产二十二碳六烯酸的破囊壶菌菌株12B的生长优化
- 作者：Ahmad Iskandar Bin Haji Mohd Taha;Takashi Kimoto;Teruyuki Kanada;Hidetoshi Okuyama
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- thraustochytrid;
- docosahexaenoic acid;
- polyunsaturated fatty acid;
- low NaCl concentration;
15.Peptide enriched functional food adjunct from soy whey: A statistical optimization study

机译：大豆乳清中富含肽的功能性食品辅料：统计优化研究
- 作者：Anshu Singh;Rintu Banerjee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- soy whey;
- optimization;
- bioactive peptide;
- Aspergillus awamori;
- antioxidant;
16.Copolymerization of lactic acid for cost-effective PLA synthesis and studies on its improved characteristics

机译：乳酸共聚用于经济高效的PLA合成及其改进特性的研究
- 作者：Moumita Bishai;Swarnalok De;Basudam Adhikari;Rintu Banerjee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- polylactic acid;
- fermented broth;
- humic acid;
- toughening;
- biodegradability;
- crystallinity;
17.Influence of extrusion condition and hemp addition on wheat dough and bread properties

机译：挤压条件和大麻添加对小麦面团和面包性能的影响
- 作者：Yuan-Yuan Wang;Krittika Norajit;Mi-Hwan Kim;Young-Ho Kim;Gi-Hyung Ryu
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- extrusion cooking;
- bread making;
- extruded hemp/rice;
- dough property;
- bread property;
18.Chlorogenic acid promotes osteoblastogenesis in human adipose tissue-derived mesenchymal stem cells

机译：绿原酸可促进人脂肪组织间充质干细胞的成骨细胞生成
- 作者：Hee-Shin Bin;Jae-Hyun Jeong;Ung-Kyu Choi
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- chlorogenic acid;
- human adipose tissuederived mesenchymal stem cell;
- osteogenesis;
- alkaline phosphatase;
19.Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

机译：黑胚糯糯米及其米糠主要营养成分的比较研究
- 作者：Jun Young Kim;Woo Duck Seo;Dong-Soo Park;Ki Chang Jang;Kyung-Jin Choi;Sang-Yeol Kim;Seong-Hwan Oh;Ji-Eun Ra;Gihwan Yi;Soo-Kwon Park;Un-Ha Hwang;You-Chun Song;Bo-Ram Park;Mi-Jin Park;Hang-Won Kang;Min-Hee Nam;Sang-Ik Han
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- giant embryo black waxy rice;
- γ-amino butyric acid;
- physicochemical;
- rice bran;
20.Formation of genotoxic 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and its kinetics in a model system

机译：基因毒性2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）的形成及其动力学
- 作者：Seung-Eun Moon;Han-Seung Shin
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- 2-amino-1-methyl-6-phenylimidazo 4,5-b pyridine (PhIP);
- model system;
- sugar;
- Arrhenius and Eyring;
21.Physicochemical and nanostructural properties of gelatin from uneconomical marine cornet fish (Fistularia petimba)

机译：不经济的海洋短号鱼（Fistularia petimba）的明胶的理化和纳米结构性质
- 作者：R. A. Nazeer;M. Kavya Deepthi
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Fistularia petimba;
- gelatin;
- atomic force microscopy;
22.Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

机译：根据咖啡冲剂的抗氧化活性和感官质量优化焙烧条件
- 作者：Hun-Sik Chung;Do-Hee Kim;Kwang-Sup Youn;Joo-Baek Lee;Kwang-Deog Moon
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- coffee;
- roasting;
- brewing;
- response surface methodology;
23.Antioxidant activity of Maillard reaction products derived from aqueous and ethanolic glucose-glycine and its oligomer solutions

机译：含水和乙醇葡萄糖甘氨酸及其低聚物溶液产生的美拉德反应产物的抗氧化活性
- 作者：Ji-Sang Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- antioxidant activity;
- glycine oligomer;
- Maillard reaction product;
- peptide chain length;
- ethanol;
24.Occurrence of biogenic amines in Doubanjiang and Tofu

机译：豆瓣酱和豆腐中生物胺的存在
- 作者：Bo Young Byun;Xuezhi Bai;Jae-Hyung Mah
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- biogenic amine;
- doubanjiang;
- tofu;
- soybean product;
- Bacillus spp;
25.Spent brewery yeast sludge as a single nitrogen source for fibrinolytic enzyme production of Virgibacillus sp. SK37

机译：用过的啤酒酵母污泥作为生产Virgibacillus sp的纤溶酶的单一氮源。 SK37
- 作者：Nawaporn Lapsongphon;Sureelak Rodtong;Jirawat Yongsawatdigul
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Virgibacillus sp.;
- spent brewery yeast;
- fibrinolytic enzyme;
- proteinase;
26.Identification of extracellular DNase-producing bacterial populations on catfish fillets during refrigerated storage

机译：冷藏期间cat鱼鱼片上产生细胞外DNase的细菌种群的鉴定
- 作者：Michael E. Hickey;Samuel A. Besong;Venu Kalavacharla;Jung-Lim Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- DNase-producing bacteria;
- fish spoilage;
- catfish;
- Aeromonas spp.;
- Serratia spp.;
27.Assessment of pressure-induced inactivation of Listeria monocytogenes exposed to low pHs

机译：评估低pH下压力诱导的单核细胞增生李斯特菌的失活
- 作者：Lae-Seung Jung;Hyeon-Yong Lee;Seung Hwan Lee;Sungkyun Kim;Juhee Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Listeria monocytogenes;
- high pressure;
- membrane integrity;
- membrane potential;
- depolarization;
28.Isolation and structural determination of a novel flavonol triglycoside and 7 compounds from the leaves of oriental raisin tree (Hovenia dulcis) and their antioxidative activity

机译：东方葡萄干树（Hovenia dulcis）叶片中新型黄酮醇三糖苷和7种化合物的分离，结构测定及其抗氧化活性
- 作者：Jeong-Yong Cho;Sook-Hee Hyun;Jae-Hak Moon;Keun-Hyung Park
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Hovenia dulcis;
- DPPH radical scavenging activity;
- flavonol glycoside;
- kaempferol triglycoside;
- antioxidant;
29.Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

机译：超声波处理增强了低浓度电解水对细菌灭活的功效，并延长了生菜的保质期
- 作者：Fereidoun Forghani;S. M. E. Rahman;Myoung-Su Park;Joong-Hyun Park;Jiyong Park;Kyung-Bin Song;Deog-Hwan Oh
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- ultrasonication;
- low concentration electrolyzed water;
- bacterial population;
- shelf life;
- lettuce;
30.Control of AMP-activated protein kinase, Akt, and mTOR in EGCG-treated HT-29 colon cancer cells

机译：EGCG处理的HT-29结肠癌细胞中AMP激活的蛋白激酶，Akt和mTOR的控制
- 作者：Song Yi Park;Yun-Kyoung Lee;Young-Min Kim;Ock Jin Park;Jang-In Shin
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- epigallocatechin-3-gallate;
- AMP-activated protein kinase;
- mTOR;
- Akt;
- colon cancer;
31.Establishment of a stable Amaranthus tricolor callus line for production of food colorant

机译：建立稳定的A菜三色愈伤组织系以生产食用色素
- 作者：Mousumi Biswas;Shibendu Sekhar Das;Satyahari Dey
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Amaranthus tricolor;
- callus;
- betalain;
- amaranthin;
- pigment;
32.Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria

机译：从褐藻，海带和介孔二氧化硅MCM-41中控释异硫氰酸烯丙酯以抑制食源性细菌
- 作者：Evi Amelia Siahaan;Aviannie Meillisa;Hee-Chul Woo;Chul-Woo Lee;Jung-Ho Han;Byung-Soo Chun
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Laminaria japonica;
- silica MCM-41;
- controlled release;
- allyl isothiocyanate;
- antimicrobial activity;
33.A new high-molecular-weight glutenin subunit from the slovak wheat (Triticum aestivum L.) cultivar ‘Trebišovská 76’

机译：斯洛伐克小麦（Trebišovská76）的一种新的高分子量谷蛋白亚基
- 作者：Daniel Mihálik;Ľubica Nogová;Katarína Ondreičková;Marcela Gubišová;Jozef Gubiš;Edita Gregová;Ivana Dokupilová;Roman Drška;Ján Kraic
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- 1Dy12*;
- genotyping;
- high-molecular-weight glutenin;
- wheat;
34.Effect of selenium on lipid alternations in pigment-forming yeasts

机译：硒对色素形成酵母中脂质交替的影响
- 作者：Milan Čertík;Emília Breierová;Monika Oláhová;Ján Šajbidor;Ivana Márová
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- red yeast;
- selenium;
- neutral and membrane lipid;
- fatty acid;
35.Economic production of probiotics from kitchen waste

机译：从厨余中经济生产益生菌
- 作者：Chun-Hua Yin;Xue Dong;Le Lv;Zhi-Guo Wang;Qian-Qian Xu;Xiao-Lu Liu;Hai Yan
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- kitchen waste;
- food waste;
- probiotics;
- yeast;
36.Screening, characterization, and biocatalytic capacity of lipases producing wild yeasts from Brazil biomes

机译：从巴西生物群落生产脂肪酶的野生酵母的筛选，表征和生物催化能力
- 作者：Rosana Goldbeck;Francisco Maugeri Filho
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- screening;
- yeast;
- lipase;
- characterization;
- synthesis organic;
37.Wound healing effect of cuttlebone extract in burn injury of rat

机译：tle骨提取物在大鼠烧伤中的创面愈合作用
- 作者：Je Kwan Jang;Ok Sang Lee;Tae Jin Kang;Sung Cil Lim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- burn;
- wound healing;
- cuttlebone;
- tumor necrosis factor (TNF)-α;
- interleukin (IL)-6;
38.In vitro antifungal activity and chemical composition of Warionia saharae essential oil against 3 apple phytopathogenic fungi

机译：撒哈拉Warionia精油对3种苹果植物病原真菌的体外抗真菌活性和化学成分
- 作者：Mohamed Znini;Gregory Cristofari;Lhou Majidi;Abdelhay El Harrak;Julien Paolini;Jean Costa
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- Warionia saharae;
- essential oil;
- GC-MS;
- antifungal activity;
- apple;
39.Physicochemical properties of soy protein isolate gels emulsified with various oils using a microbial transglutaminase

机译：使用微生物转谷氨酰胺酶乳化了多种油脂的大豆分离蛋白凝胶的理化特性
- 作者：Ik-Hun Jin;Ji-Eun Kim;Ji-Hyun Seo;Sam-Pin Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- soy protein isolate;
- microbial transglutaminase;
- emulsion;
- viscoelastic property;
- texture;
40.Analysis of N-fatty acyl fumonisins in alkali-processed corn foods

机译：碱处理玉米食品中N-脂肪酰基伏马菌素的分析
- 作者：Je Won Park;Peter M. Scott;Ben P. -Y. Lau
- 期刊名称：《Food Science and Biotechnology》 | 2013年第1期
- N-fatty acyl fumonisin B1;
- N-fatty acyl hydrolyzed fumonisin B1;
- tortilla chip;
- fried corn food;
- bound fumonisin;
41.Purification, chemical characterization, and antioxidant activity of a polysaccharide from the fruiting bodies of sanghuang mushroom (Phellinus baumii Pilát)

机译：桑黄菇子实体多糖的纯化，化学性质和抗氧化活性
- 作者：Qing Ge;Jian-wei Mao;An-qiang Zhang;Yong-jiang Wang;Pei-long Sun
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- Phellinus baumii Pilát;
- polysaccharide;
- structural analysis;
- antioxidant;
42.Modeling and fouling mechanisms for ultrafiltration of Huanggi (Radix astragalus) extracts

机译：黄芪提取物超滤的建模和结垢机理
- 作者：Ming Cai;Sanju Wang;Hanhua Liang
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- flux decline;
- fouling resistance;
- mechanism;
- ultrafiltration;
- Radix astragalus extract;
43.Probability of finding translucent flesh in mangosteen based on its electrical resistance and capacitance

机译：根据山竹的电阻和电容发现半透明果肉的可能性
- 作者：Suppawut Benjakul;Thammarong Eadkhong;Wanida Limmun;Sorasak Danworaphong
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- mangosteen;
- translucent flesh;
- capacitance;
- resistance;
44.Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend

机译：微量化合物对橄榄和紫苏油混合物的单线态氧相关的光氧化作用
- 作者：Nakyung Kim;Eunok Choe
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- photooxidation;
- olive and perilla oil blend;
- minor compound;
- singlet oxygen;
45.Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

机译：从韩国传统Nuruk分离的米曲霉菌株：发酵特性及其对米酒质量的影响
- 作者：Siyoung Yang;Seung Jun Choi;Jungki Kwak;Kihyun Kim;Minjae Seo;Tae Wha Moon;Yin-Won Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- amylolytic enzyme activity;
- Aspergillus oryzae;
- nuruk;
- proteolytic enzyme activity;
- rice wine;
46.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis

机译：基于顶空挥发物分析的茉莉花茶香气质量评价指标及新策略
- 作者：Jie Lin;Ying Chen;Pan Zhang;Mingxing Ren;Hairong Xu;Xiaochang Wang
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- jasmine tea;
- headspace solid phase microextraction (HS-SPME);
- scenting;
- quality control;
- synthetic fragrance oil;
47.Production of a high concentration of ethanol from potato tuber by high gravity fermentation

机译：通过高重力发酵从马铃薯块茎生产高浓度乙醇
- 作者：Younghoon Lim;Youri Jang;Keun Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
48.Effects of metal cations on betanin stability in aqueous-organic solutions

机译：金属阳离子对水性有机溶液中甜菜碱稳定性的影响
- 作者：Sławomir Wybraniec;Karolina Starzak;Anna Skopińska;Maciej Szaleniec;Jacek Słupski;Katarzyna Mitka;Piotr Kowalski;Tadeusz Michałowski
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- betanin;
- betalain;
- storage;
- degradation;
- oxidation;
49.Green pigmentation characteristics of amino compounds with thiosulfinates obtained from garlic (Allium sativum L.)

机译：从大蒜中获得的具有硫代亚磺酸盐的氨基化合物的绿色色素沉着特性
- 作者：Jun Yeop Lee;Hye-Jin Lee;Kyu Hang Kyung
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- garlic;
- thiosulfinate;
- aminocarbonyl compound;
- aminosulfonyl compound;
- pigment formation;
50.Myoglobin: A promising exogenous reference marker using in proteomics analysis

机译：肌红蛋白：用于蛋白质组学分析的有前途的外源参考标记
- 作者：Tao Wang;HongGu Lee;JinHee Hwang;JinJu Oh;JiNa Lim;HanSeok Kang;JongKil Joo;KyuSup Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- myoglobin;
- reference marker;
- data normalization;
- proteomics analysis;
51.Effect of reaction rate on converted products from wheat germ oil by immobilized lipase ethanolysis

机译：固定化脂肪酶乙醇解反应对小麦胚芽油转化产物的影响
- 作者：Jeong-Eun Sim;A. K. M. Asaduzzaman;Ryoung-Hee Kim;Byung-Soo Chun
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- diglyceride;
- ethanolysis;
- immobilized lipase;
- monoglyceride;
- wheat germ oil;
52.Primary recovery of alkaline phosphatase from hepatopancreatic tissues of Indian white shrimp at varied centrifugal force and time

机译：在不同离心力和作用时间下从印度白虾肝胰腺组织中初步回收碱性磷酸酶
- 作者：Krishna Prasad Nooralabettu;Kathyayani Puttige
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- alkaline phosphatase;
- shrimp;
- insoluble;
- centrifugation;
- clarification;
53.Real-time PCR targeting OmpA gene for detection of Cronobacter spp. in powdered infant formula

机译：靶向OmpA基因的实时PCR检测克罗诺杆菌属。在婴儿配方奶粉中
- 作者：Xiaohui Dong;Qingping Wu;Kui Wu;Jumei Zhang
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- Cronobacter spp.;
- real-time PCR;
- TaqMan;
- ompA;
- detection;
54.Optimal production of exopolysaccharide by Bacillus licheniformis KS-17 isolated from kimchi

机译：从泡菜中分离地衣芽孢杆菌KS-17的胞外多糖的最佳生产
- 作者：Young-Ran Song;Do-Youn Jeong;Sang-Ho Baik
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- Bacillus licheniformis;
- exopolysaccharide (EPS);
- fermentation;
- kimchi;
- optimization;
55.Inhibition of mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation using various food ingredients in a model systems

机译：在模型系统中使用多种食品成分抑制诱变的2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）的形成
- 作者：Seung-Eun Moon;Han-Seung Shin
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- 2-amino-1-methyl-6-phenylimidazo4,5-bpyridine;
- model system;
- antioxidant;
- sugar;
- kinetics;
56.Isolation and characterization of an antimicrobial substance from Bacillus subtilis BY08 antagonistic to Bacillus cereus and Listeria monocytogenes

机译：枯草芽孢杆菌BY08对蜡样芽孢杆菌和单核细胞增生李斯特菌的拮抗作用的抗菌物质的分离与鉴定
- 作者：Wei-Jie Wu;Seung-Moon Park;Byung-Yong Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- antimicrobial;
- Bacillus cereus;
- LC/ESI-MS;
- Listeria monocytogenes;
- lipopeptide;
57.Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin

机译：d-阿胶糖和d-果糖在β-乳球蛋白与美拉德反应中作用的比较研究
- 作者：Yan Zeng;Huan Zhang;Yuping Guan;Lili Zhang;Yuanxia Sun
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- d-psicose;
- β-lactoglobulin;
- Maillard reaction;
- physicochemical property;
- structure;
58.Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin

机译：通过混合分馏的棕榈硬脂和乳木果油精制备的可可脂当量
- 作者：Kyoung Kyu Kang;Hyeonjin Jeon;In-Hwan Kim;Byung Hee Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- chocolate;
- cocoa butter equivalent;
- palm stearin;
- shea stearin;
- symmetric monounsaturated triacylglycerol;
59.Monitoring on extraction characteristics of cheonnyuncho (Opuntia fiscus-indica) fruit

机译：天竺葵（Opuntia fiscus-indica）果实提取特性的监测
- 作者：Jung-Ok Kim;Gee-Dong Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- Opuntia ficus-indica;
- extraction condition;
- optimization;
- physiochemical property;
60.Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties

机译：缓慢消化的甘薯面粉：通过热湿处理制备和理化性质表征
- 作者：Ji Hong Ahn;Hye Rim Baek;Kyung Mi Kim;Gui Jung Han;Jun Bong Choi;Yang Kim;Tae Wha Moon
- 期刊名称：《Food Science and Biotechnology》 | 2013年第2期
- slowly digestible starch;
- sweetpotato flour;
- digestibility;
- heat-moisture treatment;
- response surface methodology;
61.Development of easy and efficient methods for quantitative analysis of ethyl carbamate using GC-MS in various fermented foods

机译：建立了使用GC-MS对各种发酵食品进行氨基甲酸乙酯定量分析的简便有效方法
- 作者：Jin Hyo Kim;Jong-Min Park;Geun-Hyoung Choi;Young-Wan Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- ethyl carbamate;
- diethyl succinate;
- diatomaceous earth;
- quantitative analysis;
- fermented food;
62.Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives

机译：加工工艺对食用橄榄抗氧化酶活性，抗氧化能力，酚类化合物和脂肪酸的影响
- 作者：Yasemin Sahan;Asuman Cansev;Hatice Gulen
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- table olive;
- processing technique;
- antioxidant property;
- antioxidant enzyme;
- fatty acid composition;
63.Antioxidant activities and contents of phytochemicals in methanolic extracts of specialty rice cultivars in Korea

机译：韩国特产水稻品种甲醇提取物中的抗氧化活性和植物化学物质的含量
- 作者：Hyeonmi Ham;Sea-Kwan Oh;Jeom-Sig Lee;Im-Soo Choi;Heon-Sang Jeong;In-Hwan Kim;Junsoo Lee;Sung Won Yoon
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- rice;
- antioxidant activity;
- phenolics;
- γ-oryzanol;
- vitamin E;
64.Stability of anthocyanins and sugars during heating for low sugar meoru (Vitis coignetiea) jam-making under singlet oxygen

机译：在单线态氧下低糖meoru（Vitis coignetiea）果酱加热过程中花色苷和糖的稳定性
- 作者：Moonjung Kim;Eunok Choe
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- singlet oxygen;
- meoru anthocyanin;
- low sugar jam;
- heating;
65.Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

机译：特定品种对肉品质参数，感官特征和挥发性成分的影响
- 作者：Hoa Van Ba;Kyeong Seon Ryu;Nguyen Thi Kim Lan;Inho Hwang
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- ‘Angus’ breed;
- ‘Hanwoo’ breed;
- meat quality;
- sensory;
- volatile flavor component;
66.Relative distribution of free amino acids in buckwheat

机译：荞麦中游离氨基酸的相对分布
- 作者：Sun-Hee Woo;Abu Hena Mostafa Kamal;Seon-Mi Park;Sang-Oh Kwon;Sang Un Park;Swapan Kumar Roy;Joo-Yong Lee;Jong-Soon Choi
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- buckwheat;
- sprout;
- free amino acid;
67.An artificial neural network for predicting the physiochemical properties of fish oil microcapsules obtained by spray drying

机译：人工神经网络预测喷雾干燥获得的鱼油微胶囊的理化特性
- 作者：Mortaza Aghbashlo;Hossien Mobli;Shahin Rafiee;Ashkan Madadlou
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
68.Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples

机译：味觉清洁剂中的脂肪和蔗糖对辣椒素样品灼热感的影响
- 作者：Kyu-Won Lee;Kwang-Ok Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- palate cleanser;
- interval length;
- capsaicin;
- burning sensation;
69.An effective and green method for the extraction and purification of aglycone isoflavones from soybean

机译：一种从大豆中提取纯化大豆异黄酮异黄酮的有效绿色方法
- 作者：Mengfan Wang;Jian Guo;Wei Qi;Rongxin Su;Zhimin He
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- aglycone isoflavone;
- extraction;
- enzymatic hydrolysis;
- purification;
70.Effect of crude microbial enzyme pretreatment on the liberation of biological compounds and antioxidant activity of red ginseng extract

机译：粗酶预处理对人参提取物生物成分的释放和抗氧化活性的影响
- 作者：Wei-Jie Wu;Byung-Yong Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- antioxidant activity;
- enzymatic hydrolysis;
- ginsenosides;
- red ginseng extract;
- thermal stability;
71.Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

机译：不同发酵工艺培养的中国酱油中挥发性成分的分析
- 作者：Jia Zheng;Chong-De Wu;Jun Huang;Rong-Qing Zhou;Xue-Pin Liao
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- soy sauce moromi;
- volatile compound;
- fermentation process;
72.Optimization of conditions for 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion/sodium hypochlorite-catalyzed selective oxidation of the primary alcohol in 1-Monolaurin

机译：1,2,6,6-四甲基-1-哌啶基氧铵离子/次氯酸钠催化1-单月桂酸酯中伯醇选择性氧化条件的优化
- 作者：Seon Min Ahn;Kyung Min Park;Seung Jun Choi;Seokwon Lim;Dong-Hyun Kang;Young Jin Choi;Pahn-Shick Chang
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
73.Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujuba Mill.) at different ripening stages

机译：枣不同成熟期的抗氧化能力和化学成分
- 作者：Cuntang Wang;Dai Cheng;Jiankang Cao;Weibo Jiang
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- Chinese jujube;
- maturity stage;
- total phenolic content;
- antioxidant capacity;
74.Volatile aroma constituents of gukhwa (Chrysanthemum morifolium R.)

机译：Gukhwa（菊花morifolium R.）的挥发性香气成分
- 作者：Kyung-Mi Chang;Gun-Hee Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- Chrysanthemum morifolium R.;
- volatile flavor compound;
- steam distillation;
- chrysanthenyl acetate;
- verbenol;
75.Ultrasound-enhanced subcritical water extraction of naphthoquinone pigments from purple gromwell (Lithospermum erythrorhizon) to higher yield and bioactivity

机译：超声强化亚临界水萃取紫色格姆威尔油中的萘醌颜料的效果和生物活性更高
- 作者：Ri-fu Yang;Ping-ping Huang;Tai-qiu Qiu
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
76.Effects of low-dose γ-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron (Crocus Sativus Linn) in Iran

机译：小剂量γ射线辐照和气调包装对伊朗藏红花（藏红花）的货架期和品质特性的影响
- 作者：Mohammad Jouki;Naimeh Khazaei
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- γ-irradiation;
- modified atmosphere packaging;
- saffron;
- contamination;
77.Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake

机译：抗交联大米淀粉对韩国传统年糕品质的影响
- 作者：Chuanshun Ren;Malshick Shin
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- Korean traditional rice cake;
- jeolpyeon;
- newly developed dry milled rice flour;
- cross-linked resistant starch;
- texture;
78.RETRACTED ARTICLE: Antimicrobial and antifungal effects of green tea extracts against microorganisms causing vaginitis

机译：缩回文章：绿茶提取物对引起阴道炎的微生物的抗微生物和抗真菌作用
- 作者：Yong-Wan Kim;Heung Jae Chun;In-Wook Kim;Hai-Bo Liu;Woong Shick Ahn
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- green tea extract;
- antimicrobial;
- antifungal;
- vaginal-related pathogen;
79.Molecular and morphological identification of fungal species isolated from rice meju

机译：稻米中分离出的真菌种类的分子和形态鉴定
- 作者：Ji Yeun Kim;Sun Young Lee;Hye Sun Choi
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- Aspergillus;
- rice meju;
- fungal isolation;
- sequence identification;
80.Production of soy yogurt enriched with glyceollins

机译：生产富含糖蛋白的大豆酸奶
- 作者：Min Jeong Cho;Jiyeon Chun;Hyo Jung Kim;Jong Sang Kim;Jeong Hwan Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第3期
- soy yogurt;
- glyceollin;
- lactic acid fermentation;
- isoflavone;
- Rhizopus oligosporus;
81.Nutritional evaluation of immature grains in two Korean rice cultivars during maturation

机译：两个韩国水稻品种成熟期间未成熟谷物的营养评估
- 作者：Chen-Ming Ji;Jung-Ah Shin;Jin-Woong Cho;Ki-Teak Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- immature rice grain;
- composition analysis;
- mineral;
- vitamin;
- tocochromanol;
82.Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea

机译：黑米茶加工过程中营养成分，花色苷和挥发性化合物的变化
- 作者：Li Wu;Meijing Zhai;Yang Yao;Chuan Dong;Shaomin Shuang;Guixing Ren
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- black rice tea;
- processing;
- nutritional constituent;
- anthocyanin;
- volatile compound;
83.Flavonoids from the fruits of Nepalese sumac (Rhus parviflora) attenuate glutamate-induced neurotoxicity in HT22 cells

机译：尼泊尔漆树（Rhus parviflora）果实中的类黄酮可减轻谷氨酸诱导的HT22细胞神经毒性
- 作者：Sabina Shrestha;Dae-Young Lee;Ji-Hae Park;Jin-Gyeong Cho;Dong-Sung Lee;Bin Li;Youn-Chul Kim;Yong-Jin Jeon;Seung-Woo Yeon;Nam-In Baek
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- aureusidin;
- Ayurveda;
- Cdk5/p25;
- neuroprotection;
- Rhus parviflora;
84.Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes

机译：米酒与淀粉水解酶的风味特征
- 作者：Hwan-Ung Yong;Tae-Soo Lee;Jae-Sik Kim;Hyung-Hee Baek;Bong-Soo Noh;Sung-Jun Lee;Jong-Tae Park;Jae-Hoon Shim;Dan Li;In-Hee Hong;Dang Hai Dang Nguyen;Phuong Lan Tran;Thi Lan Huong Nguyen;Ershita Fitria Oktavina;Jung-Wan Kim;Hee-Kwon Kang;Kwan-Hwa Park
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- flavor;
- rice-grape wine;
- grape wine;
- starch hydrolyzing enzyme;
- aroma;
85.Effect of glycosylation via maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality

机译：通过美拉德反应和酰化进行的糖基化对非洲山药豆（Sphenostylis stenocarpa）蛋白质功能的影响
- 作者：Lawrence A. Arogundade;Catherine O. Eromosele;Ighodalo C. Eromosele;Oladipo Ademuyiwa;Nelson O. Etafo;A’Quadri O. Adesokan
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- African yam bean;
- glycosylated protein;
- acetylated protein;
- succinylated protein;
- physico-functional property;
86.Measurement of structural shrinkages of freeze dried chipping potatoes for crack modeling

机译：测量冷冻干燥马铃薯片的结构收缩率以进行裂纹建模
- 作者：Won Choi;Soojin Jun
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- modulus of elasticity;
- dehydrated potato chip;
- 3-point flexibility test;
- allowable stress;
- shrinkage stress;
87.Molecular structure and rheological character of high-amylose water caltrop (Trapa bispinosa Roxb.) starch

机译：高直链水菱镁（Trapa bispinosa Roxb。）淀粉的分子结构和流变特性
- 作者：Phuong Lan Tran;Jin-Sil Lee;Kwan-Hwa Park
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- water caltrop (Trapa bispinosa Roxb.) starch;
- high-amylose;
- amylopectin;
- DSC;
- rheological character;
88.Differentiation of Streptococcus thermophilus strains in commercial Direct Vat Set yoghurt starter

机译：商用直接还原型酸奶发酵剂中嗜热链球菌菌株的分化
- 作者：Chengjie Ma;Zhengjun Wu;Zhengjun Chen;Zhaoping Du;Kejie Sun;Aimin Ma
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
89.Monoterpene bioconversion for the production of aroma compounds by fungi isolated from Brazilian fruits

机译：单萜生物转化，用于从巴西水果中分离真菌生产香气化合物
- 作者：Gustavo Molina;Denise M. Pinheiro;Mariana R. Pimentel;Rosangela dos Ssanros;Gláucia M. Pastore
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- bioflavor;
- citronellol;
- limonene;
- geraniol;
- linalool;
90.Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: Characteristics and hydrolytic activity

机译：从鱼码头分离的解淀粉芽孢杆菌明胶分解酶：特性和水解活性
- 作者：Samart Sai-Ut;Soottawat Benjakul;Punnanee Sumpavapol
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- Bacillus amyloliquefaciens;
- gelatinolytic enzyme;
- gelatin hydrolysate;
- purification;
91.Characterization of acid-soluble collagens from the cartilages of scalloped hammerhead (Sphyrna lewini), red stingray (Dasyatis akajei), and skate (Raja porosa)

机译：扇贝形锤头（Sphyrna lewini），红色黄貂鱼（Dasyatis akajei）和滑冰（Raja porosa）软骨的酸溶性胶原蛋白的表征
- 作者：Chang-Feng Chi;Bin Wang;Zhong-Rui Li;Hong-Yu Luo;Guo-Fang Ding
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- Sphyrna lewini;
- Dasyatis akajei;
- Raja porosa;
- cartilage;
- acid-soluble collagen (ASC);
92.Trace metals and flavonoids in different types of tea

机译：不同类型茶中的痕量金属和类黄酮
- 作者：Anna Pękal;Magdalena Biesaga;Krystyna Pyrzynska
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- tea;
- trace metal;
- flavonoid;
- extraction efficiency;
93.Effect of extraction solvents on polyphenolic composition and antioxidant, antiproliferative activities of Himalyan bayberry (Myrica esculenta)

机译：萃取溶剂对喜马拉雅杨梅的多酚成分和抗氧化，抗增殖活性的影响
- 作者：Ritu Saini;Veena Garg;Koushalya Dangwal
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- Myrica esculenta;
- antioxidant activity;
- anticancer activity;
- polyphenol;
94.Applicability of thermoluminescence techniques to identify irradiated seafoods using different methods of mineral separation: An interlaboratory blind trial

机译：使用热致发光技术通过不同的矿物分离方法鉴定辐照海产品的实验室间盲法试验
- 作者：Jae-Jun Ahn;Kashif Akram;Byeongkeun Kim;Ji-Yeong Baek;Ji-Young Kwak;Eun-Joo Park;Hyo-Young Kim;Cheong-Tae Kim;Il-Yun Jeong;Ju-Woon Lee;Sang-Bae Han;Joong-Ho Kwon
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- irradiation;
- seafood;
- identification;
- thermoluminescence;
95.Isolation of xanthones from adventitious roots of St. John’s Wort (Hypericum perforatum L.) and their antioxidant and cytotoxic activities

机译：从圣约翰草（Hypericum perforatum L.）不定根中提取氧杂蒽酮及其抗氧化和细胞毒活性
- 作者：Wei Li;Ya Nan Sun;Xi Tao Yan;Seo Young Yang;Chun Whan Choi;Jin Won Hyun;Hee Kyoung Kang;Kee Yoeup Paek;Young Ho Kim
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- St. John’s wort;
- Hypericum perforatum L.;
- Hypericaceae;
- xanthone;
- antioxidant;
- cytotoxicity;
96.Pasteurization of kava juice using novel continuous flow microwave heating technique

机译：使用新型连续流微波加热技术对卡瓦汁进行巴氏杀菌
- 作者：Seerwan A. Abdullah;Seung Hyun Lee;Il Kyu Cho;Qing X. Li;Soojin Jun;Won Choi
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- kava beverage;
- microwave pasteurization;
- heat sensitive;
- kavalactone;
- pectin methylesterase;
97.Evaluation of biological activities of the short-term fermented soybean extract

机译：短期发酵大豆提取物的生物活性评价
- 作者：Ji-Soo Lee;Shin-Joung Rho;Young-Wan Kim;Ki Won Lee;Hyeon Gyu Lee
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- soybean extract;
- fermentation;
- antioxidant activity;
- antimicrobial activity;
- antitumor activity;
98.Molecular analysis of yeasts from Indonesian cassava and glutinous rice tapé

机译：印尼木薯和糯米丝酵母的分子分析
- 作者：Susan Soka;Mariska Irene
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- yeast;
- tapé;
- 5.8S-internal transcribed spacer (ITS) region;
- PCR-restriction fragment length polymorphism;
99.Influence of vitamin (B1, B6, B9, B12, C) and ions (Cu2+, Mn2+, PO4n 3−) on kefir grain biomass growth

机译：维生素（B1，B6，B9，B12，C）和离子（Cu2 +，Mn2 +，PO4n 3−）对开菲尔谷物生物量生长的影响
- 作者：Elçin Demirhan;Büşra Gürses;Bengi Ece Yalçin;Dilek Kiliç Apar;Belma Özbek
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- kefir;
- biomass;
- mineral;
- vitamin;
- pH;
- modeling;
100.Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus

机译：用嗜热链球菌发酵虾头发酵产生抗氧化剂并回收几丁质
- 作者：Xiangzhao Mao;Jing Zhang;Feifei Kan;Yuansong Gao;Jing Lan;Xiaowei Zhang;Zengmiao Hu;Yujin Li;Hong Lin
- 期刊名称：《Food Science and Biotechnology》 | 2013年第4期
- antioxidant production;
- chitin recovery;
- shrimp head;
- fermentation;
- Streptococcus thermophilus;

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