【作者】：Myung Sook Jang, Jung Eun Park and Sung Ho Kwhak
【题名】：Optimization of the steamed foam cakes prepared with separated-egg-sponge method using response surface methodology
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 3, 571-578,
【全文链接】：DOI: 10.1007/s10068-011-0081-y
【序号】：2
【作者】：Kandhasamy Sowndhararajan, Perumal Siddhuraju and Sellamuthu Manian
【题名】： Antioxidant activity of the differentially processed seeds of Jack bean (Canavalia ensiformis L. DC)
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 3, 585-591,
【全文链接】：DOI: 10.1007/s10068-011-0083-9
【序号】：3
【作者】Yoo Seok Jeong, Hee Kyoung Jung, Kyung-Hyun Cho, Kwang-Sup Youn and Joo-Heon Hong
【题名】： Anti-obesity effect of grape skin extract in 3T3-L1 adipocytes
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 3, 635-642,
【全文链接】：DOI: 10.1007/s10068-011-0090-x
【序号】：4
【作者】：Jin Hwan Lee, Weon Taek Seo, Woo Jin Lim and Kye Man Cho
【题名】：Phenolic contents and antioxidant activities from different tissues of Baekseohyang (Daphne kiusiana)
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 3, 695-702,
【全文链接】：DOI: 10.1007/s10068-011-0098-2
【序号】：5
【作者】：Jin Han Bae, Sung Ho Yoon and Sun Young Lim
【题名】：Heavy metal contents and chemical compositions of atlantic (Scomber scombrus), blue (Scomber australasicus), and chub (Scomber japonicus) mackerel muscles
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