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Food Science and Biotechnology|November 18, 2021
Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse modelsChaiwat Monmai, Ju Hyun Nam, Jun Hyeok Lim, et al.
Food Science and Biotechnology|November 18, 2021
Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueurBogyoung Choi, Eunmi Koh
Food Science and Biotechnology|November 18, 2021
Development of methods for determining free fatty acid contents in red colored oilsHyungSeok Choi, ChanHyung Kim, Hyuk Choi, et al.
Food Science and Biotechnology|November 18, 2021
A study on the nutritional and biochemical analysis of Selaginella tamariscina powderHyo-Jeong Hwang, Jeong-Yeon Kim, Kyung-Ok Shin
Food Science and Biotechnology|November 18, 2021
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MSHyun Jie Kim, Do Yup Lee, Inhyung Lee
Food Science and Biotechnology|December 1, 2021
Real-time analysis and predictability of the health functional food market using big dataSang-Soon Kim, Seokwon Lim, Sangoh Kim
Food Science and Biotechnology|April 9, 2019
Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristicsAna L Martínez-López, Elizabeth Carvajal-Millan, Jorge Marquez-Escalante, et al.
Food Science and Biotechnology|April 9, 2019
Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leavesYoungbin Jang, Eunmi Koh
Food Science and Biotechnology|April 9, 2019
Effects of sodium alginate coating containing Mentha spicata essential oil and cellulose nanoparticles on extending the shelf life of raw silver carp (Hypophthalmichthys molitrix) filletsYasser Shahbazi, Nassim Shavisi
Food Science and Biotechnology|April 9, 2019
Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effectsMeltem Asan-Ozusaglam, Ayse Gunyakti
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