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Food Science and Biotechnology|May 17, 2019
Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical compositionVania Pezzini, Fabiana Agostini, Franco Smiderle, et al.
Food Science and Biotechnology|May 17, 2019
Influence of structural properties of emulsifiers on citral degradation in model emulsionsSung Hwa Kim, Ha Youn Song, Seung Jun Choi
Food Science and Biotechnology|May 17, 2019
Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarumWanticha Savedboworn, Kotchakorn Teawsomboonkit, Supanida Surichay, et al.
Food Science and Biotechnology|May 17, 2019
Postprandial anti-hyperglycemic effect of vitamin B6 (pyridoxine) administration in healthy individualsHyuk Hwa Kim, Yu-Ri Kang, Hwang-Yong Choi, et al.
Food Science and Biotechnology|May 17, 2019
Survival of an emerging foodborne pathogen: Group B Streptococcus (GBS) serotype III sequence type (ST) 283-under simulated partial cooking and gastric fluid conditionsYe Htut Zwe, Zhu Hui Esther Goh, Man Ling Chau, et al.
Food Science and Biotechnology|March 11, 2022
A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced miceKi-Hyo Jang, Mi-Ja Kim
Food Science and Biotechnology|March 11, 2022
Evaluation of a GC-MS method for benzyl chloride content in processed food, meats, and marine products distributed in KoreaHyo-Ju Kim, Yong-Yeon Kim, Hee-Jeong Hwang, et al.
Food Science and Biotechnology|March 1, 2019
Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flourBincy Bhaskar, Laxmi Ananthanarayan, Sahayog N Jamdar
Food Science and Biotechnology|March 1, 2019
Infusion efficiency of sodium fluorescein into various starchesSeung-Hyun Choi, Hui-Yun Kim, Seon-Min Oh, et al.
Food Science and Biotechnology|March 1, 2019
Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver diseaseYoungmi Jung, Inyoung Kim, Mohamed Mannaa, et al.
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