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Food Science and Biotechnology|January 16, 2026
Alleviation of ER stress via targeted genetic engineering enhances recombinant ovalbumin secretion in Saccharomyces cerevisiaeEun Bi Yoon, Kyoung Chan Jin, Yu Jeung Lim, et al.
Food Science and Biotechnology|January 12, 2026
2'-Fucosyllactose (2'-FL) alleviates choline-deficient fat diet-induced nonalcoholic steatohepatitis (NASH) by remodeling intestinal floraShuyang Zhang, Xinyu Cheng, Liping Chen, et al.
Food Science and Biotechnology|January 16, 2026
Effect of low-dose food irradiation on antioxidant systems in postharvest fruits and vegetablesHyun Jung Kim, Jose de Jesus Ornelas-Paz, Anuradha Prakash
Food Science and Biotechnology|January 12, 2026
Processing level of meat modulates functional brain network connectivity during visual evaluationManyoel Lim, Yun-Sang Choi
Food Science and Biotechnology|January 12, 2026
Bi-dimensional health space mapping: machine learning analysis of population health dynamics in Korean and Dutch cohortsYoujin Kim, Tim van den Broek, Elske Maria Brouwer-Brolsma, et al.
Food Science and Biotechnology|March 13, 2023
Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancyAzka Ainun Nisaa, Chern-Ein Oon, Sasidharan Sreenivasan, et al.
Food Science and Biotechnology|March 13, 2023
Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIMMin Joo Kang, Huijin Jeong, Suin Kim, et al.
Food Science and Biotechnology|March 13, 2023
Effects of Lactiplantibacillus plantarum FBT215 and prebiotics on the gut microbiota structure of miceMyung-Hyun Lee, Jaegon Kim, Gyeong-Hwuii Kim, et al.
Food Science and Biotechnology|February 13, 2023
Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugarsHyunsu Cho, Min Kyung Park, Young-Suk Kim
Food Science and Biotechnology|February 13, 2023
Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthinAida Azarshah, Marzieh Moosavi-Nasab, Mohammad Khorram, et al.
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