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Food Science and Biotechnology|October 20, 2025
Improving oral fat sensitivity measurement and evaluating key fat types using a modified signal detection approach and additive-free milk-based emulsionsJi-Yun Yang, Jin-Byung Park, Hye-Seong Lee
Food Science and Biotechnology|October 20, 2025
Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integrationJu-Eun Nho, Ji-Won Shin, Min-A Kim
Food Science and Biotechnology|October 20, 2025
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciationJae-Hee Hong
Food Science and Biotechnology|October 20, 2025
In vitro metabolism study of α-1,6-glucosylated steviol glycosidesYe-Lim Park, Mi-Sun Lee, Sung-Hee Park
Food Science and Biotechnology|July 14, 2025
Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysisPeixuan Wang, Binbin Tao, Xiaojing Li, et al.
Food Science and Biotechnology|July 14, 2025
Milk in tea: exploring the chemistry and biological activitiesNelum Priyadarshani Piyasena
Food Science and Biotechnology|July 14, 2025
Effect of encapsulation on the physical properties and chemical stability of land spinach (Ipomoea reptans Poir) extractDian Kurniati, Yusaira Fairuz Fuad, Heni Radiani Arifin, et al.
Food Science and Biotechnology|July 14, 2025
Ethanol extract of Sauropus spatulifolius and its active constituents attenuate LPS-induced acute lung injury via NF-κB inhibition and Nrf2 activationLirong Zhao, Linnan Du, Yue Li, et al.
Food Science and Biotechnology|July 14, 2025
Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activitiesYu Jeong Kim, Joong-Hyuck Auh
Food Science and Biotechnology|July 14, 2025
Establishment of a screening method for genetically modified potatoes using multiplex PCRSaet-Byul Park, Seung-Man Suh, Hyun-Jae Kim, et al.
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