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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.
Food Science and Biotechnology|September 8, 2025
Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee wasteNalla Bhanu Prakash Reddy, Chokkanathan Indumathi, Shweta Deotale, et al.
Food Science and Biotechnology|September 8, 2025
Quality changes in thermally-treated Tetragonula testaceitarsis stingless bee honey during room temperature storageRizki Dwi Setiawan, Sri Melia, Indri Juliyarsi, et al.
Food Science and Biotechnology|September 8, 2025
An assessment of the influence of elevated hygiene hazards and quality management systems on the safety of laminated and unlaminated films employed in the food sectorRomina Alina Marc, Crina Carmen Mureşan, Alina Narcisa Postolache, et al.
Food Science and Biotechnology|September 8, 2025
Correction: Development of a nitrate‑responsive whole‑cell biosensor based on engineered probiotic Saccharomyces boulardiiWoohyuk Lee, Sang-Hun Do, Jonghyeok Shin, et al.
Food Science and Biotechnology|September 8, 2025
Safety assessment of potential probiotic lactic acid bacteria strains Pediococcus acidilactici SY21 and Pediococcus acidilactici SY22Jaein Shin, Huijin Jeong, Na-Kyoung Lee, et al.
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