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Food Science and Biotechnology|March 5, 2024
Ginsenosides Rh1, Rg2, and Rg3 ameliorate dexamethasone-induced muscle atrophy in C2C12 myotubesXiao Men, Xionggao Han, Se-Jeong Lee, et al.
Food Science and Biotechnology|April 8, 2024
Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiationJung-Soo Lee, Jiwon Ahn, Jaejoon Han
Food Science and Biotechnology|April 8, 2024
A review on metal/metal oxide nanoparticles in food processing and packagingNaveen Chandra Joshi, Pushpa Bhakuni Negi, Prateek Gururani
Food Science and Biotechnology|April 16, 2024
Bioactive carbohydrate polymers from marine sources as potent nutraceuticals in modulating obesity: a reviewV Geetha, V P Mayookha, Moumita Das, et al.
Food Science and Biotechnology|April 16, 2024
Characterization of a novel ribose-5-phosphate isomerase B from Curtobacterium flaccumfaciens ZXL1 for D-allose productionQian Zheng, Si Long, Zhi Chen, et al.
Food Science and Biotechnology|April 16, 2024
Recent advancements in development and application of microbial cellulose in food and non-food systemsO P Shemil Shahaban, Bhosale Yuvraj Khasherao, Rafeeya Shams, et al.
Food Science and Biotechnology|January 26, 2024
Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteriaHyeon Deok Kim, Keun Suk Lee, Kyung Eun Lee, et al.
Food Science and Biotechnology|January 26, 2024
Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in miceSun Hyeon So, Jae Hoon Lee, Hee Woong Kim, et al.
Food Science and Biotechnology|January 26, 2024
Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strainsMahmoud Ibrahim El-Sayed, Esmat Aly, Amany Mohammed El-Deeb
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