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Food Science and Biotechnology|September 2, 2024
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentationGuiqiang He, Lei Gao, Yue Deng, et al.
Food Science and Biotechnology|September 2, 2024
Extraction and characterization of mung bean proteins using different alkaline solutionsJae Won Kim, Hyun-Seok Kim
Food Science and Biotechnology|September 2, 2024
Preservation by ionic gelation encapsulation of the antioxidant activity of protein hydrolysate derived from Lionfish (Pterois volitans, L.) muscle proteinsSantiago Gallegos-Tintoré, Marcos May-Canché, Luis Chel-Guerrero, et al.
Food Science and Biotechnology|August 26, 2024
Polyphenols in foods: a potential strategy for preventing and managing the postprandial hyperglycemic responseKyeong Jin Kim, Ji Yeon Kim
Food Science and Biotechnology|August 26, 2024
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a reviewGiroon Ijod, Nur Izzati Mohamed Nawawi, Farooq Anwar, et al.
Food Science and Biotechnology|August 26, 2024
Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extractSeulgi Imm, Yebeen Kim, Jee-Young Imm, et al.
Food Science and Biotechnology|September 27, 2024
The ethanolic extract of domesticated Amauroderma rugosum alleviated DSS-induced ulcerative colitis via repairing the intestinal barrierJianyuan Kang, Weicang Xie, Lingping Wu, et al.
Food Science and Biotechnology|August 15, 2024
Nootkatone (NK), a grapefruit-derived aromatic compound, inhibited lipid accumulation by regulating JAK2-STAT signaling and antioxidant response in adipocyteYe-Lim You, Hyeon-Son Choi
Food Science and Biotechnology|August 15, 2024
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french friesMingi Chu, Eunjeong Noh, Kwang-Geun Lee
Food Science and Biotechnology|August 15, 2024
Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang)Inmyoung Park, Hyun-Young Choi, Young-Su Seo, et al.
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