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Food Science and Biotechnology|August 15, 2024
Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implicationsIn-Kyu Lee, Na-Youn Park, So Young Park, et al.
Food Science and Biotechnology|August 15, 2024
Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean populationNamhee Lee, Meehye Kim, Sang Mi Lee, et al.
Food Science and Biotechnology|August 15, 2024
Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporusKyeong Min Ryu, Hayeong Kim, Jiho Woo, et al.
Food Science and Biotechnology|August 15, 2024
Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet studyYujin Paik, Hoe-Sung Kim, Yong-Sung Joo, et al.
Food Science and Biotechnology|August 12, 2024
Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challengesMuneera Anwer, Ming Q Wei
Food Science and Biotechnology|August 12, 2024
High carbohydrate diet decreases microbial diversity and increases IL-1β levels in mice colonMehmet Sefa Ulutas, Erkin Aydin, Aysun Cebeci
Food Science and Biotechnology|August 12, 2024
Comparative metabolomic analysis of mouse plasma in response to different dietary conditionsSo Hwi Yang, Ye Jin Kim, HanGyeol Lee, et al.
Food Science and Biotechnology|August 12, 2024
Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in miceHyun Ju Kim, Dong-Gu Kim, Sa-Haeng Kang, et al.
Food Science and Biotechnology|August 12, 2024
Non-lactic acid bacteria probiotics isolated from intestine or various circumstancesNa-Kyoung Lee, Hye Ji Jang, Hyun-Dong Paik
Food Science and Biotechnology|August 12, 2024
Food carbohydrates in the gut: structural diversity, microbial utilization, and analytical strategiesHyunJi Lee, JaeHui Song, Bokyung Lee, et al.
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