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Food Science and Biotechnology|July 31, 2026
Validation of Phytolacca americana contamination in commercial root products of Platycodon grandiflorus, Panax ginseng, and Codonopsis lanceolata using species-specific molecular markersSu Yeon Kim, Ju Hee Kim, Cheol Seong Jang
Food Science and Biotechnology|July 31, 2026
Rhamnogalacturonan-I type polysaccharide from Curcuma longa attenuates DSS-induced colitis by modulating inflammatory responsesSeung-U Son, Eun Hye Choi, Seo Jin Park, et al.
Food Science and Biotechnology|July 31, 2026
Impact of polyphenol-rich foods on glyoxal and methylglyoxal during simulated gastrointestinal digestionEsma Oğuz, Mustafa Yaman
Food Science and Biotechnology|July 31, 2026
Bioactivity assessment and metabolic profiling of Phellinus gilvus. A pathway to novel therapeuticsMehmoona Sharif, Umme Habiba Saeeda, Aneela Nawaz, et al.
Food Science and Biotechnology|July 31, 2026
A review of role and applications of adjuvants in enhancing bioaccessibility of mineral in cerealsSwara Kalantre, Sahil Bipinkumar Suthar, Nikhita Boda Ramesh, et al.
Food Science and Biotechnology|September 2, 2026
The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleinesSuYeong Lee, Su Yun Lim, DaYeon Hwang, et al.
Food Science and Biotechnology|September 2, 2026
Effect of particle size change based on ultrafine grinding on the nutrition, physicochemical properties, and functional properties of selenium-enriched oyster mushroomXinlin Wei, Quancheng Zhou, Xiaoyu Xu, et al.
Food Science and Biotechnology|September 2, 2026
A novel lactic acid bacteria-based smart label for irreversible time-temperature monitoring in perishable foods: milk as a model systemCatherine Pauli, Ally Mahadhy
Food Science and Biotechnology|September 2, 2026
Bioactivities, sources, and biosynthesis of 1-deoxynojirimycin: a bibliometric‑informed reviewNairu Ji, Fei Ren, Qiaolei Zhu, et al.
Food Science and Biotechnology|September 2, 2026
Changes of physicochemical properties during initiation stage of autoxidation in edible oils on the point of viscosity and association colloidal structuresHoeBin Kim, HaSeung Lee, WonYoung Oh, et al.
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