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Food Science and Biotechnology|November 5, 2026
Growth-promoting potential of minimally refined lactosucrose enzyme products for probiotic strains evaluated by PCA and cluster analysisWoo-Cheul Han, Je-Hyuk Lee, Ki-Hyo Jang
Food Science and Biotechnology|November 5, 2026
Characterization of serogroup C1-specific phage RV7 for the biocontrol of SalmonellaEunchai Suh, Jinwoo Kim, Minsuk Kong
Food Science and Biotechnology|November 5, 2026
Diallyl trisulfide suppresses GP130-dependent signaling to induce mitotic arrest and death receptor‑dependent apoptosis in gastric cancer cellsJianli Li, Haiqin Ren, Liyue Zhang, et al.
Food Science and Biotechnology|November 5, 2026
Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)Eunyeong Sim, Young Kwang Ju, Young Hoon Jung
Food Science and Biotechnology|November 5, 2026
Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensisMengmeng Chen, Huan Cao, Zijun Wang, et al.
Food Science and Biotechnology|October 12, 2020
Bacillus spores: a review of their properties and inactivation processing technologiesWon-Il Cho, Myong-Soo Chung
Food Science and Biotechnology|July 12, 2021
Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysisSuhyeon Heo, Ji-Young Choi, Jiyoon Kim, et al.
Food Science and Biotechnology|July 12, 2021
Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methodsSun-Min Kim, Jae-Eun Kim, Hye-Seong Lee
Food Science and Biotechnology|July 12, 2021
Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice floursRui Liu, Zhang-Long Yu, Yuan-Lin Sun, et al.
Food Science and Biotechnology|July 12, 2021
Development and characterization of potato amylopectin-substituted starch materialsRee Jae Kim, Hyun-Seok Kim
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