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Food Science and Biotechnology|June 1, 2022
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibilityAndrea Bresciani, Valentina Vaglia, Francesca Saitta, et al.
Food Science and Biotechnology|June 1, 2022
Comparison of yield and metabolites according to the types of hilling materials utilized during Glehnia littoralis sprout vegetable cultivationSae Jin Hong, Nam Il Park, Dae Keun Hwang, et al.
Food Science and Biotechnology|June 1, 2022
Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical activationMiao-Miao Feng, Ya-Fen Wang, Xuan Cai, et al.
Food Science and Biotechnology|June 1, 2022
Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaiseJun Li, Huaitian Cui, Xinyue Xu, et al.
Food Science and Biotechnology|June 20, 2022
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysisWen Zhu, Wenfeng Wang, Wencan Xu, et al.
Food Science and Biotechnology|June 20, 2022
Synthesis and biological characterization of low-calorie Schisandra chinensis syrupSo-Hyung Kwak, Hayeong Kim, Seonmin Lee, et al.
Food Science and Biotechnology|May 17, 2019
Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strainsXue Lin, Xiaoping Hu, Wuyang Wu, et al.
Food Science and Biotechnology|May 17, 2019
Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storageNopparat Prabsangob, Soottawat Benjakul
Food Science and Biotechnology|May 17, 2019
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powderJi Yeong Park, Ji-Hee Yang, Mi-Ai Lee, et al.
Food Science and Biotechnology|May 17, 2019
Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulasHyun-Min Lee, Sung-Yong Yang, Jeajoon Han, et al.
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