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Food Science and Biotechnology|February 20, 2025
Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituentsYanqi Huang, Yirou Zheng, Zhanrui Huang, et al.
Food Science and Biotechnology|August 15, 2024
Antioxidant activity of Jeju lava seawater through translocation of Nrf2 in human fibroblastHee Sun Heo, Yeong Eun Kim, Jong Hun Lee
Food Science and Biotechnology|August 15, 2024
Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentationJae Hoan Lee, Young Hun Jin, Jun-Hee Lee, et al.
Food Science and Biotechnology|August 15, 2024
Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugarsMun Yhung Jung, Chung Hun Baek, Yongzhe Ma, et al.
Food Science and Biotechnology|August 15, 2024
Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powderGuy-Christian Fomekong, Richard Marcel Nguimbou, Marthe Valentine Tsague, et al.
Food Science and Biotechnology|August 15, 2024
Changes in quality characteristics and biogenic amine contents in beef by cooking methodsZheng Pang, Jo-Won Lee, Yoona Lee, et al.
Food Science and Biotechnology|August 15, 2024
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysatesJisun Kim, Mi-Ja Kim, YoonHee Lee, et al.
Food Science and Biotechnology|August 15, 2024
Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active filmsSuyeon Jeong, Hyun-Gyu Lee, SeungRan Yoo
Food Science and Biotechnology|August 15, 2024
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)WanTing Zhao, YangJian Xu, JeongYeon Kim, et al.
Food Science and Biotechnology|August 12, 2024
Enhanced protective effect of whey protein fermented with Lacticaseibacillus rhamnosus IM36 on dexamethasone-induced myotube atrophyJi Hun Jang, Hyeon Ho Jung, Nam Su Oh
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