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Food Science and Biotechnology|February 16, 2026
Retraction Note to: Effects of sanshoamides and capsaicinoids on plasma and liver lipid metabolism in hyperlipidemic ratsZhaojun Chen, Yongxiang Liu, Hui Wang, et al.
Food Science and Biotechnology|February 16, 2026
Genomic analysis and biological characterization of a Leuconostoc mesenteroides bacteriophage isolated from kimchiKye-Hwan Byun, Ji-Hyoung Ha
Food Science and Biotechnology|February 16, 2026
Glutathione analysis and quantification in Korean supplements: method development and validationSieun Ham, Hyeonju Bae, Joong-Hyuck Auh, et al.
Food Science and Biotechnology|February 16, 2026
Lipid-lowering effects of lactic acid bacteria-fermented Chinese cabbage rootsByung-Min Oh, Hyeon Hwa Oh, Kyung Eun Moon, et al.
Food Science and Biotechnology|February 16, 2026
Evaluation of base ingredients for edible coating of fresh-cut apples to preserve the quality during cold storageA-Ra Jang, Hana Song, Euijin Choo, et al.
Food Science and Biotechnology|February 16, 2026
Squalene mitigates muscle atrophy via the PI3K/Akt pathway in TNF-α-stimulated C2C12 myotubes and immobilization-induced C57BL/6J miceYeeun Kim, Mi-Bo Kim, Seungok Lee, et al.
Food Science and Biotechnology|February 16, 2026
Bacteriophages JEP7 and PBC2, which target foodborne pathogens, elicit cytokine responses in mammalian cellsYewon Jung, Jinshil Kim, Ju-Hoon Lee, et al.
Food Science and Biotechnology|February 16, 2026
Unraveling phytochemistry and biofunctionality of black garlic: a systematic reviewHarshad M Mandge, Jagbir Rehal, Deepika Goswami, et al.
Food Science and Biotechnology|February 16, 2026
Flavor enhancement of Yunnan Arabica coffee via Kombucha yeast consortium fermentation: microbial dynamics and physicochemical transformationsShikuan Zhao, Shengjie Duan, Jinna Li, et al.
Food Science and Biotechnology|March 20, 2025
Inhibition of LPS-induced NO production by plant essential oilsYonglian Li, Yingfan Cao, Vincent Kam Wai Wong, et al.
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