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Food Science and Biotechnology|December 20, 2021
Hypolipidemic effect of soluble dietary fibers prepared from Asparagus officinalis and their effects on the modulation of intestinal microbiotaMiansong Zhang, Mengke Yao, Airong Jia, et al.
Food Science and Biotechnology|January 21, 2022
Occurrence and risk characterization of non-nutritive sweeteners in selected food products from KoreaHyun-Hee Kang, Choong-In Yun, Shinai Choi, et al.
Food Science and Biotechnology|January 21, 2022
The effect of curdlan and the resting process on the quality of the dried whole tofu noodlesEuiji Lee, Junghoon Kim, Eunghee Kim, et al.
Food Science and Biotechnology|January 21, 2022
Development and application of DNA markers to detect adulteration with Scopolia japonica in the medicinal herb Atractylodes lanceaSu Hong Oh, Yea Dam Kim, Cheol Seong Jang
Food Science and Biotechnology|December 6, 2021
Buckwheat noodles: processing and quality enhancementPradeep Puligundla, Seokwon Lim
Food Science and Biotechnology|December 6, 2021
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsionSu-Jin Jeong, Sunbin Kim, Esteban Echeverria-Jaramillo, et al.
Food Science and Biotechnology|December 6, 2021
Effects of pretreatment and air drying temperature on Noni fruit powderTuyen Chan Kha, Cong Thanh Nguyen, Luyen Thi Tran, et al.
Food Science and Biotechnology|December 6, 2021
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast IndiaAbebe Moges, Chitta Ranjan Barik, Sukumar Purohit, et al.
Food Science and Biotechnology|December 6, 2021
Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via Th1/Th2 cell balanceJung Sik Lim, Chae Rim Kim, Kwang Soon Shin, et al.
Food Science and Biotechnology|December 6, 2021
Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperaturesJi-Yeon Kim, Young-Min Bae, Sun-Young Lee
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