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Food Science and Biotechnology|October 16, 2018
Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanutsBishnu Adhikari, Sanjeev Kumar Dhungana, Muhammad Waqas Ali, et al.
Food Science and Biotechnology|October 16, 2018
Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of ironJihee Kim, Eunok Choe
Food Science and Biotechnology|October 16, 2018
Contribution of minor compounds present in the peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of soybean oil-in-water emulsionHaein Lee, Eunok Choe
Food Science and Biotechnology|October 16, 2018
A study of the quality characteristics of frozen Korean rice cake by using different thawing methodsSu-Kyung Ku, Jung-Sun Hong, Hee-Don Choi, et al.
Food Science and Biotechnology|October 16, 2018
An exploratory study on the effect of daily fruits and vegetable juice on human gut microbiotaYoon Jin Choi, Dong Ho Lee, Hyun Soo Kim, et al.
Food Science and Biotechnology|October 16, 2018
The use of fluorescent techniques in combination with flow cytometry for fast counting of Bifidobacterium longum ATCC BAA-2753 in BIFICO capsuleYuan Gao, Hong-Jing Yu, Bin Wen
Food Science and Biotechnology|October 16, 2018
Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurtChang Hee Jeong, Haram Ryu, Ting Zhang, et al.
Food Science and Biotechnology|October 16, 2018
Protective effects of Gastrodia elata Blume on acetaminophen-induced liver and kidney toxicity in ratsPu Reum Seok, Jung Hoan Kim, Hye Ri Kwon, et al.
Food Science and Biotechnology|October 16, 2018
Biological properties of butanol extracts from green pine cone of Pinus densifloraSeoyoun Lee, Won-Baek Kim, So Hae Park, et al.
Food Science and Biotechnology|April 25, 2022
Chemical profiling and antioxidants screening from natural products: using CiNingJi as an exampleYida Zhang, Peiyan Zheng, Guanyu Yan, et al.
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