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Food Science and Biotechnology|April 25, 2022
In vitro cosmeceutical activity of alcoholic extract from chestnut inner shell fermented with Aspergillus sojaeNuntinee Ritthibut, Seung-Taik Lim, Su-Jin Oh
Food Science and Biotechnology|April 25, 2022
Development of a multiplex PCR assay for the simultaneous detection of big blue octopus (Octopus cyanea), giant Pacific octopus (Enteroctopus dofleini), and common octopus (Octopus vulgaris)Yu-Min Lee, Ga-Young Lee, Hae-Yeong Kim
Food Science and Biotechnology|April 25, 2022
In silico prediction models for thyroid peroxidase inhibitors and their application to synthetic flavorsMihyun Seo, Changwon Lim, Hoonjeong Kwon
Food Science and Biotechnology|September 29, 2018
Nucleic acid-based biotechnologies for food-borne pathogen detection using routine time-intensive culture-based methods and fast molecular diagnosticsAmira Souii, Manel Ben M'hadheb-Gharbi, Jawhar Gharbi
Food Science and Biotechnology|September 29, 2018
Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturationRuichang Gao, Xueping Feng, Wenwen Li, et al.
Food Science and Biotechnology|September 29, 2018
Identification of bitter components from Artemisia princeps PampHee-Jung Park, Jin-Gyeong Cho, Yoon-Su Baek, et al.
Food Science and Biotechnology|September 29, 2018
Comparative evaluation of nutritional compositions between transgenic rice harboring the CaMsrB2 gene and the conventional counterpartYong-Hwa Cho, Pradeep Puligundla, Sung-Dug Oh, et al.
Food Science and Biotechnology|September 29, 2018
A phenyl lipid alkaloid and flavone C-diglucosides from Spergularia marinaJeong-Yong Cho, Min-Su Kim, Yu Geon Lee, et al.
Food Science and Biotechnology|September 29, 2018
Optimization of the refining process and oxidative stability of chufa (Cyperus esculentus L.) oil for edible purposesSuk Hoo Yoon
Food Science and Biotechnology|September 29, 2018
Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acidGui-Hun Jiang, Young-Min Kim, Seung-Hee Nam, et al.
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