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Food Science and Biotechnology|September 29, 2018
Effect of germinated grain flours on physicochemical characteristics of rice cakes, SeolgitteokYoung-A Kim, Su-Jung In, Jeonghae Rho
Food Science and Biotechnology|September 29, 2018
Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanchingSuheela Bhat, Charanjiv Singh Saini, Harish Kumar Sharma
Food Science and Biotechnology|September 29, 2018
Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flourJieun Kwak, Mi-Ra Yoon, Jeom-Sig Lee, et al.
Food Science and Biotechnology|September 29, 2018
Inhibitory effect of esculetin on free-fatty-acid-induced lipid accumulation in human HepG2 cells through activation of AMP-activated protein kinaseYeaji Park, Jeehye Sung, Jinwoo Yang, et al.
Food Science and Biotechnology|September 29, 2018
Dietary hydroxycinnamates prevent oxidative damages to liver, spleen, and bone marrow cells in irradiation-exposed miceSung-Ho Kook, Sa-Ra Cheon, Jae-Hwan Kim, et al.
Food Science and Biotechnology|September 29, 2018
Antimicrobial susceptibility and serotyping of Listeria monocytogenes isolated from ready-to-eat seafood and food processing environments in KoreaDa Yeon Lee, Jae Ho Ha, Myung Ki Lee, et al.
Food Science and Biotechnology|September 29, 2018
Microbial levels for food contact and environmental surfaces in meat processing plants and retail shopsJung-Hyun Kim, Dong-Gyun Yim
Food Science and Biotechnology|September 29, 2018
Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acidHye In Kim, Ha Ram Kim, Seung Jun Choi, et al.
Food Science and Biotechnology|September 29, 2018
Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography-mass spectrometry, odor activity values, sensory analysis, and aroma reconstitutionQing Xiao, Xuan Zhou, Zuobing Xiao, et al.
Food Science and Biotechnology|September 29, 2018
Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatographyJong-Min Park, Jung-Ah Shin, Jeung Hee Lee, et al.
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