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Food Science and Biotechnology|September 29, 2018
Anti-inflammatory effect of the extract from fermented Asterina pectinifera with Cordyceps militaris mycelia in LPS-induced RAW264.7 macrophagesYon-Suk Kim, Woen-Bin Shin, Xin Dong, et al.Food Science and Biotechnology|September 29, 2018
Characterization and evaluation of antimicrobial activity of actinonin against foodborne pathogensDongyun Jung, Su-Jin Yum, Hee Gon JeongFood Science and Biotechnology|September 29, 2018
DNA profiling of Leuconostoc mesenteroides strains isolated from fermented foods and farm produce in Korea by repetitive-element PCRJasmine Kaur, Sulhee Lee, Anshul Sharma, et al.Food Science and Biotechnology|September 29, 2018
Antioxidant effect of peony seed oil on aging miceXiao-Miao Han, Su-Xi Wu, Mei-Fang Wu, et al.Food Science and Biotechnology|September 29, 2018
Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materialsPablo A Ulloa, Abel Guarda, Ximena Valenzuela, et al.Food Science and Biotechnology|September 29, 2018
Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysisTao Li, Fengping An, Hui Teng, et al.Food Science and Biotechnology|September 29, 2018
Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjangHyang-Rin Kang, Ho-Sik Kim, Jae-Hyung Mah, et al.Food Science and Biotechnology|September 29, 2018
Characterization of mannanase from Bacillus sp., a novel Codium fragile cell wall-degrading bacteriumSuae Kim, Mi-Hwa Lee, Eun-Sook Lee, et al.Food Science and Biotechnology|September 29, 2018
Antioxidant properties of Korean major persimmon (Diospyros kaki) leavesAbul Hossain, Hey Kyung Moon, Jong-Kuk KimFood Science and Biotechnology|September 29, 2018
Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern ThailandLuchai Butkhup, Wannee Samappito, Sujitar JorjongPageof 251