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Food Science and Biotechnology|September 29, 2018
Chlorophyll degradation and lignification of fresh-cut water fennel treated with a complex chemical solution and subsequent packagingRunqiang Yang, Jingru Wang, Xintian Nie, et al.
Food Science and Biotechnology|September 29, 2018
Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine MakgeolliDong-Ho Seo, Mi-Seon Kim, Cheon-Seok Park, et al.
Food Science and Biotechnology|September 29, 2018
Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentationArnon Khamkeaw, Muenduen Phisalaphong
Food Science and Biotechnology|September 29, 2018
Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foodsJae Yong Lee, Jae Min Shim, Zhuang Yao, et al.
Food Science and Biotechnology|September 29, 2018
Effect of oral γ-aminobutyric acid (GABA) administration on sleep and its absorption in humansAtsushi Yamatsu, Yusuke Yamashita, Tukaram Pandharipande, et al.
Food Science and Biotechnology|September 29, 2018
Insect tea extract attenuates CCl4-induced hepatic damage through its antioxidant capacities in ICR miceYuanjiang Liao, Xiaochuan Zou, Cun Wang, et al.
Food Science and Biotechnology|September 29, 2018
Characterization of macrophage-activating lactic acid bacteria isolated from MukeunjiJae-Hwan Kim, Jingmei Li, Seon-Kyeong Han, et al.
Food Science and Biotechnology|September 29, 2018
Effects of Allium hookeri root water extracts on inhibition of adipogenesis and GLUT-4 expression in 3T3-L1 adipocytesHee Sun Yang, Yu Jin Choi, Hee Yeon Jin, et al.
Food Science and Biotechnology|September 29, 2018
Compositional analysis of walnut lipid extracts and properties as an anti-cancer stem cell regulator via suppression of the self-renewal capacityJooyeon Chung, Yoo-Sun Kim, Jisoo Lee, et al.
Food Science and Biotechnology|September 29, 2018
Are Chinese edible oils safe? A survey of trans fatty acid contents in Chinese edible oilsXiaojun Huang, Shaoping Nie, Meiyan Yang, et al.
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