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Food Science and Biotechnology|August 18, 2020
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidationEunok Choe
Food Science and Biotechnology|August 18, 2020
Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose additionSeulki Kim, Dong-Hwa Cho, Dong-Keon Kweon, et al.
Food Science and Biotechnology|August 18, 2020
Resistance of pathogenic biofilms on glass fiber filters formed under different conditionsHana Song, Sun-Young Lee
Food Science and Biotechnology|August 18, 2020
Antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extractsSang-Soon Kim, Youngjae Shin
Food Science and Biotechnology|May 1, 2023
Characteristics of physically modified starchesSang-Jin Ye, Moo-Yeol Baik
Food Science and Biotechnology|May 1, 2023
Multivariate analysis of original identification and chemical markers exploration of Chinese gingerMengqing Guo, Qian Shen, Yu Wu, et al.
Food Science and Biotechnology|June 26, 2020
Electrochemical impedimetric biosensors for food safetyChanghoon Chai, Se-Wook Oh
Food Science and Biotechnology|June 26, 2020
Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activityZixuan Guo, Fujunzhu Zhao, Hui Chen, et al.
Food Science and Biotechnology|June 26, 2020
Enzymatic hydrolysis of perilla seed meal yields water-soluble dietary fiber as a potential functional carbohydrate sourceYeo Jin Hwang, Kyung Young Yoon
Food Science and Biotechnology|June 26, 2020
Does 3-pentadecylcatechol, an urushiol derivative, get absorbed in the body? A rat oral administration experimentHang Yeon Jeong, Hyoung Jae Lee, Jeong-Yong Cho, et al.
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