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Food Science and Biotechnology|March 11, 2022
Effects of roasting conditions on Korean rice wine (Makgeolli) with licorice (Glycyrrhiza uralensis Fischer)Yang Ya Li, Kwang Yeon Lee, Hyeon Gyu Lee
Food Science and Biotechnology|March 29, 2022
The roles of catechins in regulation of systemic inflammationJong Min Kim, Ho Jin Heo
Food Science and Biotechnology|July 6, 2019
Protein and polyphenols involved in sediment formation in cloudy litchi juiceDan Zeng, Gengsheng Xiao, Yujuan Xu, et al.
Food Science and Biotechnology|July 6, 2019
Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flourRui Zhou, Yoon-Han Kang
Food Science and Biotechnology|July 6, 2019
The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from KimchiHee Jin Kim, Myung Joo Han
Food Science and Biotechnology|July 6, 2019
Ameliorative effects of Lycium chinensis on male sexual dysfunction and testicular oxidative damage in streptozotocin-induced diabetic ratsYifeng Zhou, Opeyemi Joshua Olatunji, Hongxia Chen
Food Science and Biotechnology|July 6, 2019
Daily intake of polyamine-rich Saccharomyces cerevisiae S631 prevents osteoclastic activation and bone loss in ovariectomized miceTakanori Yamada, Gyujin Park, Junichi Node, et al.
Food Science and Biotechnology|July 6, 2019
Evaluation of the microbial contamination of fresh produces and their cultivation environments from farms in KoreaHana Song, Jae-Hyun Yoon, Yun-Sun Choi, et al.
Food Science and Biotechnology|April 12, 2023
Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a reviewNur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, et al.
Food Science and Biotechnology|April 12, 2023
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candyVikas Dadwal, Astha Sharma, Robin Joshi, et al.
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