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Food Science and Biotechnology|May 3, 2021
Evolutionary concepts in the functional biotics arena: a mini-reviewBasavaprabhu H Nataraj, Sonu K Shivanna, Prabha Rao, et al.
Food Science and Biotechnology|May 3, 2021
Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugatesFeifan Li, Xiaoli Wang, Hongfu Wang, et al.
Food Science and Biotechnology|May 3, 2021
Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization processByung-Hoo Lee, Hyun-Wook Choi
Food Science and Biotechnology|September 6, 2021
Mori Cortex Radicis extract inhibits human norovirus surrogate in simulated digestive conditionsChae Yeon Lim, Hyojin Kim, Mi Sook Chung
Food Science and Biotechnology|August 16, 2021
Evaluation of analytical method for polycyclic aromatic hydrocarbons content in home meal replacement products by GC/MSSiHyoung Lee, Min Kyung Kim, Do-Yeong Kim, et al.
Food Science and Biotechnology|August 16, 2021
Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet studyHoe-Sung Kim, Jihyun Kim, Jisu Choi, et al.
Food Science and Biotechnology|February 13, 2023
Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damageKariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Na-Kyoung Lee, Hyun-Dong Paik
Food Science and Biotechnology|February 13, 2023
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oilYoonHa Kim, Mi-Ja Kim, Won Young Oh, et al.
Food Science and Biotechnology|February 13, 2023
Effects of Flammulina velutipes polysaccharides on gut microbiota composition and metabolism in vitro fermentationAnxiang Su, Gaoxing Ma, Ning Ma, et al.
Food Science and Biotechnology|March 13, 2023
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrationsFiliz Yangilar
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