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Food Science and Biotechnology|August 3, 2022
Comparison study of validation parameters and measurement uncertainty of rapid analytical methods for piperine in black pepper by ultraviolet spectroscopy and high-performance liquid chromatographyJoon-Goo Lee, Young-Jun Kim
Food Science and Biotechnology|August 3, 2022
Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)Won-Il Cho, Sang-Hoon Song
Food Science and Biotechnology|September 8, 2025
Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juiceLin Jiang, Yinglin Du, Chunhui Shan, et al.
Food Science and Biotechnology|September 8, 2025
Correction: Exploring the gut microbiome: probiotics, prebiotics, synbiotics, and postbiotics as key players in human health and disease improvementYou-Tae Kim, David A Mills
Food Science and Biotechnology|September 8, 2025
Influences of soy sauce packaging information on consumer hedonic response, sensory perception, and emotional responseJi-Sun Hwang, Mina K Kim
Food Science and Biotechnology|September 8, 2025
Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storageShiyi Huang, Yuqing Liu, Qianyan Tan, et al.
Food Science and Biotechnology|September 8, 2025
Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteinsMohammad Alrosan, Motasem Al-Massad, Hadeel J Obeidat, et al.
Food Science and Biotechnology|September 8, 2025
The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018-2024)Nicky Rahmana Putra, Sri Agustini, Wahyu Purwanto, et al.
Food Science and Biotechnology|September 8, 2025
Development of transfersomal nanocarriers loaded with Javanese turmeric essential oils and evaluation of their biological activityLolyta Fitri Mustati, Annisa Hana Mufidah, Harris Antonius, et al.
Food Science and Biotechnology|July 14, 2025
Trends in the recognition system and safety assessments of novel foods in KoreaJeong A Han, Chaeyeong Kim, Ju Hyun Sung, et al.
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