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Food Science and Biotechnology|August 26, 2024
Optimization of spray-drying process for the microencapsulation of L. Plantarum (MCC 2974) in ultrasound hydrated finger millet milkShweta Yadav, Sabyasachi Mishra
Food Science and Biotechnology|August 26, 2024
Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese miceHayoon Kim, Sumin Kang, Gwang-Woong Go
Food Science and Biotechnology|August 26, 2024
Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics' health advantages through food consumptionSarhan Mohammed, Ahmet Hilmi Çon
Food Science and Biotechnology|August 26, 2024
Alginate oligosaccharides exert protective effects on hydrogen peroxide-induced senescence in H9C2 cardiomyocytes by regulating the redox state of cellsWen-Jing Feng, Jie Mou, Ping-Ping Liao, et al.
Food Science and Biotechnology|August 26, 2024
Correction to: Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristicsJuyong Choi, Sun-Young Park, Min Kyung Park, et al.
Food Science and Biotechnology|August 26, 2024
Validation, measurement uncertainty, and determination of polysorbate-labeled foods distributed in KoreaJin-Wook Park, Gayeong Lee, Jae-Wook Shin, et al.
Food Science and Biotechnology|August 26, 2024
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireviewJae-Hyun Yoon, Min-Seok Oh, Sun-Young Lee
Food Science and Biotechnology|November 4, 2024
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1Zhijian Li, Tongyun Liu, Tong Zhang, et al.
Food Science and Biotechnology|November 4, 2024
Plant-based probiotic foods: current state and future trendsAlan Portal D'Almeida, Aida Aguilera Infante Neta, Micael de Andrade-Lima, et al.
Food Science and Biotechnology|November 4, 2024
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and estersZhiguo Huang, Bo Zeng, Jie Deng, et al.
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