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Food Science and Biotechnology|January 6, 2025
Effects of roasting on physicochemical characteristics and flavor substances of germinated brown riceMeimei He, Tianwei Guo, Dandan Li, et al.Food Science and Biotechnology|January 6, 2025
A comparative study of extraction methods for recovery of bioactive components from brown algae Sargassum serratifoliumSu Hyeon Baek, Joo Won Lee, Truc Cong Ho, et al.Food Science and Biotechnology|January 6, 2025
Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickinessHae Kim, Andres Letona, Dayoung Lim, et al.Food Science and Biotechnology|March 20, 2025
Variation of boscalid residues in Welsh onion during cooking processesMihyun Cho, Myungheon Kim, Jaebin Im, et al.Food Science and Biotechnology|September 2, 2024
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oilKrantidip R Pawar, Prabhat K Nema, Rachna Gupta, et al.Food Science and Biotechnology|September 2, 2024
Emerging encapsulation strategies for vitamin A fortification in food sector: an overviewReena Patil, Anupama Singh, Sheetal Mane, et al.Food Science and Biotechnology|September 2, 2024
Comprehensive antigenotoxic profile of endemic Cirsium steriolepis Petrak extracts against hydrogen peroxide induced toxicityHamza Bayhan, Serap Dogan, Begumhan Yilmaz Kardas, et al.Food Science and Biotechnology|September 2, 2024
Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foodsEunbin Seo, Choong-In Yun, Jin-Wook Park, et al.Food Science and Biotechnology|September 2, 2024
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectinDheerendra Kumar Suman, Kunal Pal, Biswaranjan Mohanty, et al.Food Science and Biotechnology|September 2, 2024
Enhancing freeze-thaw tolerance in baker's yeast: strategies and perspectivesAnqi ChenPageof 254