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Food Science and Biotechnology|October 2, 2023
A review of mechanism analysis methods in multi-species biofilm of foodborne pathogensUnji Kim, So-Young Lee, Se-Wook Oh
Food Science and Biotechnology|October 2, 2023
Optimization of ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from pomegranate peel using response surface methodologyHae Jin Kim, Kyung Young Yoon
Food Science and Biotechnology|October 2, 2023
Correction: Anti‑biofilm effects of sinomenine against Staphylococcus aureusSu-Jin Yum, Hee Gon Jeong, Seung Min Kim
Food Science and Biotechnology|October 2, 2023
An overview of various methods for in vitro biofilm formation: a reviewAreum Han, Sun-Young Lee
Food Science and Biotechnology|September 27, 2024
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth productsYeon Mi Kim, Cheol Seong Jang
Food Science and Biotechnology|September 27, 2024
Inactivation effects of combined thermosonication and potassium sorbate treatments on Bacillus subtilis sporesJiajia Li, Zhong Zhang, Qinghuan Li, et al.
Food Science and Biotechnology|September 27, 2024
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-doYujin Lee, In-Seo Hwang, Mina K Kim
Food Science and Biotechnology|September 27, 2024
Potency of butylated hydroxytoluene and optimized black pepper extract as additives on quality characteristics of stored (4 °C) pork on various daysAdeola Adegoke, Samuel Olakayode
Food Science and Biotechnology|September 27, 2024
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureusNa-Kyoung Lee, Yeong Jin Park, Cho Eun Kang, et al.
Food Science and Biotechnology|September 27, 2024
Effect of chemical components on color variation during processing of Crataegi FructusMiaomiao Wang, Chenghao Fei, Yaqian Zhou, et al.
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