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Food Science and Biotechnology|September 29, 2018
Comprehensive metabolic profiles of mulberry fruit (Morus alba Linnaeus) according to maturation stageKyung-Min Lee, Taek-Joo Oh, So-Hyun Kim, et al.Food Science and Biotechnology|September 29, 2018
Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheeseEun Bi Jeon, Sung-Ho Son, Renda Kankanamge Chaturika Jeewanthi, et al.Food Science and Biotechnology|September 29, 2018
Antihyperlipidemic effects of Korean ginseng in high-fat diet-fed ovariectomized ratsSoo Im Chung, Lara Marie Pangan Lo, Sang Chul Lee, et al.Food Science and Biotechnology|September 29, 2018
Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat productsLigang Yu, Chang Gao, Maomao Zeng, et al.Food Science and Biotechnology|September 29, 2018
Antifungal activity of Azotobacter nigricans against trichothecene-producing Fusarium species associated with cerealsHanumanthu Nagaraja, Gurikar Chennappa, Somashekaraiah Rakesh, et al.Food Science and Biotechnology|September 29, 2018
Improvement of Enterobacteriaceae enrichment broth by supplementation with sodium citrate for detection of Cronobacter sakazakii using real-time PCRDasom Choi, Jung-Whan Chon, Dong-Hyeon Kim, et al.Food Science and Biotechnology|September 29, 2018
Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samplesShruti Shukla, Myunghee KimFood Science and Biotechnology|September 29, 2018
Furan, phenolic, and heptelidic acid derivatives produced by Aspergillus oryzaeMinji Lee, Jeong-Yong Cho, Yu Geon Lee, et al.Food Science and Biotechnology|September 29, 2018
Optimization of Aspergillus oryzae S2 α-amylase, ascorbic acid, and glucose oxidase combination for improved French and composite Ukrainian wheat dough properties and bread quality using a mixture design approachMouna Sahnoun, Mouna Kriaa, Souhail Besbes, et al.Food Science and Biotechnology|September 29, 2018
Physicochemical properties and sensory evaluation of mandarin (Citrus unshiu) beverage powder spray-dried at different inlet air temperatures with different amounts of a mixture of maltodextrin and corn syrupKi-Chang Lee, Jong-Bang Eun, Su Jung HwangPageof 249