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Food Science and Biotechnology|July 17, 2020
A quick, accurate and general ultra performance liquid chromatography method for evaluating the quality of enological tanninsWei Chao Yu, Zhe Li, Bao Shan Sun, et al.
Food Science and Biotechnology|July 17, 2020
The effect of acidic-treated acorn pollen on lipid and antioxidant metabolism with ovariectomized ratsSu Jin Nam, Soo Im Chung, Mi Young Kang
Food Science and Biotechnology|July 17, 2020
Characterization of macrophage stimulating compound in glycated whey protein concentrateSu-Hyun Chun, Ha Hyung Kim, Yoonsook Kim, et al.
Food Science and Biotechnology|July 17, 2020
Evaluation of 3M™ loop-mediated isothermal amplification-based kit and 3M™ ready-to-use plating system for detection of Listeria in naturally contaminated leafy vegetables, chicken, and their related processing environmentsMustapha Goni Abatcha, Pei Ling Tan, Li-Oon Chuah, et al.
Food Science and Biotechnology|May 22, 2023
Effects of tomato ketchup and tomato paste extract on hepatic lipid accumulation and adipogenesisJi Hyun Jeong, Ha Lim Lee, Hyun Ji Park, et al.
Food Science and Biotechnology|May 22, 2023
Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmittersJuDong Yeo
Food Science and Biotechnology|May 3, 2021
Analysis of physiochemical composition and antioxidant properties between hulls of the genetically modified glyphosate-tolerant soybean and northeast soybeanBingjun Qian, Lei Huang, Jing Zhao, et al.
Food Science and Biotechnology|May 3, 2021
Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymesThi Kim Le Loan, Nguyen Minh Thuy, Quang Le Tri, et al.
Food Science and Biotechnology|May 3, 2021
A facile macroporous resin-based method for separation of yellow and orange Monascus pigmentsSuo Chen, Dong-Xiao Su, Meng-Xiang Gao, et al.
Food Science and Biotechnology|May 3, 2021
Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)Yan Li, Thi Thanh Hanh Nguyen, Juhui Jin, et al.
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