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Food Science and Biotechnology|May 19, 2020
Preparation of easily chewable and swallowable texture-modified DongchimiYong-Gi Chun, Chan-Eun Park, Tae-Rang Seo, et al.
Food Science and Biotechnology|August 3, 2022
Pectin oligosaccharides improved lipid metabolism in white adipose tissue of high-fat diet fed miceZixin Fan, Xuejiao Chen, Tianzhi Liu, et al.
Food Science and Biotechnology|August 3, 2022
Rapid quantitative typing spectra model for distinguishing sweet and bitter apricot kernelsXue Huang, Jiayi Xu, Feng Gao, et al.
Food Science and Biotechnology|August 3, 2022
Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against O157:H7SuJi Lim, Choong-In Yun, Dahyun Song, et al.
Food Science and Biotechnology|September 6, 2021
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codexJoon-Goo Lee, Yeonkyu Lee, Chun Soo Kim, et al.
Food Science and Biotechnology|April 17, 2020
Extraction and characterization of gelatin from black-bone chicken by-productsSoraya Saenmuang, Suphatta Phothiset, Chuleeporn Chumnanka
Food Science and Biotechnology|April 17, 2020
Effect of propolis phenolic compounds on free fatty acid receptor 4 activationHyunnho Cho, Kyong Kim, Nayeon Kim, et al.
Food Science and Biotechnology|August 16, 2021
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini reviewMin Kyung Park, Young-Suk Kim
Food Science and Biotechnology|August 16, 2021
Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatmentHee-Jeong Hwang, Ju-Yeon Park, Myong-Soo Chung, et al.
Food Science and Biotechnology|August 16, 2021
Inulinase from Rhodotorula mucilaginosa: immobilization and application in the production of fructooligosaccharidesGeise Camila de Araujo Ribeiro, Pedro Fernandes, Dayse Alessandra Almeida Silva, et al.
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