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Food Science and Biotechnology|September 5, 2022
Validation of analytical methods for acrylic acid from various food productsYoon-Seong Kim, Yong-Yeon Kim, Hee-Jeong Hwang, et al.
Food Science and Biotechnology|January 21, 2022
Antioxidant and lipid-reducing effects of Rosa rugosa root extract in 3T3-L1 cellDa-Hye Choi, Joon-Hee Han, Min Hong, et al.
Food Science and Biotechnology|October 24, 2022
Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffronMohsen Atefi, Azizollaah Zargaraan, Kooshan Nayebzadeh, et al.
Food Science and Biotechnology|October 24, 2022
Prevalence and characterization of toxigenic Bacillus cereus group isolated from low-moisture food productsKyung Min Park, Ah Young Kim, Hyun Jung Kim, et al.
Food Science and Biotechnology|October 31, 2022
Extract of Aster glehni ameliorates potassium oxonate-induced hyperuricemia by modulating renal urate transporters and renal inflammation by suppressing TLR4/MyD88 signalingJeongho Jeong, Mi Kyung Lim, Eun Hye Han, et al.
Food Science and Biotechnology|October 31, 2022
α-Glucosidase, α-amylase inhibition kinetics, in vitro gastro-intestinal digestion, and apoptosis inducing abilities of Ficus microcarpa L. f. and Ficus racemosa L. fruit polysaccharidesKasipandi Muniyandi, Gayathri Jagadeesan, Blassan P George, et al.
Food Science and Biotechnology|October 31, 2022
Optimization of the ultrasound-assisted extraction of flavonoids and the antioxidant activity of Ruby S apple peel using the response surface methodNaYeong Park, Sun-Duk Cho, Min-Sun Chang, et al.
Food Science and Biotechnology|October 25, 2021
Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by DaquSuqi Chen, Jun Huang, Hui Qin, et al.
Food Science and Biotechnology|October 4, 2021
Ultra-fast PCR method for the distinguishing between Miichthys miiuy and Sciaenops ocellatusYewon Hong, Jung Ju Kim, Yeon-Cheol Yu, et al.
Food Science and Biotechnology|October 4, 2021
Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencingZhang Zhen-Dong, Wang Yu-Rong, Xiang Fan-Shu, et al.
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