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Food Science and Biotechnology|October 4, 2021
Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complexJin A Im, Min Seo Kim, Oran Kwon, et al.
Food Science and Biotechnology|October 4, 2021
Chemical changes and antioxidant activities of heated whole barley extractsSungHwa Kim, JinWook La, HeeBin Seo, et al.
Food Science and Biotechnology|November 1, 2021
Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressuresKye-Sun Kim, Seon-Min Oh, Seung-Hyun Choi, et al.
Food Science and Biotechnology|October 1, 2021
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)Peng-Cheng Zhou, Jing Xie
Food Science and Biotechnology|April 25, 2022
Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slicesYong Liu, Zi-Hao Liu, Chang-Qi Luo, et al.
Food Science and Biotechnology|April 25, 2022
High-throughput SNP markers for authentication of Korean wheat cultivars based on seven complete plastomes and the nuclear genomeWoohyeon Cho, Jin-Kee Jung, Min-Young Kang, et al.
Food Science and Biotechnology|April 25, 2022
Resveratrol analogue, HS-1793, inhibits inflammatory mediator release from macrophages by interfering with the TLR4 mediated NF-κB activationWol Soon Jo, Sung Dae Kim, Soo Kyung Jeong, et al.
Food Science and Biotechnology|April 25, 2022
Sugar reduction methods and their application in confections: a reviewElle McKenzie, Soo-Yeun Lee
Food Science and Biotechnology|April 19, 2022
Functional foods with antiviral activityDa Hyun Kim, Jae Hwan Kim, Da Hyun Kim, et al.
Food Science and Biotechnology|July 6, 2019
A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wineHaitao Chen, Xiaoming Wu, Jialin Wang, et al.
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