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Food Science and Biotechnology|February 21, 2022
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processingSeong Jun Hong, Hyangyeon Jeong, Sojeong Yoon, et al.
Food Science and Biotechnology|February 21, 2022
The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seedsDahye Kim, Hyeyoung Park, In Hee Cho
Food Science and Biotechnology|February 21, 2022
Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbageSung-Gi Min, Mi-Ju Kim, Jun-Young Jeon, et al.
Food Science and Biotechnology|February 21, 2022
Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starchYeong-Sik Hong, Dong-Hyun Jung, Won-Hyong Chung, et al.
Food Science and Biotechnology|March 11, 2022
Pressure moisture treatment and hydro-thermal treatment of starchHui-Yun Kim, Moo-Yeol Baik
Food Science and Biotechnology|March 11, 2022
Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7Jaegon Kim, Yong-Won Yoon, Min-Sun Kim, et al.
Food Science and Biotechnology|March 11, 2022
Development of freshness indicator for monitoring chicken breast quality and freshness during storageYong-Yeon Kim, Sung-Jin Park, Jun-Seo Kim, et al.
Food Science and Biotechnology|September 29, 2018
Paired preference testing: False preferences and disruptive protocolsYixun Xia, Fang Zhong, Michael O'Mahony
Food Science and Biotechnology|September 29, 2018
Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa)Nhuan Do Thi, Eun-Sun Hwang
Food Science and Biotechnology|September 29, 2018
Effects of lipophilic continuous phases and heating methods on thermal degradation and isomerization of β-caroteneSuk Hoo Yoon
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