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Food Science and Biotechnology|September 29, 2018
Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineappleLiqing Du, Guangming Sun, Xiumei Zhang, et al.
Food Science and Biotechnology|September 29, 2018
Low digestion property of amylosucrase-modified waxy adlay starchEun Jeong Kim, Ha Ram Kim, Seung Jun Choi, et al.
Food Science and Biotechnology|September 29, 2018
Microstructure of olbyeossal, partially milled parboiled glutinous rice made by modified parboiling methodAnggi Hayu Hapsari, Jong-Bang Eun
Food Science and Biotechnology|September 29, 2018
Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifoliaRosa Martha Pérez Gutiérrez
Food Science and Biotechnology|September 29, 2018
Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powderHyun-Joo Kim, Hae In Yong, Dinesh D Jayasena, et al.
Food Science and Biotechnology|September 29, 2018
Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearinPimwalan Ornla-Ied, Sopark Sonwai, Sawang Lertthirasuntorn
Food Science and Biotechnology|September 29, 2018
Chemical composition, antioxidant, and enzyme inhibitory activities of the essential oils of three Phlomis species as well as their fatty acid compositionsCengiz Sarikurkcu, Mehmet Cemil Uren, Mehmet Sefa Kocak, et al.
Food Science and Biotechnology|September 29, 2018
Discrimination of the cultivar, growing region, and geographical origin of rice (Oryza sativa) using a mass spectrometer-based electronic noseHyun Jung Han, Seong Hun Lee, Ji Young Moon, et al.
Food Science and Biotechnology|September 29, 2018
Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptionsSoh Min Lee, Soo-Eon Kim, Jean-Xavier Guinard, et al.
Food Science and Biotechnology|September 29, 2018
Changes in quality characteristics of tofu with freezing treatment of soybeansZi Gu, Kwang Yeon Lee, Hyeon Gyu Lee
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