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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
Food Science and Biotechnology|September 29, 2018
A new biotechnological process to enhance the soymilk bioactivityLívia Dias de Queirós, Juliana Alves Macedo, Gabriela Alves Macedo
Food Science and Biotechnology|September 29, 2018
Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled porkYing-Qiu Li, Man Hao, Jie Yang, et al.
Food Science and Biotechnology|September 29, 2018
Anti-inflammatory activity of ethanolic extract from skipjack tuna (Katsuwonus pelamis) heart in LPS-induced RAW 264.7 cells and mouse ear edema modelBo-Kyeong Kang, Min-Ji Kim, Koth-Bong-Woo-Ri Kim, et al.
Food Science and Biotechnology|September 29, 2018
Effects of long-term supplementation of policosanol on blood cholesterol/glucose levels and 3-hydroxy-3-methylglutaryl coenzyme a reductase activity in a rat model fed high cholesterol dietsJung-Yun Lee, Hwang-Yong Choi, Yu-Ri Kang, et al.
Food Science and Biotechnology|September 29, 2018
The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currantsXiaoxu Zhang, Jingming Li, Dong Wang, et al.
Food Science and Biotechnology|September 29, 2018
Synergistic antimicrobial activity of bacteriophages and antibiotics against Staphylococcus aureusAra Jo, Tian Ding, Juhee Ahn
Food Science and Biotechnology|September 29, 2018
Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasonsZheng Fu, Lili Yang, Liyan Ma, et al.
Food Science and Biotechnology|September 29, 2018
Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to saltingCaixia Zhang, Zhenyu Wang, Zheng Li, et al.
Food Science and Biotechnology|September 29, 2018
Characterization of a starfish gelatin film containing vanillin and its application in the packaging of crab stickKa-Yeon Lee, Ji-Hyeon Lee, Hyun-Ju Yang, et al.
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