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Food Science and Biotechnology|April 9, 2019
Effects of sanshoamides and capsaicinoids on plasma and liver lipid metabolism in hyperlipidemic ratsZhaojun Chen, Yongxiang Liu, Hui Wang, et al.Food Science and Biotechnology|April 9, 2019
Heavy metals concentration and human health risk assessment in seven commercial fish species from Asafo Market, GhanaEdward Ebow Kwaansa-Ansah, Samuel Owusu Nti, Francis OpokuFood Science and Biotechnology|April 9, 2019
Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)Ga-Young Park, Da-Eun Kang, Munkhtugs Davaatseren, et al.Food Science and Biotechnology|February 8, 2021
Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat dietAhmed E Abdel-Mobdy, Marwa S Khattab, Ebtesam A Mahmoud, et al.Food Science and Biotechnology|February 8, 2021
The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with l-asparaginaseMuhammad Nazirulzahin Mohd Hashim, Norfahana Abd-Talib, Emmy Liza Anak Yaji, et al.Food Science and Biotechnology|December 6, 2021
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatmentJoo Hyun Kang, Ye Jeong Jeon, Sea Cheol MinFood Science and Biotechnology|December 6, 2021
Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose dietHyun Woo Jeong, Ji-Hae Lee, Jin Kyu Choi, et al.Food Science and Biotechnology|March 1, 2019
Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolateCamila V Molina, Juliana G Lima, Izabel C F Moraes, et al.Food Science and Biotechnology|March 1, 2019
Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flourDuyun Jeong, Hyun-Jung ChungFood Science and Biotechnology|March 1, 2019
Factors increasing poly-γ-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168Pov Ratha, Deok-Young JhonPageof 249