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Food Science and Biotechnology|September 29, 2018
Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condimentObinna Ezeokoli, Arvind Gupta, Temitope Popoola, et al.
Food Science and Biotechnology|September 29, 2018
Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial, and antiproliferative activitiesAsma Ashraf Khan, Adil Gani, Mudasir Ahmad, et al.
Food Science and Biotechnology|September 29, 2018
Combined treatments of chestnut shell extract, fumaric acid, and mild heat to inactivate foodborne pathogens inoculated on beetroot (Beta vulgaris L.) leavesShin-Min Park, Ji-Hoon Kang, Hyeon-Jeong Son, et al.
Food Science and Biotechnology|September 29, 2018
Brazilian savannah fruits: Characteristics, properties, and potential applicationsCinthia Aparecida de Andrade Silva, Gustavo Graciano Fonseca
Food Science and Biotechnology|September 29, 2018
Phenolics, acyl galactopyranosyl glycerol, and lignan amides from Tetragonia tetragonioides (Pall.) KuntzeHwan Seong Choi, Jeong-Yong Cho, Mi Rim Jin, et al.
Food Science and Biotechnology|September 29, 2018
Validation and measurement uncertainty evaluation of the GC-MS method for the direct determination of hexamethylenetetramine from foodsHo Soo Lim, Ju Young Hwang, Jung Im Kim, et al.
Food Science and Biotechnology|September 29, 2018
Changes in volatile flavor compounds in steam-dried Allium hookeri rootHyun-Il Jun, Jae-Heon Yang, Ji Yeon Choi, et al.
Food Science and Biotechnology|September 29, 2018
Mathematical models of pretreatment processes to utilize purple-fleshed potato (Solanum tuberosum L.) peels for anthocyanin extractionHwabin Jung, Cheol-Ho Pan, Won Byong Yoon
Food Science and Biotechnology|September 29, 2018
Purification and characterization of exo-polygalacturonase from Zygoascus hellenicus V25 and its potential application in fruit juice clarificationXiaohua Lu, Jianguo Lin, Changgao Wang, et al.
Food Science and Biotechnology|September 29, 2018
High-yield cycloamylose production from sweet potato starch using Pseudomonas isoamylase and Thermus aquaticus 4-α-glucanotransferaseSun Chu, Jung Sun Hong, Shin-Joung Rho, et al.
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