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Food Science and Biotechnology|September 29, 2018
Phytochemical, antioxidant, and antibacterial activities of fermented Citrus unshiu byproductSang Suk Kim, Kyung Jin Park, Hyun Joo An, et al.
Food Science and Biotechnology|September 29, 2018
Anti-allergic and anti-inflammatory activity of Phellinus linteus grown on Panax ginsengHye-Jin Park
Food Science and Biotechnology|September 29, 2018
Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersicon esculentum Mill.)Shimeles Tilahun, Do Su Park, Adanech Melaku Taye, et al.
Food Science and Biotechnology|September 29, 2018
Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extractSeokjin Suh, Yeong Eun Kim, Han-Joo Yang, et al.
Food Science and Biotechnology|September 29, 2018
Effects of two enzyme extracts of Aspergillus niger on green tea aromasHui Ni, Sun Hao, Fuping Zheng, et al.
Food Science and Biotechnology|September 29, 2018
Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oilLeejin Jung, Eunok Choe
Food Science and Biotechnology|September 29, 2018
Relative sweetness and sweetness quality of XylobioseHye-Won Park, Min-Ji Kim, Sheungwoo Seo, et al.
Food Science and Biotechnology|September 29, 2018
Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofuXin Liu, Xin-Huai Zhao
Food Science and Biotechnology|September 29, 2018
Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurtHongbo Li, Yanhua Cui, Lanwei Zhang, et al.
Food Science and Biotechnology|September 29, 2018
Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive ratsKitipong Promyo, Jeong-Yong Cho, Kyung-Hee Park, et al.
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