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Food Science and Biotechnology|September 29, 2018
Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruitMin Um, Tae-Ho Han, Jae-Won LeeFood Science and Biotechnology|September 29, 2018
Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice 'Cheonjihyang-1-se'M M Chayan Mahmud, Yejin Oh, Tae-Hyeong Kim, et al.Food Science and Biotechnology|September 29, 2018
Hydrophilic and lipophilic characteristics of non-fatty acid moieties: significant factors affecting antibacterial activity of lauric acid estersKyung-Min Park, Seon Joo Lee, Hyunjong Yu, et al.Food Science and Biotechnology|September 29, 2018
Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cellsHyun Suk Kim, Hyung-Seok Yu, Jae Hoon Lee, et al.Food Science and Biotechnology|September 29, 2018
Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugarsSiti Hajar-Azhari, Wan Abd Al Qadr Imad Wan-Mohtar, Safuan Ab Kadir, et al.Food Science and Biotechnology|September 29, 2018
Biodiversity and technological properties of yeasts from Turkish sourdoughMuhammet Arici, Gorkem Ozulku, Rusen Metin Yildirim, et al.Food Science and Biotechnology|September 29, 2018
Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteriaXiao-Yan Yin, Wu-Kun Zhong, Jiao Huo, et al.Food Science and Biotechnology|September 29, 2018
Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approachWee Yin Koh, Uthumporn Utra, Ahmad Rosma, et al.Food Science and Biotechnology|September 29, 2018
Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strainsErika Bujna, Nikoletta Annamária Farkas, Anh Mai Tran, et al.Food Science and Biotechnology|September 29, 2018
Separation and identification of bromelain-generated antibacterial peptides from Actinopyga lecanoraRaheleh Ghanbari, Afshin EbrahimpourPageof 252