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Food Science and Biotechnology|September 29, 2018
An updated review on molecular mechanisms underlying the anticancer effects of capsaicinSeok-Cheol Cho, Hyosung Lee, Bu Young Choi
Food Science and Biotechnology|September 29, 2018
Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshnessDowan Kim, Soni Lee, Kaeun Lee, et al.
Food Science and Biotechnology|September 29, 2018
Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oilBoRa Yi, Mi-Ja Kim, Su Yong Lee, et al.
Food Science and Biotechnology|September 29, 2018
Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentationBogyoung Choi, Eunmi Koh
Food Science and Biotechnology|September 29, 2018
Rheological properties of rice flour treated with mild solutions of citric acidHee-Jung Jung, Hyun-Wook Choi, Byung-Yong Kim, et al.
Food Science and Biotechnology|September 29, 2018
Gelidium amansii ethanol extract suppresses fat accumulation by down-regulating adipogenic transcription factors in ob/ob mice modelMi-Hwa Park, Ji-Hye Kang, Hak-Ju Kim, et al.
Food Science and Biotechnology|September 29, 2018
Anti-oxidative and anti-inflammatory activities of devil's club (Oplopanax horridus) leavesMi Jang, Young-Chul Lee, Hee-Do Hong, et al.
Food Science and Biotechnology|September 29, 2018
Mixed seeds juice with high antioxidant capacity and digestive enzyme activity and its applicationSeong-Hwan Park, Hye-Jung Park, Ji-Youn Kim, et al.
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