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Food Science and Biotechnology|September 29, 2018
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stabilityCarolina Médici Veronezi, Neuza Jorge
Food Science and Biotechnology|September 29, 2018
Effects of drying methods on contents of bioactive compounds and antioxidant activities of Angelica dahuricaWei-Hong Liang, Tung-Wu Chang, Yuh-Chyang Charng
Food Science and Biotechnology|September 29, 2018
Effects of Tween 80 on the liquid fermentation of Lentinus edodesQiuyang Li, Yuguo Lei, Guoyuan Hu, et al.
Food Science and Biotechnology|September 29, 2018
Hyperproduction of exopolysaccharides by submerged mycelial culture of Ganoderma lucidum using a solid seed grown in fine-powder of wheat bran and in vitro evaluation of the antioxidant activity of the exopolysaccharides producedSheng-Rong Liu, Wei-Rui Zhang
Food Science and Biotechnology|September 29, 2018
SMYD3-associated pathway is involved in the anti-tumor effects of sulforaphane on gastric carcinoma cellsQing-Qing Dong, Qiu-Tong Wang, Lei Wang, et al.
Food Science and Biotechnology|September 29, 2018
Effect of oral administration of β-glucans derived from Aureobasidium pullulans SM-2001 in model mice and rat with atopic dermatitis-like phenotypesIn Sung Kim, Seung Ho Lee, Jeong A Kim, et al.
Food Science and Biotechnology|September 29, 2018
Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi ArabiaMohammad Rizwan Khan, Zeid Abdullah Alothman, Mu Naushad, et al.
Food Science and Biotechnology|October 16, 2018
Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptabilityMina K Kim, Mi-Ai Lee, Kwang-Geun Lee
Food Science and Biotechnology|October 16, 2018
Comparison of the main compounds in Fuding white tea infusions from various tea typesJunxian Pan, Yulan Jiang, Yangjun Lv, et al.
Food Science and Biotechnology|October 16, 2018
Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O)Chan Kyu Lee, Bo Ra Yi, Sung Hwa Kim, et al.
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