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Food Science and Biotechnology|October 16, 2018
Synergic effect in the reduction of serum uric acid level between ethanol extract of Aster glehni and vitamin B6Eun Hye Han, Mi Kyung Lim, Sang Ho Lee, et al.
Food Science and Biotechnology|October 16, 2018
Protective effect of Carthamus tinctorius L. seed on oxidative stress and cognitive impairment induced by chronic alcohol consumption in miceSeung Hak Choi, Ah Young Lee, Chan Hum Park, et al.
Food Science and Biotechnology|October 16, 2018
A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosisLeeseon Kim, Yeni Lim, Soo-Yeon Park, et al.
Food Science and Biotechnology|October 16, 2018
Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressureHafiz Muhammad Shahbaz, Sanghun Kim, Jeong Un Kim, et al.
Food Science and Biotechnology|October 16, 2018
Correction to: Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seedsHeung-Bin Lim, Dong-Ho Kim
Food Science and Biotechnology|September 2, 2025
Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical propertiesKeunCheol Yoo, ChanHyung Kim, Won Young Oh, et al.
Food Science and Biotechnology|September 2, 2025
Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identificationVivian Prayitno, Hae-Se Lee, Min-Jeong Kim, et al.
Food Science and Biotechnology|September 2, 2025
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsionHyo Gyeong Lee, Jiseon Lee, Yeong Mi Byeon, et al.
Food Science and Biotechnology|September 2, 2025
Transglutaminase-mediated enhancement of the stability of oil-in-water emulsions prepared using rice protein aggregatesHan-Gyeol Gwon, Heeyeon Choi, Chang-Geun Son, et al.
Food Science and Biotechnology|June 26, 2018
Dried strawberries as a high nutritional value fruit snackJolanta Kowalska, Hanna Kowalska, Agata Marzec, et al.
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