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Food Science and Biotechnology|April 12, 2023
Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starchXiaoqi Tao, Qiqi Su, Hai Wu, et al.
Food Science and Biotechnology|April 12, 2023
Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencingShuang Zhang, Yichen Zhang, Lihong Wu, et al.
Food Science and Biotechnology|April 12, 2023
Synergistic antimicrobial effect and mode of action of palmarosa oil-loaded nanoemulsion and citric acid against Pectobacterium carotovorumJi-Hwa Park, Sangbin Kim, Yoonjee Chang, et al.
Food Science and Biotechnology|April 12, 2023
Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition DatabaseJi Yoon Choi, Hyeyoung Park, Jin Ju Park, et al.
Food Science and Biotechnology|August 18, 2020
The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loinHojeong Jeong, Soohyung Lee, Gi Dong Han
Food Science and Biotechnology|August 18, 2020
Aluminum based reflective nanolens arrays to improve the effectiveness of ultraviolet inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in water and a sucrose solutionJunsoo Park, Changhoon Chai
Food Science and Biotechnology|May 1, 2023
Exploiting the bioactive properties of essential oils and their potential applications in food industryVinay Kumar Pandey, Anjali Tripathi, Shivangi Srivastava, et al.
Food Science and Biotechnology|May 1, 2023
Development of real-time PCR method for rapid and accurate detection of Centipedes (Scolopendra mutilans) in foodSeung-Man Suh, Eiseul Kim, Mi-Ju Kim, et al.
Food Science and Biotechnology|May 1, 2023
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodesChaomin Yin, Chen Li, Kun Ma, et al.
Food Science and Biotechnology|May 1, 2023
Impact of varying food hardness on mastication/swallowingHyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, et al.
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