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Food Science and Biotechnology|May 12, 2025
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapyEmre Koç, Segâh Yetişkin, Ayşenur Yücefaydali, et al.
Food Science and Biotechnology|May 12, 2025
Antibiotic resistance and preventive strategies in foodborne pathogenic bacteria: a comprehensive reviewMasooma Farrukh, Ayesha Munawar, Zeenat Nawaz, et al.
Food Science and Biotechnology|May 12, 2025
Impact of poly-γ-glutamic acid addition and pH changes on the 3D-food printability of cookie doughHa Eun Jeong, Chang Joo Lee, Sea C Min
Food Science and Biotechnology|May 12, 2025
Quantification of carotenoids in Korean fruits and vegetables using reverse-phase HPLCYoung-Jun Jung, Seung-Min Ahn, Hyungjae Lee, et al.
Food Science and Biotechnology|May 12, 2025
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatmentSophorlkun Yim, Hyun Woo Choi, Jungwoo Hahn
Food Science and Biotechnology|May 12, 2025
Food allergens in immune systemsWoosuk Kim, Mi-Jeong Choi, Saerok Shim, et al.
Food Science and Biotechnology|March 28, 2025
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblastsHeeju Kim, Hye In Nam, Chae Won Yoon, et al.
Food Science and Biotechnology|March 28, 2025
Anticancer effects of purple carrot extract via induction of apoptotic genes on human breast cancer cellsHa Young Park, Sunhye Lee, So Hee Kim, et al.
Food Science and Biotechnology|November 10, 2025
Bioactive pigments in functional foods: Insights into their diversity, extraction, and applicationsBhawna Chauhan, Davinder Pal Singh, Parul Sharma
Food Science and Biotechnology|November 10, 2025
Low molecular weight porcine placenta peptide (Placenderm®) as a functional ingredient for hair health: evidence from in vitro and in vivo studiesChaerin Lee, Jamyeong Koo, Jinhak Kim, et al.
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