Showing results (2221-2230 of 2,512) with videos related to

Sort By:
Pageof 252
Food Science and Biotechnology|November 10, 2025
The combined effects of acidulant and VERDAD N6 on the microbiological and physicochemical properties of Tteokbokki rice cakeSo Jeong Kim, Ki Sun Yoon
Food Science and Biotechnology|November 10, 2025
Effects of different extraction methods on the trace components and volatile composition, antioxidant activity of Idesia polycarpa fruit oilDunhe Zhang, Xiaowei Peng, Huijing Chen, et al.
Food Science and Biotechnology|November 10, 2025
Inflammation-suppressing effects of tofu whey-derived Aquaforte on human keratinocytes stimulated with 2,2'-azobis(2-amidinopropane) dihydrochlorideSeong Hwan Bae, Hyo Ri Shin, Do Young An, et al.
Food Science and Biotechnology|September 8, 2025
Ultrasound-assisted L-lysine improves color stability of porcine Longissimus Dorsi by regulating mitochondrial functional characteristicsXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Food Science and Biotechnology|September 8, 2025
Anchovy drying using step-down microwave techniqueSuwit Paengkanya, Adisak Nathakaranakule
Food Science and Biotechnology|September 8, 2025
Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separationChoon-Gil Kang, Hyejeong Shin, Shinjae Park, et al.
Food Science and Biotechnology|September 8, 2025
High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification methodMin Ji Hong, Mi-Gyeong Kim, Doo Won Seo, et al.
Food Science and Biotechnology|March 28, 2025
Protective effects of carotenoids against blue light induced-cellular damage in human retinal pigment epitheliumJong Hoon Won, Dmitri Sitnikov, Jina Hong
Food Science and Biotechnology|March 25, 2025
Immobilized enzymes: exploring its potential in food industry applicationsK A Jothyswarupha, Swethaa Venkataraman, Devi Sri Rajendran, et al.
Food Science and Biotechnology|March 25, 2025
Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour varietyChaeyoung Kim, Shinjae Park, Shin-Joung Rho, et al.
Pageof 252