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Food Science and Biotechnology|May 9, 2022
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour creamChan Won Seo
Food Science and Biotechnology|May 9, 2022
Effect of intermittent microwave convective drying on physicochemical properties of dragon fruitG V S Bhagya Raj, Kshirod K Dash
Food Science and Biotechnology|May 9, 2022
Current perspectives on the beneficial effects of soybean isoflavones and their metabolites on plantsIl-Sup Kim
Food Science and Biotechnology|October 1, 2020
Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)Surelys Ramos-Bell, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, et al.
Food Science and Biotechnology|October 1, 2020
Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologiesSaira Sattar, Muhammad Imran, Zarina Mushtaq, et al.
Food Science and Biotechnology|October 1, 2020
Methods to improve rice protein dispersal at moderate pHSaehun Mun, Jeonghee Surh, Malshick Shin
Food Science and Biotechnology|December 7, 2020
Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stabilityKhadije Abdolmaleki, Leyla Alizadeh, Seyede Marzieh Hosseini, et al.
Food Science and Biotechnology|December 7, 2020
The effects of contexts on consumer emotions and acceptance of a domestic food and an unfamiliar ethnic food: a cross-cultural comparison between Chinese and Korean consumersSeon-Ho Kim, Jae-Hee Hong
Food Science and Biotechnology|December 7, 2020
Potential neuroprotective effects of heat-killed Lactococcus lactis KC24 using SH-SY5Y cells against oxidative stress induced by hydrogen peroxideSung-Min Lim, Na-Kyoung Lee, Hyun-Dong Paik
Food Science and Biotechnology|December 7, 2020
Effects of onion extract containing concentrated cysteine sulfoxides on sleep quality: a randomized, double-blind, placebo-controlled, crossover studyYuya Nakayama, Miki Makita, Satomi Nozaki, et al.
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