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Food Science and Biotechnology|December 7, 2020
Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storageHa-Ram Jeong, Hye-Seung Cho, Youn-Sup Cho, et al.
Food Science and Biotechnology|June 14, 2021
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activitiesAzza M Abdel-Aty, Alshaimaa M Elsayed, Hala A Salah, et al.
Food Science and Biotechnology|June 14, 2021
Manipulations of glucose/lipid metabolism and gut microbiota of resistant starch encapsulated Ganoderma lucidum spores in T2DM ratsYumei Jiang, Na Zhang, Yawen Zhou, et al.
Food Science and Biotechnology|July 12, 2021
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAPYeon-Ji Jo, Han-Seul Cho, Ji-Yeon Chun
Food Science and Biotechnology|July 12, 2021
Colonization of Listeria monocytogenes in potting soils as affected by bacterial community composition, storage temperature, and natural amendmentJae-Hyun Yoon, Sol-A Kim, Won-Bo Shim, et al.
Food Science and Biotechnology|June 20, 2022
Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheatHyun-Gyeong Bae, Mi-Ja Kim
Food Science and Biotechnology|April 8, 2020
Functional study of C-terminal domain of the thermoacidophilic raw starch-hydrolyzing α-amylase Gt-amyJing Zeng, Jianjun Guo, Yikun Tu, et al.
Food Science and Biotechnology|February 8, 2021
Simultaneous optimization of ultrasound-assisted extraction for total flavonoid content and antioxidant activity of the tender stem of Triarrhena lutarioriparia using response surface methodologyQingming Cao, Jianye Yan, Zhicheng Sun, et al.
Food Science and Biotechnology|February 8, 2021
Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gumMaryam Bostar, Ebrahim Hosseini
Food Science and Biotechnology|February 8, 2021
Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)Ga-Gyeong Seo, Cho-Long Lee, Sang-Hee Park, et al.
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