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Food Science and Biotechnology|March 1, 2019
Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginsengJi Eun Hwang, Dong Hwa Suh, Kee-Tae Kim, et al.
Food Science and Biotechnology|March 1, 2019
Ginsenosides from Korean red ginseng modulate T cell function via the regulation of NF-AT-mediated IL-2 productionLe Ba Vinh, Jung Up Park, Le Xuan Duy, et al.
Food Science and Biotechnology|March 1, 2019
Correction to: Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginsengJi Eun Hwang, Dong Hwa Suh, Kee-Tae Kim, et al.
Food Science and Biotechnology|April 9, 2019
Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of Coriandrum sativum L. seed oilJeeva Senrayan, Sivakumar Venkatachalam
Food Science and Biotechnology|April 9, 2019
Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditionsYonggi Kim, Im Kyung Oh, Heesu Kim, et al.
Food Science and Biotechnology|April 9, 2019
New formulation of vitamin C encapsulation by nanoliposomes: production and evaluation of particle size, stability and control releaseSamaneh Amiri, Mahmoud Rezazadeh-Bari, Mohammad Alizadeh-Khaledabad, et al.
Food Science and Biotechnology|April 9, 2019
Screening of carbon and nitrogen sources using mixture analysis designs for carotenoid production by Blakeslea trisporaSepideh Shariati, Davood Zare, Saeed Mirdamadi
Food Science and Biotechnology|April 9, 2019
Protective effects of chebulic acid from Terminalia chebula Retz. against t-BHP-induced oxidative stress by modulations of Nrf2 and its related enzymes in HepG2 cellsHye-Lim Jung, Sung-Yong Yang, Min Cheol Pyo, et al.
Food Science and Biotechnology|March 18, 2021
Antioxidant and α-glucosidase inhibitory activities of eight neglected fruit extracts and UHPLC-MS/MS profile of the active extractsSiti Norhamimah Mohamed Yunus, Faridah Abas, Ahmad Haniff Jaafar, et al.
Food Science and Biotechnology|March 18, 2021
Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in KoreaJoon-Goo Lee, A-Young Kim, Dae-Won Kim, et al.
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