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Food Science and Biotechnology|February 16, 2026
Comparative detection of cytochrome c oxidase I gene and molecular species identification of imported shellfish from 2021 to 2023 in KoreaSeongwon Hwang, Hyojin Kwon, Daseul Yeo, et al.
Food Science and Biotechnology|February 16, 2026
Hot water extract of Punica granatum L. attenuates UVB-induced skin damage and enhances skin barrier function by regulating MKK-MAPK-AP-1 signalingLei Huang, Jinghan Su, Yerkyesh Khamit, et al.
Food Science and Biotechnology|February 17, 2025
Investigating potential freshness indicators for packaged oysters through multivariate statistical analysisSeul-Ki Park, Jeong-Seok Cho, Dae-Yong Yun, et al.
Food Science and Biotechnology|February 17, 2025
Method development and validation of phloroglucinol and dieckol in Ecklonia cava using HPLC-DADDo-Yeon Kim, Hyeon-Ju Park, Choong-In Yun, et al.
Food Science and Biotechnology|February 17, 2025
Effects of NET-2201 (Capsicum chinense L. cv.) on brown adipose tissue activation and white adipose tissue browning in high-fat-diet-induced obese miceYoon-Young Han, Ha-Neul Jo, Bo-Mi Kim, et al.
Food Science and Biotechnology|February 17, 2025
Polysaccharide nanoparticles as building blocks for food processing applications: A comprehensive reviewYudishter, Rafeeya Shams, Kshirod Kumar Dash
Food Science and Biotechnology|February 17, 2025
Enhanced anti-influenza activity of fermented yellow soybean extract and daidzein co-treatment on MDCK cellsMinjeong Noh, Se-Young Cho, Jiyeong Choi, et al.
Food Science and Biotechnology|February 20, 2025
Macadamia oil alleviates dextran sulfate sodium-induced ulcerative colitis in mice via activating the Nrf2/Ho-1 pathwayChunlan Shan, Ting Liu, Fujun Miao, et al.
Food Science and Biotechnology|February 20, 2025
Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implicationsBabar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, et al.
Food Science and Biotechnology|February 20, 2025
Physical modification of corn and potato starches using soaking, freezing, and dryingSang-Jin Ye, Moo-Yeol Baik
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