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Food Science and Biotechnology|February 20, 2025
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foodsJaeYoon Kang, JuDong Yeo
Food Science and Biotechnology|February 20, 2025
Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbageChan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, et al.
Food Science and Biotechnology|February 20, 2025
Encapsulated essential oils in protein-polysaccharide biopolymers: characteristics and applications in the biomedical and food industriesBethlehem Mekasha Worku, Nurelegne Tefera Shibeshi, Tian Zhiyuan, et al.
Food Science and Biotechnology|February 13, 2025
Advances in 3D food printing technology: innovation and applications in the food industryP Fathima Rinshana, Balakrishnan Murugesan, Yeon Ho Kim, et al.
Food Science and Biotechnology|February 13, 2025
Plant simulation for robot automation system of deep-frying process of KimbugakTae Hyong Kim, Gu Byoung, Ki Hyun Kwon, et al.
Food Science and Biotechnology|February 13, 2025
A study on safety evaluation system of cultured foods among alternative proteinsSojeong Heo, Gawon Lee, Do-Won Jeong
Food Science and Biotechnology|February 17, 2025
Rice bran as a potent ingredient: unveiling its potential for value-added applicationsMacdalyna Esther Ronie, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, et al.
Food Science and Biotechnology|February 17, 2025
Technological characterization of strawberry spread: comparison of bulking agent typesHanad Mohamed Aden, Oğuz Aydemir, Ayşegül Beşir Özgeçen
Food Science and Biotechnology|February 13, 2025
Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice productionYoon-Cheol Choi, Sang-Jin Ye, Jae-Sung Shin, et al.
Food Science and Biotechnology|November 4, 2024
Opportunities and challenges of foodborne polyphenols applied to anti-aging health foodsHong Zhuang, Xiaoliang Zhang, Sijia Wu, et al.
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