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Food Science and Biotechnology|May 9, 2022
Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng rootSoo Hyun Kang, Hee Jin Cha, Seung Won Jung, et al.
Food Science and Biotechnology|May 9, 2022
By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activityDong-Uk Jo, Young-Wook Chin, Yongeun Kim, et al.
Food Science and Biotechnology|June 20, 2022
Material requirements for printing cookie dough using a fused deposition modeling 3D printerJiwon In, Haeun Jeong, Sea Cheol Min
Food Science and Biotechnology|June 20, 2022
Rice yogurt with various beans fermented by lactic acid bacteria from kimchiYeon Hwa Choi, Myung Joo Han
Food Science and Biotechnology|June 20, 2022
Metabolites of oregano (Origanum vulgare) seed and their anti-obesity effects on 3T3-L1 adipocytes through down-regulated adipogenesisHyun-Jong Lee, Mi-Ja Kim
Food Science and Biotechnology|May 31, 2021
Prophylactic effects of probiotics on respiratory viruses including COVID-19: a reviewNa-Kyoung Lee, Hyun-Dong Paik
Food Science and Biotechnology|February 18, 2020
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailabilitySeung Jun Choi, David Julian McClements
Food Science and Biotechnology|February 18, 2020
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets' sensorial and physicochemical featuresBehnaz Bazargani-Gilani, Mohammadreza Pajohi-Alamoti
Food Science and Biotechnology|February 18, 2020
Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage systemSeo Hyeon Han, Han Dong Jang, Seung Ju Lee
Food Science and Biotechnology|February 18, 2020
Chapatti sensory and textural quality in relation to whole meal flour and dough characteristicsSalman Khurshid, Saqib Arif, Hafiza Mehwish Iqbal, et al.
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