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Food Science and Biotechnology|February 18, 2020
The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-blind, placebo-controlled clinical trialSoo-Hyun Park, Su-Jin Jung, Eun-Kyung Choi, et al.
Food Science and Biotechnology|January 25, 2020
Antioxidant and antibacterial capabilities of phenolic compounds and organic acids from Camellia oleifera cakeDuoduo Zhang, Shaoping Nie, Mingyong Xie, et al.
Food Science and Biotechnology|January 25, 2020
Antioxidant and antibacterial activity of Trametes polyzona (Pers.) JustoErute M Adongbede, Yogini S Jaiswal, Shurrita S Davis, et al.
Food Science and Biotechnology|January 25, 2020
Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slicesHuihan Xi, Yunhong Liu, Linge Guo, et al.
Food Science and Biotechnology|July 12, 2021
Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methodsFlorence M Mashitoa, Vimbainashe Manhivi, Retha M Slabbert, et al.
Food Science and Biotechnology|July 12, 2021
Development of triplex PCR for simultaneous detection of soybean and wheatJiyong Shin, Mi-Ju Kim, Hae-Yeong Kim
Food Science and Biotechnology|July 12, 2021
Characteristics on host specificity, infection, and temperature stability of Weissella phages from watery kimchiSoomin Lee, Jong-Hyun Park
Food Science and Biotechnology|July 12, 2021
Effects of pH and NaCl on hydrolysis and transpeptidation activities of a salt-tolerant γ-glutamyltranspeptidase from Bacillus amyloliquefaciens S0904Hye-Bin Cho, Jun-Ho Ahn, Hyeon-Gyu Yang, et al.
Food Science and Biotechnology|June 14, 2021
Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatmentTherese Ariane N Neri, Hyun-Chol Jung, Se-Kyeong Jang, et al.
Food Science and Biotechnology|June 14, 2021
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey proteinHye-Rin Park, Ga-Hyun Kim, Yeseul Na, et al.
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