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Food Science and Biotechnology|April 12, 2023
Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliangYing-Yu Jin, Nuntinee Ritthibut, Seung-Taik Lim, et al.Food Science and Biotechnology|April 3, 2023
Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food productsSalma Farooq, Aamir Hussain Dar, Kshirod Kumar Dash, et al.Food Science and Biotechnology|April 3, 2023
Effect of α-tocopherol on the oxidative stability of horse oil-in-water emulsion during storageYoun Hyung Park, Jaehong Shin, Hyun Jung KimFood Science and Biotechnology|April 3, 2023
Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cellsSeyoung Jung, Eun Woo Jeong, Youjin Baek, et al.Food Science and Biotechnology|April 3, 2023
Correction to: Amelioration of radiation‑induced liver damage by p-coumaric acid in miceYun-Hong Li, Jiang-Xue Wu, Qian He, et al.Food Science and Biotechnology|April 3, 2023
Antioxidant and anti-inflammatory effects of solar salt brined kimchiYe-Rang Yun, Yun-Jeong Choi, Ye-Sol Kim, et al.Food Science and Biotechnology|April 3, 2023
Momordica charantia (bitter melon) efficacy and safety on glucose metabolism in Korean prediabetes participants: a 12-week, randomized clinical studyBukyung Kim, Hak Sung Lee, Hye-Jin Kim, et al.Food Science and Biotechnology|April 3, 2023
Mutagens in commercial food processing and its microbial transformationNarendra Kishore Merugu, Saikumar Manapuram, Tanushree Chakraborty, et al.Food Science and Biotechnology|April 19, 2021
Physicochemical properties of turanose and its potential applications as a sucrose substituteDong-Joo Han, Byung-Hoo Lee, Sang-Ho YooFood Science and Biotechnology|May 1, 2023
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adultsYongwoo Jo, JungJae Lee, Mina K KimPageof 249