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Food Science and Biotechnology|June 26, 2020
Improvement of viscous substance production during Cheonggukjang fermentation added with glycineHa Gyoon Na, Min-Ah Kim, Ji Woo Shin, et al.
Food Science and Biotechnology|June 26, 2020
Immune-enhancing effects of gamma-irradiated sericinIn-Bong Song, Hye-Ju Han, Jungkee Kwon
Food Science and Biotechnology|June 26, 2020
Effects of phenolic and protein extracts from Melipona beecheii honey on pathogenic strains of Escherichia coli and Staphylococcus aureusJesús Ramón-Sierra, José Luis Martínez-Guevara, Luis Pool-Yam, et al.
Food Science and Biotechnology|May 22, 2023
Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysisYang Ye, Wenxin Deng, Anjiao Li, et al.
Food Science and Biotechnology|May 22, 2023
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foodsSeung Su Yu, Han Soo Ahn, Sung Hee Park
Food Science and Biotechnology|May 22, 2023
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a reviewNa Li, Jing Xie, Yuan Ming Chu
Food Science and Biotechnology|May 22, 2023
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in ratsYang Yang, Jing Yu, Jiaoyao Huo, et al.
Food Science and Biotechnology|February 13, 2023
The effect of fermented rice germ extracts on the inhibition of glucose uptake in the gastrointestinal tract in vitro and in vivoYe Ji Hyun, Soo-Yeon Park, Ji Yeon Kim
Food Science and Biotechnology|February 13, 2023
Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in ratsJiyun Kim, Eun Woo Jeong, Youjin Baek, et al.
Food Science and Biotechnology|February 13, 2023
Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegarWool-Lim Park, Hyun-Dong Cho, Jeong-Ho Kim, et al.
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