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Food Science and Biotechnology|May 17, 2019
The protective effects of Gastrodia elata Blume extracts on middle cerebral artery occlusion in ratsPu Reum Seok, Su Jin Oh, Jin Woo Choi, et al.
Food Science and Biotechnology|May 17, 2019
Green satsuma mandarin orange (Citrus unshiu) extract reduces adiposity and induces uncoupling protein expression in skeletal muscle of obese miceJeong Kee Kim, Hyun Woo Jeong, A Young Kim, et al.
Food Science and Biotechnology|May 17, 2019
Synergistic effect of fruit-seed mixed juice on inhibition of angiotensin I-converting enzyme and activation of NO production in EA.hy926 cellsHye-Jung Park, Ji-Youn Kim, Hee Sook Kim, et al.
Food Science and Biotechnology|April 25, 2022
Analysis of the insect-repelling mechanism of star anise extract and its major active compounds against Plodia interpunctellaInyoung Choi, Seungyeon Kim, Jung-Soo Lee, et al.
Food Science and Biotechnology|April 25, 2022
Impact and prospect of the fourth industrial revolution in food safety: Mini-reviewSang-Soon Kim, Sangoh Kim
Food Science and Biotechnology|March 11, 2022
Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperatureSuriyan Supapvanich, Wasetthee Sittiprasert, Chairat Techavuthiporn
Food Science and Biotechnology|March 11, 2022
Microstructural, biochemical and drying characteristics of dehydrated 'Sunectwentyone' nectarines as affected by sodium metabisulphiteLoriane A Yanclo, Gunnar Sigge, Zinash A Belay, et al.
Food Science and Biotechnology|March 11, 2022
Cryoprotective effect of turanose on lyophilized Lactobacillus paracasei subsp. paracasei, L. casei 431Dong-Joo Han, Su-Jin Jun, Byung-Hoo Lee, et al.
Food Science and Biotechnology|March 11, 2022
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levelsJung Kyu Chae, Sangha Han, Duk Hyun Kim, et al.
Food Science and Biotechnology|November 1, 2021
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic noseWang-Hee Lee, Il-Nam Oh, Seunghyun Choi, et al.
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