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Food Science and Biotechnology|February 16, 2026
Acid resistance and tolerance responses of Cronobacter sakazakii influenced by strain variability and infant formula matricesHyun-Jung Chung, Sung-Ran Jang, Hyun-Gyun Yuk
Food Science and Biotechnology|February 16, 2026
Unlocking the pharmaceutical potential of Kombucha: production, regulatory challenges and patents landscapeCristine Rodrigues, Guilherme Anacleto Dos Reis, Diego Ocán-Torres, et al.
Food Science and Biotechnology|February 16, 2026
Harnessing the potential of germination and probiotic fermentation for enhancing aromatic amino acids in a millet-based food matrixTarun Kumar, Soumya Ranjan Purohit, Vasudha Sharma
Food Science and Biotechnology|June 10, 2025
Microbial production of torulene and its potential applications: a reviewJiahui Jin, Jun Li, Yanming Qiao, et al.
Food Science and Biotechnology|June 10, 2025
Stability, bioavailability, and cellular antioxidant activity of piperine complexed with cyclic glucansSolji Cho, Yunkyoung Jung, Shin-Joung Rho, et al.
Food Science and Biotechnology|June 10, 2025
Sugar-free breadmaking using multi enzymes reactionsSung Ho Lee, Yerim Na, Jong Hyuk Lee, et al.
Food Science and Biotechnology|June 10, 2025
Structural and functional variations of octenyl succinylated clustered amylopectin produced by distinctive glycogen branching enzymesKyeong-Ok Choi, Cheul-Soon Yim, Phu Cuong Nguyen, et al.
Food Science and Biotechnology|March 31, 2025
Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a reviewRobie Vasquez, Ji Hoon Song, Young-Seo Park, et al.
Food Science and Biotechnology|March 28, 2025
A review on the effect of green tea extract against obesityHyeonji Lee, Heeju Kim, Sanguine Byun
Food Science and Biotechnology|April 8, 2025
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphateZuqiang Jiang, Yonghong Li, Ruifeng Ying, et al.
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