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Food Science and Biotechnology|March 30, 2026
Effectiveness of organic acid mixtures on reducing or eliminating Escherichia coli O157:H7 inoculated in a laboratory culture medium, tryptic soy brothSe-Gyeong Yoon, Sang-Woo Lee, Hyun-Dong Cho, et al.
Food Science and Biotechnology|March 30, 2026
Comprehensive approaches for mitigation of total cyanide in Maesil (Prunus mume) syrup: a stone fruit-derived productHong-Rim Ko, Su Yeob Cho, Hyun-Seok Kim, et al.
Food Science and Biotechnology|March 30, 2026
Sustainable techniques for extracting essential oils from spices and herbs: A comprehensive reviewAanchal Panigrahi, Rafeeya Shams, Kshirod Kumar Dash
Food Science and Biotechnology|March 30, 2026
Effects of glass transition temperature and water activity on the flowability and caking of grain by-product powdersBeom-Hee Kim, Sang-Jin Ye, Seon-Min Oh, et al.
Food Science and Biotechnology|April 16, 2024
Protective effect of mixture of Acanthopanax sessiliflorum and Chaenomeles sinensis against ultraviolet B-induced photodamage in human fibroblast and hairless mouseJin-Ok Kim, Gami An, Jung-Hye Choi
Food Science and Biotechnology|April 16, 2024
Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydratesMeng Yuan, Yu Cao, Haoyang Zheng, et al.
Food Science and Biotechnology|April 16, 2024
Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardiiHandray Fernandes de Souza, Giovana Felicio Monteiro, Victor Dédalo Di Próspero Gonçalves, et al.
Food Science and Biotechnology|April 8, 2024
Relation between textural attributes and surface leachate structural and compositional characteristics of cooked riceMingyo Ha, Duyun Jeong, Jiyoung Park, et al.
Food Science and Biotechnology|April 8, 2024
Characterization of a Vibrio parahaemolyticus-targeting lytic bacteriophage SSJ01 and its application in artificial seawaterJungu Kang, Yoonjee Chang
Food Science and Biotechnology|April 8, 2024
Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservationXutao Mai, Xinxiao Zhang, Minmin Tang, et al.
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