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Food Science and Biotechnology|April 8, 2024
An introductory review on the application of principal component analysis in the data exploration of the chemical analysis of food samplesAnderson Santos Souza, Marcos Almeida Bezerra, Uillian Mozart Ferreira Mata Cerqueira, et al.
Food Science and Biotechnology|April 8, 2024
Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effectSo-Won Jang, Hyeon Hwa Oh, Kyung Eun Moon, et al.
Food Science and Biotechnology|April 8, 2024
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodleChaehyeon Lee, Gibeom Choi, Suengmok Cho
Food Science and Biotechnology|August 28, 2023
Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidationEunok Choe
Food Science and Biotechnology|August 28, 2023
Wheat sprouts (Triticum aestivum Linn.) cultured by a smart farm system ameliorate NAFLD through the AMPK-mediated SREBP signaling pathwayBoYoon Chang, JinHye Bae, SeungBeom Yun, et al.
Food Science and Biotechnology|August 28, 2023
Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestionJiseon Lee, Eunji Kwak, Hyo-Tae Kim, et al.
Food Science and Biotechnology|March 30, 2026
Microwave irradiation induced free radical reactions on the acetaldehyde formation in model wine solutions: process optimization and mechanistic insightsXiao-Wen Yang, Jiang-Feng Yuan, Wen-Ting Duan, et al.
Food Science and Biotechnology|May 18, 2026
Exploring the nutritional and bioactive potential of microalgal sulfated polysaccharides for functional food applicationsFajar Sofyantoro, Eka Sunarwidhi Prasedya, Fahrul Nurkolis, et al.
Food Science and Biotechnology|May 18, 2026
Effect of Indocalamus latifolius (Keng) McClure aqueous extract against acute alcohol intoxication and chronic alcoholic gastric injuryShiwei Zhao, Xiangpei Wang, Hongmei Wu, et al.
Food Science and Biotechnology|May 18, 2026
Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory propertiesGeonhak Lee, Beomkyung Cho, Kwang-Geun Lee
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