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Food Science and Biotechnology|July 31, 2026
Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of breadHye-Jin Hong, Chan-Haeng Lee, Jeong-Ah Yoon, et al.
Food Science and Biotechnology|July 31, 2026
Detection of tea adulterants using Fourier transform near-infrared (FT-NIR) spectroscopy combined with chemometricsNelum Priyadarshani Piyasena, Savani Ulpathakumbura, Nishantha Edirisinghe, et al.
Food Science and Biotechnology|July 31, 2026
Fucosterol-standardized extract of Sargassum fulvellum attenuates immobilization-induced skeletal muscle atrophy via PI3K/Akt/mTOR signalingMi-Bo Kim, Jieun Hwang, Hyunju Kang, et al.
Food Science and Biotechnology|July 31, 2026
Enhanced aroma compound production by new Saccharomyces cerevisiae isolates for bread and rice hydrolysate medium fermentationsChan-Haeng Lee, Jeong-Ah Yoon, Min-Kyung Ju, et al.
Food Science and Biotechnology|July 31, 2026
Monitoring and risk assessment of biogenic amines in seafood commonly consumed in KoreaWanTing Zhao, Siwoo Kim, MiKyeong Song, et al.
Food Science and Biotechnology|July 31, 2026
Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH responseMinquan Xia, Zhengfeng Fang, Lu Wang, et al.
Food Science and Biotechnology|July 31, 2026
Characterization of the potential antihypertensive activity of Aster pseudoglehnii leaf extractsYu Ri Kim, Joong-Hyuck Auh
Food Science and Biotechnology|July 31, 2026
Screening of wild-type Saccharomyces cerevisiae strains for single-cell protein production in white grape juiceİpek Ceren Yeşildağ, Remziye Yılmaz
Food Science and Biotechnology|July 31, 2026
Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener additionYounglan Ban, Seong Jun Hong, Hee Sung Moon, et al.
Food Science and Biotechnology|August 28, 2026
Ethanol-assisted rice protein-curcumin complexes as a natural encapsulation system to improve solubility and stability of curcuminSujin Jeon, Manhee Baek, Semin Jeong, et al.
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