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Food Science and Biotechnology|October 1, 2020
Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf breadHo-Seok Chang, Kwang-Young Song, Young-Ji Kim, et al.Food Science and Biotechnology|October 1, 2020
Evaluation of standard enrichment broths for recovery of healthy and chlorine-injured Escherichia coli O157:H7 cells in kimchiHae-Sook Lee, Hee-Eun Choi, Ung-Kyu Choi, et al.Food Science and Biotechnology|January 25, 2020
Protein purification from Arachis hypogaea in one step: stability studies and anticarcinogenic analysisAfaque Ahmad, Hirday N Verma, Prahalad Bharti, et al.Food Science and Biotechnology|January 25, 2020
A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressureNamsoo KimFood Science and Biotechnology|January 25, 2020
Novel application of an optical inspection system to determine the freshness of Scomber japonicus (mackerel) stored at a low temperatureJeong-Wook Choi, Myung-Kee Jang, Chang-Wook Hong, et al.Food Science and Biotechnology|January 25, 2020
The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurtMałgorzata Ziarno, Dorota ZarębaFood Science and Biotechnology|January 25, 2020
Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from TarhanaDuygu Zehir Şentürk, Enes Dertli, Hüseyin Erten, et al.Food Science and Biotechnology|January 25, 2020
Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffeesDa-Eun Kang, Haeng-Un Lee, Munkhtugs Davaatseren, et al.Food Science and Biotechnology|June 14, 2021
Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodologyKwang-Seup Shin, Jeung-Hee LeeFood Science and Biotechnology|June 1, 2022
Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryingsSi Tan, Yu Wang, Wenwen Fu, et al.Pageof 251