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Food Science and Biotechnology|October 25, 2021
Discrimination of Camellia seed oils extracted by supercritical CO2 using electronic tongue technologyDi Duan, Yong Huang, Ying Zou, et al.Food Science and Biotechnology|October 25, 2021
Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cellsDayeon Ryu, Yunkyung Sung, Jungil Hong, et al.Food Science and Biotechnology|October 4, 2021
Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starchesShenchi Zhao, Xin Li, Gongshe Hu, et al.Food Science and Biotechnology|October 4, 2021
Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidationChanHyung Kim, Seungbeen Jo, SungHwa Kim, et al.Food Science and Biotechnology|October 4, 2021
The aroma profile and aroma-active compounds of Brassica oleracea (kale) teaJeongyoon Oh, In Hee ChoFood Science and Biotechnology|July 25, 2022
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foodsEunghee Kim, Choongjin Ban, Sang-Oh Kim, et al.Food Science and Biotechnology|February 21, 2022
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteinsTae-Kyung Kim, Hae In Yong, Min-Cheol Kang, et al.Food Science and Biotechnology|August 28, 2023
Bacillus subtilis SPB1 lipopeptide biosurfactant: antibacterial efficiency against the phytopathogenic bacteria Agrobacterium tumefaciens and compared production in submerged and solid state fermentation systemsMouna Bouassida, Inès Mnif, Ines Hammami, et al.Food Science and Biotechnology|August 28, 2023
Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foodsSojeong Heo, Jong-Hoon Lee, Do-Won JeongFood Science and Biotechnology|August 28, 2023
Correction to: Electrochemical impedimetric biosensors for food safetyChanghoon Chai, Se-Wook OhPageof 251