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Food Science and Biotechnology|November 8, 2019
Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookiesYasemin Sahan, Emine Aydin, Ayse Inkaya Dundar, et al.
Food Science and Biotechnology|November 8, 2019
Physical properties of surimi sausages subjected to high hydrostatic pressure treatmentNam Seok Oh, Min Young Kim, Gwi Yeong Jang, et al.
Food Science and Biotechnology|November 8, 2019
Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil)Senem Suna
Food Science and Biotechnology|November 8, 2019
Effect of agave fructans on the production of short chain fatty acid in miceSilvia M González-Herrera, Luis E Simental-Mendía, Mercedes G López, et al.
Food Science and Biotechnology|November 8, 2019
Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout filletTooraj Mehdizadeh, Hossein Tajik, Sima Jafarie, et al.
Food Science and Biotechnology|November 8, 2019
Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat's milk and its permeateŁukasz K Kaczyński, Dorota Cais-Sokolińska, Artur Szwengiel
Food Science and Biotechnology|December 7, 2019
Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberriesHyesung Hwang, Young-Jun Kim, Youngjae Shin
Food Science and Biotechnology|December 7, 2019
Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentationWan Abd Al Qadr Imad Wan-Mohtar, Safuan Ab Kadir, Sarina Abdul Halim-Lim, et al.
Food Science and Biotechnology|December 7, 2019
Anti-dermatitic effect of fermented ginseng extract including rich compound K through inhibiting activation of macrophageJi Yeon Lee, Jae-Myung Yoo, Seong Yeon Baek, et al.
Food Science and Biotechnology|December 7, 2019
ATP degradation products as freshness indicator of flatfish during storageJun-Ho Hwang, Yuri Kim, Hyesook Choi, et al.
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