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Food Science and Biotechnology|December 7, 2020
A brief history and spectroscopic analysis of soy isoflavonesYoung Sung Jung, Chan-Su Rha, Moo-Yeol Baik, et al.
Food Science and Biotechnology|December 7, 2020
Flavonoids: nutraceutical potential for counteracting muscle atrophyChanghee Kim, Jae-Kwan Hwang
Food Science and Biotechnology|December 7, 2020
Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coatingYao Ming, Lu Chen, Abbas Khan, et al.
Food Science and Biotechnology|December 7, 2020
Correction to: A brief history and spectroscopic analysis of soy isoflavonesYoung Sung Jung, Chan-Su Rha, Moo-Yeol Baik, et al.
Food Science and Biotechnology|November 29, 2018
A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging timesJung-Ho Kim, Ji-Han Kim, Dong-Kyu Yoon, et al.
Food Science and Biotechnology|November 29, 2018
Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteinsFeng Gao, Xuefei Zhang, Jiaqi Wang, et al.
Food Science and Biotechnology|November 29, 2018
Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slicesXi-Juan Guo, Rui-Qi Wang
Food Science and Biotechnology|November 29, 2018
Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red winePradeep Puligundla, Yu-Ryang Pyun, Chulkyoon Mok
Food Science and Biotechnology|November 29, 2018
Exopolysaccharide from Pantoea sp. BCCS 001 GH isolated from nectarine fruit: production in submerged culture and preliminary physicochemical characterizationsSeyyed Vahid Niknezhad, Mohammad Hossein Morowvat, Ghasem Najafpour Darzi, et al.
Food Science and Biotechnology|November 29, 2018
Antihypertensive peptides from whey proteins fermented by lactic acid bacteriaEric Banan-Mwine Daliri, Byong H Lee, Byun-Jae Park, et al.
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