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Food Science and Biotechnology|November 29, 2018
Population changes and growth modeling of Salmonella enterica during alfalfa seed germination and early sprout developmentWon-Il Kim, Sang Don Ryu, Se-Ri Kim, et al.
Food Science and Biotechnology|March 18, 2021
Mineral-rich Jeju lava sea water suppresses lipid accumulation in 3T3-L1 adipocytes and ameliorates high-fat diet-induced obesity in C57BL/6 J miceYe Ji Hyun, Ju Gyeong Kim, Min Jeong Kim, et al.
Food Science and Biotechnology|March 18, 2021
Analysis of chemical compounds and toxicological evaluation of Forsythia suspensa leaves teaDa-Hong Wang, Meng-Yang Wang, Wen-Hao Shen, et al.
Food Science and Biotechnology|November 18, 2021
Combined effects of BARLEYmax and cocoa polyphenols on colonic microbiota and bacterial metabolites in vitroRyuji Nagata, Shun Sato, Aldrine Kilua, et al.
Food Science and Biotechnology|November 18, 2021
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South KoreaGun Woo Nam, Myeongkyo Jeong, Eun Jeong Heo, et al.
Food Science and Biotechnology|September 5, 2022
Yellow pigment from gardenia fruit: structural identification and evaluation of cytotoxic activity in HepG2 cells by induction of apoptosisLiqin Tang, Haocheng Liu, Manqin Fu, et al.
Food Science and Biotechnology|September 6, 2022
Emergence and spread of antibiotic-resistant foodborne pathogens from farm to tableJunhwan Kim, Juhee Ahn
Food Science and Biotechnology|January 21, 2022
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foodsBasista Rabina Sharma, Prakash M Halami, Jyoti Prakash Tamang
Food Science and Biotechnology|January 21, 2022
Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -KimchiSe Jin Lee, Hye Sung Jeon, Ji Yeon Yoo, et al.
Food Science and Biotechnology|January 21, 2022
Microbiological contamination of fresh-cut produce in KoreaMyung-Ji Kim, Chan-Ick Cheigh
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