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Food Science and Biotechnology|January 21, 2022
Effects of Lactobacillus curvatus MG5246 on inflammatory markers in Porphyromonas gingivalis lipopolysaccharide-sensitized human gingival fibroblasts and periodontitis rat modelJae-In Jung, Yong Gyeong Kim, Chang-Ho Kang, et al.
Food Science and Biotechnology|April 9, 2019
Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chiliSunida Muangkote, Taweerat Vichitsoonthonkul, Varit Srilaong, et al.
Food Science and Biotechnology|April 9, 2019
Occurrence of biogenic amines in sufu obtained from Chinese marketDa-Wei Li, Jing-Jing Liang, Rui-Qin Shi, et al.
Food Science and Biotechnology|April 9, 2019
Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection)Boyoung Oh, Kyung-Ae Lee, Eunok Choe
Food Science and Biotechnology|April 9, 2019
A comprehensive analysis and comparison between vacuum and electric oven drying methods on Chinese saffron (Crocus sativus L.)Chong Yao, Xiao-Dong Qian, Gui-Fen Zhou, et al.
Food Science and Biotechnology|April 9, 2019
Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus speciesMohammad Nejatian, Nematollah Jonaidi-Jafari, Sepideh Abbaszadeh, et al.
Food Science and Biotechnology|April 9, 2019
Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicansS E Herrera-Rodríguez, R J López-Rivera, E García-Márquez, et al.
Food Science and Biotechnology|April 9, 2019
Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickensElżbieta Hać-Szymańczuk, Aneta Cegiełka, Magdalena Karkos, et al.
Food Science and Biotechnology|April 9, 2019
Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter culturesFrancisco Ruiz-Terán, Paulina N Martínez-Zepeda, Sara Y Geyer-de la Merced, et al.
Food Science and Biotechnology|April 9, 2019
Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchiSeo-Jin Yang, Ji-Eun Lee, Sung-Min Lim, et al.
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