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Food Science and Biotechnology|June 12, 2020
Pine needle hexane extract promote cell cycle arrest and premature senescence via p27KIP1 upregulation gastric cancer cellsWoong Kim, Cheolwoo Park, Jaeyoung Park, et al.
Food Science and Biotechnology|September 2, 2021
Dietary supplementation with Ceriporia lacerata improves learning and memory in a scopolamine-induced amnesia mouse modelSujin Lee, Ji Sun Lim, Hyun Seok Yun, et al.
Food Science and Biotechnology|August 16, 2021
Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchiWon-Jeong Park, Se-Jin Kong, Jong-Hyun Park
Food Science and Biotechnology|August 3, 2022
Different physicochemical properties of entirely α-glucan-coated starch from various botanical sourcesSo-Jung Jung, Young-Bo Song, Cheon-Seok Park, et al.
Food Science and Biotechnology|August 3, 2022
Hydroxypropylation and acetylation of rice starch: effects of starch protein contentHyun Woo Choi, Hyun-Seok Kim
Food Science and Biotechnology|June 25, 2020
A short-term, hydroponic-culture of ginseng results in a significant increase in the anti-oxidative activity and bioactive componentsJi Yun Lee, Hee Yang, Tae Kyung Lee, et al.
Food Science and Biotechnology|May 19, 2020
Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucansSeon-Min Oh, Byung-Hoo Lee, Dong-Ho Seo, et al.
Food Science and Biotechnology|June 27, 2022
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive reviewBhawna Diwan, Rohit Sharma
Food Science and Biotechnology|January 6, 2023
Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processingR P Annapoorna, P R More, S S Arya
Food Science and Biotechnology|January 6, 2023
Phenolic from apple blossom "Hongro" inhibits the expression of proteins related to melanogenesis in B16F10 melanoma cellsEun-Bi Cho, Eun-Ho Lee, Hye-Jin Park, et al.
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