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Food Science and Biotechnology|April 17, 2020
Isolation and physicochemical property of individual parenchyma cells from mealy sweet potatoHyeonjeong Lee, Hyun-Seok Kim
Food Science and Biotechnology|April 17, 2020
Mealworm larvae (Tenebrio molitor L.) exuviae as a novel prebiotic material for BALB/c mouse gut microbiotaGyoo Taik Kwon, Hyun-Gyun Yuk, Su Jung Lee, et al.
Food Science and Biotechnology|April 17, 2020
Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat modelShahid Ahmed Junejo, Huihui Geng, Songnan Li, et al.
Food Science and Biotechnology|April 17, 2020
Inula britannica fermented with probiotic Weissella cibaria D30 exhibited anti-inflammatory effect and increased viability in RAW 264.7 cellsHyeong-Yeop Kim, Won-Young Bae, Hyung-Seok Yu, et al.
Food Science and Biotechnology|August 16, 2021
Anti-asthma and antitussive effects of a fermented extract of a mixture of Ramulus mori, Anthriscus sylvestris, and Salvia plebeianMirae An, Miae Oh, Keun-Tae Park, et al.
Food Science and Biotechnology|January 21, 2022
Comprehensive review on potential applications of microfluidization in food processingAnit Kumar, Atul Dhiman, Rajat Suhag, et al.
Food Science and Biotechnology|January 21, 2022
Processing, digestion property and structure characterization of slowly digestible gorgon nut starchJia-Cheng Zeng, Pin-Jian Xiao, Li-Juan Ling, et al.
Food Science and Biotechnology|January 21, 2022
Immune-modulation effect of Halocynthia aurantium tunic lipid on RAW264.7 cellsA-Yeong Jang, Chaiwat Monmai, Weerawan Rod-In, et al.
Food Science and Biotechnology|September 5, 2022
Sodium alginate-based wall materials microencapsulated Lactobacillus plantarum CICC 20022: characteristics and survivability studyLihua Zhang, Peixin Tang, Shunfeng Li, et al.
Food Science and Biotechnology|September 5, 2022
Optimization and release characteristics of catechin-loaded calcium pectinate beads by internal gelationJi-Soo Lee, Do-Yeon Lim, Donghwa Chung, et al.
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