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Food Science and Biotechnology|January 6, 2023
Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sproutsWenping Peng, Nan Wang, Shunmin Wang, et al.Food Science and Biotechnology|January 6, 2023
Cold plasma treatment to improve jelly production using a fused deposition modeling 3D printerJiwon In, Sera Im, Sea C MinFood Science and Biotechnology|January 6, 2023
Evaluation of polycyclic aromatic hydrocarbons content of herbal medicine products in Korea by HPLC-FLDYong-Yeon Kim, Han-Seung ShinFood Science and Biotechnology|January 17, 2023
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)Mun-Hee Choi, Myung-Hyun Kim, Young-Sil HanFood Science and Biotechnology|January 17, 2023
Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysisLei Cao, Seung Jin Jeong, Joong Ho ShinFood Science and Biotechnology|January 17, 2023
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCRYo Ram Uh, Cheol Seong JangFood Science and Biotechnology|January 2, 2023
Novel extraction technologies and potential applications of egg yolk proteinsLuping Gu, Yufang Liu, Wanqiu Zhang, et al.Food Science and Biotechnology|May 9, 2022
Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storageBin Dong, Yanjun Lin, Jun Wang, et al.Food Science and Biotechnology|May 9, 2022
Infusion of fluorescein into corn and waxy rice starches and its controlled releaseSeung-Hyun Choi, Hui-Yun Kim, Jong-Hyun Choi, et al.Food Science and Biotechnology|May 9, 2022
Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leavesMingi Kim, Seung-Kook ParkPageof 251