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Food Science and Biotechnology|September 29, 2018
Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausageHyun-Hee Yu, Ji Hun Choi, Ki Moon Kang, et al.
Food Science and Biotechnology|September 29, 2018
Betaine reduces cellular melanin content via suppression of microphthalmia-associated transcription factor in B16-F1 murine melanocytesBo-Ram Cho, Hee-Jin Jun, Trung Thanh Thach, et al.
Food Science and Biotechnology|September 29, 2018
Immune analysis of cry1Ab-genetically modified potato by in-silico analysis and animal modelHassan Rahnama, Mahdi Nikmard, Mohsen Abolhasani, et al.
Food Science and Biotechnology|September 29, 2018
Biogenic amines in foodsDara Doeun, Munkhtugs Davaatseren, Myung-Sub Chung
Food Science and Biotechnology|September 29, 2018
Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extractsMuhammad Fakih Kurniawan, Nuri Andarwulan, Nur Wulandari, et al.
Food Science and Biotechnology|September 29, 2018
Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus myceliaIn Won Kim, Hye-Bin Lee, Sang-Hyeob Sim, et al.
Food Science and Biotechnology|September 29, 2018
Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powderLi Jiang, Qi-Xin Xu, Mu Qiao, et al.
Food Science and Biotechnology|September 29, 2018
Production of wheat gluten hydrolyzates by enzymatic process at high pressureNamsoo Kim
Food Science and Biotechnology|September 29, 2018
Biological activities of lactobacilli relevant to cardiovascular health in skim milkAlaa Abd El-Fattah, Sally Sakr, Samia Mahmoud El-Dieb, et al.
Food Science and Biotechnology|September 29, 2018
Low-dose grape pomace and omija fruit extract is more effective than high-dose in lowering oxidative stress and fat-pad mass in db/db miceSu-Jung Cho, Hye-Jin Kim, Ji-Young Choi, et al.
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