• Predictive modeling and probabilistic risk assessment of Clostridium perfringens in hamburgers and s...

• Choi Yun-Hui

• Park Jin-Hwa, Kang Mi-Seon, Yoon Yo-Han, Ha Sang-Do, Kim Hyun-Jung

• Food Science and Biotechnology   2021  Volume.30  No.13 1733 ~ 1742

• Hypolipidemic effect of soluble dietary fibers prepared from Asparagus officinalis and their effects...

• Zhang Miansong

• Yao Mengke, Jia Airong, Shi Yaping, Bai Xinfeng, Liu Xue, Cui Tingting, Liu Xin, Liu ...

• Food Science and Biotechnology   2021  Volume.30  No.13 1721 ~ 1731

• Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and ...

• Gao Yuan

• Ji Yubin, Wang Fuling, Li Wenlan, Zhang Xiaomeng, Niu Zhihui, Wang Zhuo

• Food Science and Biotechnology   2021  Volume.30  No.13 1709 ~ 1719

• Optimization of microwave assisted extraction of Artocarpus Heterophyllus leaf polyphenols with inhi...

• Aguilar-Veloz Laura Maryoris

• Calderon-Santoyo Montserrat, Ragazzo-Sanchez Juan Arturo

• Food Science and Biotechnology   2021  Volume.30  No.13 1695 ~ 1707

• Structure-function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptid...

• Mirzapour-Kouhdasht Armin

• Lee Chul-Won, Yun Hyo-Suk, Eun Jong-Bang

• Food Science and Biotechnology   2021  Volume.30  No.13 1685 ~ 1693

• Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara

• Wang Xiujuan

• Chen Yue, Wang Yuhua, Dai Weichang, Piao Chunhong, Yu Hansong

• Food Science and Biotechnology   2021  Volume.30  No.13 1675 ~ 1684

• Real-time analysis and predictability of the health functional food market using big data

• Kim Sang-Soon

• Lim Seok-Won, Kim Sang-Oh

• Food Science and Biotechnology   2021  Volume.30  No.13 1667 ~ 1674

• The particle size of rice flour greatly affects the structural, textural and masticatory properties ...

• Lee In-Young

• Park Young-Sook, Shin Weon-Sun

• Food Science and Biotechnology   2021  Volume.30  No.13 1657 ~ 1666

• An improved extraction and purification method for obtaining high-quality chitin and chitosan from b...

• Tissera Chethana Minoli

• Rathnayake Suramya Indunil, Abeyrathne Sandun, Nam Ki-Chang

• Food Science and Biotechnology   2021  Volume.30  No.13 1645 ~ 1655

• Authentication of pomegranate juice using multidimensional analysis of its metabolites

• An Jin-Ah

• Lee Ji-Hee, Park Ju-Hee, Auh Joong-Hyuck, Lee Chan

• Food Science and Biotechnology   2021  Volume.30  No.13 1635 ~ 1643

• Regulatory policy on genetically modified breeding stack in key countries and the current status in ...

• Sul Su-Yeon

• Suh Seung-Man, Park Saet-Byul, Kim Hae-Yeong

• Food Science and Biotechnology   2021  Volume.30  No.13 1627 ~ 1634

• Recent advances in valorization of citrus fruits processing waste: a way forward towards environment...

• Suri Shweta

• Singh Anupama, Nema Prabhat K.

• Food Science and Biotechnology   2021  Volume.30  No.13 1601 ~ 1626

• Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival...

• Kim Ji-Yeon

• Bae Young-Min, Lee Sun-Young

• Food Science and Biotechnology   2021  Volume.30  No.12 1593 ~ 1600

• Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modul...

• Jeong Hyun-Woo

• Lee Ji-Hae, Choi Jin-Kyu, Rha Chan-Su, Lee Jung-Dae, Park Jae-Hong, Park Mi-Young

• Food Science and Biotechnology   2021  Volume.30  No.12 1581 ~ 1591

• Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via ...

• Lim Jung-Sik

• Kim Chae-Rim, Shin Kwang-Soon, Lee Sue-Jung, Yoon Taek-Joon, Park Hee-Jung

• Food Science and Biotechnology   2021  Volume.30  No.12 1571 ~ 1580

• Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifo...

• Moges Abebe

• Barik Chitta Ranjan, Purohit Sukumar, Goud Vaibhav V.

• Food Science and Biotechnology   2021  Volume.30  No.12 1555 ~ 1569

• DHA-enriched phosphatidylcholine suppressed angiogenesis by activating PPAR¥ã and modulating the VEG...

• Liu Yuanyuan

• Tian Yingying, Guo Yao, Yan Ziyi, Xue Changhu, Wang Jingfeng

• Food Science and Biotechnology   2021  Volume.30  No.12 1543 ~ 1553

• Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using ...

• Kang Joo-Hyun

• Jeon Ye-Jeong, Min Sea-Cheol

• Food Science and Biotechnology   2021  Volume.30  No.12 1535 ~ 1542

• Thermal decomposition and oxidation of ¥â-caryophyllene in black pepper during subcritical water ext...

• Lee Ha-Yeon

• Ko Min-Jung

• Food Science and Biotechnology   2021  Volume.30  No.12 1527 ~ 1533

• Effects of pretreatment and air drying temperature on Noni fruit powder

• Kha Tuyen Chan

• Nguyen Cong Thanh, Tran Luyen Thi, Truong Trung Tan

• Food Science and Biotechnology   2021  Volume.30  No.12 1519 ~ 1526