• Comparative sub-chronic toxicity studies in rats of two indistinguishable herbal plants, Cynanchum w...

• Yu Chang-Woo

• Hong So-Hye, Lee Jin-Hee, Jung Ki-Kyung, Oh Jae-Ho, Jeong Ja-Young, Kwon Hoon-Jeong, Kang ...

• Food Science and Biotechnology   2022  Volume.31  No.6 759 ~ 766

• Methionine strengthens anti-inflammation of rice protein via depressing NF-¥êB activation and stimul...

• Wang Zhengxuan

• Liang Mingcai, Liu Bingxiao, Yang Lin

• Food Science and Biotechnology   2022  Volume.31  No.6 745 ~ 758

• The rate of frequent co-existence of plasmid-mediated quinolone resistance (PMQR) and extended-spect...

• Park Hye-Eun

• Kim Jin-Shil, Ryu Sang-Ryeol, Jeon Byeong-Hwa

• Food Science and Biotechnology   2022  Volume.31  No.6 739 ~ 743

• Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 ...

• Jang Hye-Ji

• Kim Jong-Ha, Lee Hyun-Sook, Paik Hyun-Dong

• Food Science and Biotechnology   2022  Volume.31  No.6 731 ~ 737

• Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluati...

• Wu Zhihao

• Miao Wen, Yang Yuhan, Fan Gongjian, Wu Caie, Li Tingting, Xie Chunyan, Shen Dongbei

• Food Science and Biotechnology   2022  Volume.31  No.6 721 ~ 730

• Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryi...

• Tan Si

• Wang Yu, Fu Wenwen, Luo Yuping, Cheng Shan, Li Wenfeng

• Food Science and Biotechnology   2022  Volume.31  No.6 711 ~ 719

• Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise

• Li Jun

• Cui Huaitian, Xu Xinyue, Li Jiayi, Lu Miaomiao, Guan Xijie, Zhu Danshi, Liu He

• Food Science and Biotechnology   2022  Volume.31  No.6 699 ~ 710

• Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated...

• Feng Miao-Miao

• Wang Ya-Fen, Cai Xuan, Zhang Hong-Cai, Xu Jian-Xiong

• Food Science and Biotechnology   2022  Volume.31  No.6 691 ~ 698

• High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starc...

• Bresciani Andrea

• Vaglia Valentina, Saitta Francesca, Fessas Dimitrios, Casiraghi Maria Cristina, Erba Daniela, P...

• Food Science and Biotechnology   2022  Volume.31  No.6 681 ~ 690

• Comparison of yield and metabolites according to the types of hilling materials utilized during Gleh...

• Hong Sae-Jin

• Park Nam-Il, Hwang Dae-Keun, Yi Tae-Gyu, Eum Hyang-Lan

• Food Science and Biotechnology   2022  Volume.31  No.6 669 ~ 679

• Sericulture and the edible-insect industry can help humanity survive: insects are more than just bug...

• Park Seok-Jun

• Kim Kee-Young, Baik Moo-Yeol, Koh Young-Ho

• Food Science and Biotechnology   2022  Volume.31  No.6 657 ~ 668

• The biological feasibility and social context of gene-edited, caffeine-free coffee

• Leibrock Nils V.

• Santegoets Joris, Mooijman Paul J. W., Yusuf Filemon, Zuijdgeest Xander C. L., Zutt Esmee A., J...

• Food Science and Biotechnology   2022  Volume.31  No.6 635 ~ 655