Food science and biotechnology

Keyphrases

Publications

volume 32, number 7, 2023

Yongwoo Jo, JungJae Lee, Mina K Kim
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food science and biotechnology 32 (7) (2023)
Jin Tae Kim, Seung Beom Lee, Moon Jeong Son, Yimeng Zhou, Shuai Qiu, Ho Jin Park, Dong Hyeon Jeon, Young-Jun Kim, Hong Jin Lee
Perilla oil and α-linolenic acid ameliorated thrombosis in rats induced by collagen and epinephrine. Food science and biotechnology 32 (7) (2023)
Sang-Jin Ye, Moo-Yeol Baik
Characteristics of physically modified starches. Food science and biotechnology 32 (7) (2023)
Yongwoo Jo, JungJae Lee, Mina K Kim
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food science and biotechnology 32 (7) (2023)
Fatemeh Afsharnia
Optimization of in vitro and in vivo antifungal effects of trehalose coating included Artemisia sieberi essential oil on mulberry ( Morus alba var. nigra ) fruits using the hybrid RSM-GRA method. Food science and biotechnology 32 (7) (2023)
Chaomin Yin, Chen Li, Kun Ma, Xiuzhi Fan, Fen Yao, Defang Shi, Wenjing Wu, Jianhui Qiu, Guoyuan Hu, Hong Gao
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes . Food science and biotechnology 32 (7) (2023)
Hyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, Yoon-Ha Kim, Yun-Hye Choi, Eun-Bee Lee, Bo-Kyong Kang, Weon-Sun Shin
Impact of varying food hardness on mastication/swallowing. Food science and biotechnology 32 (7) (2023)
Dongyan Zhang, Dan Huang, Xiyang Zhang, Hangyi Zhao, Guiliang Gong, Xiaohong Tang, Lijun Li
Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying. Food science and biotechnology 32 (7) (2023)
Jin Tae Kim, Seung Beom Lee, Moon Jeong Son, Yimeng Zhou, Shuai Qiu, Ho Jin Park, Dong Hyeon Jeon, Young-Jun Kim, Hong Jin Lee
Perilla oil and α-linolenic acid ameliorated thrombosis in rats induced by collagen and epinephrine. Food science and biotechnology 32 (7) (2023)
Seong Jun Hong, Seong Min Jo, Sojeong Yoon, Hyangyeon Jeong, Youngseung Lee, Sung-Soo Park, Eui-Cheol Shin
Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis. Food science and biotechnology 32 (7) (2023)
Chaomin Yin, Chen Li, Kun Ma, Xiuzhi Fan, Fen Yao, Defang Shi, Wenjing Wu, Jianhui Qiu, Guoyuan Hu, Hong Gao
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes . Food science and biotechnology 32 (7) (2023)
Vinay Kumar Pandey, Anjali Tripathi, Shivangi Srivastava, Aamir Hussain Dar, Rahul Singh, Alvina Farooqui, Sneha Pandey
Exploiting the bioactive properties of essential oils and their potential applications in food industry. Food science and biotechnology 32 (7) (2023)
Fatemeh Afsharnia
Optimization of in vitro and in vivo antifungal effects of trehalose coating included Artemisia sieberi essential oil on mulberry ( Morus alba var. nigra ) fruits using the hybrid RSM-GRA method. Food science and biotechnology 32 (7) (2023)
Dongyan Zhang, Dan Huang, Xiyang Zhang, Hangyi Zhao, Guiliang Gong, Xiaohong Tang, Lijun Li
Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying. Food science and biotechnology 32 (7) (2023)
Yangzheng He, Li Chen, Wenqun Liu, Ze-Yuan Deng, Jing Li
Comparative analysis of the volatile components in Chinese breast milk from three regions. Food science and biotechnology 32 (7) (2023)
Mengqing Guo, Qian Shen, Yu Wu, Lili Li, Lin Zhang, Yu Wang, Yanjun Zhang, Pengwei Zhuang, Hong Guo
Multivariate analysis of original identification and chemical markers exploration of Chinese ginger. Food science and biotechnology 32 (7) (2023)
Vinay Kumar Pandey, Anjali Tripathi, Shivangi Srivastava, Aamir Hussain Dar, Rahul Singh, Alvina Farooqui, Sneha Pandey
Exploiting the bioactive properties of essential oils and their potential applications in food industry. Food science and biotechnology 32 (7) (2023)
Seung-Man Suh, Eiseul Kim, Mi-Ju Kim, Seung-Min Yang, Hae-Yeong Kim
Development of real-time PCR method for rapid and accurate detection of Centipedes ( Scolopendra mutilans ) in food. Food science and biotechnology 32 (7) (2023)

volume 32, number 8, 2023

Ye-Lim You, Hyeon-Son Choi
Dibenzoylmethane ameliorates adiposity-mediated neuroinflammatory response and inflammation-mediated neuronal cell death in mouse microglia and neuronal cells. Food science and biotechnology 32 (8) (2023)
JuDong Yeo
Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmitters. Food science and biotechnology 32 (8) (2023)
Siriporn Taweerodjanakarn, Khanitta Kongnum, Tipparat Hongpattarakere
Persistence of maternal milk derived Lactobacillus plantarum in the infant feces and its antagonistic activity against Escherichia coli O157:H7. Food science and biotechnology 32 (8) (2023)
Ji Hyun Jeong, Ha Lim Lee, Hyun Ji Park, Ye Eun Yoon, Jaeeun Shin, Mi-Young Jeong, Sung Hoon Park, Da-Hye Kim, Seung-Woo Han, Choon-Gil Kang, Ki-Ju Hong, Sung-Joon Lee
Effects of tomato ketchup and tomato paste extract on hepatic lipid accumulation and adipogenesis. Food science and biotechnology 32 (8) (2023)
Inyoung Choi, Bo Young Lee, Sangbin Kim, Seulgi Imm, Yoonjee Chang, Jaejoon Han
Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation. Food science and biotechnology 32 (8) (2023)
Seung Su Yu, Han Soo Ahn, Sung Hee Park
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods. Food science and biotechnology 32 (8) (2023)
Na Li, Yun-Fang Qian, Yuan Ming Chu
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review. Food science and biotechnology 32 (8) (2023)
BaoZhu Shi, Siwoo Kim, BoKyung Moon
Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. Food science and biotechnology 32 (8) (2023)
Yang Ye, Wenxin Deng, Anjiao Li, Yingting Wu, Xianling Yuan, Yang Wang
Non-enzymatic browning of a composite puree of Choerospondias axillaris , snow pear, and apple: kinetic modeling and correlation analysis. Food science and biotechnology 32 (8) (2023)
Yang Yang, Jing Yu, Jiaoyao Huo, Luting Yang, Yaping Yan
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats. Food science and biotechnology 32 (8) (2023)

volume 32, number 9, 2023

Tae Kyung Lee, Gihyun Hur, Jeongyoon Choi, Choongjin Ban, Jong-Yea Kim, Hee Yang, Jung Han Yoon Park, Ki Won Lee, Jong Hun Kim
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. Food science and biotechnology 32 (9) (2023)
Seong-Hyeon Lee, Jeong-Muk Lim, Se-Won Lee, Tae-Hu Jang, Jung-Hee Park, Young-Seok Seo, Jeong-Ho Lee, Kamala-Kannan Seralathan, Byung-Taek Oh
Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti- Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark. Food science and biotechnology 32 (9) (2023)
Ji Sun So, Soo Bin Lee, Jin Hye Lee, Hye Seon Nam, Jong Kwon Lee
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography. Food science and biotechnology 32 (9) (2023)
Eun Young Ro, Mi Ri Choi, Young Min Park, Sang Gu Kim, Sang Yun Lee
Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic Escherichia coli in fresh beef. Food science and biotechnology 32 (9) (2023)
HyoIn Jang, Seo-Jin Chung
Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar. Food science and biotechnology 32 (9) (2023)
Nosheen Khalid, Shehla Sammi, Sumaira Miskeen, Imran Khan, null Inam-U-Llah, Muhammad Liaquat, Khurshid Anwar, Adnan Khan, Abdul Majeed Shah, Abdul Sattar Shah, Awatif Abid Mohammed Al-Judaibi, Jae-Won Ha, Muhammad Jahangir
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food science and biotechnology 32 (9) (2023)
Ankanksha Kumari, Anupam Roy
Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food science and biotechnology 32 (9) (2023)
Adebayo J Akinboye, Kiyun Kim, Seyun Choi, Inho Yang, Joon-Goo Lee
Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments. Food science and biotechnology 32 (9) (2023)
Velu Manikandan, Sea Cheol Min
Biofabrication of carbon quantum dots and their food packaging applications: a review. Food science and biotechnology 32 (9) (2023)
Ankanksha Kumari, Anupam Roy
Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food science and biotechnology 32 (9) (2023)
Seong-Hyeon Lee, Jeong-Muk Lim, Se-Won Lee, Tae-Hu Jang, Jung-Hee Park, Young-Seok Seo, Jeong-Ho Lee, Kamala-Kannan Seralathan, Byung-Taek Oh
Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti- Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark. Food science and biotechnology 32 (9) (2023)
Eun Young Ro, Mi Ri Choi, Young Min Park, Sang Gu Kim, Sang Yun Lee
Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic Escherichia coli in fresh beef. Food science and biotechnology 32 (9) (2023)
Nosheen Khalid, Shehla Sammi, Sumaira Miskeen, Imran Khan, null Inam-U-Llah, Muhammad Liaquat, Khurshid Anwar, Adnan Khan, Abdul Majeed Shah, Abdul Sattar Shah, Awatif Abid Mohammed Al-Judaibi, Jae-Won Ha, Muhammad Jahangir
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food science and biotechnology 32 (9) (2023)
Tae Kyung Lee, Gihyun Hur, Jeongyoon Choi, Choongjin Ban, Jong-Yea Kim, Hee Yang, Jung Han Yoon Park, Ki Won Lee, Jong Hun Kim
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. Food science and biotechnology 32 (9) (2023)
HyoIn Jang, Seo-Jin Chung
Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar. Food science and biotechnology 32 (9) (2023)
Velu Manikandan, Sea Cheol Min
Biofabrication of carbon quantum dots and their food packaging applications: a review. Food science and biotechnology 32 (9) (2023)
Ye-Lim You, Ji-Yeon Lee, Hyeon-Son Choi
S chisandra chinensis -derived gomisin C suppreses lipid accumulation by JAK2-STAT signaling in adipocyte. Food science and biotechnology 32 (9) (2023)
Su-Young Han, Jisu Kim, Bo Kyeong Kim, Wan Kyunn Whang, Hyeyoung Min
Effects of caffeoylquinic acid analogs derived from aerial parts of Artemisia iwayomogi on adipogenesis. Food science and biotechnology 32 (9) (2023)
Ye-Lim You, Ji-Yeon Lee, Hyeon-Son Choi
S chisandra chinensis -derived gomisin C suppreses lipid accumulation by JAK2-STAT signaling in adipocyte. Food science and biotechnology 32 (9) (2023)
Su-Young Han, Jisu Kim, Bo Kyeong Kim, Wan Kyunn Whang, Hyeyoung Min
Effects of caffeoylquinic acid analogs derived from aerial parts of Artemisia iwayomogi on adipogenesis. Food science and biotechnology 32 (9) (2023)
Adebayo J Akinboye, Kiyun Kim, Seyun Choi, Inho Yang, Joon-Goo Lee
Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments. Food science and biotechnology 32 (9) (2023)
Ji Sun So, Soo Bin Lee, Jin Hye Lee, Hye Seon Nam, Jong Kwon Lee
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography. Food science and biotechnology 32 (9) (2023)