Food Science and Biotechnology

Article	Citations
Green tea enriched with catechins prevents particulate matter2.5 exposure-induced cardiovascular cytotoxicity via regulation of ferroptosis in BALB/c mice	70
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	70
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	70
Protein from Hylocereus polyrhizus protects MRC-5 cells against hydrogen peroxide (H2O2)-induced damage	64
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility	48
Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties	45
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels	42
Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study	39
Comparative analysis of reverse-transcription-polymerase chain reaction for Aichivirus detection	32
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system	31
Structural characterization of rhamnogalacturonan-I purified from Curcuma longa and its anti-lung cancer efficacy via immunostimulation	30
Fermented antler extract attenuates muscle atrophy by regulating the PI3K/Akt pathway and inflammatory response in immobilization-treated C57BL/6J mice	29
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	28
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	27
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults	26
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	25
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	25
Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds	25
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	23
Future protein alternative: recent progress and challenges in cellular agriculture	21
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	21
Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage	20
A review on the role of food regulatory science for food safety in the era of Food-Tech innovation	20
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	20
Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate	19

Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum	19
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	19
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	18
Effects of caffeine ingestion and thermotherapy on blood orexin circulation in humans	18
Correction: Exploring the gut microbiome: probiotics, prebiotics, synbiotics, and postbiotics as key players in human health and disease improvement	18
Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana	17
Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee waste	17
Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation	16
Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet	16
Extracts of Phlomoides umbrosa Turczaninow alleviate allergic airway inflammation in lipopolysaccharide-stimulated RAW 264.7 cells and ovalbumin-induced hyper-responsiveness mouse model	16
Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products	16
Application of experimental design as a statistical approach to recover bioactive peptides from different food sources	16
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	16
A chitosan/alginate coated nano-liposome to improve intestinal absorption of curcumin for oral administration	16
Control of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot or watermelon juice by combined treatments with organic acid or lemon (C	15
Melanin in Auricularia auricula: biosynthesis, production, physicochemical characterization, biological functions, and applications	15
Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)	15
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation	15
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	14
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying	14
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	14
Polyphenol-rich Aronia melanocarpa juice sustains eNOS activation through phosphorylation and expression via redox-sensitive pathways in endothelial cells	14
Codium fragile extract prevents atopic dermatitis in DNCB-induced mice	14
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	14
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin	14
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	13
Euonymus alatus and its compounds suppress hydrogen peroxide-induced oxidative stress in HT22 cells	13
Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin	13
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	13
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	13
Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats	13
Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives	13
Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice	13
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	13
Nutraceutical delivery vehicles: enhanced stability, bioavailability	13
Correction to: Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	13
Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control	13
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	13
Fermented red ginseng extract improves sarcopenia-related muscle atrophy in old mice through regulation of muscle protein metabolism	13
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment	13
Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging	13
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	12
Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes	12
Effect of Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels	12
Isolation, characterization, and genomic analysis of the novel T4-like bacteriophage ΦCJ20	12
Anti-asthma and antitussive effects of a fermented extract of a mixture of Ramulus mori, Anthriscus sylvestris, and Salvia plebeian	12
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	12
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	12
Inhibitory effects of Humulus japonicus extract against hepatic injury in a diabetic rat model	12
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea	11

Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressures	11
Comprehensive review on potential applications of microfluidization in food processing	11
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment	11
Roles of anti- and pro-oxidant potential of cinnamic acid and phenylpropanoid derivatives in modulating growth of cultured cells	11
Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures	11
Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch	11
Regulatory policy on genetically modified breeding stack in key countries and the current status in Korea	11
Effect of modification methods on the physical properties and immunomodulatory activity of particulate β-glucan	10
Determination of 57 pesticide residues in fishery products by GC tandem mass spectrometry combined with QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction	10
Microbiological contamination of fresh-cut produce in Korea	10
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing	10
Molecular mechanism of the anti-inflammatory and skin protective effects of Syzygium formosum in human skin keratinocytes	10
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	10
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	10
Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus	10
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	10
Development of a multiplex PCR assay for the simultaneous detection of big blue octopus (Octopus cyanea), giant Pacific octopus (Enteroctopus dofleini), and common octopus (Octopus vulgaris)	10
High-throughput SNP markers for authentication of Korean wheat cultivars based on seven complete plastomes and the nuclear genome	10
Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition	10
Characterization of a novel ribose-5-phosphate isomerase B from Curtobacterium flaccumfaciens ZXL1 for D-allose production	10
Combined application of high pressure and ultrasound in fig paste: effect on bioactive and volatile compounds	10
Determination of methanol and fusel oils in various types of wines distributed in Korea	10
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	10
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products	10
Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets	9
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	9
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	9
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	9
Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis	9
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	9
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc	9
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	9
Evaluation of various clean-up sorbents in kale followed by LC-MS/MS analysis of pesticides	9
Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7	9
Black raspberry extract can lower serum LDL cholesterol via modulation of gut microbial composition and serum bile acid profile in rats fed trimethylamine-N-oxide with a high-fat diet	9
Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken design	9
Phenolic from apple blossom “Hongro” inhibits the expression of proteins related to melanogenesis in B16F10 melanoma cells	9
Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar	9
Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation	9
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	9
Optimization of accelerated solvent extraction of zeaxanthin from orange paprika using response surface methodology and an artificial neural network coupled with a genetic algorithm	9
An introductory review on the application of principal component analysis in the data exploration of the chemical analysis of food samples	9
Evaluation of polycyclic aromatic hydrocarbons content of herbal medicine products in Korea by HPLC-FLD	9
Antimicrobial activities of Asian plant extracts against pathogenic and spoilage bacteria	9
Untargeted metabolite profiling of serum in rats exposed to pyrraline	9
Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis	9
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries	9
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	8
Impact of pH on physicochemical properties of corn starch by dry heat treatment	8
Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark	8
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	8
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	8
Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation	8
Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice	8
Study of active food processing technology using computer vision and AI in coffee roasting	8
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	8
Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin	8
Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts	8
Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells	8
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	8
Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D	8
Establishment and characterization of hTERT-immortalized porcine muscle stem cells, and their prospective uses	8
Facile preparation of pH-responsive antimicrobial complex and cellulose nanofiber/PVA aerogels as controlled-release packaging for fresh pork	8
Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics	8
Variation of boscalid residues in Welsh onion during cooking processes	8
Microbial production of torulene and its potential applications: a review	8
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	8
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry	8
Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents	8
A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation	8
Development of real-time PCR based molecular markers for two medicinal herb Artemisia species A. capillaris and A. iwayomogi	8
Paraprobiotics: definition, manufacturing methods, and functionality	8
Exploring the multifaceted role of ginkgolides and bilobalide from Ginkgo biloba in mitigating metabolic disorders	7
Isolation of xylanase-producing yeast Pseudozyma tsukubaensis from chrysanthemum	7
Egg yolk lipids: separation, characterization, and utilization	7
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	7
Multivariate analysis of original identification and chemical markers exploration of Chinese ginger	7
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	7
Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food	7
Research trends of next generation probiotics	7

Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	7
Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents	7
Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmitters	7
Phosphine residues and physicochemical stability of Hwangtae after fumigation	7
Improvement of sleep disorders through the adenosine A receptor agonist effect of Phlomoides umbrosa Turczaninow root extract in pentobarbital-induced ICR mice	7
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	7
Antioxidant activity and protective effect of methyl gallate against t-BHP induced oxidative stress through inhibiting ROS production	7
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	7
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	7
Biological activity and processing technologies of edible insects: a review	7
Current technologies for heavy metal removal from food and environmental resources	7
Biofilm formation, slime production, and antibiotic susceptibility properties of the Bacillus cereus group isolated from fresh vegetables in the Republic of Korea	7
Hypolipidemic effect of soluble dietary fibers prepared from Asparagus officinalis and their effects on the modulation of intestinal microbiota	7
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods	7
Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film	7
A self-emulsifying omega-3 fatty acids delivery system for enhanced gastro-intestinal absorption in rats	7
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	7
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	7
Biofabrication of carbon quantum dots and their food packaging applications: a review	7
Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system	7
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins	7
Antioxidant activity and anti-adipogenic effect of ethyl acetate fraction of cumin seeds on 3T3-L1 adipocytes differentiation	7
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis	7
Extraction, analysis and antioxidant activity of palm peduncle polysaccharide	7
Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein	7
Oxidative stress and type 2 diabetes: a review of lactic acid bacteria as potential prophylactic and therapeutic interventions	7
Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry	7
Trends in the recognition system and safety assessments of novel foods in Korea	7
Plant-based probiotic foods: current state and future trends	6
Fatty acids and epigenetics in health and diseases	6
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth products	6
Beneficial effects of Tteokbokki sauce meeting the functional labeling system claim on dexamethasone-induced C2C12 myotube and hindlimb immobilization-induced C57BL/6J mice	6
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do	6
Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill	6
Acid tolerance responses and their mechanisms in Lactiplantibacillus plantarum LM1001	6
Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying	6
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur	6
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	6
A review of mandacaru fruit phytochemicals, its pharmacotherapeutic benefits and uses in food technology	6
Nonanoic acid and cholecystokinin induce beige adipogenesis	6
Chitosan-sodium dodecyl sulfate nanoparticles: a promising approach for enhancing antibacterial activity against Streptococcus mutans of grapefruit seed extract	6
Extraction and characterization of mung bean proteins using different alkaline solutions	6
Comprehensive antigenotoxic profile of endemic Cirsium steriolepis Petrak extracts against hydrogen peroxide induced toxicity	6
Physical modification of corn and potato starches using soaking, freezing, and drying	6
Extraction, structural characteristics and antioxidant activity of hemp seeds glycoprotein	6
Correction to: Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	6
Prevalence of CTX-M types among ESBL-producing pathogenic Escherichia coli isolates from foodborne diarrheal patients in Gyeonggi-do, South Korea	6
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation	6
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1	6
The protective effect of 20(S)-ginsenoside Rg3 on the human retinal pigment epithelial cells against hydrogen peroxide-induced oxidative stress	6
Encapsulated essential oils in protein-polysaccharide biopolymers: characteristics and applications in the biomedical and food industries	6
Sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors with beef broth-like flavor	6
Development of analysis method for m-xylenediamine as aldehyde scavenger using HPLC–PDA	6
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters	6
Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population	6
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review	6
Effect of chemical components on color variation during processing of Crataegi Fructus	6
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch	6
Sericulture and the edible-insect industry can help humanity survive: insects are more than just bugs, food, or feed	6
Antithrombic effects of Piper retrofractum in a rat model of acute thrombosis: modulation of endothelial adhesion molecules and inflammatory factors	6
Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness	6
Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review	6
Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples	6
Synergistic antimicrobial effect and mode of action of palmarosa oil-loaded nanoemulsion and citric acid against Pectobacterium carotovorum	5
Nrf2-mediated protective effect of protein hydrolysates from Protaetia brevitarsis larvae against oxidative stress-induced hepatotoxicity	5
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria	5
Nootkatone (NK), a grapefruit-derived aromatic compound, inhibited lipid accumulation by regulating JAK2-STAT signaling and antioxidant response in adipocyte	5
Optimization of spray drying process parameters for production of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder	5
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography	5
Problems and alternatives of testing significance using null hypothesis and P-value in food research	5
Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro	5
A review of mechanism analysis methods in multi-species biofilm of foodborne pathogens	5
Low dose administration of mature silkworm powder induces gastric mucosal defense factors in ethanol-induced gastric injury rat model	5
Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats	5
Probiotic and antioxidant properties of C30 carotenoid-producing Lactiplantibacillus plantarum isolated from kimchi	5
Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures	5
Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents	5
Osmotic and convective hot air drying of sweet gourd	5
Optimization of ultrasonic assisted membrane strategy for saponins from Gynostemma Pentaphyllum with response surface methodology	5
Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles	5
Curcumol metabolized by rat liver S9 fraction and orally administered in mouse suppressed the proliferation of colon cancer in vitro and in vivo	5
Profiling of phenolic acids, flavonoids, terpenoids, and steroid derivatives in coconut (Cocos nucifera L.) haustorium	5
Effect of storage on bioactivity of an Algerian spice “paprika”: optimization of phenolic extraction and study of antioxidant and antibacterial activities	5
Effects of sterilization methods on the survival of pathogenic bacteria in potting soil stored at various temperatures	5
Schisandra chinensis-derived gomisin C suppreses lipid accumulation by JAK2-STAT signaling in adipocyte	5
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment	5
Mori Cortex Radicis extract inhibits human norovirus surrogate in simulated digestive conditions	5
Dietary herbs that interact with gut microbiota: roles as anti-stroke agents	5
Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041	5
Antioxidant and anti-inflammatory effects of solar salt brined kimchi	5
Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin–nicotinamide-induced diabetic rats	5
Pleurotus florida mediated biosynthesis of nanoparticles and biofortification	5
Correction to: Amelioration of radiation‑induced liver damage by p-coumaric acid in mice	5
Whole-cell bioconversion using non-Leloir transglycosylation reactions: a review	5
Development of real-time PCR method for rapid and accurate detection of Centipedes (Scolopendra mutilans) in food	5