Food Science and Biotechnology

Article	Citations
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	88
Variation of boscalid residues in Welsh onion during cooking processes	83
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	78
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	77
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	57
Determination of methanol and fusel oils in various types of wines distributed in Korea	54
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	49
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	42
Untargeted metabolite profiling of serum in rats exposed to pyrraline	40
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	38
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	36
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	36
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	36
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	31
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	28
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	27
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	26
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins	26
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	25
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	24
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	24
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	23
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion	23
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	22
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	22

Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	22
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	22
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	22
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	21
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	20
Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system	20
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	20
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment	20
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation	19
Trends in the recognition system and safety assessments of novel foods in Korea	19
Osmotic and convective hot air drying of sweet gourd	19
Mori Cortex Radicis extract inhibits human norovirus surrogate in simulated digestive conditions	19
Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity	19
Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review	19
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	18
Beneficial effects of Tteokbokki sauce meeting the functional labeling system claim on dexamethasone-induced C2C12 myotube and hindlimb immobilization-induced C57BL/6J mice	18
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods	18
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do	18
Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese mice	18
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch	18
Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk	18
Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat	17
Whole-cell bioconversion using non-Leloir transglycosylation reactions: a review	17
Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041	17
Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures	16
Predictive modeling and probabilistic risk assessment of Clostridium perfringens in hamburgers and sandwiches	16
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography	16
Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy	16
Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise	16
Hepatoprotective effects of paeonol by suppressing hepatic stellate cell activation via inhibition of SMAD2/3 and STAT3 pathways	16
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1	16
Plant simulation for robot automation system of deep-frying process of Kimbugak	15
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus	15
Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources	15
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	15
Extraction and characterization of mung bean proteins using different alkaline solutions	15
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	15
Correction: Analytical approaches to flavor research and discovery: from sensory‑guided techniques to flavoromics methods	15
Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223	14
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	14
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur	14
Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (Prunus nepalensis L.) juice	14
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods	14
Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications	14
Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria	14
Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways	14
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	14
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS	14
Role of biotechnology for shelf-life extension and quality improvement of perishable fruits and vegetables: a comprehensive review	14
Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities	14

Rottlerin suppresses lipid accumulation by inhibiting de novo lipogenesis and adipogenesis via LRP6/mTOR/SREBP1C in 3T3-L1 adipocytes	13
Structure–function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptidomics approach	13
Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)	13
Ultrafast PCR assay for identification of three king crabs—Chionoecetes japonicus, Chionoecetes opilio, and Paralithodes camtschaticus	13
Correction: Anti‑biofilm effects of sinomenine against Staphylococcus aureus	13
UHPLC–HRMS based saponins profiling of three morphological regions in American ginseng (Panax quinquefolium L.) and their correlation with the antioxidant activity	12
Peptidomics analysis of enzymatic hydrolysis beef	12
Characterization of green banana starch from “Songkibab” species cultivated in the southern part of Korea	12
Enrichment of C17:0-rich saturated fatty acids from sheep tail fat for adjuvant therapy of non-small-cell lung cancer	12
Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea	12
Dynamic stability of cholesterol and desmosterol in human milk from four Asian countries	12
Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis	12
Technological characterization of strawberry spread: comparison of bulking agent types	12
Genome analysis revealed a repertoire of oligosaccharide utilizing CAZymes in Weissella confusa CCK931 and Weissella cibaria YRK005	12
A randomized double-blind trial to measure the absorption characteristics of eicosapentaenoic acid and docosahexaenoic acid rich oil blend with natural lipid-based delivery system	12
Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine	11
Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysis	11
Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation	11
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries	11
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility	11
Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles	11
Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method	11
Mutagens in commercial food processing and its microbial transformation	11
Rapid discrimination of Panax ginseng powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis	11
Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	11
Non-targeted metabolomics revealed that the release mechanism of Tween-80 interferes with prodigiosin synthesis and release by Serratia marcescens SDSPY-136	11
Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review	11
Development of freshness indicator for monitoring chicken breast quality and freshness during storage	11
Optimization of ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from pomegranate peel using response surface methodology	11
A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers	10
High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method	10
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts	10
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	10
Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products	10
Application of selected lactic acid bacteria isolates for bread production without baker’s yeast	10
Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocomposites	10
Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion	10
Exploring the inhibitory effects of Brassica juncea extract and sinigrin on lipid accumulation in BPA-Induced 3T3-L1 cells via the glucocorticoid receptor and peroxisome proliferator-activated recepto	10
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods	10
Production of fructooligosaccharide-containing bakery and sweet paste products using invertase	10
Infusion of fluorescein into corn and waxy rice starches and its controlled release	10
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods	10
Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix	10
The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions	10
A study on the nutritional and biochemical analysis of Selaginella tamariscina powder	10
Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage	10
The rate of frequent co-existence of plasmid-mediated quinolone resistance (PMQR) and extended-spectrum β-lactamase (ESBL) genes in Escherichia coli isolates from retail raw chicken in South Korea	10
Paeonol from Paeonia lactiflora attenuates calcification of aortic valvular interstitial cell by inhibiting activation of redox-sensitive NFκB/AKT/ERK1/2 pathway	9
Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review	9
Development and verification of new reference plasmid (pUC_GM-SB) for the DNA-based detection of genetically modified sugar beet H7-1	9
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation	9
Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage	9
Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)	9
Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores	9
Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packaging	9
Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell	9
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability	9
Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system	9
Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus	9
Innovative composite systems for enhancing plant polyphenol stability and bioavailability	9
Development of methods for determining free fatty acid contents in red colored oils	9
Enzyme-derived deer velvet extract activate the immune response in cyclophosphamide-induced immunosuppressive mice	9
Modification of plant proteins as alternatives to animal proteins: a review	9
Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment	9
Advances in 3D food printing technology: innovation and applications in the food industry	9
Possible fetal bovine serum-reduced boost cultivation of DF-1 by supplementation with plant peptones and yeast extracts	9
Impact of the spore production strategy of Penicillium camemberti in a solid medium on its germination abilities	9
Impact of varying food hardness on mastication/swallowing	9
The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes	9
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy	9
Beyond probiotics: a narrative review on an era of revolution	9
Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)	9
Review of food upcycling in South Korea: regulation, limitation, and prospects	9
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels	9
Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration	9
Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via Th1/Th2 cell balance	9
The role of Bifidobacterium in longevity and the future of probiotics	9
Hydrolysis of oligosaccharides in the gastrointestinal tract alters their prebiotic effects on probiotic strains	9
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature	9
Bioactive pigments in functional foods: Insights into their diversity, extraction, and applications	9

Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot	9
High carbohydrate diet decreases microbial diversity and increases IL-1β levels in mice colon	8
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu	8
Rosa roxburghii Tratt juice inhibits NF-κB and increases IL-2 to alleviates the Foxp3-mediated Tregs imbalance in the peripheral blood of arseniasis patients	8
Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods	8
Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage	8
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)	8
Important roles of Ruminococcaceae in the human intestine for resistant starch utilization	8
Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract	8
Effect of foaming parameters on the physical and phytochemical properties of tomato powder	8
Alginate oligosaccharides exert protective effects on hydrogen peroxide-induced senescence in H9C2 cardiomyocytes by regulating the redox state of cells	8
Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice	8
Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions	8
Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings	8
Microstructural, biochemical and drying characteristics of dehydrated ‘Sunectwentyone’ nectarines as affected by sodium metabisulphite	8
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	8
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder	8
Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan against Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and the impact o	8
Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit	8
Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation	8
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review	8
Novel extraction technologies and potential applications of egg yolk proteins	8
Chemical profiling and antioxidants screening from natural products: using CiNingJi as an example	8
Physicochemical properties of floury-type rice upon soaking and heating	8
Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices	8
UV-ARTP-DES compound mutagenesis breeding improves natamycin production of Streptomyces natalensis HW-2 and reveals transcriptional changes by RNA-seq	8
Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion	8
The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics	8
Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana	8
Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activities	8
Mechanism of gastrointestinal adaptability and antioxidant function of infant-derived Lactobacillus plantarum BF_15 through genomics	8
Co-elution of Cis-NMIFAs in the 18:3t region: analytical approach in trans fatty acid identification	8
Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments	8
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)	8
Vibrio-infecting bacteriophages and their potential to control biofilm	8
Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper	8
Multiplex PCR detection method of genetically modified canola event (MON94100, LBFLFK, and NS-B50027-4) combined with capillary electrophoresis	8
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	7
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	7
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	7
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	7
High-throughput SNP markers for authentication of Korean wheat cultivars based on seven complete plastomes and the nuclear genome	7
Regulatory policy on genetically modified breeding stack in key countries and the current status in Korea	7
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels	7
Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressures	7
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation	7
Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study	7
Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice	7
Antioxidant activity and protective effect of methyl gallate against t-BHP induced oxidative stress through inhibiting ROS production	7
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	7
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	7
Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum	7
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	7
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	7
Microbiological contamination of fresh-cut produce in Korea	7
Apricot kernel characterization, oil extraction, and its utilization: a review	7
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	7
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	7
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	7
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)	7
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	7
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	7
Nutraceutical delivery vehicles: enhanced stability, bioavailability	7
Impact of pH on physicochemical properties of corn starch by dry heat treatment	7
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	7
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	7
Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets	7
Determination of the physiochemical characteristics of traditional doenjang produced in Chungnam region in South Korea	7
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	7
Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization	7
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	7
The ethanolic extract of domesticated Amauroderma rugosum alleviated DSS-induced ulcerative colitis via repairing the intestinal barrier	6
A2 milk consumption and its health benefits: an update	6
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth products	6
Method development and validation of phloroglucinol and dieckol in Ecklonia cava using HPLC–DAD	6
Non-starch polysaccharides and health: gut-target organ axis influencing obesity	6
Protective effects of carotenoids against blue light induced-cellular damage in human retinal pigment epithelium	6
Quality characteristics and antioxidant activity of meringue Jeung-pyun with different amounts of cacao bean husk	6
Ginsenosides Rh1, Rg2, and Rg3 ameliorate dexamethasone-induced muscle atrophy in C2C12 myotubes	6
Simultaneous determination of trichothecene mycotoxins in cereals by LC-MS/MS	6
Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system	6
Quantitation of propionic acid in emmental cheese products by direct solvent extraction	6
Properties and anti-inflammatory effects of Sargassum muticum enzymatic extracts decomposed using crude enzyme from Shewanella oneidensis PKA1008	6
Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction	6
Neuroprotective and antioxidant potential of papaya leaf extract and its active compounds via Nrf-2 activation	6
Characterization of Bacillus subtilis bacteriophage BasuTN3 isolated from Thua Nao, a thai fermented soybean food product	6
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream	6
The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation	6
Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives	6
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	6
Integrative metabolome and transcriptome analyses reveal the differences in flavonoid and terpenoid synthesis between Glycyrrhiza uralensis (licorice) leaves and roots	6
Recent advances of bioactive proteins/polypeptides in the treatment of breast cancer	6
Active ingredients, nutrition values and health-promoting effects of aboveground parts of rhubarb: a review	6
Correction to: Capsicum annuum L. cv. DANGJO ameliorated hyperglycemia in type 2 diabetes animal model induced by high-fat diet and streptozotocin	6
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	6