Food Science and Biotechnology

Article	Citations
Bacillus spores: a review of their properties and inactivation processing technologies	61
Clean label starch: production, physicochemical characteristics, and industrial applications	60
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible	55
Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications	43
Molecular typing tools for identifying and characterizing lactic acid bacteria: a review	40
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment	39
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods	39
The roles of catechins in regulation of systemic inflammation	38
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities	36
Biological activity and processing technologies of edible insects: a review	33
Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents	31
Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi	30
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP	28
Natamycin: a natural preservative for food applications—a review	27
Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities	27
Recent advances in biotechnological valorization of brewers' spent grain	26
A brief history and spectroscopic analysis of soy isoflavones	26
Effect of java citronella essential oil addition on the physicochemical properties of Gelidium corneum-chitosan composite films	25
Electrochemical impedimetric biosensors for food safety	25
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty	24
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability	24
Physicochemical, nutritional and functional properties of Cucurbita moschata	24
Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table	23
Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch	23
Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage	22

Effects of pigment and citrinin biosynthesis on the metabolism and morphology of Monascus purpureus in submerged fermentation	21
Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus	19
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review	19
Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet	19
Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam)	19
Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7	19
Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans	18
Anti-adipogenic effect of Lactobacillus fermentum MG4231 and MG4244 through AMPK pathway in 3T3-L1 preadipocytes	17
Functional properties and biological activities of perilla seed meal protein hydrolysates obtained by using different proteolytic enzymes	17
The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage	17
A short-term, hydroponic-culture of ginseng results in a significant increase in the anti-oxidative activity and bioactive components	17
Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage	17
Anti-hyperglycemic and hypolipidemic effects of black ginseng extract containing increased Rh4, Rg5, and Rk1 content in muscle and liver of type 2 diabetic db/db mice	17
Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition	16
Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix	16
Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7	16
Comprehensive review on potential applications of microfluidization in food processing	16
Comparing the stability of retinol in liposomes with cholesterol, β-sitosterol, and stigmasterol	16
Determination of 66 pesticide residues in livestock products using QuEChERS and GC–MS/MS	16
Flavonoids: nutraceutical potential for counteracting muscle atrophy	16
Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review	15
Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity	15
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)	15
Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies	15
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review	15
Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee	14
Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups	14
A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates	14
Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines	14
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	14
Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein	13
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation	13
Effects of phenolic and protein extracts from Melipona beecheii honey on pathogenic strains of Escherichia coli and Staphylococcus aureus	13
The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea	13
Bioactive compounds and antioxidant activities of Quercus salicina Blume extract	13
Discrimination of Chinese Baijiu grades based on colorimetric sensor arrays	12
Anticancer activity of flavonoids accompanied by redox state modulation and the potential for a chemotherapeutic strategy	12
Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging	12
Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating	12
Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria	12
Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability	12
Hyperspectral imaging technology for monitoring of moisture contents of dried persimmons during drying process	12
Modeling the effect of vibration on the quality of stirred yogurt during transportation	12
Manipulations of glucose/lipid metabolism and gut microbiota of resistant starch encapsulated Ganoderma lucidum spores in T2DM rats	11
Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol	11
Sericulture and the edible-insect industry can help humanity survive: insects are more than just bugs, food, or feed	11
Evolutionary concepts in the functional biotics arena: a mini-review	11
The fabrication of a novel film based on polycaprolactone incorporated with chitosan and rutin: potential as an antibacterial carrier for rainbow trout packaging	11
Formulation and stability of horse oil-in-water emulsion by HLB system	11
Neuroprotective effects of ethanolic extract from dry Rhodiola rosea L. rhizomes	11

Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch	11
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods	11
Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrated beverages	11
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	11
Antioxidant and anti-inflammatory activities of phenolic compounds extracted from lemon myrtle (Backhousia citriodora) leaves at various extraction conditions	11
Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)	10
Inhibitory effect of modified silkworm pupae oil in PDGF-BB-induced proliferation and migration of vascular smooth muscle cells	10
Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review	10
Simultaneous optimization of ultrasound-assisted extraction for total flavonoid content and antioxidant activity of the tender stem of Triarrhena lutarioriparia using response surface methodology	10
Buckwheat noodles: processing and quality enhancement	10
Pressure moisture treatment and hydro-thermal treatment of starch	10
Antimicrobial activity of 405 nm light-emitting diode (LED) in the presence of riboflavin against Listeria monocytogenes on the surface of smoked salmon	10
Eugenol, citral, and hexanal, alone or in combination with heat, affect viability, biofilm formation, and swarming on Shiga-toxin-producing Escherichia coli	10
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion	10
Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation	9
Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea	9
Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis	9
Sea buckthorn (Hippophae rhamnoides L.) oil enhances proliferation, adipocytes differentiation and insulin sensitivity in 3T3-L1 cells	9
Impact and prospect of the fourth industrial revolution in food safety: Mini-review	9
Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation	9
Understanding the effects of dietary components on the gut microbiome and human health	9
Expression of stress regulator and virulence genes of Cronobacter sakazakii strain Yrt2a as a response to acid stress	9
Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products	9
Physicochemical properties of turanose and its potential applications as a sucrose substitute	9
Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus	8
Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study	8
Deep freezing to maintain the freshness of pork loin during long-term storage	8
Analysis of chemical compounds and toxicological evaluation of Forsythia suspensa leaves tea	8
Combined treatments of chitosan and sodium silicate to inhibit Alternaria alternata pathogens of postharvest winter jujube	8
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	8
Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities	8
An important link between the gut microbiota and the circadian rhythm: imply for treatments of circadian rhythm sleep disorder	8
Beyond probiotics: a narrative review on an era of revolution	8
Potential neuroprotective effects of heat-killed Lactococcus lactis KC24 using SH-SY5Y cells against oxidative stress induced by hydrogen peroxide	8
Antioxidant and anti-inflammatory effects of solar salt brined kimchi	8
Determination of methanol and fusel oils in various types of wines distributed in Korea	8
Neuroprotective effect of Allium hookeri against H2O2-induced PC12 cell cytotoxicity by reducing oxidative stress	8
Antioxidant and α-glucosidase inhibitory activities of eight neglected fruit extracts and UHPLC-MS/MS profile of the active extracts	8
Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models	8
Development of freshness indicator for monitoring chicken breast quality and freshness during storage	8
Methods to improve rice protein dispersal at moderate pH	8
Extraction of volatile organic compounds from leaves of Ambrosia artemisiifolia L. and Artemisia annua L. by headspace-solid phase micro extraction and simultaneous distillation extraction and analysi	7
Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugates	7
Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation and its preliminary application in wine production	7
Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film	7
Detection of GM Canola MS11, DP-073496-4, and MON88302 events using multiplex PCR coupled with capillary electrophoresis	7
Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce	7
A detection method of Escherichia coli O157:H7 based on immunomagnetic separation and aptamers-gold nanoparticle probe quenching Rhodamine B’s fluorescence	7
DHA-enriched phosphatidylcholine suppressed angiogenesis by activating PPARγ and modulating the VEGFR2/Ras/ERK pathway in human umbilical vein endothelial cells	7
Reducing chicken nugget oil content with fortified defatted rice bran in batter	7
Application of DNA barcoding for ensuring food safety and quality	7
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	7
Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices	7
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream	7
Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum	7
The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds	7
Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet	7
A systematic review on selection characterization and implementation of probiotics in human health	7
Identification of Chinese green tea (Camellia sinensis) marker metabolites using GC/MS and UPLC-QTOF/MS	7
Inulinase from Rhodotorula mucilaginosa: immobilization and application in the production of fructooligosaccharides	7
Current perspectives on the beneficial effects of soybean isoflavones and their metabolites on plants	7
Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea	7
Egg yolk lipids: separation, characterization, and utilization	7
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment	7
Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach	7
Rapid detection of E. coli O157:H7 by a novel access with combination of improved sample preparation and real-time PCR	7
Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit	7
Preparation and characterization of vanillin-conjugated chitosan-stabilized emulsions via a Schiff-base reaction	6
Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi	6
Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food	6
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods	6
Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIM	6
Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization	6
Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China	6
Effects of Lactobacillus curvatus MG5246 on inflammatory markers in Porphyromonas gingivalis lipopolysaccharide-sensitized human gingival fibroblasts and periodontitis rat model	6
Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods	6
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein	6
Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage	6
Effect of wheat germ on metabolic markers: a systematic review and meta-analysis of randomized controlled trials	6
Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes	6

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)	6
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	6
Optimization of the ultrasound-assisted extraction of flavonoids and the antioxidant activity of Ruby S apple peel using the response surface method	6
LC–MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)	6
Review of food upcycling in South Korea: regulation, limitation, and prospects	6
Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times	6
Evaluation of 3M™ loop-mediated isothermal amplification-based kit and 3M™ ready-to-use plating system for detection of Listeria in naturally contaminated leafy vegetables, chicken, and their related	6
Simultaneous analysis of thirteen phytohormones in fruits and vegetables by SPE-HPLC–DAD	6
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	6
Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes	6
Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng root	5
Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara	5
Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment	5
Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods	5
Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage	5
New caryophyllene-type sesquiterpene and flavonol tetraglycoside with sixteen known compounds from sword bean (Canavalia gladiata)	5
Metabolite analysis and anti-obesity effects of celery seed in 3T3-L1 adipocytes	5
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose	5
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage	5
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	5
Antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extracts	5
Anwulignan alleviates d-galactose induced renal damage by regulating Nrf2/ARE signaling pathway in mice	5
Antioxidant and lipid-reducing effects of Rosa rugosa root extract in 3T3-L1 cell	5
Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing	5
The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils	5
Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)	5
Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique	5
Effectiveness of depuration of Pacific Oyster (Crassostrea gigas): removal of bioaccumulated Vibrio vulnificus by UV-treatment	5
Comparative analysis of lead content during food processing	5
An optimized procedure for detection of genetically modified DNA in refined vegetable oils	5
In vivo protective effect against ethanol metabolism and liver injury of oyster (Crassostrea Gigas) extracts obtained via subcritical water processing	5
In vitro cosmeceutical activity of alcoholic extract from chestnut inner shell fermented with Aspergillus sojae	5
Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase	5
Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores	5
Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu	5
Hydroxypropylation and acetylation of rice starch: effects of starch protein content	5
Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology	5
Resistance of pathogenic biofilms on glass fiber filters formed under different conditions	5
Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract	5
Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity	5
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	5
Paraprobiotics: definition, manufacturing methods, and functionality	4
High hydrostatic pressure extract of Siegesbeckia orientalis inhibits adipogenesis through the activation of the Wnt/β-catenin signaling pathway	4
Prevalence and characterization of toxigenic Bacillus cereus group isolated from low-moisture food products	4
Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea	4
Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction	4
Dietary supplementation with Ceriporia lacerata improves learning and memory in a scopolamine-induced amnesia mouse model	4
Development and application of DNA markers to detect adulteration with Scopolia japonica in the medicinal herb Atractylodes lancea	4
Mineral-rich Jeju lava sea water suppresses lipid accumulation in 3T3-L1 adipocytes and ameliorates high-fat diet-induced obesity in C57BL/6 J mice	4
Analysis of the insect-repelling mechanism of star anise extract and its major active compounds against Plodia interpunctella	4
Characterization of macrophage stimulating compound in glycated whey protein concentrate	4
Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activit	4
Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method	4
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	4
Effect of foaming parameters on the physical and phytochemical properties of tomato powder	4
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	4
Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus	4
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	4
Roles of anti- and pro-oxidant potential of cinnamic acid and phenylpropanoid derivatives in modulating growth of cultured cells	4
Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread	4
Characteristics on host specificity, infection, and temperature stability of Weissella phages from watery kimchi	4
Techniques, challenges and future prospects for cell-based meat	4
Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves	4
Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria	4
Effects of pH and NaCl on hydrolysis and transpeptidation activities of a salt-tolerant γ-glutamyltranspeptidase from Bacillus amyloliquefaciens S0904	4
Structure–function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptidomics approach	4
Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureus	4
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	4
α-Glucosidase, α-amylase inhibition kinetics, in vitro gastro-intestinal digestion, and apoptosis inducing abilities of Ficus microcarpa L. f. and Ficus racemosa L. fruit polysaccharides	4
Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses	4
Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi	4
Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D	4
Review in isothermal amplification technology in food microbiological detection	4
Effects of caffeine ingestion and thermotherapy on blood orexin circulation in humans	4
Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur	4
Microbiological contamination of fresh-cut produce in Korea	4
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing	4
Impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to the body’s antioxidant status	4
Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment	4
An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste	4
Recent advances of bioactive proteins/polypeptides in the treatment of breast cancer	4
Promoting effect of the Maillard reaction products produced during the stir-frying process of Hordei Fructus Germinatus on the intestinal absorption of active ingredients in Hordei Fructus Germinatus	4
Pesticide residue monitoring and risk assessment in the herbal fruits Schisandra chinensis, Lycium chinense, and Cornus officinalis in Korea	4
Material requirements for printing cookie dough using a fused deposition modeling 3D printer	4
Genome analysis revealed a repertoire of oligosaccharide utilizing CAZymes in Weissella confusa CCK931 and Weissella cibaria YRK005	4
Resveratrol analogue, HS-1793, inhibits inflammatory mediator release from macrophages by interfering with the TLR4 mediated NF-κB activation	4
Immunostimulatory activity of Lactococcus lactis LM1185 isolated from Hydrangea macrophylla	4
Ultra-fast PCR method for the distinguishing between Miichthys miiuy and Sciaenops ocellatus	4
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis	4
Decontamination of chokeberries (Aronia melanocarpa L.) by cold plasma treatment and its effects on biochemical composition and storage quality of their corresponding juices	4
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	4
Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via Th1/Th2 cell balance	4
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea	4
Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts	4
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility	4