Food Science and Biotechnology

Article	Citations
Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes	57
A review on the role of food regulatory science for food safety in the era of Food-Tech innovation	56
Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D	56
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	54
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	50
Effects of caffeine ingestion and thermotherapy on blood orexin circulation in humans	49
Protein from Hylocereus polyrhizus protects MRC-5 cells against hydrogen peroxide (H2O2)-induced damage	42
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	35
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels	34
Antioxidant activity and protective effect of methyl gallate against t-BHP induced oxidative stress through inhibiting ROS production	33
Regulatory policy on genetically modified breeding stack in key countries and the current status in Korea	32
Evaluation of various clean-up sorbents in kale followed by LC-MS/MS analysis of pesticides	28
Development of enhanced selective media for detection of Vibrio parahaemolyticus in oysters	28
Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis	25
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	25
Isolation, characterization, and genomic analysis of the novel T4-like bacteriophage ΦCJ20	24
Inhibitory effects of Humulus japonicus extract against hepatic injury in a diabetic rat model	23
High-throughput SNP markers for authentication of Korean wheat cultivars based on seven complete plastomes and the nuclear genome	22
Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study	22
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	21
Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds	21
Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin	20
Polyphenol-rich Aronia melanocarpa juice sustains eNOS activation through phosphorylation and expression via redox-sensitive pathways in endothelial cells	19
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	19
Comparative analysis of reverse-transcription-polymerase chain reaction for Aichivirus detection	19

Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	18
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	18
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system	17
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	17
Fermented red ginseng extract improves sarcopenia-related muscle atrophy in old mice through regulation of muscle protein metabolism	17
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products	15
Structural characterization of rhamnogalacturonan-I purified from Curcuma longa and its anti-lung cancer efficacy via immunostimulation	15
Phenolic from apple blossom “Hongro” inhibits the expression of proteins related to melanogenesis in B16F10 melanoma cells	15
Combined application of high pressure and ultrasound in fig paste: effect on bioactive and volatile compounds	15
Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken design	15
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	15
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	15
Evaluation of polycyclic aromatic hydrocarbons content of herbal medicine products in Korea by HPLC-FLD	15
Fermented antler extract attenuates muscle atrophy by regulating the PI3K/Akt pathway and inflammatory response in immobilization-treated C57BL/6J mice	15
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	14
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	14
Microbiological contamination of fresh-cut produce in Korea	14
Development of real-time PCR based molecular markers for two medicinal herb Artemisia species A. capillaris and A. iwayomogi	14
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)	14
Impact of pH on physicochemical properties of corn starch by dry heat treatment	14
Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition	14
Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells	14
Effect of modification methods on the physical properties and immunomodulatory activity of particulate β-glucan	13
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	13
Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressures	13
A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation	13
Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark	13
Application of experimental design as a statistical approach to recover bioactive peptides from different food sources	13
Characterization of a novel ribose-5-phosphate isomerase B from Curtobacterium flaccumfaciens ZXL1 for D-allose production	13
Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice	13
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	12
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment	12
Analysis of physiochemical composition and antioxidant properties between hulls of the genetically modified glyphosate-tolerant soybean and northeast soybean	12
Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives	12
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	12
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation	12
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	12
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin	11
Determination of methanol and fusel oils in various types of wines distributed in Korea	11
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce	11
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	11
Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics	11
Multivariate analysis of original identification and chemical markers exploration of Chinese ginger	11
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults	11
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	11
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities	10
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing	10
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	10
Anti-asthma and antitussive effects of a fermented extract of a mixture of Ramulus mori, Anthriscus sylvestris, and Salvia plebeian	10
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	10

Facile preparation of pH-responsive antimicrobial complex and cellulose nanofiber/PVA aerogels as controlled-release packaging for fresh pork	10
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis	10
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	10
Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents	9
Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet	9
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment	9
Codium fragile extract prevents atopic dermatitis in DNCB-induced mice	9
Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7	9
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	9
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	9
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	9
Roles of anti- and pro-oxidant potential of cinnamic acid and phenylpropanoid derivatives in modulating growth of cultured cells	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
Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus	9
Study of active food processing technology using computer vision and AI in coffee roasting	9
A chitosan/alginate coated nano-liposome to improve intestinal absorption of curcumin for oral administration	9
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	9
Melanin in Auricularia auricula: biosynthesis, production, physicochemical characterization, biological functions, and applications	9
Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana	9
Extracts of Phlomoides umbrosa Turczaninow alleviate allergic airway inflammation in lipopolysaccharide-stimulated RAW 264.7 cells and ovalbumin-induced hyper-responsiveness mouse model	9
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	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
Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets	9
Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis	9
Detection of GM Canola MS11, DP-073496-4, and MON88302 events using multiplex PCR coupled with capillary electrophoresis	8
Antioxidant activity and anti-adipogenic effect of ethyl acetate fraction of cumin seeds on 3T3-L1 adipocytes differentiation	8
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	8
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying	8
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	8
Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control	8
Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products	8
Euonymus alatus and its compounds suppress hydrogen peroxide-induced oxidative stress in HT22 cells	8
Biofabrication of carbon quantum dots and their food packaging applications: a review	8
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	8
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	8
Nutraceutical delivery vehicles: enhanced stability, bioavailability	8
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	8
Untargeted metabolite profiling of serum in rats exposed to pyrraline	8
Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage	8
Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)	8
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	8
Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats	8
Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation	7
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	7
Correction: Exploring the gut microbiome: probiotics, prebiotics, synbiotics, and postbiotics as key players in human health and disease improvement	7
Effect of Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels	7
Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system	7
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	7
Variation of boscalid residues in Welsh onion during cooking processes	7
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins	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
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	7
Egg yolk lipids: separation, characterization, and utilization	7
Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch	7
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea	7
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry	7
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	7
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	7
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	7
Paraprobiotics: definition, manufacturing methods, and functionality	7
Comprehensive review on potential applications of microfluidization in food processing	7
Biological activity and processing technologies of edible insects: a review	7
Antimicrobial activities of Asian plant extracts against pathogenic and spoilage bacteria	7
Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate	7
Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging	7
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	7
Future protein alternative: recent progress and challenges in cellular agriculture	7
Nonanoic acid and cholecystokinin induce beige adipogenesis	6
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage	6
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	6
Gryllus bimaculatus extract ameliorates high-fat diet-induced hyperglycemia and hyperlipidemia by inhibiting hepatic lipogenesis through AMPK activation	6
Enzymatic time−temperature indicator with cysteine-loaded chitosan microspheres/silver nanoparticles	6
Molecular mechanism of the anti-inflammatory and skin protective effects of Syzygium formosum in human skin keratinocytes	6
Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar	6
Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation	6
Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation	6
Current technologies for heavy metal removal from food and environmental resources	6
Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties	6
Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage	6
Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro	6

Application of food-grade natural antimicrobials for the control of crop disease caused by phytopathogens	6
Anticancer activity of flavonoids accompanied by redox state modulation and the potential for a chemotherapeutic strategy	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
Predictive modeling and probabilistic risk assessment of Clostridium perfringens in hamburgers and sandwiches	6
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	6
Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities	6
Determination of 57 pesticide residues in fishery products by GC tandem mass spectrometry combined with QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction	6
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	6
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	6
Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin	6
Correction to: Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	6
An introductory review on the application of principal component analysis in the data exploration of the chemical analysis of food samples	6
Effectiveness of depuration of Pacific Oyster (Crassostrea gigas): removal of bioaccumulated Vibrio vulnificus by UV-treatment	6
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	6
Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles	6
Probiotic and antioxidant properties of C30 carotenoid-producing Lactiplantibacillus plantarum isolated from kimchi	6
Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea	6
Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin–nicotinamide-induced diabetic rats	6
Microbial production of torulene and its potential applications: a review	6
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	6
Antimicrobial activity of 405 nm light-emitting diode (LED) in the presence of riboflavin against Listeria monocytogenes on the surface of smoked salmon	6
Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts	6
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	6
Establishment and characterization of hTERT-immortalized porcine muscle stem cells, and their prospective uses	6
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility	6
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	6
Nrf2-mediated protective effect of protein hydrolysates from Protaetia brevitarsis larvae against oxidative stress-induced hepatotoxicity	6
Characterization of Bacillus subtilis bacteriophage BasuTN3 isolated from Thua Nao, a thai fermented soybean food product	5
Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review	5
Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmitters	5
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream	5
Effect of high pressure processing on structural and functional properties of canned aquafaba	5
A review of mechanism analysis methods in multi-species biofilm of foodborne pathogens	5
Cryoprotective effect of turanose on lyophilized Lactobacillus paracasei subsp. paracasei, L. casei 431	5
By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity	5
Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat	5
Problems and alternatives of testing significance using null hypothesis and P-value in food research	5
Antithrombic effects of Piper retrofractum in a rat model of acute thrombosis: modulation of endothelial adhesion molecules and inflammatory factors	5
Antioxidant activities of premature and mature mandarin (Citrus unshiu) peel and juice extracts	5
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose	5
Biofilm formation, slime production, and antibiotic susceptibility properties of the Bacillus cereus group isolated from fresh vegetables in the Republic of Korea	5
Oral administration of collagen peptide in SKH-1 mice suppress UVB-induced wrinkle and dehydration through MAPK and MAPKK signaling pathways, in vitro and in vivo evidence	5
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review	5
Mori Cortex Radicis extract inhibits human norovirus surrogate in simulated digestive conditions	5
Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources	5
Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives	5
Optimization of ultrasonic assisted membrane strategy for saponins from Gynostemma Pentaphyllum with response surface methodology	5
Beneficial health effects of polyphenols metabolized by fermentation	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
Hepatoprotective effects of paeonol by suppressing hepatic stellate cell activation via inhibition of SMAD2/3 and STAT3 pathways	5
Whole-cell bioconversion using non-Leloir transglycosylation reactions: a review	5
Development of analysis method for m-xylenediamine as aldehyde scavenger using HPLC–PDA	5
Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy	5
Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food	5
Prediction and identification of new type holin protein of Escherichia coli phage ECP26	5
Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry	5
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment	5
Effect of storage on bioactivity of an Algerian spice “paprika”: optimization of phenolic extraction and study of antioxidant and antibacterial activities	5
Optimization and release characteristics of catechin-loaded calcium pectinate beads by internal gelation	5
Probiotic and immunostimulating effects of live and heat-killed Pediococcus pentosaceus TAP041	5
Control of temperature dependence of microbial time–temperature integrator (TTI) by microencapsulation of lactic acid bacteria into microbeads with different proportions of alginate	5
Phosphine residues and physicochemical stability of Hwangtae after fumigation	5
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography	5
A high-performance liquid chromatography–evaporative light scattering detection–based quantitative analytical method for polyvinyl alcohol in food supplements with pyrolysis–gas chromatography/mass sp	5
Extraction, analysis and antioxidant activity of palm peduncle polysaccharide	5
Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness	5
Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents	5
Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying	5
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment	4
Profiling of phenolic acids, flavonoids, terpenoids, and steroid derivatives in coconut (Cocos nucifera L.) haustorium	4
Synergistic antimicrobial effect and mode of action of palmarosa oil-loaded nanoemulsion and citric acid against Pectobacterium carotovorum	4
Research trends of next generation probiotics	4
Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223	4
Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population	4
Elastic gels based on flaxseed gum with konjac glucomannan and agar	4
Extract of Aster glehni ameliorates potassium oxonate-induced hyperuricemia by modulating renal urate transporters and renal inflammation by suppressing TLR4/MyD88 signaling	4
Schisandra chinensis-derived gomisin C suppreses lipid accumulation by JAK2-STAT signaling in adipocyte	4
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	4
Development of real-time PCR method for rapid and accurate detection of Centipedes (Scolopendra mutilans) in food	4
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review	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
A combination of rebaudioside A and neohesperidin dihydrochalcone suppressed weight gain by regulating visceral fat and hepatic lipid metabolism in ob/ob mice	4
Nootkatone (NK), a grapefruit-derived aromatic compound, inhibited lipid accumulation by regulating JAK2-STAT signaling and antioxidant response in adipocyte	4
Prevalence of CTX-M types among ESBL-producing pathogenic Escherichia coli isolates from foodborne diarrheal patients in Gyeonggi-do, South Korea	4
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods	4
Exploiting the bioactive properties of essential oils and their potential applications in food industry	4
A2 milk consumption and its health benefits: an update	4
Neuroprotective effects of ethanolic extract from dry Rhodiola rosea L. rhizomes	4
Prevalence of antibiotic-resistant Acinetobacter spp. on soil and crops collected from agricultural fields in South Korea	4
Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film	4
Improvement of jelly 3D printing using ultrasound treatment and calcium chloride	4
Antioxidant and cholesterol regulatory effect of flavonoid-rich silk sericin	4
Extracellular matrix-degrading enzymes as a biofilm control strategy for food-related microorganisms	4
Antioxidant and anti-inflammatory effects of solar salt brined kimchi	4
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	4