Food Science and Biotechnology

Article	Citations
Bacillus spores: a review of their properties and inactivation processing technologies	84
Clean label starch: production, physicochemical characteristics, and industrial applications	80
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible	77
Natamycin: a natural preservative for food applications—a review	50
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment	49
Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table	47
The roles of catechins in regulation of systemic inflammation	47
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities	46
Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents	44
Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi	42
Biological activity and processing technologies of edible insects: a review	40
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP	35
Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities	35
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty	32
Physicochemical, nutritional and functional properties of Cucurbita moschata	32
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability	30
Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch	30
Recent advances in biotechnological valorization of brewers' spent grain	28
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)	25
Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system	25
Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7	25
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review	25
Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage	24
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	23
Comprehensive review on potential applications of microfluidization in food processing	22

Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups	22
Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam)	21
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review	19
Anti-adipogenic effect of Lactobacillus fermentum MG4231 and MG4244 through AMPK pathway in 3T3-L1 preadipocytes	19
Comparing the stability of retinol in liposomes with cholesterol, β-sitosterol, and stigmasterol	19
Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix	19
Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review	19
Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7	19
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	18
Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines	18
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	18
The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea	17
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	17
Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products	17
Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis	17
Formulation and stability of horse oil-in-water emulsion by HLB system	15
Manipulations of glucose/lipid metabolism and gut microbiota of resistant starch encapsulated Ganoderma lucidum spores in T2DM rats	15
Beyond probiotics: a narrative review on an era of revolution	15
Anticancer activity of flavonoids accompanied by redox state modulation and the potential for a chemotherapeutic strategy	15
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods	15
Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability	15
Pressure moisture treatment and hydro-thermal treatment of starch	15
Paraprobiotics: definition, manufacturing methods, and functionality	15
The fabrication of a novel film based on polycaprolactone incorporated with chitosan and rutin: potential as an antibacterial carrier for rainbow trout packaging	15
Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol	15
Impact and prospect of the fourth industrial revolution in food safety: Mini-review	14
Techniques, challenges and future prospects for cell-based meat	14
Egg yolk lipids: separation, characterization, and utilization	14
Application of DNA barcoding for ensuring food safety and quality	14
Combined treatments of chitosan and sodium silicate to inhibit Alternaria alternata pathogens of postharvest winter jujube	14
Development of freshness indicator for monitoring chicken breast quality and freshness during storage	14
Neuroprotective effects of ethanolic extract from dry Rhodiola rosea L. rhizomes	14
Eugenol, citral, and hexanal, alone or in combination with heat, affect viability, biofilm formation, and swarming on Shiga-toxin-producing Escherichia coli	13
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	13
Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation	13
Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch	13
Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus	12
A systematic review on selection characterization and implementation of probiotics in human health	12
Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review	12
Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce	12
An important link between the gut microbiota and the circadian rhythm: imply for treatments of circadian rhythm sleep disorder	12
Sericulture and the edible-insect industry can help humanity survive: insects are more than just bugs, food, or feed	12
Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities	12
Deep freezing to maintain the freshness of pork loin during long-term storage	12
Simultaneous optimization of ultrasound-assisted extraction for total flavonoid content and antioxidant activity of the tender stem of Triarrhena lutarioriparia using response surface methodology	12
Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review	11
Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIM	11
Buckwheat noodles: processing and quality enhancement	11
Potential neuroprotective effects of heat-killed Lactococcus lactis KC24 using SH-SY5Y cells against oxidative stress induced by hydrogen peroxide	11
Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	11

Apricot kernel characterization, oil extraction, and its utilization: a review	11
Current perspectives on the beneficial effects of soybean isoflavones and their metabolites on plants	11
Preparation and characterization of vanillin-conjugated chitosan-stabilized emulsions via a Schiff-base reaction	10
Antioxidant and α-glucosidase inhibitory activities of eight neglected fruit extracts and UHPLC-MS/MS profile of the active extracts	10
Analysis of chemical compounds and toxicological evaluation of Forsythia suspensa leaves tea	10
Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China	10
Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study	10
Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase	10
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion	10
Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film	10
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	10
A detection method of Escherichia coli O157:H7 based on immunomagnetic separation and aptamers-gold nanoparticle probe quenching Rhodamine B’s fluorescence	10
Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods	10
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods	10
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	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
Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage	9
Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation	9
An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste	9
Antioxidant and anti-inflammatory effects of solar salt brined kimchi	9
Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar	9
The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds	9
Anti-inflammatory activities of Levilactobacillus brevis KU15147 in RAW 264.7 cells stimulated with lipopolysaccharide on attenuating NF-κB, AP-1, and MAPK signaling pathways	9
Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times	9
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	9
Physicochemical properties of turanose and its potential applications as a sucrose substitute	9
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	9
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	9
Resistant starch utilization by Bifidobacterium, the beneficial human gut bacteria	9
Review of food upcycling in South Korea: regulation, limitation, and prospects	9
Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugates	9
Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes	9
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream	9
Detection of GM Canola MS11, DP-073496-4, and MON88302 events using multiplex PCR coupled with capillary electrophoresis	9
Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi	9
Review in isothermal amplification technology in food microbiological detection	9
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)	8
Identification of Chinese green tea (Camellia sinensis) marker metabolites using GC/MS and UPLC-QTOF/MS	8
Inulinase from Rhodotorula mucilaginosa: immobilization and application in the production of fructooligosaccharides	8
Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique	8
Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices	8
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing	8
Optimization of the ultrasound-assisted extraction of flavonoids and the antioxidant activity of Ruby S apple peel using the response surface method	8
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	8
Hydroxypropylation and acetylation of rice starch: effects of starch protein content	8
Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion	8
Recent insights into dietary ω-6 fatty acid health implications using a systematic review	8
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment	8
Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum	8
Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing	8
DHA-enriched phosphatidylcholine suppressed angiogenesis by activating PPARγ and modulating the VEGFR2/Ras/ERK pathway in human umbilical vein endothelial cells	8
Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit	8
Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions	8
Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation and its preliminary application in wine production	8
Determination of methanol and fusel oils in various types of wines distributed in Korea	8
Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves	7
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage	7
Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D	7
Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophages	7
Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods	7
Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers	7
Development of methods for determining free fatty acid contents in red colored oils	7
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
Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction	7
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review	7
Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea	7
Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheat	7
In vitro cosmeceutical activity of alcoholic extract from chestnut inner shell fermented with Aspergillus sojae	7
Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara	7
Pectin oligosaccharides improved lipid metabolism in white adipose tissue of high-fat diet fed mice	7
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein	7
Sodium alginate-based wall materials microencapsulated Lactobacillus plantarum CICC 20022: characteristics and survivability study	7
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation	7
Effectiveness of depuration of Pacific Oyster (Crassostrea gigas): removal of bioaccumulated Vibrio vulnificus by UV-treatment	7
Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses	7
Effects of Lactobacillus curvatus MG5246 on inflammatory markers in Porphyromonas gingivalis lipopolysaccharide-sensitized human gingival fibroblasts and periodontitis rat model	7
Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureus	7
Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet	7
Effect of foaming parameters on the physical and phytochemical properties of tomato powder	7
Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea	7

Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria	7
The functional roles of short chain fatty acids as postbiotics in human gut: future perspectives	6
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS	6
Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores	6
Immunostimulatory activity of Lactococcus lactis LM1185 isolated from Hydrangea macrophylla	6
Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu	6
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	6
Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods	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 infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes	6
Dietary supplementation with Ceriporia lacerata improves learning and memory in a scopolamine-induced amnesia mouse model	6
Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis	6
Anwulignan alleviates d-galactose induced renal damage by regulating Nrf2/ARE signaling pathway in mice	6
High-performance liquid chromatography using diode array detector and fluorescence detector for hydrogen peroxide analysis in processed fishery foods	6
Decontamination of chokeberries (Aronia melanocarpa L.) by cold plasma treatment and its effects on biochemical composition and storage quality of their corresponding juices	6
Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity	6
The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)	6
Roles of anti- and pro-oxidant potential of cinnamic acid and phenylpropanoid derivatives in modulating growth of cultured cells	6
Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage	6
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis	6
Pesticide residue monitoring and risk assessment in the herbal fruits Schisandra chinensis, Lycium chinense, and Cornus officinalis in Korea	6
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	6
Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea	6
In vivo protective effect against ethanol metabolism and liver injury of oyster (Crassostrea Gigas) extracts obtained via subcritical water processing	6
Prevalence and characterization of toxigenic Bacillus cereus group isolated from low-moisture food products	6
LC–MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)	6
Exploiting the bioactive properties of essential oils and their potential applications in food industry	6
Antioxidant and lipid-reducing effects of Rosa rugosa root extract in 3T3-L1 cell	6
A2 milk consumption and its health benefits: an update	6
Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments	6
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	6
Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing	6
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	6
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce	6
Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review	6
Metabolite analysis and anti-obesity effects of celery seed in 3T3-L1 adipocytes	6
Resveratrol analogue, HS-1793, inhibits inflammatory mediator release from macrophages by interfering with the TLR4 mediated NF-κB activation	6
Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology	6
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels	5
Characteristics on host specificity, infection, and temperature stability of Weissella phages from watery kimchi	5
Momordica charantia (bitter melon) efficacy and safety on glucose metabolism in Korean prediabetes participants: a 12-week, randomized clinical study	5
Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage	5
Optimization of ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from pomegranate peel using response surface methodology	5
Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying	5
An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector	5
Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives	5
Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng root	5
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose	5
Comprehensive review: by-products from surimi production and better utilization	5
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	5
Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion	5
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	5
Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via Th1/Th2 cell balance	5
Impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to the body’s antioxidant status	5
Effects of pretreatment and air drying temperature on Noni fruit powder	5
Recent advances of bioactive proteins/polypeptides in the treatment of breast cancer	5
Anti-inflammatory effects of immature Citrus unshiu fruit extracts via suppression of NF-κB and MAPK signal pathways in LPS-induced RAW264.7 macrophage cells	5
Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties	5
Nrf2-mediated protective effect of protein hydrolysates from Protaetia brevitarsis larvae against oxidative stress-induced hepatotoxicity	5
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	5
Antioxidant activities of premature and mature mandarin (Citrus unshiu) peel and juice extracts	5
Microstructural, biochemical and drying characteristics of dehydrated ‘Sunectwentyone’ nectarines as affected by sodium metabisulphite	5
An optimized procedure for detection of genetically modified DNA in refined vegetable oils	5
Ultra-fast PCR method for the distinguishing between Miichthys miiuy and Sciaenops ocellatus	5
Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis	5
Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi	5
Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment	5
Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus	5
Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts	5
Rheological behaviors, structural properties and freeze–thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches	5
Structure–function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptidomics approach	5
Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea	5
Immune-modulation effect of Halocynthia aurantium tunic lipid on RAW264.7 cells	5
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	5
Preparation, purification, and identification of novel antioxidant peptides from red-bellied pacu (Piaractus brachypomus) fish meat protein hydrolysate	5
Application of food-grade natural antimicrobials for the control of crop disease caused by phytopathogens	5
Antibiotic resistance profiling and valorization of food waste streams to starter culture biomass and exopolysaccharides through fed-batch fermentations	5
Elastic gels based on flaxseed gum with konjac glucomannan and agar	5
Antiproliferative and antibacterial activity of extracts of Ganoderma strains grown in vitro	5
Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation	5