Food Science and Biotechnology

Article	Citations
Bacillus spores: a review of their properties and inactivation processing technologies	65
Clean label starch: production, physicochemical characteristics, and industrial applications	60
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible	58
Molecular typing tools for identifying and characterizing lactic acid bacteria: a review	43
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment	42
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods	41
The roles of catechins in regulation of systemic inflammation	39
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities	37
Biological activity and processing technologies of edible insects: a review	36
Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents	33
Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi	31
Natamycin: a natural preservative for food applications—a review	28
Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities	28
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP	28
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability	26
Physicochemical, nutritional and functional properties of Cucurbita moschata	26
A brief history and spectroscopic analysis of soy isoflavones	26
Recent advances in biotechnological valorization of brewers' spent grain	26
Electrochemical impedimetric biosensors for food safety	25
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty	25
Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table	24
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
Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch	23
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review	20
Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet	20

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans	20
Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam)	20
Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7	19
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
Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review	18
Determination of 66 pesticide residues in livestock products using QuEChERS and GC–MS/MS	18
Functional properties and biological activities of perilla seed meal protein hydrolysates obtained by using different proteolytic enzymes	18
Comprehensive review on potential applications of microfluidization in food processing	18
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)	18
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
Flavonoids: nutraceutical potential for counteracting muscle atrophy	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
Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage	17
Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies	17
Anti-adipogenic effect of Lactobacillus fermentum MG4231 and MG4244 through AMPK pathway in 3T3-L1 preadipocytes	17
Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition	16
Comparing the stability of retinol in liposomes with cholesterol, β-sitosterol, and stigmasterol	16
Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7	16
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review	16
Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix	16
Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups	15
A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates	15
Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity	15
Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines	14
Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein	14
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	14
Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol	13
Bioactive compounds and antioxidant activities of Quercus salicina Blume extract	13
Formulation and stability of horse oil-in-water emulsion by HLB system	13
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation	13
The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea	13
Hyperspectral imaging technology for monitoring of moisture contents of dried persimmons during drying process	13
Antioxidant and anti-inflammatory activities of phenolic compounds extracted from lemon myrtle (Backhousia citriodora) leaves at various extraction conditions	13
The fabrication of a novel film based on polycaprolactone incorporated with chitosan and rutin: potential as an antibacterial carrier for rainbow trout packaging	12
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
Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrated beverages	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
Manipulations of glucose/lipid metabolism and gut microbiota of resistant starch encapsulated Ganoderma lucidum spores in T2DM rats	12
Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability	12
Nutritional components as mitigators of cellular senescence in organismal aging: a comprehensive review	12
Understanding the effects of dietary components on the gut microbiome and human health	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
Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)	11
Pressure moisture treatment and hydro-thermal treatment of starch	11
Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review	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

Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products	11
Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis	11
Neuroprotective effects of ethanolic extract from dry Rhodiola rosea L. rhizomes	11
Eugenol, citral, and hexanal, alone or in combination with heat, affect viability, biofilm formation, and swarming on Shiga-toxin-producing Escherichia coli	11
Expression of stress regulator and virulence genes of Cronobacter sakazakii strain Yrt2a as a response to acid stress	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
Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation	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
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion	10
Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study	9
Impact and prospect of the fourth industrial revolution in food safety: Mini-review	9
Beyond probiotics: a narrative review on an era of revolution	9
Sea buckthorn (Hippophae rhamnoides L.) oil enhances proliferation, adipocytes differentiation and insulin sensitivity in 3T3-L1 cells	9
Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities	9
Deep freezing to maintain the freshness of pork loin during long-term storage	9
Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea	9
Analysis of chemical compounds and toxicological evaluation of Forsythia suspensa leaves tea	9
Neuroprotective effect of Allium hookeri against H2O2-induced PC12 cell cytotoxicity by reducing oxidative stress	9
Antioxidant and α-glucosidase inhibitory activities of eight neglected fruit extracts and UHPLC-MS/MS profile of the active extracts	9
Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation	9
Physicochemical properties of turanose and its potential applications as a sucrose substitute	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	8
Potential neuroprotective effects of heat-killed Lactococcus lactis KC24 using SH-SY5Y cells against oxidative stress induced by hydrogen peroxide	8
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment	8
Methods to improve rice protein dispersal at moderate pH	8
A detection method of Escherichia coli O157:H7 based on immunomagnetic separation and aptamers-gold nanoparticle probe quenching Rhodamine B’s fluorescence	8
An important link between the gut microbiota and the circadian rhythm: imply for treatments of circadian rhythm sleep disorder	8
Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review	8
Antioxidant and anti-inflammatory effects of solar salt brined kimchi	8
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	8
Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi	8
Inulinase from Rhodotorula mucilaginosa: immobilization and application in the production of fructooligosaccharides	8
Development of freshness indicator for monitoring chicken breast quality and freshness during storage	8
Combined treatments of chitosan and sodium silicate to inhibit Alternaria alternata pathogens of postharvest winter jujube	8
Determination of methanol and fusel oils in various types of wines distributed in Korea	8
Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus	8
Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach	7
Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase	7
DHA-enriched phosphatidylcholine suppressed angiogenesis by activating PPARγ and modulating the VEGFR2/Ras/ERK pathway in human umbilical vein endothelial cells	7
A systematic review on selection characterization and implementation of probiotics in human health	7
Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit	7
Application of DNA barcoding for ensuring food safety and quality	7
Current perspectives on the beneficial effects of soybean isoflavones and their metabolites on plants	7
Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film	7
Egg yolk lipids: separation, characterization, and utilization	7
Preparation and characterization of vanillin-conjugated chitosan-stabilized emulsions via a Schiff-base reaction	7
Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet	7
Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage	7
Review of food upcycling in South Korea: regulation, limitation, and prospects	7
Reducing chicken nugget oil content with fortified defatted rice bran in batter	7
Identification of Chinese green tea (Camellia sinensis) marker metabolites using GC/MS and UPLC-QTOF/MS	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
Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea	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
The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds	7
Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food	7
Rapid detection of E. coli O157:H7 by a novel access with combination of improved sample preparation and real-time PCR	7
Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times	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
Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIM	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
Effects of Lactobacillus curvatus MG5246 on inflammatory markers in Porphyromonas gingivalis lipopolysaccharide-sensitized human gingival fibroblasts and periodontitis rat model	6
LC–MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)	6
Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods	6
Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes	6
Simultaneous analysis of thirteen phytohormones in fruits and vegetables by SPE-HPLC–DAD	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
Paraprobiotics: definition, manufacturing methods, and functionality	6
Optimization of the ultrasound-assisted extraction of flavonoids and the antioxidant activity of Ruby S apple peel using the response surface method	6
Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara	6
Effect of wheat germ on metabolic markers: a systematic review and meta-analysis of randomized controlled trials	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 determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography	6
Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China	6
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	6

In vivo protective effect against ethanol metabolism and liver injury of oyster (Crassostrea Gigas) extracts obtained via subcritical water processing	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
Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)	6
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	6
Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization	6
Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes	6
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	6
Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity	5
Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods	5
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis	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
New caryophyllene-type sesquiterpene and flavonol tetraglycoside with sixteen known compounds from sword bean (Canavalia gladiata)	5
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	5
Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria	5
Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique	5
Antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extracts	5
Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng root	5
Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology	5
Apricot kernel characterization, oil extraction, and its utilization: a review	5
Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract	5
Antioxidant and lipid-reducing effects of Rosa rugosa root extract in 3T3-L1 cell	5
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage	5
Hydroxypropylation and acetylation of rice starch: effects of starch protein content	5
Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar	5
Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu	5
Techniques, challenges and future prospects for cell-based meat	5
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing	5
Metabolite analysis and anti-obesity effects of celery seed in 3T3-L1 adipocytes	5
Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)	5
In vitro cosmeceutical activity of alcoholic extract from chestnut inner shell fermented with Aspergillus sojae	5
Resistance of pathogenic biofilms on glass fiber filters formed under different conditions	5
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	5
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose	5
Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores	5
Effectiveness of depuration of Pacific Oyster (Crassostrea gigas): removal of bioaccumulated Vibrio vulnificus by UV-treatment	5
Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage	5
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	5
The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils	5
An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste	5
Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea	5
Resveratrol analogue, HS-1793, inhibits inflammatory mediator release from macrophages by interfering with the TLR4 mediated NF-κB activation	5
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil	5
Anwulignan alleviates d-galactose induced renal damage by regulating Nrf2/ARE signaling pathway in mice	5
An optimized procedure for detection of genetically modified DNA in refined vegetable oils	5
Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment	5