Food Science and Biotechnology

Article	Citations
Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D	64
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	64
Effects of caffeine ingestion and thermotherapy on blood orexin circulation in humans	60
Protein from Hylocereus polyrhizus protects MRC-5 cells against hydrogen peroxide (H2O2)-induced damage	57
Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties	50
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels	45
Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex	37
Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study	37
Comparative analysis of reverse-transcription-polymerase chain reaction for Aichivirus detection	35
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system	32
Structural characterization of rhamnogalacturonan-I purified from Curcuma longa and its anti-lung cancer efficacy via immunostimulation	31
Fermented antler extract attenuates muscle atrophy by regulating the PI3K/Akt pathway and inflammatory response in immobilization-treated C57BL/6J mice	29
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	27
Future protein alternative: recent progress and challenges in cellular agriculture	26
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	25
A review on the role of food regulatory science for food safety in the era of Food-Tech innovation	24
Sodium butyrate activates peroxisome proliferator-activated receptor γ to suppress lithogenic diet-induced cholesterol gallstones in mice	23
Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage	23
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	23
Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum	23
Physicochemical properties, multi-elemental composition, and antioxidant activity of five unifloral honeys from Apis cerana cerana	22
A chitosan/alginate coated nano-liposome to improve intestinal absorption of curcumin for oral administration	21
Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet	21
Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products	20
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	20

Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate	20
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry	19
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	19
Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation	18
Correction: Exploring the gut microbiome: probiotics, prebiotics, synbiotics, and postbiotics as key players in human health and disease improvement	18
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	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	17
Application of experimental design as a statistical approach to recover bioactive peptides from different food sources	17
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation	17
Extracts of Phlomoides umbrosa Turczaninow alleviate allergic airway inflammation in lipopolysaccharide-stimulated RAW 264.7 cells and ovalbumin-induced hyper-responsiveness mouse model	17
Codium fragile extract prevents atopic dermatitis in DNCB-induced mice	16
Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)	16
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	16
Melanin in Auricularia auricula: biosynthesis, production, physicochemical characterization, biological functions, and applications	16
Polyphenol-rich Aronia melanocarpa juice sustains eNOS activation through phosphorylation and expression via redox-sensitive pathways in endothelial cells	15
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus	15
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying	15
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	15
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids	15
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin	15
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle	15
Correction to: Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract	14
Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats	14
Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging	14
Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control	14
Euonymus alatus and its compounds suppress hydrogen peroxide-induced oxidative stress in HT22 cells	14
Fermented red ginseng extract improves sarcopenia-related muscle atrophy in old mice through regulation of muscle protein metabolism	13
Nutraceutical delivery vehicles: enhanced stability, bioavailability	13
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment	13
Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives	13
Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin	13
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	13
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	13
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	13
Antioxidant activity and anti-adipogenic effect of ethyl acetate fraction of cumin seeds on 3T3-L1 adipocytes differentiation	13
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	13
Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice	13
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	13
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis	12
Computational approaches to predict the toxicity of bioactive natural products: a mini review of methodologies	12
Establishment and characterization of hTERT-immortalized porcine muscle stem cells, and their prospective uses	12
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts	12
Effect of Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels	12
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	12
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	12
Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics	12
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce	11
Detection of GM Canola MS11, DP-073496-4, and MON88302 events using multiplex PCR coupled with capillary electrophoresis	11
Antimicrobial activity of 405 nm light-emitting diode (LED) in the presence of riboflavin against Listeria monocytogenes on the surface of smoked salmon	11
Isolation, characterization, and genomic analysis of the novel T4-like bacteriophage ΦCJ20	11

Variation of boscalid residues in Welsh onion during cooking processes	11
Analysis of physiochemical composition and antioxidant properties between hulls of the genetically modified glyphosate-tolerant soybean and northeast soybean	11
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities	11
Inhibitory effects of Humulus japonicus extract against hepatic injury in a diabetic rat model	10
Biological activity and processing technologies of edible insects: a review	10
Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressures	10
Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch	10
Comprehensive review on potential applications of microfluidization in food processing	10
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment	10
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea	10
Anti-asthma and antitussive effects of a fermented extract of a mixture of Ramulus mori, Anthriscus sylvestris, and Salvia plebeian	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
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	10
Roles of anti- and pro-oxidant potential of cinnamic acid and phenylpropanoid derivatives in modulating growth of cultured cells	10
Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes	10
Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents	10
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India	10
Regulatory policy on genetically modified breeding stack in key countries and the current status in Korea	10
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods	9
Determination of 57 pesticide residues in fishery products by GC tandem mass spectrometry combined with QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction	9
Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds	9
High-throughput SNP markers for authentication of Korean wheat cultivars based on seven complete plastomes and the nuclear genome	9
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)	9
Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system	9
Molecular mechanism of the anti-inflammatory and skin protective effects of Syzygium formosum in human skin keratinocytes	9
Effect of modification methods on the physical properties and immunomodulatory activity of particulate β-glucan	9
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	9
Facile preparation of pH-responsive antimicrobial complex and cellulose nanofiber/PVA aerogels as controlled-release packaging for fresh pork	9
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins	9
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system	9
Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis	9
Combined application of high pressure and ultrasound in fig paste: effect on bioactive and volatile compounds	9
Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus	9
Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition	9
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products	9
Current technologies for heavy metal removal from food and environmental resources	9
Microbiological contamination of fresh-cut produce in Korea	9
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing	9
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	9
Determination of methanol and fusel oils in various types of wines distributed in Korea	9
Characterization of a novel ribose-5-phosphate isomerase B from Curtobacterium flaccumfaciens ZXL1 for D-allose production	9
Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice	8
An introductory review on the application of principal component analysis in the data exploration of the chemical analysis of food samples	8
Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis	8
Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin	8
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	8
Isolation and characterization culturable microbes on the surface of ‘Granny Smith’ apples treated with electrolyzed water during cold storage	8
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility	8
Study of active food processing technology using computer vision and AI in coffee roasting	8
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	8
Development of real-time PCR based molecular markers for two medicinal herb Artemisia species A. capillaris and A. iwayomogi	8
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	8
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	8
Egg yolk lipids: separation, characterization, and utilization	8
Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets	8
Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7	8
Optimization of accelerated solvent extraction of zeaxanthin from orange paprika using response surface methodology and an artificial neural network coupled with a genetic algorithm	8
Antioxidant activity and protective effect of methyl gallate against t-BHP induced oxidative stress through inhibiting ROS production	8
Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar	8
Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken design	8
Evaluation of polycyclic aromatic hydrocarbons content of herbal medicine products in Korea by HPLC-FLD	8
Antimicrobial activities of Asian plant extracts against pathogenic and spoilage bacteria	8
Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach	8
Evaluation of various clean-up sorbents in kale followed by LC-MS/MS analysis of pesticides	8
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells	8
Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis	7
Untargeted metabolite profiling of serum in rats exposed to pyrraline	7
Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil	7
Biofabrication of carbon quantum dots and their food packaging applications: a review	7
Phosphine residues and physicochemical stability of Hwangtae after fumigation	7
Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy	7
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	7
Impact of pH on physicochemical properties of corn starch by dry heat treatment	7
Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts	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
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	7
Multivariate analysis of original identification and chemical markers exploration of Chinese ginger	7
Naked-eye detection with loop-mediated isothermal amplification for P. carotovorum subsp. carotovorum in agricultural products	7
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	7
Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmitters	7

Extraction, analysis and antioxidant activity of palm peduncle polysaccharide	7
Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry	7
Microbial production of torulene and its potential applications: a review	7
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	7
Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark	7
Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation	7
Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation	7
Phenolic from apple blossom “Hongro” inhibits the expression of proteins related to melanogenesis in B16F10 melanoma cells	7
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults	7
A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation	7
Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying	7
Anticancer activity of flavonoids accompanied by redox state modulation and the potential for a chemotherapeutic strategy	7
Green tea enriched with catechins prevents particulate matter2.5 exposure-induced cardiovascular cytotoxicity via regulation of ferroptosis in BALB/c mice	7
Paraprobiotics: definition, manufacturing methods, and functionality	7
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	7
Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells	7
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	7
Comprehensive antigenotoxic profile of endemic Cirsium steriolepis Petrak extracts against hydrogen peroxide induced toxicity	6
Improvement of sleep disorders through the adenosine A receptor agonist effect of Phlomoides umbrosa Turczaninow root extract in pentobarbital-induced ICR mice	6
Exploring the multifaceted role of ginkgolides and bilobalide from Ginkgo biloba in mitigating metabolic disorders	6
Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea	6
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	6
Acid tolerance responses and their mechanisms in Lactiplantibacillus plantarum LM1001	6
Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill	6
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch	6
Hypolipidemic effect of soluble dietary fibers prepared from Asparagus officinalis and their effects on the modulation of intestinal microbiota	6
Research trends of next generation probiotics	6
A self-emulsifying omega-3 fatty acids delivery system for enhanced gastro-intestinal absorption in rats	6
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do	6
Prevalence of CTX-M types among ESBL-producing pathogenic Escherichia coli isolates from foodborne diarrheal patients in Gyeonggi-do, South Korea	6
Physical modification of corn and potato starches using soaking, freezing, and drying	6
Development of analysis method for m-xylenediamine as aldehyde scavenger using HPLC–PDA	6
Extraction and characterization of mung bean proteins using different alkaline solutions	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
Effect of chemical components on color variation during processing of Crataegi Fructus	6
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur	6
Correction to: Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates	6
The protective effect of 20(S)-ginsenoside Rg3 on the human retinal pigment epithelial cells against hydrogen peroxide-induced oxidative stress	6
Exploiting the bioactive properties of essential oils and their potential applications in food industry	6
Antithrombic effects of Piper retrofractum in a rat model of acute thrombosis: modulation of endothelial adhesion molecules and inflammatory factors	6
Oxidative stress and type 2 diabetes: a review of lactic acid bacteria as potential prophylactic and therapeutic interventions	6
A novel protein extracted from Hemerocallis citrina Borani inhibits hepatocellular carcinoma cell proliferation by regulating mitochondria-dependent apoptosis and aerobic glycolysis	6
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters	6
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus	6
Fatty acids and epigenetics in health and diseases	6
Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population	6
Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness	6
Extraction, structural characteristics and antioxidant activity of hemp seeds glycoprotein	6
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth products	6
Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents	6
A review on metal/metal oxide nanoparticles in food processing and packaging	6
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1	6
Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film	6
Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives	6
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review	6
Ginsenosides Rh1, Rg2, and Rg3 ameliorate dexamethasone-induced muscle atrophy in C2C12 myotubes	5
The effect of curdlan and the resting process on the quality of the dried whole tofu noodles	5
Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices	5
Dietary herbs that interact with gut microbiota: roles as anti-stroke agents	5
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS	5
Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review	5
Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour	5
Chitosan-sodium dodecyl sulfate nanoparticles: a promising approach for enhancing antibacterial activity against Streptococcus mutans of grapefruit seed extract	5
Mori Cortex Radicis extract inhibits human norovirus surrogate in simulated digestive conditions	5
Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents	5
Correction to: Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	5
A2 milk consumption and its health benefits: an update	5
Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system	5
Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation	5
Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses	5
Biofilm formation, slime production, and antibiotic susceptibility properties of the Bacillus cereus group isolated from fresh vegetables in the Republic of Korea	5
Application of food-grade natural antimicrobials for the control of crop disease caused by phytopathogens	5
Conversion of rice husks into antioxidative and prebiotic biomaterials using subcritical water pretreatment and cellulase incubation under high-pressure	5
A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high-sucrose diet	5
A review of mandacaru fruit phytochemicals, its pharmacotherapeutic benefits and uses in food technology	5
Amelioration of radiation-induced liver damage by p-coumaric acid in mice	5
Nonanoic acid and cholecystokinin induce beige adipogenesis	5
Plant-based probiotic foods: current state and future trends	5
Discrimination of Camellia seed oils extracted by supercritical CO2 using electronic tongue technology	5
Hepatoprotective effects of paeonol by suppressing hepatic stellate cell activation via inhibition of SMAD2/3 and STAT3 pathways	5
A combination of rebaudioside A and neohesperidin dihydrochalcone suppressed weight gain by regulating visceral fat and hepatic lipid metabolism in ob/ob mice	5
Anti-inflammatory, antioxidant effects, and antimicrobial effect of Bacillus subtilis P223	5
Unlocking the future of smart food packaging: biosensors, IoT, and nano materials	5
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose	5
Encapsulated essential oils in protein-polysaccharide biopolymers: characteristics and applications in the biomedical and food industries	5
Osmotic and convective hot air drying of sweet gourd	5
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria	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
Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples	5
Sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors with beef broth-like flavor	5
Effectiveness of depuration of Pacific Oyster (Crassostrea gigas): removal of bioaccumulated Vibrio vulnificus by UV-treatment	5
Elastic gels based on flaxseed gum with konjac glucomannan and agar	5
Contamination and persistence of polycyclic aromatic hydrocarbons (PAHs) in rice grains after drying in direct-fired dryer	5
Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation	5
Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice	5