Works matching IS 12267708 AND DT 2025 AND VI 34 AND IP 6
Results: 25
Variation of boscalid residues in Welsh onion during cooking processes: Boscalid residues in Welsh onion during cooking: M. Cho et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1351, doi. 10.1007/s10068-024-01796-6
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Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein: Impacts of solvent and pI on jack bean protein quality : N. Purwanti et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1317, doi. 10.1007/s10068-024-01795-7
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Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics: Effect of collagen/prebiotic and coating substance: S. Rittisak.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1383, doi. 10.1007/s10068-024-01794-8
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- Article
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation: Oxidative stability of rice flour during storage: S. Oh et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1359, doi. 10.1007/s10068-024-01790-y
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Distillation method influences flavor characteristics of Soju: Flavor characteristics of Soju: J.-A. Yoon, M.-D. Kim.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1433, doi. 10.1007/s10068-024-01784-w
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Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry: Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef: M. Lee, Y.-S. Kim
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1339, doi. 10.1007/s10068-024-01783-x
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Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility: Flour and parenchyma cells from sweet potato and potato: J. H. Choi et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1327, doi. 10.1007/s10068-024-01777-9
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Biofilm formation, slime production, and antibiotic susceptibility properties of the Bacillus cereus group isolated from fresh vegetables in the Republic of Korea: Characteristics of B. cereus isolated from fresh vegetables: J.-H. Yoon et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1525, doi. 10.1007/s10068-024-01771-1
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Flavor patterns of beer fermented by Lachancea thermotolerans: Beer Fermentation by Lachancea thermotolerans: J.-A. Yoon et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1437, doi. 10.1007/s10068-024-01769-9
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Fermented soybean powder containing S-equol alleviates the postmenopausal signs of ovariectomized rats: SE5-OH alleviates postmenopausal signs in OVX rats: B. H. Choi et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1495, doi. 10.1007/s10068-024-01768-w
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- Article
Comparative evaluation of sanitation strategies against Listeria monocytogenes on food-contact surfaces in enoki mushroom (Flammulina velutipes) processing facilities: Listeria control in mushroom production: K Park et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1507, doi. 10.1007/s10068-024-01751-5
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A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers: A comprehensive review of dietary supplements mission-specific health: Haneul Lee et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1219, doi. 10.1007/s10068-024-01728-4
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Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats: Protective effect of CAEM on osteoarthritis: J. Y. Beak et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1467, doi. 10.1007/s10068-024-01766-y
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Extraction, analysis and antioxidant activity of palm peduncle polysaccharide: Extraction and mechanism of antioxidant activity: S. Zhou et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1479, doi. 10.1007/s10068-024-01762-2
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Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion: Cornmeal has great potential in the field of manufacturing meat analogues: X. Yu et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1401, doi. 10.1007/s10068-024-01756-0
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The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation: Dynamic study of biogenic amines and higher alcohols: X. Li et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1423, doi. 10.1007/s10068-024-01754-2
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Application of edible coatings in 'Emerald' blueberry under room storage conditions and storage kinetics analysis: Coating and Storage Kinetics: J. Hou et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1371, doi. 10.1007/s10068-024-01764-0
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Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets during ice storage and identification of biogenic amines-producing bacteria: Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets...: N. Zhao et al
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1413, doi. 10.1007/s10068-024-01763-1
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Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food: 5,5-Dimethylhydantoin determination using GC-MS detectors: D.-S. Lee et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1309, doi. 10.1007/s10068-024-01747-1
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Development of a selective and differential medium for effective isolation of Pectobacterium carotovorum from soft rot-infected agricultural products: Novel selective and differential medium for Pectobacterium carotovorum isolation: J. H. Baek et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1517, doi. 10.1007/s10068-024-01748-0
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Fucoidan from Myelophycus caespitosus attenuates inflammation by regulating pro-inflammatory cytokines and NF-κB signaling in LPS-induced RAW 264.7 macrophages: Potential anti-inflammatory effects of fucoidan from Myelophycus caespitosus: H.-G. Lee et al
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1453, doi. 10.1007/s10068-024-01743-5
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Health promoting benefits of krill oil: mechanisms, bioactive combinations, and advanced encapsulation technologies: Krill oil as potential food ingredient: N. Attri et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1285, doi. 10.1007/s10068-024-01737-3
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Green technological interventions for controlling carbon footprint in agro-food processing: a critical review: Green technological interventions for controlling carbon footprint: Shambhavi Singh et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1261, doi. 10.1007/s10068-024-01732-8
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Unlocking the potential of plant polyphenols: advances in extraction, antibacterial mechanisms, and future applications: Unlocking the potential of plant polyphenols: L. Wang et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1235, doi. 10.1007/s10068-024-01727-5
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Inhibition of LPS-induced NO production by plant essential oils: EOs inhibited NO production: Y. Li et al.
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- Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1443, doi. 10.1007/s10068-024-01738-2
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