Food Science and Preservation

Food Science and Preservation

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Evaluation of the skin-improving effects of Artemisia fukudo Makino extract. https://t.co/2kuwr23p23

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis. https://t.co/hdy8i9flC5

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households. https://t.co/cdARODXzCL

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang. https://t.co/MSa1usfjIe

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles. https://t.co/5wNeFxt7Cv

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting. https://t.co/kFARIFnIAA

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Comparative metabolite profiling of four types of Korean commercial dried laver (Gopchang-gim, Dol-gim, Gimbap-gim, and Jaerae-gim) using LC-MS-based metabolomics. https://t.co/tEH7ZQ8VZ2

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Effect of acai berry powder addition on the quality characteristics and antioxidant activities of cheongpomuk. https://t.co/iDhqE2NCyM

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae. https://t.co/mHYaOkDf0q

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Anti-inflammatory effects of Sarahyang, a new mandarin cultivar, in LPS-stimulated RAW 264.7 cells and changes in its metabolite profile during maturation. https://t.co/fOn0lKmHQL

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend. https://t.co/id5iFs3wLr

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Application of fermented onion juice as a marinade to enhance microbial safety and texture of chicken breast. https://t.co/Gzcxr1oexj

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines. https://t.co/f58ZJSylUa

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps. https://t.co/9ltdw0BJpu

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder. https://t.co/tXS7yc5cee

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Covalent immobilization of glucoisomerase on glutaraldehyde-activated bagasse cellulose for fructose syrup production from sago-starch-derived glucose. https://t.co/tEDpqLfeGo

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P. https://t.co/dppeKPO0yv

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Verification of anti-inflammatory activity of Juglans mandshurica Maxim. fruit extracts in LPS-induced RAW 264.7 cells. https://t.co/qNNe2M1qYi

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Cudrania tricuspidata leaf extract attenuates dexamethasone-induced muscle atrophy by modulating the glucocorticoid receptor pathway to regulate protein homeostasis. https://t.co/mbHA4tCc0X

[Food Science and Preservation @ekosfop]

Korean J Food Preserv: Production of yanggaeng containing phenolic extract from Spiraea salicifolia with antioxidant and α-glucosidase inhibitory activities. https://t.co/NmXGPD0F0i