Buckwheat noodles: processing and quality enhancement Pradeep PuligundlaSeokwon Lim Review 29 August 2021 Pages: 1471 - 1480
Natamycin: a natural preservative for food applications—a review Mahima MeenaPriyanka PrajapatiRachna Sehrawat Review 05 October 2021 Pages: 1481 - 1496
Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis Jung Eun LeeEunji ChoiByung Hee Kim Research Article 18 September 2021 Pages: 1497 - 1507
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion Su-Jin JeongSunbin KimWeon-Sun Shin Research Article 28 October 2021 Pages: 1509 - 1518
Effects of pretreatment and air drying temperature on Noni fruit powder Tuyen Chan KhaCong Thanh NguyenTrung Tan Truong Research Article 27 September 2021 Pages: 1519 - 1526
Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction Ha-Yeon LeeMin-Jung Ko Research Article 07 October 2021 Pages: 1527 - 1533
Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment Joo Hyun KangYe Jeong JeonSea Cheol Min Research Article 18 September 2021 Pages: 1535 - 1542
DHA-enriched phosphatidylcholine suppressed angiogenesis by activating PPARγ and modulating the VEGFR2/Ras/ERK pathway in human umbilical vein endothelial cells Yuanyuan LiuYingying TianJingfeng Wang Research Article 27 October 2021 Pages: 1543 - 1553
Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifolia D. Don grown in Northeast India Abebe MogesChitta Ranjan BarikVaibhav V. Goud Research Article 26 October 2021 Pages: 1555 - 1569
Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via Th1/Th2 cell balance Jung Sik LimChae Rim KimHee Jung Park Research Article 28 October 2021 Pages: 1571 - 1580
Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet Hyun Woo JeongJi-Hae LeeMiyoung Park Research Article 03 November 2021 Pages: 1581 - 1591
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 Ji-Yeon KimYoung-Min BaeSun-Young Lee Research Article 07 October 2021 Pages: 1593 - 1600