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Publications in Food Science
Microbial Inactivation Modeling and Salting Characteristics of Shredded Kimchi Cabbages (Brassica Pekinensis L.) Treated With Radio Frequency Heating
Korean Journal of Food Preservation
Food Science
Evaluation of Antioxidant Activity of Alcohol-Free Moru Wine Using On-Line HPLC
Korean Journal of Food Preservation
Food Science
Effect of Mixed Natural Extract Treatment on Quality Characteristics of Fresh-Cut Lettuce During Storage
Korean Journal of Food Preservation
Food Science
Study of Ni and Cd Bioleaching From Spent Ni-Cd Batteries
Nova Biotechnologica et Chimica
Mutagenesis
Analytical Chemistry
Food Science
Health
Biotechnology
Toxicology
Information Literacy Training in AgroParisTech Food Studies
International Journal of Food Studies
Food Science
Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food
Korean Journal of Food Preservation
Food Science
Identification of Driving Forces for the Recognition Processes on Molecularly Imprinted Polymers
Nova Biotechnologica et Chimica
Mutagenesis
Analytical Chemistry
Food Science
Health
Biotechnology
Toxicology
Antimicrobial Activities of Korean Mugwort (Artemisia Iwayomogi and Artemisia Princeps) Extracts Against Staphylococcus Aureus and Cutibacterium Acnes
Korean Journal of Food Preservation
Food Science
The Activity of Cell-Wall Modifying Β-1,3-Glucanases in Soybean Grown in Presence of Heavy Metals
Nova Biotechnologica et Chimica
Mutagenesis
Analytical Chemistry
Food Science
Health
Biotechnology
Toxicology
Effect of Osmotic Drying on Physicochemical Properties of Pansies (Viola × Wittrockiana)
International Journal of Food Studies
Food Science
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