• Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in ...

• Kang Da-Eun

• Lee Haeng-Un, Davaatseren Munkhtugs, Chung Myung-Sub

• Food Science and Biotechnology   2020  Volume.29  No.1 141 ~ 148

• Perilla frutescens Britton var. frutescens leaves attenuate dextran sulfate sodium-induced acute col...

• Lee Yu-Na

• Lee Jung-Jae, Ju Ji-Hyeung

• Food Science and Biotechnology   2020  Volume.29  No.1 131 ~ 140

• Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus p...

• Senturk Duygu Zehir

• Dertli Enes, Erten Huseyin, Simsek Omer

• Food Science and Biotechnology   2020  Volume.29  No.1 121 ~ 129

• The effect of the addition of microbial transglutaminase before the fermentation process on the qual...

• Ziarno Malgorzata

• Zareba Dorota

• Food Science and Biotechnology   2020  Volume.29  No.1 109 ~ 119

• Novel application of an optical inspection system to determine the freshness of Scomber japonicus (m...

• Choi Jeong-Wook

• Jang Myung-Kee, Hong Chang-Wook, Lee Ju-Woon, Choi Jae-Hyuk, Kim Koth-Bong-Woo-Ri, Xu Xiaotong,...

• Food Science and Biotechnology   2020  Volume.29  No.1 103 ~ 107

• Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying...

• Xi Huihan

• Liu Yunhong, Guo Linge, Hu Runrun

• Food Science and Biotechnology   2020  Volume.29  No.1 93 ~ 101

• Improving the quality of vegetable foodstuffs by microwave inactivation

• Cho Won-Il

• Chung Myong-Soo

• Food Science and Biotechnology   2020  Volume.29  No.1 85 ~ 91

• A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high...

• Kim Nam-Soo

• Food Science and Biotechnology   2020  Volume.29  No.1 75 ~ 83

• Consumer perception and liking, and sensory characteristics of blended teas

• Yang Jeong-Eun

• Lee Ji-Sun

• Food Science and Biotechnology   2020  Volume.29  No.1 63 ~ 74

• Comparison of SDE and SPME for the analysis of volatile compounds in butters

• Li Yang

• Wang Yunna, Yuan Dongdong, Li Yan, Zhang Liebing

• Food Science and Biotechnology   2020  Volume.29  No.1 55 ~ 62

• Effect of added hydrolyzed vegetable proteins on consumers¡¯ response for Doenjang (Korean tradition...

• Jeon Seon-Young

• Lee Yun-Mi, Kim Sang-Sook, Kim Kwang-Ok

• Food Science and Biotechnology   2020  Volume.29  No.1 45 ~ 53

• Protein purification from Arachis hypogaea in one step: stability studies and anticarcinogenic analy...

• Ahmad Afaque

• Verma Hirday N., Bharti Prahalad, Pandey Kamlesh, Khan Shahbaz, Dev Kapil

• Food Science and Biotechnology   2020  Volume.29  No.1 35 ~ 43

• Antioxidant and antibacterial activity of Trametes polyzona (Pers.) Justo

• Adongbede Erute M.

• Jaiswal Yogini S., Davis Shurrita S., Randolph Priscilla D., Huo Li-Ni, Williams Leonard L.

• Food Science and Biotechnology   2020  Volume.29  No.1 27 ~ 33

• Antioxidant and antibacterial capabilities of phenolic compounds and organic acids from Camellia ole...

• Zhang Duoduo

• Nie Shaoping, Xie Mingyong, Hu Jielun

• Food Science and Biotechnology   2020  Volume.29  No.1 17 ~ 25

• Versatile biotechnological applications of amylosucrase, a novel glucosyltransferase

• Seo Dong-Ho

• Yoo Sang-Ho, Choi Seung-Jun, Kim Young-Rok, Park Cheon-Seok

• Food Science and Biotechnology   2020  Volume.29  No.1 1 ~ 16