• Correction to: Flavonoids: nutraceutical potential for counteracting muscle atrophy

• Kim Chang-Hee

• Hwang Jae-Kwan

• Food Science and Biotechnology   2020  Volume.29  No.12 1773 ~ 1773

• Correction to: A brief history and spectroscopic analysis of soy isoflavones

• Jung Young-Sung

• Rha Chan-Su, Baik Moo-Yeol, Baek Nam-In, Kim Dae-Ok

• Food Science and Biotechnology   2020  Volume.29  No.12 1771 ~ 1771

• Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of ha...

• Jeong Ha-Ram

• Cho Hye-Seung, Cho Youn-Sup, Kim Dae-Ok

• Food Science and Biotechnology   2020  Volume.29  No.12 1763 ~ 1770

• Effects of onion extract containing concentrated cysteine sulfoxides on sleep quality: a randomized,...

• Nakayama Yuya

• Makita Miki, Nozaki Satomi, Kikuchi Yosuke

• Food Science and Biotechnology   2020  Volume.29  No.12 1755 ~ 1762

• Effect of controlled differential sieving processing on micronutrient contents and in vivo antioxida...

• Deli Markusse

• Nguimbou Richard Marcel, Baudelaire Elie Njantou, Scher Joel, Mbofung Carl Moses

• Food Science and Biotechnology   2020  Volume.29  No.12 1741 ~ 1753

• Potential neuroprotective effects of heat-killed Lactococcus lactis KC24 using SH-SY5Y cells against...

• Lim Sung-Min

• Lee Na-Kyoung, Paik Hyun-Dong

• Food Science and Biotechnology   2020  Volume.29  No.12 1735 ~ 1740

• Performance of concanavalin A-immobilized on polyacrylate beads for the detection of human norovirus...

• Kim Song-Hak

• Mertens-Talcott Susanne U., Vaidya Bipin, Venancio Vinicius Paula, Cho Se-Young, Song Jong-Am, ...

• Food Science and Biotechnology   2020  Volume.29  No.12 1727 ~ 1733

• Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation an...

• Jiang Dongqi

• Li Huamin, Sun Shuyang

• Food Science and Biotechnology   2020  Volume.29  No.12 1719 ~ 1726

• The effects of contexts on consumer emotions and acceptance of a domestic food and an unfamiliar eth...

• Kim Seon-Ho

• Hong Jae-Hee

• Food Science and Biotechnology   2020  Volume.29  No.12 1705 ~ 1718

• Improvement of resistant starch content and baking quality of cross-linked soft rice flour

• Lee Chae-Eun

• No Jun-Hee, Lee Kyong-Ae, Shin Mal-Shick

• Food Science and Biotechnology   2020  Volume.29  No.12 1695 ~ 1703

• Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan an...

• Abdolmaleki Khadije

• Alizadeh Leyla, Hosseini Seyede Marzieh, Nayebzadeh Kooshan

• Food Science and Biotechnology   2020  Volume.29  No.12 1685 ~ 1693

• Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea

• Jang Young-Bin

• Koh Eun-Mi

• Food Science and Biotechnology   2020  Volume.29  No.12 1665 ~ 1673

• Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

• Ming Yao

• Chen Lu, Khan Abbas, Wang Hao, Wang Cuina

• Food Science and Biotechnology   2020  Volume.29  No.12 1655 ~ 1663

• Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids i...

• Lan Yi-Bin

• Xiang Xiao-Feng, Yang Wei-Xi, Zhu Bao-Qing, Pu Hong-Tie, Duan Chang-Qing

• Food Science and Biotechnology   2020  Volume.29  No.12 1641 ~ 1653

• Flavonoids: nutraceutical potential for counteracting muscle atrophy

• Kim Chang-Hee

• Hwang Jae-Kwan

• Food Science and Biotechnology   2020  Volume.29  No.12 1619 ~ 1640

• A brief history and spectroscopic analysis of soy isoflavones

• Jung Young-Sung

• Rha Chan-Su, Baik Moo-Yeol, Baek Nam-In, Kim Dae-Ok

• Food Science and Biotechnology   2020  Volume.29  No.12 1605 ~ 1617