• Analysis of furan in semi-solid and paste type foods

• Seok Yun-Jeong

• Lee Kwang-Geun

• Food Science and Biotechnology   2020  Volume.29  No.2 293 ~ 301

• Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-...

• Park Mi-Jung

• Kim Jin-Hee, Oh Se-Wook

• Food Science and Biotechnology   2020  Volume.29  No.2 283 ~ 291

• Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 mice

• Kim Hwa-Jin

• You Mi-Kyoung, Wang Ziyun, Lee Young-Hyeon, Kim Hyeon-A

• Food Science and Biotechnology   2020  Volume.29  No.2 275 ~ 281

• The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-bl...

• Park Soo-Hyun

• Jung Su-Jin, Choi Eun-Kyung, Ha Ki-Chan, Baek Hyang-Im, Park Yu-Kyung, Han Kap-Hoon, Jeong...

• Food Science and Biotechnology   2020  Volume.29  No.2 265 ~ 273

• Highly bioavailable curcumin powder suppresses articular cartilage damage in rats with mono-iodoacet...

• Park Hyun-Ji

• Lee Chul-Kyu, Song Si-Hwan, Yun Jee-Hye, Lee Ah-Sa, Park Hee-Jung

• Food Science and Biotechnology   2020  Volume.29  No.2 251 ~ 263

• Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics

• Khurshid Salman

• Arif Saqib, Iqbal Hafiza Mehwish, Akbar Qurrat Ul Ain, Yousaf Shahid

• Food Science and Biotechnology   2020  Volume.29  No.2 243 ~ 249

• Prediction method of CO2 production from electrical resistance of bread dough measured with a simple...

• Kim Do-Hyeon

• Jang Kyoung-A., Lee Seung-Ju

• Food Science and Biotechnology   2020  Volume.29  No.2 235 ~ 241

• Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage system

• Han Seo-Hyeon

• Jang Han-Dong, Lee Seung-Ju

• Food Science and Biotechnology   2020  Volume.29  No.2 227 ~ 234

• Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest qua...

• Tahir Haroon Elrasheid

• Li Zhihua, Mahunu Gustav Komla, Zou Xiaobo, Arslan Muhammad, Huang Xiaowei, Yang Zhikun, M...

• Food Science and Biotechnology   2020  Volume.29  No.2 217 ~ 226

• The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerat...

• Bazargani-Gilani Behnaz

• Pajohi-Alamoti Mohammadreza

• Food Science and Biotechnology   2020  Volume.29  No.2 207 ~ 216

• Yield and quality characteristics of Korean red bean sprouts produced with different time of seed so...

• Mun Ji-Hye

• Kim Il-Doo, Dhungana Sanjeev Kumar, Park Yong-Sung, Kim Jeong-Ho, Shin Dong-Hyun

• Food Science and Biotechnology   2020  Volume.29  No.2 197 ~ 206

• Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut ...

• Hu Qiang

• Liu Jia, Li Jun, Liu Hui, Dong Nan, Geng Yang-Yang, Lu Yang, Wang Yan

• Food Science and Biotechnology   2020  Volume.29  No.2 187 ~ 196

• Determination of yolk:white ratio of egg using SDS-PAGE

• Uysal Reyhan Selin

• Acar-Soykut Esra, Boyaci Ismail Hakki

• Food Science and Biotechnology   2020  Volume.29  No.2 179 ~ 186

• Effects of rendering and ¥á-tocopherol addition on the oxidative stability of horse fat

• Cho Man-Jae

• Kim Hyun-Jung

• Food Science and Biotechnology   2020  Volume.29  No.2 169 ~ 177

• Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their form...

• Choi Seung-Jun

• McClements David Julian

• Food Science and Biotechnology   2020  Volume.29  No.2 149 ~ 168