• Monitoring and risk assessment of tetracycline residues in foods of animal origin

• Bahmani Kiumars

• Shahbazi Yasser, Nikousefat Zahra

• Food Science and Biotechnology   2020  Volume.29  No.3 441 ~ 448

• Parthenolide inhibits lipid accumulation via activation of Nrf2/Keap1 signaling during adipocyte dif...

• Kim Chae-Young

• Kang Bo-Bin, Hong Jung-Il, Choi Hyeon-Son

• Food Science and Biotechnology   2020  Volume.29  No.3 431 ~ 440

• Additive anti-inflammation by a combination of conjugated linoleic acid and ¥á-lipoic acid through m...

• Lee Ki-June

• Ko Yoon-Joo, Kang Sang-Kee, Kim Whee-Soo, Cho Chong-Su, Choi Yun-Jaie

• Food Science and Biotechnology   2020  Volume.29  No.3 419 ~ 429

• Functional study of C-terminal domain of the thermoacidophilic raw starch-hydrolyzing ¥á-amylase Gt-...

• Zeng Jing

• Guo Jianjun, Tu Yikun, Yuan Lin

• Food Science and Biotechnology   2020  Volume.29  No.3 409 ~ 418

• Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from ...

• Sengun Ilkin Yucel

• Kilic Gulden, Ozturk Berna

• Food Science and Biotechnology   2020  Volume.29  No.3 401 ~ 408

• Extraction of ¥ã-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stabili...

• Yi Bo-Ra

• Kim Mi-Ja

• Food Science and Biotechnology   2020  Volume.29  No.3 393 ~ 399

• Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-wa...

• Udomrati Sunsanee

• Cheetangdee Nopparat, Gohtani Shoichi, Surojanametakul Vipa, Klongdee Supakchon

• Food Science and Biotechnology   2020  Volume.29  No.3 387 ~ 392

• Optimizing extraction conditions for functional compounds from ginger (Zingiber officinale Roscoe) u...

• Cha Jae-Yoon

• Kim Chong-Tai, Cho Yong-Jin

• Food Science and Biotechnology   2020  Volume.29  No.3 379 ~ 385

• Effects of rotation speed and time, as solvent removal parameters, on the physico-chemical propertie...

• Jafari Azizeh

• Anarjan Navideh, Jafarizadeh-Malmiri Hoda

• Food Science and Biotechnology   2020  Volume.29  No.3 371 ~ 378

• Development and validation of the food involvement inventory (FII) featuring the attitudinal constru...

• Lee Yun-Mi

• Lee Eun-Kyung, Chung Seo-Jin, Kim Chai-Youn, Kim Kwang-Ok

• Food Science and Biotechnology   2020  Volume.29  No.3 359 ~ 369

• Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chine...

• Tan Si

• Tang Jianmin, Shi Wenjing, Wang Zhuwei, Xiang Yuanyuan, Deng Tingwei, Gao Xiaoxu, Li Wenfe...

• Food Science and Biotechnology   2020  Volume.29  No.3 351 ~ 358

• A risk assessment study of Bacillus cereus in packaged tofu at a retail market in Korea

• Kwon Mi-Jin

• Rhee Min-Suk, Yoon Ki-Sun

• Food Science and Biotechnology   2020  Volume.29  No.3 339 ~ 350

• Determination of acetaldehyde, methanol and fusel oils in distilled liquors and sakes by headspace g...

• Qin Yan

• Shin Jung-Ah, Lee Ki-Teak

• Food Science and Biotechnology   2020  Volume.29  No.3 331 ~ 337

• Comprehensive analysis to determine the differences of solar salt produced in South Korea and China

• Min Seung-Sik

• Kim Hyung-Joo, Gwak Seong-Shin, Shin Soo-Hyun, Jang Su-Ji, Jeong Jin-Il

• Food Science and Biotechnology   2020  Volume.29  No.3 323 ~ 329

• Supercooling preservation technology in food and biological samples: a review focused on electric an...

• Kang Tai-Young

• You Young-Sang, Jun Soo-Jin

• Food Science and Biotechnology   2020  Volume.29  No.3 303 ~ 321