• Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a via...

• Yoon Jae-Hyun

• Bae Young-Min, Jo Su-Young, Moon Sung-Kwon, Oh Se-Wook, Lee Sun-Young

• Food Science and Biotechnology   2021  Volume.30  No.1 159 ~ 169

• The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curr...

• Hashim Muhammad Nazirulzahin Mohd

• Abd-Talib Norfahana, Yaji Emmy Liza Anak, Len Yong Tau Kelly, Razali Nadia, Pa¡¯ee Khairul Faizal

• Food Science and Biotechnology   2021  Volume.30  No.1 149 ~ 158

• Pesticide residue monitoring and risk assessment in the herbal fruits Schisandra chinensis, Lycium c...

• Kim Jun-Heon

• Shin Ji-Hye, Park Chung-Gyoo, Lee Sang-Hyun

• Food Science and Biotechnology   2021  Volume.30  No.1 137 ~ 147

• An optimized procedure for detection of genetically modified DNA in refined vegetable oils

• Duan Yuzhu

• Pi Yan, Li Changwen, Jiang Keji

• Food Science and Biotechnology   2021  Volume.30  No.1 129 ~ 135

• Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars a...

• Nam Seung-Hee

• Cho Hye-Sung, Jeong Ha-na, Lee Bo-Bae, Cho Youn-Sup, Rameeza Fatima, Eun Jong-Bang

• Food Science and Biotechnology   2021  Volume.30  No.1 117 ~ 127

• Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat d...

• Abdel-Mobdy Ahmed E.

• Khattab Marwa S., Mahmoud Ebtesam A., Mohamed Eman R., Abdel-Rahim Emam A.

• Food Science and Biotechnology   2021  Volume.30  No.1 107 ~ 116

• Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from k...

• Lee Ji-Eun

• Lee Na-Kyoung, Paik Hyun-Dong

• Food Science and Biotechnology   2021  Volume.30  No.1 97 ~ 106

• Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wi...

• Chen Lihua

• Ren Lixia, Li Dongna, Ma Xia

• Food Science and Biotechnology   2021  Volume.30  No.1 87 ~ 96

• Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Kor...

• Seo Ga-Gyeong

• Lee Cho-Long, Park Sang-Hee, Lee Soo-Hyun, Seo Won-Ho, Kim Ji-Wook, Hong Jae-Hee

• Food Science and Biotechnology   2021  Volume.30  No.1 77 ~ 86

• Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice e...

• Das Amit Baran

• Goud Vaibhav V., Das Chandan

• Food Science and Biotechnology   2021  Volume.30  No.1 65 ~ 76

• Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction o...

• Bostar Maryam

• Hosseini Ebrahim

• Food Science and Biotechnology   2021  Volume.30  No.1 55 ~ 63

• Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn du...

• Lwin Nan Theint Ngu

• Supapvanich Suriyan, Promyou Surassawadee

• Food Science and Biotechnology   2021  Volume.30  No.1 47 ~ 54

• Simultaneous optimization of ultrasound-assisted extraction for total flavonoid content and antioxid...

• Cao Qingming

• Yan Jianye, Sun Zhicheng, Gong Limin, Wu Hongnian, Tan Shihan, Lei Yating, Jiang Bo, ...

• Food Science and Biotechnology   2021  Volume.30  No.1 37 ~ 45

• Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

• Sehrawat Rachna

• Kaur Barjinder Pal, Nema Prabhat K., Tewari Somya, Kumar Lokesh

• Food Science and Biotechnology   2021  Volume.30  No.1 19 ~ 35

• Clean label starch: production, physicochemical characteristics, and industrial applications

• Park Shin-Jae

• Kim Yong-Ro

• Food Science and Biotechnology   2021  Volume.30  No.1 1 ~ 17