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Food Science and Biotechnology
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Food Science and Biotechnology 2024 November 33
Jan. Vol. 33 No.1
Jan. Vol. 33 No.2
Feb. Vol. 33 No.3
Mar. Vol. 33 No.4
Apr. Vol. 33 No.5
May. Vol. 33 No.6
Jun. Vol. 33 No.7
Jun. Vol. 33 No.8
Jul. Vol. 33 No.10
Jul. Vol. 33 No.9
Aug. Vol. 33 No.11
Sep. Vol. 33 No.12
Oct. Vol. 33 No.13
Nov. Vol. 33 No.14
£ª Search [ 20 ] Count
Review
Fatty acids and epigenetics in health and diseases
Min-Yu Chung
1
¡¤ Byung Hee Kim
2
Food Science and Biotechnology 2024 ; 33(14): 3153-3166
Valorisation of jackfruit seed flour in extrusion and bakery products: a review
Shibil Mohammed
1
¡¤ Praveen Kumar Dubey
1
¡¤ Atul Anand Mishra
2
¡¤ Shamsad Rahman
1
Food Science and Biotechnology 2024 ; 33(14): 3167-3180
Effect of microencapsulation techniques on the different properties of bioactives, vitamins and minerals
Shivangi Srivastava
1
¡¤ Vinay Kumar Pandey
2
¡¤ Aamir Hussain Dar
3
¡¤ Rafeeya Shams
4
¡¤ Kshirod Kumar Dash
5
¡¤ Syed Mansha Rafiq
6
¡¤ Insha Zahoor
3
¡¤ Sharath Kumar
7
Food Science and Biotechnology 2024 ; 33(14): 3181-3198
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout
1
¡¤ Pranjyan Dash
2
¡¤ Pradeep Kumar Panda
3
¡¤ Po-Chih Yang
3
¡¤ Prem Prakash Srivastav
1
Food Science and Biotechnology 2024 ; 33(14): 3199-3212
Chemistry/Analysis
Analysis of the region-specific characteristics of traditional Korean
doenjang
produced in Gyeonggi-do
Yujin Lee
1
¡¤ In-Seo Hwang
1
¡¤ Mina K. Kim
1
Food Science and Biotechnology 2024 ; 33(14): 3213-3221
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying
Eunjeong Noh
1
¡¤ Jonggab Yim
1
¡¤ Kwang-Geun Lee
1
Food Science and Biotechnology 2024 ; 33(14): 3223-3234
Analysis of volatile compounds and ¥á-dicarbonyl compounds in Arabica coffee soaked with various organic acids
Seungjun Lee
1
¡¤ Jeongeun Oh
1
¡¤ Kwang-Geun Lee
1
Food Science and Biotechnology 2024 ; 33(14): 3235-3244
Engineering/Processing/Sensory Science
Effect of chemical components on color variation during processing of Crataegi Fructus
Miaomiao Wang
1
¡¤ Chenghao Fei
2
¡¤ Yaqian Zhou
1
¡¤ Yanpeng Dai
3
¡¤ Lijia Ren
4
¡¤ Xian Zhang
1
¡¤ Fangzhou Yin
1
Food Science and Biotechnology 2024 ; 33(14): 3245-3255
Effect of brine concentration on the quality of salted large yellow croaker during processing and refrigeration
Jianhang Lu
1
¡¤ Ruilin Li
1,2
¡¤ Hongbin Chen
1
¡¤ Di Sun
2
¡¤ Zhongjie Yu
2
¡¤ Yu Liu
1,2
¡¤ Bin Zhang
1
¡¤ Wei Jiang
1,2
Food Science and Biotechnology 2024 ; 33(14): 3257-3267
Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)
Ji-Eun Lim
1
¡¤ Sang-Jin Ye
1
¡¤ Jae-Sung Shin
1
¡¤ Hui-Yun Kim
1
¡¤ Ji-Eun Bae
1
¡¤ Seon-Min Oh
1,2
¡¤ Moo-Yeol Baik
1
Food Science and Biotechnology 2024 ; 33(14): 3269-3278
1
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