ScholarWorks@Dongguk University

Food Science and Biotechnology

Journal Title

  • Food Science and Biotechnology

ISSN

  • E 2092-6456 | P 1226-7708

Publisher

  • 한국식품과학회

Listed on(Coverage)

JCR 2005-2007;2010-2023
SJR 2008-2020;2022-2023
CiteScore 2011-2023
SCIE 2010-2024
CC 2016-2024
SCOPUS 2017-2024
KCI(Ranking) 2009-2023
KCI 2001-2025
KCI(Candidate) 1999-2001

Active

  • Active

    based on the information

    • SCOPUS:2024-10

Country

  • SOUTH KOREA

Article List

1 - 20 out of 64 results.

SCIESCOPUSKCI
A review on the role of food regulatory science for food safety in the era of Food-Tech innovation

Lee, Seoungyong; Yang, Jinwook; Lim, Hyojeong; Lee, Daesung; Ryu, Jiwoong; Lee, Kwang-Geun; Kwon, Kyenghee

ArticleIssue Date2025CitationFood Science and Biotechnology, v.34, no.2, pp 489 - 501Publisher한국식품과학회
SCIESCOPUSKCI
Development of analysis method for m‑xylenediamine as aldehyde scavenger using HPLC–PDA

Shim, Ji-Won; Kim, Sun-Hae; Shin, Han-Seung; Shin, Jae-Wook

ArticleIssue Date2025CitationFood Science and Biotechnology, v.34, no.1, pp 95 - 102Publisher한국식품과학회
SCIESCOPUSKCI
Physical and rheological properties of agglomerated milk protein isolate-guar gum mixtures: effect of binder type and concentration

Oh, Jun-Hwan; An, Subin; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood Science and Biotechnology, v.34, no.1, pp 159 - 168Publisher한국식품과학회
SCIESCOPUSKCI
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch

Yoon, Sung-Jin; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.15, pp 3463 - 3471Publisher한국식품과학회
SCIESCOPUSKCI
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids

Lee, Seungjun; Oh, Jeongeun; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.14, pp 3235 - 3244Publisher한국식품과학회
SCIESCOPUSKCI
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Noh, Eunjeong; Yim, Jonggab; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.14, pp 3223 - 3234Publisher한국식품과학회
SCIESCOPUSKCI
Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

Choi, Yejin; Lee, Dohyoung; Yim, Jonggab; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.12, pp 2761 - 2775Publisher한국식품과학회
SCIESCOPUSKCI
Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries

Oh, J.; Lee, Y.; Lee, K.-G.

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.11, pp 2427 - 2440Publisher한국식품과학회
SCIESCOPUSKCI
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries

Chu, Mingi; Noh, Eunjeong; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.10, pp 2275 - 2287Publisher한국식품과학회
SCIESCOPUSKCI
Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet study

Paik, Yujin; Kim, Hoe-Sung; Joo, Yong-Sung; Lee, Jin Won; Lee, Kwang-Won

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.10, pp 2377 - 2390Publisher한국식품과학회
SCIESCOPUSKCI
Antibacterial, antioxidant activities of lactic acid bacteria-bioconversioned almond extract

Lee, Kiha; Lee, Daehyeop; Lee, Geonhak; Lee, Woorin; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.6, pp 1487 - 1493Publisher한국식품과학회
SCIESCOPUSKCI
Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration

Lim, Woobin; Jeong, Yulim; Lee, Wonjae; Yoo, Byoungseung

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.6, pp 1407 - 1412Publisher한국식품과학회
SCIESCOPUSKCI
Analysis of 207 residual pesticides in hot pepper powder using LC–MS/MS

Lee, Donghun; Ahn, Hyunwoo; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.6, pp 1337 - 1350Publisher한국식품과학회
SCIESCOPUSKCI
Development of an analytical method to determine methyl alcohol and isopropyl alcohol in food using static headspace gas chromatography

Lim, Heung Youl; Ka, Mi-Hyun; Chang, Nae In; Kim, Yong Yeon; Shin, Han-Seung

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.2, pp 389 - 397Publisher한국식품과학회
SCIESCOPUSKCI
Monitoring arsenic species concentration in rice-based processed products distributed in South Korean markets and related risk assessment

Noh, Chang-Hyun; Chun, Su-Hyun; Lim, JoonKi; Kim, Min-hyuk; Choi, Seogyeong; Joo, Yong-Sung; Lee, Kwang-Won

ArticleIssue Date2023CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.32, no.10, pp 1361 - 1372PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Enzymatic time-temperature indicator with cysteine-loaded chitosan microspheres/silver nanoparticles

Cho, Hye Won; Shin, Dong Un; Kim, Sang Won; Kim, Eun Seol; Park, Byeong Jae; Kim, Dong Hwa; Jung, Yong Woon; Lee, Seung Ju

ArticleIssue Date2023CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.32, no.13, pp 1873 - 1881PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Evaluation of polycyclic aromatic hydrocarbons content of herbal medicine products in Korea by HPLC-FLD

Kim, Yong-Yeon; Shin, Han-Seung

ArticleIssue Date2023CitationFood Science and Biotechnology, v.32, no.1, pp 101 - 109Publisher한국식품과학회
SCIESCOPUSKCI
Detection of porcine DNA in Korean processed foods by real-time PCR

Kim, Yuri; Lee, Hyun-Sung; Lee, Kwang-Geun

ArticleIssue Date2023CitationFood Science and Biotechnology, v.32, no.1, pp 21 - 26Publisher한국식품과학회
SCIESCOPUSKCI
Determination of alcohols in various fermented food matrices using gas chromatography-flame ionization detector for halal certificationopen access

Kim, Yuri; Shim, You-Shin; Lee, Kwang-Geun

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.13, pp 1639 - 1646Publisher한국식품과학회
SCIESCOPUSKCI
Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea

Choi, Jisu; Yoo, Hee Joon; Hwang, Da-Yeon; Moon, Bokyung; Joo, Yong-Sung; Lee, Kwang-Won

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.12, pp 1523 - 1535Publisher한국식품과학회
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