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

21 - 40 out of 64 results.

SCIESCOPUSKCI
Validation of analytical methods for acrylic acid from various food productsopen access

Kim, Yoon-Seong; Kim, Yong-Yeon; Hwang, Hee-Jeong; Shin, Han-Seung

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.11, pp 1377 - 1387Publisher한국식품과학회
SCIESCOPUSKCI
Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7open access

Lim, SuJi; Yun, Choong-In; Song, Dahyun; Kang, Seok-Seong; Kim, Young-Jun

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.9, pp 1145 - 1155Publisher한국식품과학회
SCIESCOPUSKCI
Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng rootopen access

Kang, Soo Hyun; Cha, Hee Jin; Jung, Seung Won; Lee, Seung Ju

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.5, pp 579 - 586Publisher한국식품과학회
SCIESCOPUSKCI
Development of freshness indicator for monitoring chicken breast quality and freshness during storageopen access

Kim, Yong-Yeon; Park, Sung-Jin; Kim, Jun-Seo; Shin, Han-Seung

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.3, pp 377 - 385Publisher한국식품과학회
SCIESCOPUSKCI
Evaluation of a GC-MS method for benzyl chloride content in processed food, meats, and marine products distributed in Koreaopen access

Kim, Hyo-Ju; Kim, Yong-Yeon; Hwang, Hee-Jeong; Shin, Han-Seung

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.3, pp 365 - 376Publisher한국식품과학회
SCIESCOPUSKCI
Analysis of glyoxal, methylglyoxal and diacetyl in soy sauceopen access

Kim, Yuri; Ahn, Hyunwoo; Lee, Kwang-Geun

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.11, pp 1403 - 1408PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Comparison of the characteristics of Korean Gwangmaek caramel malt produced in a lab-scale and pilot-scale

김도영

ConferenceIssue Date2021Place대한민국; 대전컨벤션센터
Characterization and antioxidant activities of mucilage extracted from Corchorus olitorius

김도영

ConferenceIssue Date2021Place대한민국; 대전컨벤션센터
SCIESCOPUSKCI
Evaluation of analytical method for polycyclic aromatic hydrocarbons content in home meal replacement products by GC/MSopen access

Lee, SiHyoung; Kim, Min kyung; Kim, Do-Yeong; Shin, Han-Seung

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.7, pp 891 - 900PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet studyopen access

Kim, Hoe-Sung; Kim, Jihyun; Choi, Jisu; Paik, Yujin; Moon, Bokyung; Joo, Yong-Sung; Lee, Kwang-Won

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.7, pp 989 - 1002PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Control of temperature dependence of microbial time-temperature integrator (TTI) by microencapsulation of lactic acid bacteria into microbeads with different proportions of alginateopen access

Oh, Tae Gyu; Lee, Ji Hyun; Koo, Yong Keun; Cha, Hee Jin; Woo, Su Young; Lee, Seung Ju; Jung, Seung Won

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.4, pp 571 - 582PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Analysis of furan in semi-solid and paste type foodsopen access

Seok, Yun-Jeong; Lee, Kwang-Geun

ArticleIssue Date2020CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.29, no.2, pp 293 - 301PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentationopen access

Kim, Do Hyeon; Jang, Kyoung A.; Lee, Seung Ju

ArticleIssue Date2020CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.29, no.2, pp 235 - 241PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage systemopen access

Han, Seo Hyeon; Jang, Han Dong; Lee, Seung Ju

ArticleIssue Date2020CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.29, no.2, pp 227 - 234PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Development of a freshness indicator for monitoring the quality of beef during storageopen access

Lee, Eun-Joo; Shin, Han-Seung

ArticleIssue Date2019CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.28, no.6, pp 1899 - 1906PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
ATP degradation products as freshness indicator of flatfish during storageopen access

Hwang, Jun-Ho; Kim, Yuri; Choi, Hyesook; Lee, Kwang-Geun

ArticleIssue Date2019CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.28, no.6, pp 1891 - 1897PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixturesopen access

Jo, Wonjun; Yoo, Byoungseung

ArticleIssue Date2019CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.28, no.5, pp 1487 - 1492PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Practicability of TTI application to yogurt quality prediction in plausible scenarios of a distribution system with temperature variationsopen access

Meng, Jing Jing; Qian, Jing; Jung, Seung Won; Lee, Seung Ju

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.5, pp 1333 - 1342PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Analytical method validation for terbutryn using gas chromatography/ion trap, gas chromatography/mass selective detector, and liquid chromatography/triple quadrupole mass spectrometersopen access

Jang, Hae Won; Lee, Jangho; Choi, Hyunwook; Nam, Tae Gyu; Kim, Seung-Hyun; Lee, Kwang-Geun

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.5, pp 1525 - 1530PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptabilityopen access

Kim, Mina K.; Lee, Mi-Ai; Lee, Kwang-Geun

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.5, pp 1265 - 1273PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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