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Food Science and Biotechnology|October 22, 2020
Determination of 66 pesticide residues in livestock products using QuEChERS and GC-MS/MSHye Soon Kang, MeeKyung Kim, Eun Jeong Kim, et al.Food Science and Biotechnology|September 30, 2020
Molecular typing tools for identifying and characterizing lactic acid bacteria: a reviewAnshul Sharma, Sulhee Lee, Young-Seo ParkFood Science and Biotechnology|October 1, 2020
Reducing chicken nugget oil content with fortified defatted rice bran in batterJinta Chayawat, Pinthip RumpagapornFood Science and Biotechnology|October 1, 2020
Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrated beveragesHyeon-Jun Chang, Yoon-Hee Kim, Yun-Hwan Kang, et al.Food Science and Biotechnology|November 29, 2018
Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stressBoRa Yi, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|November 29, 2018
Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodologyHyun-Gyu Lee, Yunhee Jo, Kashif Ameer, et al.Food Science and Biotechnology|November 29, 2018
Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their propertiesHuina Yoon, Junhee No, Wook Kim, et al.Food Science and Biotechnology|November 29, 2018
Coating Satsuma mandarin using grapefruit seed extract-incorporated carnauba wax for its preservationMee Yeon Won, Sea Cheol MinFood Science and Biotechnology|November 29, 2018
Migration study of caprolactam from polyamide 6 sheets into food simulantsHyun Ju Song, Yoonjee Chang, Ji Sou Lyu, et al.Food Science and Biotechnology|November 29, 2018
Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, YakgwaHyunJin Kim, Junhee No, Malshick ShinPageof 251