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논문검색 학술지 권호별 검색
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학술지 권호별 검색

학술지상세정보

KCI등재 SCIE

Food Science and Biotechnology (Food Sci. Biotechnol.)
 (Food Sci. Biotechnol.)

학술지상세정보
연구분야 > ISSN 1226-7708
eISSN 2092-6456 창간년
발행간기 연6회 최근발행정보 2020 년 11 월 29(11)
언어 영어

학술지발간현황
번호 논문제목 저자명 페이지 피인용횟수
1 Effect of Lactate and Corn Steep Liquor on the Production of BacterialCellulose by Gluconacetobacter persimmonis KJ145T Se-Young Jang 561~565 6
2 Optimization of Screw Pumping System (SPS) for Mass Production ofEntrapped Bifidus Ji Sung Ryu 566~571 2
3 Influence of Food Ingredients on the Formation of HeterocyclicAromatic Amine in Cooked Pork Patties Han-Seung Shin 572~575 14
4 Isolation of Higher Alcohol-Producing Yeast as the Flavor Componentsand Determination of Optimal Culture Conditions Dong-Jin Kwon 576~580 4
5 Partial Characterization and Purification of Enterocin K25 Linked tothe Plasmid in Enterococcus sp. K25 문기성 581~585 1
6 The Protective Effects of Isoflavone Extracted from Soybean Paste inFree Radical Initiator Treated Rats Hye Young Nam 586~592 10
7 Effects of Silkworm (Bombyx mori) Pupa Extract on the Function ofOsteoblastic MC3T3-E1 Cells Eun-Mi Choi 593~598 0
8 Chemical Constituents from the Fruit Peels of Fortunella japonica 조정용 599~603 6
9 Effect of β-Sitosterol in Liposome Bilayer on the Stabilization ofIncorporated Retinol Seung-Cheol Lee 604~607 5
10 Effects of Transglutaminase on the Physical Properties of ResistantStarch-added Wheat Flour Doughs and Baguettes Young-Hyun An 608~613 10
11 Antioxidative Effect of Proteolytic Hydrolysates from Ecklonia cava onRadical Scavenging Using ESR and H2O2-induced DNA Damage 허수진 614~620 18
12 Purification and Properties of HPS (Halitosis Prevention Substance)Isolated from Cumin (Cuminum cyminum L.) Seed Eun-Ju Kang 621~627 3
13 Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters 류연철 628~633 1
14 Evaluation of Curing and Flavor Ingredients, and Different CookingMethods on the Product Quality and Flavor Compounds of Low-fat Sausages 유승석 634~638 11
15 Relationships between Myosin Light Chain Isoforms, Muscle FiberCharacteristics, and Meat Quality Traits in Porcine Longissimus Muscle 최영민 639~644 5
16 Changes in an Ammonia-like Odor and Chondroitin Sulfate Contents ofEnzymatic Hydrolysates from Longnose Skate (Rasa rhina) Cartilage asAffected by Pretreatment Methods Joo-Hyun Choi 645~650 6
17 Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for thePreparation of Chondroitin Sulfate 조진호 651~655 4
18 Evaluation of Barley Bran Sauce Aroma by Multiple Regression Analysis Ung-Kyu Choi 656~660 1
19 Preparation and Quality of Dried Yam Chip Snack Coated withAscorbic Acid Cocrystallized Sucrose Suk Shin Kim 661~666 3
20 Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscleon Post-mortem Metabolic Rate and Pork Quality 류연철 667~671 0
21 Structural Analysis of Black Common Bean (Phaseolus vulgaris L.)Anthocyanins 정명근 672~675 1
22 The Effect of Thawing Rate on the Physicochemical Properties of FrozenOstrich Meat 홍근표 676~680 15
23 A Novel Maltopentaose-Producing Amylase as a Bread AntistalingAgent 어중혁 681~684 12
24 Pharmacological Effects of Asaronaldehyde Isolated fromAcorus gramineus Rhizome 김효경 685~688 13
25 Utilization of Masking Techniques to Ameliorate Agricultural Odorants Youngmo Yoon 689~693 0
26 Physical and Microbiological Changes of Sliced Process CheesePackaged in Edible Pouches during Storage Sou Youn Ryu 694~697 1
27 Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor Yong-Jin Cho 698~699 4
28 Antioxidant Activities and Total Phenolics of Ethanol Extracts fromSeveral Edible Mushrooms Produced in Korea 최용민 700~703 39
29 Distribution of poly-γ-glutamate (γ-PGA) producers in Koreanfermented foods, Cheongkukjang, Doenjang, and Kochujang Seong Eun Kang 704~708 17

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