ScholarWorks@Gyeongsang National 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;2010-2019
SJR 2008-2019
CiteScore 2011-2019
SCIE 2010-2021
CC 2016-2021
SCOPUS 2017-2020
KCI(Ranking) 2009-2019
KCI 2001-2021
KCI(Candidate) 1999-2001

Active

  • Active

    based on the information

    • SCOPUS:2020-10

Country

  • SOUTH KOREA

Article List

21 - 28 out of 28 results.

SCIESCOPUSKCI
Momordica charantia (bitter melon) efficacy and safety on glucose metabolism in Korean prediabetes participants: a 12-week, randomized clinical studyopen access

Kim, B.; Lee, H.S.; Kim, H.-J.; Lee, H.; Lee, I.-Y.; Ock, S.; Kwon, S.; Kang, S.-S.; Choi, Y.

ArticleIssue Date2023CitationFood Science and Biotechnology, v.32, no.5, pp 697 - 704PublisherThe Korean Society of Food Science and Technology
SCIESCOPUSKCI
The roles of catechins in regulation of systemic inflammationopen access

Kim, Jong Min; Heo, Ho Jin

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.8, pp 957 - 970Publisher한국식품과학회
SCIESCOPUSKCI
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

Hong, Seong Jun; Jeong, Hyangyeon; Yoon, Sojeong; Jo, Seong Min; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.2, pp 191 - 201Publisher한국식품과학회
SCIESCOPUSKCI
Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi

Lee, Se Jin; Jeon, Hye Sung; Yoo, Ji Yeon; Kang, Yun Ji; Kim, Min Jae; Kim, Tae Jin; Kim, Jeong Hwan

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.1, pp 69 - 78Publisher한국식품과학회
SCIESCOPUSKCI
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methodsopen access

Hong, Seong Jun; Boo, Chang Guk; Lee, Jookyeong; Hur, Seong Wook; Jo, Seong Min; Jeong, Hyangyeon; Yoon, Sojeong; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol

ArticleIssue Date2021CitationFood Science and Biotechnology, v.30, no.8, pp 1033 - 1049Publisher한국식품과학회
SCIESCOPUSKCI
Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver

Cho, Suengmok; Kim, Jiyoung; Han, Daeseok; Lim, Ho-Jeong; Yoon, Minseok; Park, Joodong; Yang, Hyejin; Lee, Sang-Hoon; Noh, Bo Young; Park, Eun-jeong, et al.

ArticleIssue Date2015CitationFood Science and Biotechnology, v.24, no.3, pp 947 - 953Publisher한국식품과학회
SCIESCOPUSKCI
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Shin, Eui-Cheol; Lee, Jin Hwan; Hwang, Chung Eun; Lee, Byong Won; Kim, Hyun Tae; Ko, Jong Min; Baek, In-Yeoul; Shin, Ji Hyeon; Nam, Sang Hae; Seo, Weon Taek, et al.

ArticleIssue Date2014CitationFood Science and Biotechnology, v.23, no.2, pp 531 - 538Publisher한국식품과학회
SCIESCOPUSKCI
Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity

Kim, Jae Kyeom; Shin, Eui-Cheol; Kim, Cho Rong; Park, Gwi Gun; Choi, Soo Jung; Cho, Hong Yon; Shin, Dong Hoon

ArticleIssue Date2013CitationFood Science and Biotechnology, v.22, no.4, pp 1097 - 1104Publisher한국식품과학회
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