Effect of modified atmosphere packaging on the quality of germinated parboiled brown rice

Nipada Ranmeechai and Songsin Photchanachai^*

Food Science and Biotechnology 2017 ; 26(2): 303-310

Analysis of ethanol in soy sauce using electronic nose for halal food certification

Su Won Park, Soo Jin Lee, You Sin Sim¹, Jin Young Choi², Eun Young Park³, and Bong Soo Noh^*

Food Science and Biotechnology 2017 ; 26(2): 311-317

Development and validation of a HPLC method for the determination of benzo(a)pyrene in human breast milk

Isil Gazioglu^* and Serife Evrim Kepekci Tekkeli

Food Science and Biotechnology 2017 ; 26(2): 319-322

Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid

Hye In Kim¹, Ha Ram Kim¹, Seung Jun Choi², Cheon-Seok Park³, and Tae Wha Moon^{1, 4, *}

Food Science and Biotechnology 2017 ; 26(2): 323-329

Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution

Qing Xiao, Xuan Zhou¹, Zuobing Xiao¹, and Yunwei Niu^1,*

Food Science and Biotechnology 2017 ; 26(2): 331-338

Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]

Woo Duck Seo¹, Jae Eun Kang, Sik-Won Choi¹, Kwang-Sik Lee¹, Mi-Ja Lee¹, Ki-Do Park¹, and Jin Hwan Lee^*

Food Science and Biotechnology 2017 ; 26(2): 339-347

Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography

Jong-Min Park, Jung-Ah Shin, Jeung Hee Lee¹, and Ki-Teak Lee^*

Food Science and Biotechnology 2017 ; 26(2): 349-355

Identifying the geographical origin of protected sea cucumbers (Apostichopus japonicus) in China using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR)

Zhenyu Yun^*, Zhao Sun, Haiyan Xu¹, Zhihong Sun¹, Yao Zhang, and Zhen Liu

Food Science and Biotechnology 2017 ; 26(2): 357-362

An analysis method for determining residual hexane in health functional food products using static headspace gas chromatography

Eun-Jeong Jeong, Sang Hwa Lee¹, Beom-Tea Kim², Gunyoung Lee³, Sang Soon Yun³, Ho Soo Lim³, and Yong-Suk Kim^*

Food Science and Biotechnology 2017 ; 26(2): 363-368

Characterization of red ginseng residue protein films incorporated with hibiscus extract

Hyeri Kim, Hyun-Ju Yang, Ka-Yeon Lee, Song-Ee Beak, and Kyung Bin Song^*

Food Science and Biotechnology 2017 ; 26(2): 369-374