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Food Science and Biotechnology
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Food Science and Biotechnology 2017 April 26
Feb. Vol. 26 No.1
Apr. Vol. 26 No.2
Jun. Vol. 26 No.3
Aug. Vol. 26 No.4
Oct. Vol. 26 No.5
Dec. Vol. 26 No.6
£ª Search [ 35 ] Count
Chemistry/Analysis
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 Sim
1
, Jin Young Choi
2
, Eun Young Park
3
, 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 Kim
1
, Ha Ram Kim
1
, Seung Jun Choi
2
, Cheon-Seok Park
3
, 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 Zhou
1
, Zuobing Xiao
1
, 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 Seo
1
, Jae Eun Kang, Sik-Won Choi
1
, Kwang-Sik Lee
1
, Mi-Ja Lee
1
, Ki-Do Park
1
, 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 Lee
1
, 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 Xu
1
, Zhihong Sun
1
, 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 Lee
1
, Beom-Tea Kim
2
, Gunyoung Lee
3
, Sang Soon Yun
3
, Ho Soo Lim
3
, 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
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