Food Science and Biotechnology
The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology. FSB has been covered in Current Contents and Science Citation Index Expanded (SCIE) from 2003. FSB has been also indexed by SCOPUS from September, 2008. Submission of Manuscript FSB operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.fsnb.or.kr/. All manuscripts are subject to double-blinded peer review for the validity of the experimental design and results, significance, and appropriateness for the FSB. The author may submit the names and affiliations of 3-4 potential reviewers, including their email addresses and telephone numbers; however, the Editor-in-Chief is not under obligation to select the suggested referees for reviewing the manuscript. Typically, 2 reviewers are assigned to review each article. Review process is handled by responsible editor for each manuscript. The author will be informed the final decision by the Editor-in-Chief. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication.
Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana
Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns
Antioxidant and anti-inflammatory effects of an ethanol fraction from the Schisandra chinensis baillon hot water extract fermented using Lactobacilius paracasei subsp. tolerans
- Journal Title
- Food Science and Biotechnology
- Volume 19 / 2010 - Volume 28 / 2019
- Print ISSN
- Online ISSN
- Springer Singapore
- Additional Links
- Industry Sectors
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