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. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication.
Stability studies of pure and mixture form of curcuminoids by reverse phase-HPLC method under various experimental stress conditions
N-acetyl-l-cysteine mimics the effect of dietary restriction on lifespan and reduces amyloid beta-induced toxicity in Caenorhabditis elegans
Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats
- Journal Title
- Food Science and Biotechnology
- Volume 19 / 2010 - Volume 26 / 2017
- Print ISSN
- Online ISSN
- The Korean Society of Food Science and Technology
- Additional Links
- Industry Sectors
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