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.
Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders
- 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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