The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
FSB杂志涵盖食品化学和成分和生理活性变化分析、食品卫生和毒理学、食品微生物学和生物技术以及通过物理、化学和生物学方法在食品加工过程中和加工后涉及的食品工程。消费者对加工食品的感知和感官评价只有在与实验室研究工作相关时才被接受。作为一般规则，处理加工前或没有任何相关食品加工的自然资源提取物的分析和功效的手稿可能不被视为期刊的范围。FSB杂志并不只涉及地方利益和缺乏重大科学价值。本杂志的主要内容是通过食品科学和生物技术领域的建设性工作和新发现来寻求人类的健康和福祉。
Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00691-9
Mechanisms of action of coffee bioactive components on lipid metabolism.
来源期刊：Food science and biotechnologyDOI：10.1007/S10068-019-00662-0
Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00715-4
Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00562-3
Combined effects of Diospyros lotus leaf and grape stalk extract in high-fat-diet-induced obesity in mice
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-018-00551-y
Determination of the botanical origin of honeybee honeys based on the analysis of their selected physicochemical parameters coupled with chemometric assays
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00598-5
Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro
来源期刊：Food Science and BiotechnologyDOI：10.1007/S10068-018-0513-Z
Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-018-00548-7
The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00640-6
Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00602-y
Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil)
来源期刊：Food Science and BiotechnologyDOI：10.1007/S10068-019-00588-7
Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00556-1
Biochemical characterization of a semi-purified aspartic protease from sea catfish Bagre panamensis with milk-clotting activity
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00614-8
Development of a freshness indicator for monitoring the quality of beef during storage
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00633-5
Hepatoprotective effect of meal replacement seeds juice based on sweet potato (MRSJ) against CCl4-induced cytotoxicity in HepG2 cells
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00709-2
Ameliorative effects of Lycium chinensis on male sexual dysfunction and testicular oxidative damage in streptozotocin-induced diabetic rats
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-018-00547-8
In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00625-5
Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat model
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00684-8
Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and Lactobacillus rhamnosus
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00722-5
Improved astaxanthin production by Xanthophyllomyces dendrorhous SK984 with oak leaf extract and inorganic phosphate supplementation
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00604-w
Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00718-1
Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-018-00549-6
Drying features of microwave and far-infrared combination drying on white ginseng slices
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-018-00541-0
Protein and polyphenols involved in sediment formation in cloudy litchi juice
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00567-y
Effect of propolis phenolic compounds on free fatty acid receptor 4 activation
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00688-4
Survival of foodborne pathogens on stainless steel soiled with different food residues
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00705-6
Microbial assessment of medicinal herbs (Cnidii Rhizoma and Alismatis Rhizoma), effects of electron beam irradiation and detection characteristics
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00701-w
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil–water system at different interfaces
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00676-8
Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00693-7
Anti-dermatitic effect of fermented ginseng extract including rich compound K through inhibiting activation of macrophage
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00632-6
Antihypertensive effects of Korean wild simulated ginseng (Sanyangsam) extracts in spontaneously hypertensive rats
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00617-5
Phenolic content, antioxidant capacity, and α-amylase and α-glucosidase inhibitory activities of Dimocarpus longan Lour.
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00708-3
Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00569-w
Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-018-00545-w
A new design for obtaining of white zein micro- and nanoparticles powder: antisolvent-dialysis method
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00702-9
Properties of recombinant 4-α-glucanotransferase from Bifidobacterium longum subsp. longum JCM 1217 and its application
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00707-4
The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-blind, placebo-controlled clinical trial
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00649-x
Acid tolerance and morphological characteristics of five Weissella cibaria bacteriophages isolated from kimchi
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00723-4
Mealworm larvae (Tenebrio molitor L.) exuviae as a novel prebiotic material for BALB/c mouse gut microbiota
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00699-1
Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00720-7
Effect of Chrysanthemum indicum Linné extract on melanogenesis through regulation of TGF-β/JNK signaling pathway.
来源期刊：Food science and biotechnologyDOI：10.1007/s10068-019-00668-8
Functional study of C-terminal domain of the thermoacidophilic raw starch-hydrolyzing α-amylase Gt-amy
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00673-x
Modeling and optimizing microwave-assisted extraction of antioxidants from Thymbra Spicata L. and characterization of their phenolic constituents
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00687-5
Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts
来源期刊：Food Science and BiotechnologyDOI：10.1007/S10068-019-00593-W
Modeling and optimization of the spray drying parameters for soapwort (Gypsophila Sp.) extract
来源期刊：Food Science and BiotechnologyDOI：10.1007/S10068-019-00573-0
Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00706-5
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00563-2
Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
来源期刊：Food Science and BiotechnologyDOI：10.1007/S10068-019-00582-Z
Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi
来源期刊：Food Science and BiotechnologyDOI：10.1007/s10068-019-00719-0
Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies
来源期刊：Food Science and BiotechnologyDOI：10.1007/S10068-019-00589-6
