Food Science and Biotechnology View Homepage


Ontology type: schema:Periodical     


Journal Info

START YEAR

1998

PUBLISHER

Springer Singapore

LANGUAGE

en

HOMEPAGE

http://link.springer.com/journal/10068

Recent publications latest 20 shown

  • 2019-04-06 Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat’s milk and its permeate
  • 2019-04-06 Improved astaxanthin production by Xanthophyllomyces dendrorhous SK984 with oak leaf extract and inorganic phosphate supplementation
  • 2019-04 Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices
  • 2019-04 Screening of carbon and nitrogen sources using mixture analysis designs for carotenoid production by Blakeslea trispora
  • 2019-04 Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures
  • 2019-04 Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions
  • 2019-04 Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis
  • 2019-04 Effects of sodium alginate coating containing Mentha spicata essential oil and cellulose nanoparticles on extending the shelf life of raw silver carp (Hypophthalmichthys molitrix) fillets
  • 2019-04 Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves
  • 2019-04 Efficacy of chemical sanitizers against Bacillus cereus on food contact surfaces with scratch and biofilm
  • 2019-04 Effects of sanshoamides and capsaicinoids on plasma and liver lipid metabolism in hyperlipidemic rats
  • 2019-04 Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine
  • 2019-04 Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of Coriandrum sativum L. seed oil
  • 2019-04 Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder
  • 2019-04 Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes
  • 2019-04 Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans
  • 2019-04 Protective effects of chebulic acid from Terminalia chebula Retz. against t-BHP-induced oxidative stress by modulations of Nrf2 and its related enzymes in HepG2 cells
  • 2019-04 Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens
  • 2019-03-22 Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
  • 2019-03-16 Simultaneous detection of fruit allergen-coding genes in tomato, apple, peach and kiwi through multiplex PCR
  • JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "about": [
          {
            "id": "http://scigraph.springernature.com/ontologies/product-market-codes/C15001", 
            "inDefinedTermSet": "http://scigraph.springernature.com/ontologies/product-market-codes/", 
            "name": "Food Science", 
            "type": "DefinedTerm"
          }, 
          {
            "id": "http://scigraph.springernature.com/ontologies/product-market-codes/C18000", 
            "inDefinedTermSet": "http://scigraph.springernature.com/ontologies/product-market-codes/", 
            "name": "Nutrition", 
            "type": "DefinedTerm"
          }
        ], 
        "contentRating": [
          {
            "author": "snip", 
            "ratingValue": "0.438", 
            "type": "Rating"
          }, 
          {
            "author": "sjr", 
            "ratingValue": "0.381", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2017", 
            "ratingValue": "0.786", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2016", 
            "ratingValue": "0.699", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2015", 
            "ratingValue": "0.699", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2014", 
            "ratingValue": "0.653", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2013", 
            "ratingValue": "0.656", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2012", 
            "ratingValue": "0.695", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2011", 
            "ratingValue": "0.493", 
            "type": "Rating"
          }, 
          {
            "author": "impact_factor_wos", 
            "dateCreated": "2010", 
            "ratingValue": "0.505", 
            "type": "Rating"
          }
        ], 
        "description": "

    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:\u00a0http://www.fsnb.or.kr/.\u00a0All 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.

    ", "editor": [ { "familyName": "Paik", "givenName": "Hyng-Dong", "type": "Person" } ], "id": "sg:journal.1119788", "inLanguage": [ "en" ], "isAccessibleForFree": false, "issn": [ "1226-7708", "2092-6456" ], "license": "Hybrid (Open Choice)", "name": "Food Science and Biotechnology", "productId": [ { "name": "dimensions_id", "type": "PropertyValue", "value": [ "119788" ] }, { "name": "springer_id", "type": "PropertyValue", "value": [ "10068" ] }, { "name": "lccn_id", "type": "PropertyValue", "value": [ "00243048" ] }, { "name": "wos_id", "type": "PropertyValue", "value": [ "1226-7708/FOOD SCIENCE AND BIOTECHNOLOGY" ] }, { "name": "scopus_id", "type": "PropertyValue", "value": [ "12100154903" ] }, { "name": "nlm_unique_id", "type": "PropertyValue", "value": [ "9816587" ] }, { "name": "nsd_ids_id", "type": "PropertyValue", "value": [ "440732" ] }, { "name": "era_ids_id", "type": "PropertyValue", "value": [ "41015" ] } ], "publisher": { "name": "Springer Singapore", "type": "Organization" }, "publisherImprint": "The Korean Society of Food Science and Technology, co-published with Springer", "sameAs": [ "https://app.dimensions.ai/discover/publication?and_facet_source_title=jour.1119788" ], "sdDataset": "journals", "sdDatePublished": "2021-01-19T05:00", "sdLicense": "https://scigraph.springernature.com/explorer/license/", "sdPublisher": { "name": "Springer Nature - SN SciGraph project", "type": "Organization" }, "sdSource": "file:///pack/app/journals_20190313_sn_only.jsonl", "startYear": "1998", "type": "Periodical", "url": "http://link.springer.com/journal/10068" } ]

     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/journal.1119788'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/journal.1119788'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/journal.1119788'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/journal.1119788'


     

    This table displays all metadata directly associated to this object as RDF triples.

    136 TRIPLES      21 PREDICATES      40 URIs      34 LITERALS      21 BLANK NODES

    Subject Predicate Object
    1 sg:journal.1119788 schema:about sg:ontologies/product-market-codes/C15001
    2 sg:ontologies/product-market-codes/C18000
    3 schema:contentRating N1ba1945ccb6b4a728c677234602d9aab
    4 N35bd6720b64d4f50b3c76a7617f44fef
    5 N3d9f2676275a4cc2a7895e1669838ff7
    6 N769385ef9c3849cba8ab44b379029de5
    7 N820d1c2616524907baeab93bac934195
    8 N8dc26efb0e304af796e8935208e3e68d
    9 N9d3541cc43ea4fbea1dc0e23520260f4
    10 Naab3e671064e4ac09396bda5a5dc55e3
    11 Naf797730b6f64004bfae5f8bc5eef9f1
    12 Nc3534cbbd1294e08969214a9a8b68ccd
    13 schema:description <p>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.</p><p/><p/><p/><p/><p/>
    14 schema:editor Naa7643b97d9b48da8069e4ccf62c6ca7
    15 schema:inLanguage en
    16 schema:isAccessibleForFree false
    17 schema:issn 1226-7708
    18 2092-6456
    19 schema:license Hybrid (Open Choice)
    20 schema:name Food Science and Biotechnology
    21 schema:productId N0bddfba60b3e4b3d8f53a518a3b8f3de
    22 N159a4a64c3994cc4aee364349d51eef4
    23 N293fb2d6d6e44d5db245d1a0cf99d4bb
    24 N5567c22eb2944ff1b16c82d5ab70aa41
    25 N6e707771e49f4e4c98f8ead266b72be1
    26 Nc166b04c416149808a1f6347df22773d
    27 Ne023b15c0efd4411bd4a1aa2201c99fc
    28 Neb8b613187a549f1971f7eb72e485dc8
    29 schema:publisher N0c1a843b87784badbeb91a57dc853ca6
    30 schema:publisherImprint The Korean Society of Food Science and Technology, co-published with Springer
    31 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_source_title=jour.1119788
    32 schema:sdDatePublished 2021-01-19T05:00
    33 schema:sdLicense https://scigraph.springernature.com/explorer/license/
    34 schema:sdPublisher N1224480ffd414870a0d97db16b8d973b
    35 schema:startYear 1998
    36 schema:url http://link.springer.com/journal/10068
    37 sgo:license sg:explorer/license/
    38 sgo:sdDataset journals
    39 rdf:type schema:Periodical
    40 N0bddfba60b3e4b3d8f53a518a3b8f3de schema:name lccn_id
    41 schema:value 00243048
    42 rdf:type schema:PropertyValue
    43 N0c1a843b87784badbeb91a57dc853ca6 schema:name Springer Singapore
    44 rdf:type schema:Organization
    45 N1224480ffd414870a0d97db16b8d973b schema:name Springer Nature - SN SciGraph project
    46 rdf:type schema:Organization
    47 N159a4a64c3994cc4aee364349d51eef4 schema:name nlm_unique_id
    48 schema:value 9816587
    49 rdf:type schema:PropertyValue
    50 N1b3f1452698b48829e6a5dcd251ee0a5 rdf:first impact_factor_wos
    51 rdf:rest rdf:nil
    52 N1ba1945ccb6b4a728c677234602d9aab schema:author Nfc1cdf3089fd4ee3b7d8fee23f4f28fd
    53 schema:ratingValue 0.381
    54 rdf:type schema:Rating
    55 N293fb2d6d6e44d5db245d1a0cf99d4bb schema:name wos_id
    56 schema:value 1226-7708/FOOD SCIENCE AND BIOTECHNOLOGY
    57 rdf:type schema:PropertyValue
    58 N35bd6720b64d4f50b3c76a7617f44fef schema:author Ndae6b444812d460eb0e73691d79ebad7
    59 schema:ratingValue 0.438
    60 rdf:type schema:Rating
    61 N3d9f2676275a4cc2a7895e1669838ff7 schema:author N1b3f1452698b48829e6a5dcd251ee0a5
    62 schema:dateCreated 2016
    63 schema:ratingValue 0.699
    64 rdf:type schema:Rating
    65 N52dd26fe0df8498d93d3c9db0b9012ba rdf:first impact_factor_wos
    66 rdf:rest rdf:nil
    67 N5567c22eb2944ff1b16c82d5ab70aa41 schema:name era_ids_id
    68 schema:value 41015
    69 rdf:type schema:PropertyValue
    70 N6e707771e49f4e4c98f8ead266b72be1 schema:name springer_id
    71 schema:value 10068
    72 rdf:type schema:PropertyValue
    73 N769385ef9c3849cba8ab44b379029de5 schema:author N7db5374e173b4d479869546e325ff37f
    74 schema:dateCreated 2011
    75 schema:ratingValue 0.493
    76 rdf:type schema:Rating
    77 N7ad895fd5bf54ea68491c9b913ad85d7 rdf:first impact_factor_wos
    78 rdf:rest rdf:nil
    79 N7db5374e173b4d479869546e325ff37f rdf:first impact_factor_wos
    80 rdf:rest rdf:nil
    81 N820d1c2616524907baeab93bac934195 schema:author Ncf8774b8e8a24f7ea1a79e676c727795
    82 schema:dateCreated 2017
    83 schema:ratingValue 0.786
    84 rdf:type schema:Rating
    85 N8dc26efb0e304af796e8935208e3e68d schema:author N7ad895fd5bf54ea68491c9b913ad85d7
    86 schema:dateCreated 2014
    87 schema:ratingValue 0.653
    88 rdf:type schema:Rating
    89 N9d3541cc43ea4fbea1dc0e23520260f4 schema:author Na11fed3c544b47009eb0565c2d99217a
    90 schema:dateCreated 2015
    91 schema:ratingValue 0.699
    92 rdf:type schema:Rating
    93 Na11fed3c544b47009eb0565c2d99217a rdf:first impact_factor_wos
    94 rdf:rest rdf:nil
    95 Naa7643b97d9b48da8069e4ccf62c6ca7 rdf:first Nb2e5a24c651b4ea4bf19bb79fc90cd53
    96 rdf:rest rdf:nil
    97 Naab3e671064e4ac09396bda5a5dc55e3 schema:author Nfb6c58fdc61f4a34ab300f33cac7e8b8
    98 schema:dateCreated 2010
    99 schema:ratingValue 0.505
    100 rdf:type schema:Rating
    101 Naf797730b6f64004bfae5f8bc5eef9f1 schema:author N52dd26fe0df8498d93d3c9db0b9012ba
    102 schema:dateCreated 2012
    103 schema:ratingValue 0.695
    104 rdf:type schema:Rating
    105 Nb2e5a24c651b4ea4bf19bb79fc90cd53 schema:familyName Paik
    106 schema:givenName Hyng-Dong
    107 rdf:type schema:Person
    108 Nc166b04c416149808a1f6347df22773d schema:name dimensions_id
    109 schema:value 119788
    110 rdf:type schema:PropertyValue
    111 Nc3534cbbd1294e08969214a9a8b68ccd schema:author Ne3cea1f02cbe4fcfbe5e34d307a7babb
    112 schema:dateCreated 2013
    113 schema:ratingValue 0.656
    114 rdf:type schema:Rating
    115 Ncf8774b8e8a24f7ea1a79e676c727795 rdf:first impact_factor_wos
    116 rdf:rest rdf:nil
    117 Ndae6b444812d460eb0e73691d79ebad7 rdf:first snip
    118 rdf:rest rdf:nil
    119 Ne023b15c0efd4411bd4a1aa2201c99fc schema:name nsd_ids_id
    120 schema:value 440732
    121 rdf:type schema:PropertyValue
    122 Ne3cea1f02cbe4fcfbe5e34d307a7babb rdf:first impact_factor_wos
    123 rdf:rest rdf:nil
    124 Neb8b613187a549f1971f7eb72e485dc8 schema:name scopus_id
    125 schema:value 12100154903
    126 rdf:type schema:PropertyValue
    127 Nfb6c58fdc61f4a34ab300f33cac7e8b8 rdf:first impact_factor_wos
    128 rdf:rest rdf:nil
    129 Nfc1cdf3089fd4ee3b7d8fee23f4f28fd rdf:first sjr
    130 rdf:rest rdf:nil
    131 sg:ontologies/product-market-codes/C15001 schema:inDefinedTermSet sg:ontologies/product-market-codes/
    132 schema:name Food Science
    133 rdf:type schema:DefinedTerm
    134 sg:ontologies/product-market-codes/C18000 schema:inDefinedTermSet sg:ontologies/product-market-codes/
    135 schema:name Nutrition
    136 rdf:type schema:DefinedTerm
     




    Preview window. Press ESC to close (or click here)


    ...