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Food Science and Biotechnology|March 13, 2023
Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteriaRemilyn M Mendoza, Sang Hoon Kim, Robie Vasquez, et al.
Food Science of Animal Resources|July 24, 2023
Preliminary Study on Effect of Lactiplantibacillus plantarum on Osteoporosis in the Ovariectomized RatEun-Sun Jin, Ji Yeon Kim, JoongKee Min, et al.
Research in Pharmaceutical Sciences|November 17, 2022
Garcinia mangostana hydrogel patch: bactericidal activity and clinical safety for acne vulgaris treatmentKalyarut Phumlek, Arunporn Itharat, Padcha Pongcharoen, et al.
Journal of Korean Neurosurgical Society|November 3, 2021
The Effect of Genetically Modified Lactobacillus plantarum Carrying Bone Morphogenetic Protein 2 Gene on an Ovariectomized RatEun-Sun Jin, Ji Yeon Kim, Jung-Mo Yang, et al.
Microbial Cell Factories|February 20, 2022
Macular pigment-enriched oil production from genome-edited microalgaeInhwa Song, Sunbin Kim, Jongrae Kim, et al.
Food Science and Biotechnology|May 1, 2023
Impact of varying food hardness on mastication/swallowingHyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, et al.
Current Nutrition Reports|February 5, 2025
Nutritional and Therapeutic Potential of Longan Fruit By-products for Liver Diseases: Pathway to Functional FoodsIdris Kaida Zubairu, Kanyasiri Rakariyatham, Shitapan Bai-Ngew, et al.
Foods (Basel, Switzerland)|October 23, 2021
Aquafaba from Korean Soybean I: A Functional Vegan Food AdditiveYoun Young Shim, Yue He, Ji Hye Kim, et al.
Molecules (Basel, Switzerland)|December 11, 2022
Antimicrobial Activity of Smilax china L. Root Extracts against the Acne-Causing Bacterium, Cutibacterium acnes, and Its Active CompoundsJi-Hae Joo, Min-Hui Han, Ja-I Kim, et al.
Foods (Basel, Switzerland)|October 23, 2021
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in KoreaEsteban Echeverria-Jaramillo, Yoon-Ha Kim, Ye-Rim Nam, et al.
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