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Food Science and Biotechnology|November 8, 2019
Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchiHye Ji Jang, Na-Kyoung Lee, Hyun-Dong Paik
Food Science and Biotechnology|November 8, 2019
Comparative anti-thrombotic activity and haemorrhagic adverse effect of nattokinase and tissue-type plasminogen activatorHaiyu Guo, Young-Hwan Ban, Yeseul Cha, et al.
Food Science and Biotechnology|November 8, 2019
Antihypertensive effects of Korean wild simulated ginseng (Sanyangsam) extracts in spontaneously hypertensive ratsJae-Nam Moon, Jong-Kuk Kim, Seul Lee, et al.
Food Science and Biotechnology|November 8, 2019
Effect of six Korean plants on glucagon like peptide-1 releaseHyunnho Cho, Kyong Kim, Dae-Ja Jang, et al.
Food Science and Biotechnology|February 18, 2020
Effects of rendering and α-tocopherol addition on the oxidative stability of horse fatMan Jae Cho, Hyun Jung Kim
Food Science and Biotechnology|February 18, 2020
Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentationDo Hyeon Kim, Kyoung A Jang, Seung Ju Lee
Food Science and Biotechnology|February 18, 2020
Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 miceHwa-Jin Kim, Mi-Kyoung You, Ziyun Wang, et al.
Food Science and Biotechnology|February 18, 2020
Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coatingMi-Jung Park, Jin-Hee Kim, Se-Wook Oh
Food Science and Biotechnology|February 18, 2020
Analysis of furan in semi-solid and paste type foodsYun-Jeong Seok, Kwang-Geun Lee
Food Science and Biotechnology|November 29, 2018
Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucroseHyo-Won Kim, Sung Hee Han, Seog-Won Lee, et al.
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