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Food Science and Biotechnology|October 22, 2020
Neuroprotective effect of Allium hookeri against H2O2-induced PC12 cell cytotoxicity by reducing oxidative stressSang Ho Rho, SoHyeon You, Gun-Hee Kim, et al.
Food Science and Biotechnology|October 22, 2020
Functional properties and biological activities of perilla seed meal protein hydrolysates obtained by using different proteolytic enzymesJa Min Kim, Kyung Young Yoon
Food Science and Biotechnology|January 23, 2023
Caudatin attenuates inflammatory reaction by suppressing JNK/AP-1/NF-κB/caspase-1 pathways in activated HMC-1 cellsHee-Yun Kim, Ho-Geun Kang, Yu-Jin Choi, et al.
Food Science and Biotechnology|January 17, 2023
Fermentative effects by probiotic Lactobacillus brevis B7 on antioxidant and anti-inflammatory properties of hydroponic ginsengMyung Wook Song, Ji-Young Park, Won-Ju Kim, et al.
Food Science and Biotechnology|January 17, 2023
Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic propertiesJisoo Yang, Young Jin Choi, Jungwoo Hahn
Food Science and Biotechnology|January 6, 2023
Anti-biofilm effects of sinomenine against Staphylococcus aureusSu-Jin Yum, Hee Gon Jeong, Seung Min Kim
Food Science and Biotechnology|January 6, 2023
Detection of porcine DNA in Korean processed foods by real-time PCRYuri Kim, Hyun-Sung Lee, Kwang-Geun Lee
Food Science and Biotechnology|January 6, 2023
Review of food upcycling in South Korea: regulation, limitation, and prospectsSang-Oh Kim
Food Science and Biotechnology|June 1, 2022
Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented foodHye Ji Jang, Jong Ha Kim, Hyun-Sook Lee, et al.
Food Science and Biotechnology|June 1, 2022
Comparative sub-chronic toxicity studies in rats of two indistinguishable herbal plants, Cynanchum wilfordii (Maxim.) Hemsley and Cynanchum auriculatum Royle ex WightChangwoo Yu, So-Hye Hong, Jin Hee Lee, et al.
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