• Safety evaluation of bacteriophages for application as sanitizers

• Park Do-Won

• Lee Young-Duck, Park Jong-Hyun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 109 ~ 112

• Rapid detection of shiga-toxin producing E. coli by bacteriophage amplification assay

• Baek Da-Yun

• Park Jong-Hyun, Cho Seok-Cheol, Lee Young-Duck

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 103 ~ 108

• Characteristics of brown rice Makgeolli brewed at different temperatures and mixing ratios of Nuruk

• KIm Jjn-Kyeong

• Jo Seung-Wha, Kim Eun-Ji, Ham Seung-Hee, Jeong Do-Youn

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 94 ~ 102

• Antibacterial effects of natural products on Vibrio vulnificus growth in seawater and shellfish

• Hong Yeong-Jin

• Ryu Phil-Youl, Kim Seung-Yong, Yeom Kyung-Min, Park Jung-Up, Jo Se-Jin, Guo Rui Hong, Tran...

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 89 ~ 93

• Improvement of blood glucose control in type 2 diabetic db/db mice using Platycodon grandiflorum see...

• Kim Tae-Yeong

• Kim Seok-Joong, Imm Jee-Young

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 81 ~ 88

• Comparison of bioactive composition, antioxidant activity, and nitric oxide inhibition effect of enz...

• Kim Ja-Min

• Jeo Yeon-Hee, Jeong Yong-Jin, Yoon Kyung-Young

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 75 ~ 80

• Analysis of Biological Activities and Functional Components in Different Parts of Asparagus

• Kwon Sun-Bae

• Kwon Hye-Jeong, Jeon Shin-Jae, Seo Hyun-Taek, Kim Hee-Yeon, Lim Jae-Gil, Park Ji-Seon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 67 ~ 74

• Antioxidant activity and neuroprotective effects of ethanol extracts from the core of Diospyros kaki

• Byun Eui-Baek

• Kim Min-Jin, Oh Nam-Soon, Park Sang-Hyun, Kim Woo-Sik, Song Ha-Yeon, Han Jeong-Moo, Kim Kw...

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 60 ~ 66

• Analysis and comparison of bioactive compounds and total antioxidant capabilities of Korean brown al...

• Lee Chae-Hyeon

• Park Ye-Na, Lee Sang-Gil

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 54 ~ 59

• Quality characteristics of deep fat fried carrots depend on type of frying oil, frying temperature, ...

• Park Hyun-Su

• Kim Hyun-Jung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 46 ~ 53

• Development of glufosinate-tolerant GMO detection markers for food safety management

• Song Min-Ji

• Qin Yang, Cho Youn-Sung, Park Tae-Sung, Lim Myung-Ho

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 40 ~ 45

• Effects of heat-moisture treatment on functional properties of high amylose rice starches with diffe...

• Huang Meng-Yao

• No Jun-Hee, Shin Mal-Shick

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 31 ~ 39

• Isolation and HPLC-DAD validation of xanthoangelol in Lespedeza bicolor extract

• Woo Hyun-Sim

• Kim Yeong-Su, Oh Yu-Jin, Cho Hae-Jin, Song Se-Kyu, Kim Dae-Wook

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 26 ~ 30

• Extraction properties and chemical stability of turmeric pigments in salt, sucrose, and acetic acid ...

• Kang S-Mee

• Sung Yun-Kyung, Hong Jung-Il

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 19 ~ 25

• Safety of the genus Enterococcus and the development of food fermentation starters in Korea: Current...

• Lee Jong-Hoon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 11 ~ 18

• Manufacturing process and food safety analysis of sous-vide production for small and medium sized ma...

• Choi Eu-Gene

• Shin Weon-Sun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.1 1 ~ 10