• Thymol and eugenol in essential oils enhance phage endolysin LysECP26-mediated cell wall disruption ...

• Park Do-Won

• Lee Jong-Hun, Park Jong-Hyun

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 819 ~ 822

• Development of an improved selective media for differentiation of emetic and diarrheal type Bacillus...

• Hong Yong-Gun

• Lee Jin-Joo, Kim Sang-Soon

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 815 ~ 818

• Microbiological quality of fresh cut fruits in Korea

• Kim Myung-Ji

• Cheigh Chan-Ick

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 809 ~ 814

• Distribution of foodborne pathogens in red pepper and environment

• Jung Ji-Eun

• Seo Seung-Mi, Yang Su-In, Jin Hyeon-Suk, Jung Kyu-Seok, Roh Eun-jung, Jeong Myeong-In, Ryu...

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 799 ~ 808

• Determining the residual surfactants in the fruits and vegetable washed with detergent

• Lee So-Jeong

• Park Na-Youn, Kho Young-Lim, Kim Jung-Hoan

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 792 ~ 798

• Bioconversion of nitrogen oxides and reduction of ferric ions by probiotic lactic acid bacteria

• Kim Se-Lim

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 785 ~ 791

• Characteristics of butyric acid bacterium, Clostridium butyricum DIMO 52, isolated from feces of Kor...

• Mo Sang-Joon

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 775 ~ 784

• Quality characteristics and bioactivity analysis of habanero red pepper (Capsicum chinense Jacq.) th...

• Park Seul-Ki

• Jo Seung-Wha, Yim Eun-Jung, Kang Hyeon-Jin, Choi Dong-Seong, Jeong Do-Youn

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 768 ~ 774

• Quality characteristics and physiological activities of strawberry vinegars using Acetobacter pasteu...

• Yim Eun-Jung

• Jo Seung-Wha, Kang Hyeon-Jin, Park Seul-Ki, Jeong Do-Youn

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 761 ~ 767

• Anti-tuberculosis effects of frankincense through immune responses of Mycobacterium tuberculosis-inf...

• Son Eun-Soon

• Lee Sun-Kyoung, Cho Sang-Nae, Park Hae-Ryoung, Lee Jong-Seok

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 756 ~ 760

• Production and characterization of rice starch from stale rice using improved enzymatic digestion me...

• Kim Ree-Jae

• Lim Song-I, Kim Hyun-Seok

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 749 ~ 755

• Optimization of mixing ratio in preparation of gluten-free rice udon through response surface method...

• Park Se-Jin

• Eun Jong-Bang

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 739 ~ 748

• Production and characterization of rice starch from broken rice using alkaline steeping and enzymati...

• Kim Ree-Jae

• Lim Song-I, Kim Hyun-Seok

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 731 ~ 738

• Immunostimulatory activity and intracellular signaling pathways of a rhamnogalcaturonan II polysacch...

• Cha Ha-Young

• Son Seung-U, Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 722 ~ 730

• Effect of 1,2,3,4,6-penta-O-gallolyl-¥â-?-glucose on markers of cognitive function in human neurobla...

• Yoon Hyeon-Seok

• Park So-Yeon, Kim Yoon-Hee

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 715 ~ 721

• Suppression of reactive oxygen species generation as a part of antioxidative effect of plant extract...

• Song Seon-Beom

• Chung Gu-June, Jung Hee-Jin, Jang Jung-Yoon, Chung Hae-Young, Kim Nam-Deuk, Lee Ji-Hyeon, ...

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 706 ~ 714

• Phytochemical composition and physiological activity of the new garlic (Allium sativum) cv. 'Jangsae...

• Kim Ju-Sung

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 701 ~ 705

• Preparation and quality characteristics of low molecular weight collagen treated with hydrolytic enz...

• Jeong Gyeong-A

• Lee Chang-Joo

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 695 ~ 700

• Compositional changes in maesil-cheong formulated with turanose during the storage period

• Kim Jung-Geun

• Yoo Sang-Ho

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 688 ~ 694

• Validation and measurement uncertainty of HPLC-UV method for quercetin quantification in various foo...

• Seo Eun-Bin

• Lim Su-Ji, Yun Choong-In, Shin Jae-Wook, Kim Young-Jun

• Korean Journal of Food Science and Technology   2021  Volume.53  No.6 682 ~ 687