• Microbial levels for food contact and environmental surfaces in meat processing plants and retail sh...

• Kim Jung-Hyun

• Yim Dong-Gyun

• Food Science and Biotechnology   2017  Volume.26  No.1 299 ~ 302

• Determination of total arsenic content and arsenic speciation in different types of rice

• Yim Sang-Ryun

• Park Ga-Young, Lee Kwang-Won, Chung Myung-Sub, Shim Soon-Mi

• Food Science and Biotechnology   2017  Volume.26  No.1 292 ~ 298

• Antimicrobial susceptibility and serotyping of Listeria monocytogenes isolated from ready-to-eat sea...

• Lee Da-Yeon

• Ha Jae-Ho, Lee Myung-Ki, Cho Yong-Sun

• Food Science and Biotechnology   2017  Volume.26  No.1 287 ~ 291

• Dietary hydroxycinnamates prevent oxidative damages to liver, spleen, and bone marrow cells in irrad...

• Kook Sung-Ho

• Cheon Sa-Ra, Kim Jae-Hwan, Choi Ki-Choon, Kim Min-Kook, Lee Jeong-Chae

• Food Science and Biotechnology   2017  Volume.26  No.1 279 ~ 285

• Key role of peptidoglycan on acrylamide binding by lactic acid bacteria

• Zhang Dan

• Liu Wei, Li Liang, Zhao Hong Yu, Sun Hong Yang, Meng Ming Han, Zhang Sheng, Shao Mei Li

• Food Science and Biotechnology   2017  Volume.26  No.1 271 ~ 277

• Inhibitory effect of esculetin on free-fatty-acid-induced lipid accumulation in human HepG2 cells th...

• Park Yea-Ji

• Sung Jee-Hye, Yang Jin-Woo, Ham Hyeon-Mi, Kim Young-Hwa, Jeong Heon-Sang, Lee Jun-Soo

• Food Science and Biotechnology   2017  Volume.26  No.1 263 ~ 269

• Differential abilities of Korean soybean varieties to biosynthesize glyceollins by biotic and abioti...

• Park In-Sil

• Kim Hyo-Jung, Kim Woo-Keun, Kim Jong-Sang

• Food Science and Biotechnology   2017  Volume.26  No.1 255 ~ 261

• Glycine max Merr. leaf extract possesses anti-oxidant properties, decreases inflammatory mediator pr...

• Kwak Young-eun

• Ju Ji-Hyeung

• Food Science and Biotechnology   2017  Volume.26  No.1 245 ~ 253

• Mixed seeds juice with high antioxidant capacity and digestive enzyme activity and its application

• Park Seong-Hwan

• Park Hye-Jung, Kim Ji-Youn, Lee Sang-Hyeon, Jang Jae-Won, Lee Mun-Hyon

• Food Science and Biotechnology   2017  Volume.26  No.1 237 ~ 244

• Cholesterol-lowering effect of astringent persimmon fruits (Diospyros kaki Thunb.) extracts

• Hwang Kyung-A

• Hwang Yu-Jin, Hwang In-Guk, Song Jin, Cho Soo-Muk

• Food Science and Biotechnology   2017  Volume.26  No.1 229 ~ 235

• Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of ki...

• Hwang Jeong-Seung

• Cho Chi-Heung, Baik Moo-Yeol, Park Seung-Kook, Heo Ho-Jin, Cho Youn-Sup, Kim Dae-Ok

• Food Science and Biotechnology   2017  Volume.26  No.1 221 ~ 228

• Anti-oxidative and anti-inflammatory activities of devil¡¯s club (Oplopanax horridus) leaves

• Jang Mi

• Lee Young-Chul, Hong Hee-Do, Rhee Young-Kyoung, Lim Tae-Gyu, Kim Kyung-Tack, Chen Feng, Ki...

• Food Science and Biotechnology   2017  Volume.26  No.1 213 ~ 220

• Gelidium amansii ethanol extract suppresses fat accumulation by down-regulating adipogenic transcrip...

• Park Mi-Hwa

• Kang Ji-Hye, Kim Hak-Ju, Han Ji-Sook

• Food Science and Biotechnology   2017  Volume.26  No.1 207 ~ 212

• Antioxidant activities of honeybee products and their mixtures

• Ozkok Duran

• Silici Sibel

• Food Science and Biotechnology   2017  Volume.26  No.1 201 ~ 206

• In vitro anti-obesity effects of sesamol mediated by adenosine monophosphate-activated protein kinas...

• Go Geon

• Sung Jung-Suk, Jee Seung-Cheol, Kim Min, Jang Won-Hee, Kang Kyu-Young, Kim Dae-Young, Lee ...

• Food Science and Biotechnology   2017  Volume.26  No.1 195 ~ 200

• Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during...

• Varankovich Natallia

• Martinez Maria F., Nickerson Michael T., Korber Darren R.

• Food Science and Biotechnology   2017  Volume.26  No.1 189 ~ 194

• Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and...

• Simsek Omer

• Ozel Serap, Con Ahmet Hilmi

• Food Science and Biotechnology   2017  Volume.26  No.1 181 ~ 187

• Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterizat...

• Nanasombat Suree

• Treebavonkusol Patcharee, Kittisrisopit Sunisa, Jaichalad Thitirut, Phunpruch Saranya, Kootmas Achap...

• Food Science and Biotechnology   2017  Volume.26  No.1 173 ~ 179

• The use of a simple flow cytometry method for rapid detection of spores in probiotic Bacillus lichen...

• Zheng Xiao Ling

• Xiong Zhi Qiang, Wu Jie Qun

• Food Science and Biotechnology   2017  Volume.26  No.1 167 ~ 171

• Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the m...

• Wan Mohtar Wan Abd Al Qadr Imad

• Viegelmann Christina, Klaus Anita, Lim Sarina Abdul Halim

• Food Science and Biotechnology   2017  Volume.26  No.1 159 ~ 165