• Inorganic arsenic contents in infant rice powders and infant rice snacks marketed in Korea determine...

• Jung Mun-Yhung

• Food Science and Biotechnology   2018  Volume.27  No.2 617 ~ 622

• Assessment of microbiological contamination in saengshik products from the Korean market and identif...

• Kim Gui-Ran

• Shahbaz Hafiz Muhammad, Kyung Hyun-Kyu, Kwon Joong-Ho

• Food Science and Biotechnology   2018  Volume.27  No.2 607 ~ 615

• Growth behavior comparison of Listeria monocytogenes between Type strains and beef isolates in raw b...

• Lee So-Yeon

• Kwon Ki-Hyun, Chai Chang-Hoon, Oh Se-Wook

• Food Science and Biotechnology   2018  Volume.27  No.2 599 ~ 605

• Separation and identification of bromelain-generated antibacterial peptides from Actinopyga lecanora

• Ghanbari Raheleh

• Ebrahimpour Afshin

• Food Science and Biotechnology   2018  Volume.27  No.2 591 ~ 598

• Statistical optimization of culture medium for improved production of antimicrobial compound by Stre...

• Ju Yoon-Jung

• Son Kwang-Hee, Jin Chunzhi, Hwang Byung-Soon, Park Dong-Jin, Kim Chang-Jin

• Food Science and Biotechnology   2018  Volume.27  No.2 581 ~ 590

• Aged black garlic extract regulates lipid metabolism by inhibiting lipogenesis and promoting lipolys...

• Nam Ha-Jin

• Jung Harry, Kim Yoo-Yeon, Kim Bo-Young, Kim Kyeong-Hee, Park Sang-Jae, Suh Jun-Gyo

• Food Science and Biotechnology   2018  Volume.27  No.2 575 ~ 579

• Immuno-enhancement effect of polysaccharide extracted from Stichopus japonicus on cyclophosphamide-i...

• Monmai Chaiwat

• Park Sung-Hee, You Sang-Guan, Park Woo-Jung

• Food Science and Biotechnology   2018  Volume.27  No.2 565 ~ 573

• Inhibitory effect of vitamin C on intrinsic aging in human dermal fibroblasts and hairless mice

• Jeong Jae-Hong

• Kim Mi-Bo, Kim Chang-Hee, Hwang Jae-Kwan

• Food Science and Biotechnology   2018  Volume.27  No.2 555 ~ 564

• Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and...

• Bujna Erika

• Farkas Nikoletta Annamaria, Tran Anh Mai, Dam Mai Sao, Nguyen Quang Duc

• Food Science and Biotechnology   2018  Volume.27  No.2 547 ~ 554

• Production of omega 3, 6, and 9 fatty acids from hydrolysis of vegetable oils and animal fat with Co...

• Sande Denise

• Colen Gecernir, dos Santos Gabriel Franco, Ferraz Vany Perpetua, Takahashi Jacqueline Aparecida

• Food Science and Biotechnology   2018  Volume.27  No.2 537 ~ 545

• Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a respon...

• Koh Wee-Yin

• Utra Uthumporn, Rosma Ahmad, Effarizah Mohd. Esah, Rosli Wan Ishak Wan, Park Yong-Ha

• Food Science and Biotechnology   2018  Volume.27  No.2 525 ~ 535

• Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by ...

• Yin Xiao-Yan

• Zhong Wu-Kun, Huo Jiao, Chang Xu, Yang Zhong-Hua

• Food Science and Biotechnology   2018  Volume.27  No.2 519 ~ 524

• Enzyme activity and partial characterization of proteases obtained from Bromelia karatas fruit and c...

• Meza-Espinoza Libier

• de los Angeles Vivar-Vera Maria, de Lourdes Garcia-Magana Maria, Sayago-Ayerdi Sonia G., Chacon-Lopez Ale...

• Food Science and Biotechnology   2018  Volume.27  No.2 509 ~ 517

• Biodiversity and technological properties of yeasts from Turkish sourdough

• Arici Muhammet

• Ozulku Gorkem, Yildirim Rusen Metin, Sagdic Osman, Durak M. Zeki

• Food Science and Biotechnology   2018  Volume.27  No.2 499 ~ 508

• Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi f...

• Lee Kang-Wook

• Shim Jae-Min, Kim Dong-Wook, Yao Zhuang, Kim Jeong-A, Kim Hyun-Jin, Kim Jeong-Hwan

• Food Science and Biotechnology   2018  Volume.27  No.2 489 ~ 498

• Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for ¥ã-aminobutyric acid (GAB...

• Hajar-Azhari Siti

• Wan-Mohtar Wan Abd Al Qadr Imad, Kadir Safuan Ab, Rahim Muhamad Hafiz Abd, Saari Nazamid

• Food Science and Biotechnology   2018  Volume.27  No.2 479 ~ 488

• Antibiotic resistance, biochemical typing, and PFGE typing of Bifidobacterium strains commonly used ...

• Xu Feili

• Wang Junping, Guo Yunchang, Fu Ping, Zeng Huawei, Li Zhigang, Pei Xiaoyan, Liu Xiumei,&nbs...

• Food Science and Biotechnology   2018  Volume.27  No.2 467 ~ 477

• New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes

• Lee Yong-Jae

• Kim Hyun-Wook, Kim Yuan H. Brad

• Food Science and Biotechnology   2018  Volume.27  No.2 461 ~ 466

• Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-in...

• Kim Hyun-Suk

• Yu Hyung-Seok, Lee Jae-Hoon, Lee Gyu-Whan, Choi Seung-Jun, Chang Pahn-Shick, Paik Hyun-Dong

• Food Science and Biotechnology   2018  Volume.27  No.2 451 ~ 459

• Preparation, characterization, and cellular uptake of resveratrol-loaded trimethyl chitosan nanopart...

• Min Jeong-Bin

• Kim Eun-Suh, Lee Ji-Soo, Lee Hyeon-Gyu

• Food Science and Biotechnology   2018  Volume.27  No.2 441 ~ 450