• Evaluation of the microbial contamination of fresh produces and their cultivation environments from ...

• Song Ha-Na

• Yoon Jae-Hyun, Choi Yun-Sun, Han A-Reum, Kim Ji-Yeon, Kim Ju-Hee, Hyun Jeong-Eun, Bae Youn...

• Food Science and Biotechnology   2019  Volume.28  No.4 1265 ~ 1274

• Development of antimicrobial edible coating based on modified chitosan for the improvement of strawb...

• Khan Imran

• Tango Charles Nkufi, Chelliah Ramachandran, Oh Deog-Hwan

• Food Science and Biotechnology   2019  Volume.28  No.4 1257 ~ 1264

• Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixi...

• Kang Se-Jin

• Yang Sung-Yong, Lee Jin-Won, Lee Kwang-Won

• Food Science and Biotechnology   2019  Volume.28  No.4 1247 ~ 1255

• Daily intake of polyamine-rich Saccharomyces cerevisiae S631 prevents osteoclastic activation and bo...

• Yamada Takanori

• Park Gyu-Jin, Node Junichi, Ozaki Kakeru, Hiraiwa Manami, Kitaguchi Yuka, Kaneda Katsuyuki,&nbs...

• Food Science and Biotechnology   2019  Volume.28  No.4 1241 ~ 1245

• Puffing of Rehmannia glutinosa enhances anti-oxidant capacity and down-regulates IL-6 production in ...

• Kwon Ye-Ji

• Yu Seung-Min, Choi Gwang-Su, Kim Jang-Hwan, Baik Moo-Yeol, Su Seung-Tae, Kim Woo-Ki

• Food Science and Biotechnology   2019  Volume.28  No.4 1235 ~ 1240

• Improvement of cognitive function by Gochujang supplemented with tomato paste in a mouse model

• Kim Sung-Hee

• Oh Ji-Sun, Jang Chan-Ho, Kim Jong-Sang

• Food Science and Biotechnology   2019  Volume.28  No.4 1225 ~ 1233

• Ameliorative effects of Lycium chinensis on male sexual dysfunction and testicular oxidative damage ...

• Zhou Yifeng

• Olatunji Opeyemi Joshua, Chen Hongxia

• Food Science and Biotechnology   2019  Volume.28  No.4 1217 ~ 1223

• Combined effects of Diospyros lotus leaf and grape stalk extract in high-fat-diet-induced obesity in...

• Che Denis Nchang

• Kang Hyun-Ju, Cho Byoung-Ok, Shin Jae-Young, Jang Seon-Il

• Food Science and Biotechnology   2019  Volume.28  No.4 1207 ~ 1215

• Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid meta...

• Yu Zhihui

• Wang Ning, Hu Gan, Ma Meihu

• Food Science and Biotechnology   2019  Volume.28  No.4 1195 ~ 1206

• Glycyrrhetic acid monoglucuronide: sweetness concentration?response and molecular mechanism as a nat...

• Yang Yongan

• Wei Yuangang, Guo Xiaonan, Qi Pengfei, Zhu Hailiang, Tang Wenjian

• Food Science and Biotechnology   2019  Volume.28  No.4 1187 ~ 1193

• The ameliorative effect of Protaetia brevitarsis Larvae in HFD-induced obese mice

• Ahn Eun-Mi

• Myung Noh-Yil, Jung Hyeon-A, Kim Su-Jin

• Food Science and Biotechnology   2019  Volume.28  No.4 1177 ~ 1186

• Improved astaxanthin production by Xanthophyllomyces dendrorhous SK984 with oak leaf extract and ino...

• Kothari Damini

• Lee Jun-Hyeong, Chon Jung-Whan, Seo Kun-Ho, Kim Soo-Ki

• Food Science and Biotechnology   2019  Volume.28  No.4 1171 ~ 1176

• Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus)

• Choo Kah Yee

• Ong Yien Yien, Lim Renee Lay Hong, Tan Chin Ping, Ho Chun Wai

• Food Science and Biotechnology   2019  Volume.28  No.4 1163 ~ 1169

• The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose ferm...

• Kim Hee-Jin

• Han Myung-Joo

• Food Science and Biotechnology   2019  Volume.28  No.4 1155 ~ 1161

• Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice?skim ...

• Wang Kun

• Ma Chengjie, Gong Guangyu, Chang Chao

• Food Science and Biotechnology   2019  Volume.28  No.4 1147 ~ 1154

• Optimization of submerged culture conditions involving a developed fine powder solid seed for exopol...

• Liu Sheng-Rong

• Zhang Wei-Rui

• Food Science and Biotechnology   2019  Volume.28  No.4 1135 ~ 1145

• Selection and characterisation of the predominant Lactobacillus species as a starter culture in the ...

• Weldeselassie Helen Weldemichael

• Emire Shimelis Admassu, Alemu Melaku

• Food Science and Biotechnology   2019  Volume.28  No.4 1125 ~ 1134

• Enhancement of the antioxidant and hypolipidemic activities of Puerariae radix by fermentation with ...

• Huang Qin

• Zhang Hao, Xue Dan

• Food Science and Biotechnology   2019  Volume.28  No.4 1117 ~ 1124

• Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus L...

• Li Liu

• Zheng Zhe, Zhao Xiao, Wu Fengyu, Zhang Jian, Yang Zhennai

• Food Science and Biotechnology   2019  Volume.28  No.4 1107 ~ 1116

• Metabolic stimulation of phenolic biosynthesis and antioxidant enzyme response in dark germinated ba...

• Ramakrishna Ramnarain

• Sarkar Dipayan, Shetty Kalidas

• Food Science and Biotechnology   2019  Volume.28  No.4 1093 ~ 1106