• Evaluation of standard enrichment broths for recovery of healthy and chlorine-injured Escherichia co...

• Lee Hae-Sook

• Choi Hee-Eun, Choi Ung-Kyu, Yuk Hyun-Gyun

• Food Science and Biotechnology   2020  Volume.29  No.10 1439 ~ 1445

• Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus c...

• Chang Ho-Seok

• Song Kwang-Young, Kim Young-Ji, Chon Jung-Whan, Kim Hyun-Sook, Jang Keum-Il, Kim Eui-Su, S...

• Food Science and Biotechnology   2020  Volume.29  No.10 1433 ~ 1438

• Antioxidant and anti-inflammatory activities of phenolic compounds extracted from lemon myrtle (Back...

• Kang Eun-Jung

• Lee Jae-Kwon, Park Hye-Ryung, Kim Hoon, Kim Hyun-Seok, Park Ji-Yong

• Food Science and Biotechnology   2020  Volume.29  No.10 1425 ~ 1432

• Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrate...

• Chang Hyeon-Jun

• Kim Yoon-Hee, Kang Yun-Hwan, Choi Myung-Hwan, Lee Jeung-Hee

• Food Science and Biotechnology   2020  Volume.29  No.10 1413 ~ 1423

• Hyperspectral imaging technology for monitoring of moisture contents of dried persimmons during dryi...

• Cho Jeong-Seok

• Choi Ji-Young, Moon Kwang-Deog

• Food Science and Biotechnology   2020  Volume.29  No.10 1407 ~ 1412

• Methods to improve rice protein dispersal at moderate pH

• Mun Sae-Hun

• Surh Jeong-Hee, Shin Mal-Shick

• Food Science and Biotechnology   2020  Volume.29  No.10 1401 ~ 1406

• Characteristics of wheat starch?pectin hydrolysate complexes by dry heat treatment

• Kang Eun-Jung

• Bae Ji-Eun, Hong Jung-Sun, Choi Hee-Don, Choi Hyun-Wook, Lee Jae-Kwon, Kim Hyun-Seok, Park...

• Food Science and Biotechnology   2020  Volume.29  No.10 1389 ~ 1399

• Retention and stability of bioactive compounds in functional peach beverage using pasteurization, mi...

• Sattar Saira

• Imran Muhammad, Mushtaq Zarina, Ahmad Muhammad Haseeb, Arshad Muhammad Sajid, Holmes Melvin, Ma...

• Food Science and Biotechnology   2020  Volume.29  No.10 1381 ~ 1388

• Influences of added surfactants on the water solubility and antibacterial activity of rosemary extra...

• Park Shin-Jae

• Mun Sae-Hun, Kim Yong-Ro

• Food Science and Biotechnology   2020  Volume.29  No.10 1373 ~ 1380

• Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive...

• Ramos-Bell Surelys

• Calderon-Santoyo Montserrat, Barros-Castillo Julio Cesar, Ragazzo-Sanchez Juan Arturo

• Food Science and Biotechnology   2020  Volume.29  No.10 1365 ~ 1372

• Reducing chicken nugget oil content with fortified defatted rice bran in batter

• Chayawat Jinta

• Rumpagaporn Pinthip

• Food Science and Biotechnology   2020  Volume.29  No.10 1355 ~ 1363

• New caryophyllene-type sesquiterpene and flavonol tetraglycoside with sixteen known compounds from s...

• An Hyun-Jeong

• Kim Eun-Hee, Lee Hyoung-Jae, Cho Jeong-Yong, Moon Jae-Hak

• Food Science and Biotechnology   2020  Volume.29  No.10 1343 ~ 1353

• The influence of endogenous cathepsin in different subcellular fractions on the quality deterioratio...

• Qiu Hengheng

• Guo Xin, Deng Xiaorong, Guo Xiaobing, Mao Xiaoying, Xu Chengjian, Zhang Jian

• Food Science and Biotechnology   2020  Volume.29  No.10 1331 ~ 1341

• Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspac...

• Procida Giuseppe

• Lagazio Corrado, Cateni Francesca, Zacchigna Marina, Cichelli Angelo

• Food Science and Biotechnology   2020  Volume.29  No.10 1319 ~ 1330

• Molecular typing tools for identifying and characterizing lactic acid bacteria: a review

• Sharma Anshul

• Lee Sul-Hee, Park Young-Seo

• Food Science and Biotechnology   2020  Volume.29  No.10 1301 ~ 1318