• Effect of propolis phenolic compounds on free fatty acid receptor 4 activation

• Cho Hyun-Nho

• Kim Kyong, Kim Na-Yeon, Woo Min-Ji, Kim Hye-Young

• Food Science and Biotechnology   2020  Volume.29  No.4 579 ~ 584

• Inula britannica fermented with probiotic Weissella cibaria D30 exhibited anti-inflammatory effect a...

• Kim Hyeong-Yeop

• Bae Won-Young, Yu Hyung-Seok, Chang Kyung-Hoon, Hong Young-Ho, Lee Na-Kyoung, Paik Hyun-Dong

• Food Science and Biotechnology   2020  Volume.29  No.4 569 ~ 578

• Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat mode...

• Junejo Shahid Ahmed

• Geng Huihui, Li Songnan, Kaka Ajeet Kumar, Rashid Alam, Zhou Yibin

• Food Science and Biotechnology   2020  Volume.29  No.4 559 ~ 567

• Evaluation of antifatigue and antioxidant activities of the marine microalgae Isochrysis galbana in ...

• Li Wenjie

• Luo Chaodan, Huang Yongmei, Zhan Jingting, Lei Jinli, Li Ning, Huang Xiaoqi, Luo Hui

• Food Science and Biotechnology   2020  Volume.29  No.4 549 ~ 557

• Anti-inflammatory and in vitro bone formation effects of Garcinia mangostana L. and propolis extract...

• Lim Yun-Kyong

• Yoo So-Young, Jang Young-Yoon, Lee Byoung-Cheon, Lee Dae-Sung, Kook Joong-Ki

• Food Science and Biotechnology   2020  Volume.29  No.4 539 ~ 548

• Mealworm larvae (Tenebrio molitor L.) exuviae as a novel prebiotic material for BALB/c mouse gut mic...

• Kwon Gyoo-Taik

• Yuk Hyun-Gyun, Lee Su-Jung, Chung Yi-Hyung, Jang Han-Su, Yoo Jong-Sang, Cho Kyung-Hoon, Ko...

• Food Science and Biotechnology   2020  Volume.29  No.4 531 ~ 537

• Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato

• Lee Hyeon-Jeong

• Kim Hyun-Seok

• Food Science and Biotechnology   2020  Volume.29  No.4 521 ~ 529

• Modelling and kinetic study of microwave assisted drying of ginger and onion with simultaneous extra...

• Khan Muhammad Kashif Iqbal

• Maan Abid Aslam, Aadil Rana Muhammad, Nazir Akmal, Butt Masood Sadiq, Rashid Muhammad Imtiaz, A...

• Food Science and Biotechnology   2020  Volume.29  No.4 513 ~ 519

• Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality ...

• Meng Ling-Wei

• Kim Sang-Moo

• Food Science and Biotechnology   2020  Volume.29  No.4 503 ~ 512

• Evaluation of surface texture of dried Hami Jujube using optimized support vector machine based on v...

• Luo Xiuzhi

• Ma Benxue, Wang Wenxia, Lei Shengyuan, Hu Yangyang, Yu Guowei, Li Xiaozhan

• Food Science and Biotechnology   2020  Volume.29  No.4 493 ~ 502

• N¥å-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing suga...

• Park Ho-Young

• Oh Mi-Jin, Park Yong-Kon, Kim Yoon-Sook

• Food Science and Biotechnology   2020  Volume.29  No.4 487 ~ 491

• Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in s...

• Kwon Yong-Jun

• Jo Seung-Been, Na Hee-Sun, Kim Sung-Hwa, Kim Mi-Ja, Lee Jae-Hwan

• Food Science and Biotechnology   2020  Volume.29  No.4 479 ~ 486

• Extraction and characterization of gelatin from black-bone chicken by-products

• Saenmuang Soraya

• Phothiset Suphatta, Chumnanka Chuleeporn

• Food Science and Biotechnology   2020  Volume.29  No.4 469 ~ 478

• Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics

• Moreira Rodrigo V.

• Costa Marion P., Frasao Beatriz S., Sobral Vivian S., Cabral Claudius C., Rodrigues Bruna L., M...

• Food Science and Biotechnology   2020  Volume.29  No.4 459 ~ 467

• Bioactive compounds and antioxidant activities of Quercus salicina Blume extract

• Aung Thinzar

• Bibat Marie Anna Dominique, Zhao Chang-Cheng, Eun Jong-Bang

• Food Science and Biotechnology   2020  Volume.29  No.4 449 ~ 458