• Acid tolerance and morphological characteristics of five Weissella cibaria bacteriophages isolated f...

• Kong Se-Jin

• Park Jong-Hyun

• Food Science and Biotechnology   2020  Volume.29  No.6 873 ~ 878

• Effect of subcritical water extraction conditions on the activity of alcohol metabolizing enzymes, A...

• Bae Sung-Mun

• Lee Seung-Cheol

• Food Science and Biotechnology   2020  Volume.29  No.6 867 ~ 872

• Antioxidant potential of Sargassum horneri extract against urban particulate matter-induced oxidatio...

• Lee Ju-Hee

• Kim Hyo-Jin, Jee Young-Heun, Jeon You-Jin, Kim Hyun-Jung

• Food Science and Biotechnology   2020  Volume.29  No.6 855 ~ 865

• Pine needle hexane extract promote cell cycle arrest and premature senescence via p27KIP1 upregulati...

• Kim Woong

• Park Cheol-Woo, Park Jae-Young, Cheong Hyeon-Sook, Kim Seok-Jun

• Food Science and Biotechnology   2020  Volume.29  No.6 845 ~ 853

• Probiotic treatment induced change of inflammation related metabolites in IBS-D patients/double-blin...

• Kim Jin-Joo

• Cho Kum-Sun, Kim Joo-Sung, Jung Hyun-Chae, Kim Bum-Sik, Park Myeong-Soo, Ji Geun-Eog, Cho ...

• Food Science and Biotechnology   2020  Volume.29  No.6 837 ~ 844

• GC?MS metabolomics revealed protocatechuic acid as a cytotoxic and apoptosis-inducing compound from ...

• Yuliana Nancy Dewi

• Tuarita Mirna Zena, Khatib Alfi, Laila Farida, Sukarno Sukarno

• Food Science and Biotechnology   2020  Volume.29  No.6 825 ~ 835

• Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi

• Sharma Anshul

• Kaur Jasmine, Lee Sul-Hee, Park Young-Seo

• Food Science and Biotechnology   2020  Volume.29  No.6 817 ~ 824

• Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine

• Zhong Xianfeng

• Wang Ali, Zhang Yubo, Wu Ziying, Li Bin, Lou Hua, Huang Guidong, Wen Haixiang

• Food Science and Biotechnology   2020  Volume.29  No.6 805 ~ 816

• Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and...

• Mosallaie Fatemeh

• Jooyandeh Hossein, Hojjati Mohammad, Fazlara Ali

• Food Science and Biotechnology   2020  Volume.29  No.6 793 ~ 803

• Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin o...

• Ahmadi Omid

• Jafarizadeh-Malmiri Hoda

• Food Science and Biotechnology   2020  Volume.29  No.6 783 ~ 792

• Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption...

• Lee Eun-Jung

• Hong Geun-Pyo

• Food Science and Biotechnology   2020  Volume.29  No.6 777 ~ 782

• Hexane extract of green tea (Camellia sinensis) leaves is an exceptionally rich source of squalene

• Park Su-Yeon

• Choi Sol-Ji, Park Hee-Jeong, Ma Sang-Yong, Moon Yong-Il, Park Sang-Kyu, Jung Mun-Yhung

• Food Science and Biotechnology   2020  Volume.29  No.6 769 ~ 775

• Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cook...

• Culetu Alina

• Ionescu Valentin, Todasca Maria Cristina, Duta Denisa Eglantina

• Food Science and Biotechnology   2020  Volume.29  No.6 759 ~ 767

• Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) ...

• del Carmen Beltran-Orozco Maria

• Martinez-Olguin Alfonso, del Carmen Robles-Ramirez Maria

• Food Science and Biotechnology   2020  Volume.29  No.6 751 ~ 757

• Effect of wheat germ on metabolic markers: a systematic review and meta-analysis of randomized contr...

• Liaqat Humna

• Jeong Eun-Seon, Kim Kyeong-Jin, Kim Ji-Yeon

• Food Science and Biotechnology   2020  Volume.29  No.6 739 ~ 749