• Quantitative determination of kokumi compounds, ¥ã-glutamyl peptides, in Korean traditional fermente...

• Kim Hyun-Jie

• Lee Do-Yup, Lee In-Hyung

• Food Science and Biotechnology   2021  Volume.30  No.11 1465 ~ 1470

• Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South ...

• Nam Gun-Woo

• Jeong Myeong-Kyo, Heo Eun-Jeong, Chang Oun-Ki, Kim Mi-Gyeong, Kwak Hyo-Sun, Suh Soo-Hwan

• Food Science and Biotechnology   2021  Volume.30  No.11 1455 ~ 1464

• A study on the nutritional and biochemical analysis of Selaginella tamariscina powder

• Hwang Hyo-Jeong

• Kim Jeong-Yeon, Shin Kyung-Ok

• Food Science and Biotechnology   2021  Volume.30  No.11 1445 ~ 1454

• Development of methods for determining free fatty acid contents in red colored oils

• Choi Hyung-Seok

• Kim Chan-Hyung, Choi Hyuk, Lee Jae-Hwan

• Food Science and Biotechnology   2021  Volume.30  No.11 1435 ~ 1443

• Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur

• Choi Bo-Gyoung

• Koh Eun-Mi

• Food Science and Biotechnology   2021  Volume.30  No.11 1427 ~ 1434

• Combined effects of BARLEYmax and cocoa polyphenols on colonic microbiota and bacterial metabolites ...

• Nagata Ryuji

• Sato Shun, Kilua Aldrine, Fukuma Naoki, Nakayama Yasunori, Kitazono Eiichi, Aoyama Toshiaki,&nb...

• Food Science and Biotechnology   2021  Volume.30  No.11 1417 ~ 1425

• Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented ...

• Monmai Chaiwat

• Nam Ju-Hyun, Lim Jun-Hyeok, Rod-in Weerawan, Lee Tae-Ho, Park Woo-Jung

• Food Science and Biotechnology   2021  Volume.30  No.11 1409 ~ 1416

• Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce

• Kim Yu-Ri

• Ahn Hyun-Woo, Lee Kwang-Geun

• Food Science and Biotechnology   2021  Volume.30  No.11 1403 ~ 1408