• Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival...

• Kim Ji-Yeon

• Bae Young-Min, Lee Sun-Young

• Food Science and Biotechnology   2021  Volume.30  No.12 1593 ~ 1600

• Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modul...

• Jeong Hyun-Woo

• Lee Ji-Hae, Choi Jin-Kyu, Rha Chan-Su, Lee Jung-Dae, Park Jae-Hong, Park Mi-Young

• Food Science and Biotechnology   2021  Volume.30  No.12 1581 ~ 1591

• Synergistic effect of Korean red ginseng extract and GABA mixture on the IgE production in mice via ...

• Lim Jung-Sik

• Kim Chae-Rim, Shin Kwang-Soon, Lee Sue-Jung, Yoon Taek-Joon, Park Hee-Jung

• Food Science and Biotechnology   2021  Volume.30  No.12 1571 ~ 1580

• Dietary and bioactive properties of the berries and leaves from the underutilized Hippophae salicifo...

• Moges Abebe

• Barik Chitta Ranjan, Purohit Sukumar, Goud Vaibhav V.

• Food Science and Biotechnology   2021  Volume.30  No.12 1555 ~ 1569

• DHA-enriched phosphatidylcholine suppressed angiogenesis by activating PPAR¥ã and modulating the VEG...

• Liu Yuanyuan

• Tian Yingying, Guo Yao, Yan Ziyi, Xue Changhu, Wang Jingfeng

• Food Science and Biotechnology   2021  Volume.30  No.12 1543 ~ 1553

• Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using ...

• Kang Joo-Hyun

• Jeon Ye-Jeong, Min Sea-Cheol

• Food Science and Biotechnology   2021  Volume.30  No.12 1535 ~ 1542

• Thermal decomposition and oxidation of ¥â-caryophyllene in black pepper during subcritical water ext...

• Lee Ha-Yeon

• Ko Min-Jung

• Food Science and Biotechnology   2021  Volume.30  No.12 1527 ~ 1533

• Effects of pretreatment and air drying temperature on Noni fruit powder

• Kha Tuyen Chan

• Nguyen Cong Thanh, Tran Luyen Thi, Truong Trung Tan

• Food Science and Biotechnology   2021  Volume.30  No.12 1519 ~ 1526

• Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutei...

• Jeong Su-Jin

• Kim Sun-Bin, Echeverria-Jaramillo Esteban, Shin Weon-Sun

• Food Science and Biotechnology   2021  Volume.30  No.12 1509 ~ 1518

• Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluor...

• Lee Jung-Eun

• Choi Eun-Ji, Jang Cheol-Seong, Chun Hyang-Sook, Ahn Sang-Doo, Kim Byung-Hee

• Food Science and Biotechnology   2021  Volume.30  No.12 1497 ~ 1507

• Natamycin: a natural preservative for food applications-a review

• Meena Mahima

• Prajapati Priyanka, Ravichandran Chandrakala, Sehrawat Rachna

• Food Science and Biotechnology   2021  Volume.30  No.12 1481 ~ 1496

• Buckwheat noodles: processing and quality enhancement

• Puligundla Pradeep

• Lim Seok-Won

• Food Science and Biotechnology   2021  Volume.30  No.12 1471 ~ 1480