• Antioxidant activities of premature and mature mandarin (Citrus unshiu) peel and juice extracts

• Lee Seo-Gyeong

• Kim Hyun-Jung

• Food Science and Biotechnology   2022  Volume.31  No.5 627 ~ 633

• Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cel...

• Choi Su-Young

• Lee Su-Yeon, Kim Hyung-Gyun, Jeong Jae-Cheon, Batara Don Carlo, Kim Sung-Hak, Cho Jeong-Yong

• Food Science and Biotechnology   2022  Volume.31  No.5 617 ~ 625

• Synergistic antimicrobial activity of ¥å-polylysine, chestnut extract, and cinnamon extract against ...

• Lee Do-Un

• Park Yeong-Jin, Kang Cho-Eun, Cui Chang-Hao, Lee Dae-Hee, Lee Na-Kyoung, Paik Hyun-Dong

• Food Science and Biotechnology   2022  Volume.31  No.5 607 ~ 615

• Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and it...

• Dong Bin

• Lin Yanjun, Wang Jun, Du Wen, Sun Chunlong, Fu Shijun, Wu Tao

• Food Science and Biotechnology   2022  Volume.31  No.5 597 ~ 605

• By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity

• Jo Dong-Uk

• Chin Young-Wook, Kim Yong-Eun, Kim Kyung-Tack, Kim Tae-Wan, Lim Tae-Gyu

• Food Science and Biotechnology   2022  Volume.31  No.5 587 ~ 596

• Application of chitosan-ZnO nanoparticle edible coating to wild-simulated Korean ginseng root

• Kang Soo-Hyun

• Cha Hee-Jin, Jung Seung-Won, Lee Seung-Ju

• Food Science and Biotechnology   2022  Volume.31  No.5 579 ~ 586

• Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultur...

• Seo Chan-Won

• Food Science and Biotechnology   2022  Volume.31  No.5 571 ~ 577

• Infusion of fluorescein into corn and waxy rice starches and its controlled release

• Choi Seung-Hyun

• Kim Hui-Yun, Choi Jong-Hyun, Oh Seon-Min, Bae Ji-Eun, Ye Sang-Jin, Kim Byung-Yong, Baik Mo...

• Food Science and Biotechnology   2022  Volume.31  No.5 561 ~ 570

• Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit

• Raj G. V. S. Bhagya

• Dash Kshirod K.

• Food Science and Biotechnology   2022  Volume.31  No.5 549 ~ 560

• Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves

• Kim Min-Gi

• Park Seung-Kook

• Food Science and Biotechnology   2022  Volume.31  No.5 539 ~ 547

• Functional foods with antiviral activity

• Kim Da-Hyun

• Kim Jae-Hwan, Jo Jay-Young, Byun Sang-Uine

• Food Science and Biotechnology   2022  Volume.31  No.5 527 ~ 538

• Current perspectives on the beneficial effects of soybean isoflavones and their metabolites on plant...

• Kim Il-Sup

• Food Science and Biotechnology   2022  Volume.31  No.5 515 ~ 526