• Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat marke...

• Jeong Da-Na

• Kim Dong-Hyeon, Kang Il-Byeong, Chon Jung-Whan, Kim Hyun-Sook, Om Ae-Son, Lee Joo-Yeon, Mo...

• Food Science and Biotechnology   2017  Volume.26  No.2 545 ~ 548

• Decline pattern and risk assessment of cyenopyrafen in different varieties of Asian pear using liqui...

• Kabir Humayun

• El Aty Abd, Kim Sung-Woo, Rahman Musfiqur, Chung Hyung-Suk, Lee Han-Sol, Shin Ho-Chul, Shi...

• Food Science and Biotechnology   2017  Volume.26  No.2 537 ~ 543

• Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables

• Hwang Jin-Ha

• Yoon Jae-Hyun, Bae Young-Min, Choi Mi-Ran, Lee Sun-Young, Park Ki-Hwan

• Food Science and Biotechnology   2017  Volume.26  No.2 531 ~ 536

• New antibacterial-core structures based on styryl quinolinium

• Kim Eun-Suk

• Lee Seung-Heon, Lee Seung-Jun, Kwon O-Pil, Yoon Hyun-Jin

• Food Science and Biotechnology   2017  Volume.26  No.2 521 ~ 529

• Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dio...

• Berrios Rodriguez Armarynette

• Olanya Ocen M., Annous Bassam A., Cassidy Jennifer M., Orellana Lynette, Niemira Brendan A.

• Food Science and Biotechnology   2017  Volume.26  No.2 513 ~ 520

• Monoolein, isolated from Ishige sinicola, inhibits lipopolysaccharide-induced inflammatory response ...

• Ali Irshad

• Manzoor Zahid, Koo Jung-Eun, Moon Seung-Ri, Byeon Sang-Hee, Yoo Eun-Sook, Kang Hee-Kyoung, ...

• Food Science and Biotechnology   2017  Volume.26  No.2 507 ~ 511

• Comparison of trans-fatty acids on proliferation and migration of vascular smooth muscle cells

• Kim Hae-Won

• Jeong Chang-Hee, Lee Hong-Gu, Han Sung-Gu

• Food Science and Biotechnology   2017  Volume.26  No.2 501 ~ 505

• Caulerpa lentillifera inhibits protein-tyrosine phosphatase 1B and protects pancreatic beta cell via...

• Sharma Bhesh Raj

• Kim Hyun-Jung, Rhyu Dong-Young

• Food Science and Biotechnology   2017  Volume.26  No.2 495 ~ 499

• Fucosterol inhibits adipogenesis through the activation of AMPK and Wnt/¥â-catenin signaling pathway...

• Song Young-Woo

• Oh Ga-Hui, Kim Mi-Bo, Hwang Jae-Kwan

• Food Science and Biotechnology   2017  Volume.26  No.2 489 ~ 494

• Inhibitory effect of Zizania latifolia chloroform fraction on allergy-related mediator production in...

• Lee Eun-Jung

• Yu Mi-Hee, Garcia Coralia V., Jhee Kwang-Hwan, Yang Seun-Ah

• Food Science and Biotechnology   2017  Volume.26  No.2 481 ~ 487

• Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersi...

• Tilahun Shimeles

• Park Do-Su, Taye Adanech Melaku, Jeong Cheon-Soon

• Food Science and Biotechnology   2017  Volume.26  No.2 473 ~ 479

• Anti-allergic and anti-inflammatory activity of Phellinus linteus grown on Panax ginseng

• Park Hye-Jin

• Food Science and Biotechnology   2017  Volume.26  No.2 467 ~ 472

• Phytochemical, antioxidant, and antibacterial activities of fermented Citrus unshiu byproduct

• Kim Sang-Suk

• Park Kyung-Jin, An Hyun-Joo, Choi Young-Hun

• Food Science and Biotechnology   2017  Volume.26  No.2 461 ~ 466

• Antioxidant activity and influence of Citrus byproduct extracts on adherence and invasion of Campylo...

• Castillo Sandra

• Davila Avina Jorge, Heredia Norma, Garcia Santos

• Food Science and Biotechnology   2017  Volume.26  No.2 453 ~ 459

• Antibiotic resistance and tolerance to simulated gastrointestinal conditions of eight hemolytic Baci...

• Gonzalez Vazquez Raquel

• Mayorga Reyes Lino, Monroy Lopez Armando, Reyes Nava Luis A., Rivera Espinoza Yadira, Azaola Espinos...

• Food Science and Biotechnology   2017  Volume.26  No.2 447 ~ 452

• Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation b...

• Park Jae-Bum

• Lim Seung-Hee, Sim Hyun-Su, Park Joong-Hee, Kwon Hun-Joo, Nam Hee-Sop, Kim Myoung-Dong, Ba...

• Food Science and Biotechnology   2017  Volume.26  No.2 441 ~ 446

• Effects of ozone treatment on physicochemical properties of Korean wheat flour

• Lee Min-Jung

• Kim Mi-Jeong, Kwak Han-Sub, Lim Seung-Taik, Kim Sang-Sook

• Food Science and Biotechnology   2017  Volume.26  No.2 435 ~ 440

• Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan usin...

• Park Hee-Jung

• Ko Jeong-Min, Jang Seong-Ho, Hong Jae-Hee

• Food Science and Biotechnology   2017  Volume.26  No.2 427 ~ 434

• Effect of blanching time on the quality characteristics of elderly-friendly kkakdugi

• Park Sun-Ock

• Kim Wan-Keun, Park Dong-June, Lee Seung-Joo

• Food Science and Biotechnology   2017  Volume.26  No.2 419 ~ 425

• Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chil...

• Kim Mi-Ran

• Go Jung-Eun, Kim Ha-Yun, Chung Seo-Jin

• Food Science and Biotechnology   2017  Volume.26  No.2 409 ~ 418