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| 1 |
Role of Peptides in Antiviral (COVID-19) Therapy
Chelliah, Ramachandran;Daliri, Eric Banan-Mwine;Elahi, Fazle;Yeon, Su-Jung;Tyagi, Akanksha;Park, Chae Rin;Kim, Eun Ji;Jo, kyoung Hee;Oh, Deog-Hwan;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.363-375,
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| 2 |
Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red
Kang, Hyun-Hee;Yun, Choong-In;Lee, Gayeong;Shin, Jae-Wook;Kim, Young-Jun;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.376-381,
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| 3 |
Microbial Contamination Levels of Red Pepper Powder Purchased in Gyeonggi Province and Changes in Characteristics According to the Storage Method
Choi, Yu-Mi;Hwang, Sun-Il;Park, Geon-Yeong;Kim, Sang-Tae;Lee, Hyo-Kyung;Lim, Hye-Won;Kim, Hye-Young;Ham, Hyun-Kyung;Park, Yong-Bae;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.382-391,
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| 4 |
Monitoring of Pesticide Residues on Herbs and Spices
Bae, Ho-Jeong;Kim, Woon-Ho;Jung, You-Jung;Lee, Yu-Na;Moon, Kyeong-Eun;Kim, Jung-Sun;Chae, Kyung-Suk;Lee, Jin-Hee;Do, Young-Sook;Choi, Ok-Kyung;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.392-399,
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| 5 |
Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea
Han, Sangha;Kim, Kyeongjun;Byun, Kye-Hwan;Kim, Duk-Hyun;Choi, Song-yi;Ha, Sang-do;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.400-406,
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| 6 |
Occurrence of Fungal Contamination in Ginseng Sprout and Mycotoxigenic Potential
Choi, Jang Nam;Kim, So soo;Choi, Jung-Hye;Baek, Seul Gi;Park, Jin Ju;Jang, Ja Yeong;Hyun, Jeong-Eun;Kim, Se-Ri;Kim, Jeom-Soon;Lee, Theresa;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.407-417,
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| 7 |
Characteristics and Antioxidant Properties of Yanggaeng Containing Enzymatic Hydrolyzed White Ginseng or Red Ginseng
Suh, Hee-Jae;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.418-429,
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| 8 |
Inhibitory Effects of Cinnamon, Clove and Lemongrass Essential Oils against Biofilm Formation by Food Poisoning Bacteria
Kim, Hyeong-Eun;Kim, Yong-Suk;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.430-439,
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| 9 |
Fermented Property and Antioxidative Effect of GABA Producing Lactobacillus plantarum from Kimchi
Lee, Young-Duck;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.440-446,
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| 10 |
Effect of Physical Control Technology on Aspergillus ochraceus Reduction
Lee, Eun-Seon;Kim, Jong-Hui;Kim, Bu-Min;Oh, Mi-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.36, no.5, pp.447-453,
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