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Seol, K. H., Kim, H. W., Yoo, J. Y., Yun, J. H., Oh, M. H. and Ham, J. S. 2021. Gut microbiome and Alzheimer's disease. J. Dairy Sci. Biotechnol. 39, 94-103./
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| 2 |
Sohn JH, Lee MJ, Cho SJ. Update on Treatment of Cluster Headache. Journal of the Korean Neurological Association. 2021;39(3):113-20./
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| 3 |
Hyun, I.K., Kim, M.Y., Kim, S.Y., Lee, J.S., Choi, A.R., Kang, S.S., Functional properties of yogurt fermented by bacteriocin-producing Pediococcus acidilactici. J. Dairy Sci. Biotechnol., 38, 154-160 (2020)./
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| 4 |
Chon, J.W., Seo, K.H., Bae, D.Y., Jeong, D.K., Song, K.Y., Status and Prospect of Lactic Acid Bacteria with Antibiotic Resistance. J. Dairy Sci. Biotechnol., 38, 70-88 (2020)./
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| 5 |
Kang HJ, Kim TW, Jhoo JW, Kim GY. Anti-inflammatory effects of fermented milk supplemented with heat-killed Enterococcus faecalis EF-2001 probiotics. J Dairy Sci Biotechnol. 2020;38:112-120./
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| 6 |
Chon JW, Seo KH, Bae D, Kim B, Jeong D, Song KY. Antibacterial activity of clove oil against foodborne pathogenic bacteria and sensory attributes in clove oil-enriched dairy products: a preliminary study. J Dairy Sci Biotechnol. 2020;38:197-206./
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| 7 |
Chon JW, Seo KH, Bae D, Kim B, Jeong D, Song KY. Antibacterial activity of clove oil against foodborne pathogenic bacteria and sensory attributes in clove oil-enriched dairy products: a preliminary study. J Dairy Sci Biotechnol. 2020;38:197-206./
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| 8 |
Choi JW, Yoon HS, Park SM, Hong CE, Kim JH, Kim JY, et al. Effect of casein phosphopeptides on In vitro solubilization of calcium in fortified cheese pizza. J Dairy Sci Biotechnol. 2020;38:161-167./
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| 9 |
Kim, D. Y., Kim, H. S., Yoo, J. S., Cho, Y. A., Kim, C. H., 2020, Antioxidant activity of lactic acid bacteria isolated from Korean traditional food Kimchi, Dairy Sci. Biotechnol., 38, 89-97./
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| 10 |
Park BB, Renchinkhand G, Nam MS. 2019. Physicochemical properties of fermented milk supplemented with Helianthus tuberosus powder. Journal of Milk Science and Biotechnology 37:196-205. [in Korean]/
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