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Antioxidant and Anti-inflammatory Activities of Phellodendron amurense Extract Fermented with Lactobacillus plantarum CM

Gill-Woong Jang, Sun-Il Choi, Xionggao Han, Xiao Men, Hee-Yeon Kwon, Ye-Eun Choi, Na-Yoon Kang, Byung-Woo Park, Jeong-Jin Kim, Seoknam Gang, Ok-Hwan Lee

Journal of Food Hygiene and Safety :: Vol.36 No.2 pp.196-203

DOI:https://doi.org/10.13103/JFHS.2021.36.2.196
Open abstract
Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by Lactobacillus plantarum Strains Isolated from Kimchi

Un-Sik Hwang, So-Yeon Jeong, Soo-Yeon Park, Mi-Sun Park, Min-Ji Kang, Cheong-Bin You, Hyun-Ji Seo, Eun-Soo Lee, Sang-Man Yun, Hoon Park, Hee-Jae Suh

Journal of Food Hygiene and Safety :: Vol.35 No.6 pp.618-629

DOI:https://doi.org/10.13103/JFHS.2020.35.6.618
Open abstract
Inactivation of Foodborne Pathogens by Lactic Acid Bacteria

Frank Daliri, Agnes Achiaa Aboagye, Eric Banan-Mwine Daliri

Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.419-429

DOI:https://doi.org/10.13103/JFHS.2020.35.5.419
Open abstract
Quality Characteristics and Antioxidant Activity of Puffed Rice Vinegar Added with Lemon Balm Extracts

Seung Kwon Choi, Yong-Suk Kim

Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.503-512

DOI:https://doi.org/10.13103/JFHS.2020.35.5.503
Open abstract
Properties of Aqueous Extract of Protaetia Brevitarsis Larva and Mountain Ginseng Fermented by Lactobacillus brevis

Young-Duck Lee

Journal of Food Hygiene and Safety :: Vol.33 No.5 pp.369-374

DOI:https://doi.org/10.13103/JFHS.2018.33.5.369
Open abstract
Growth Inhibition of Clostridium difficile by Fermented Broccoli with Leuconostoc mesenteroides

Young-Duck Lee, Gi-Seong Moon

Journal of Food Hygiene and Safety :: Vol.32 No.6 pp.531-535

DOI:https://doi.org/10.13103/JFHS.2017.32.6.531
Open abstract
Effect of Fermentation Temperature and Salt Concentration on Changes in Quality Index of Salted Shrimp During Fermentation

Ho Su Song, Sung Hun Kim

Journal of Food Hygiene and Safety :: Vol.32 No.5 pp.355-362

DOI:https://doi.org/10.13103/JFHS.2017.32.5.355
Open abstract
Effect of Salt Concentration and Fermentation Temperature on Changes in Quality Index of Salted and Fermented Anchovy During Fermentation

Young Aey Ko, Sung Hun Kim, Ho Su Song

Journal of Food Hygiene and Safety :: Vol.32 No.1 pp.27-34

DOI:https://doi.org/10.13103/JFHS.2017.32.1.27
Open abstract
Antioxidative Effect of Fermented Rhynchosia nulubilis in Obese Rats

Gui-jeong Bae, Bae-jin Ha

Journal of Food Hygiene and Safety :: Vol.30 No.4 pp.383-389

DOI:https://doi.org/10.13103/JFHS.2015.30.4.383
Open abstract