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Author: Na-Kyoung Lee
9 Articles are founded.
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
Food Sci Anim Resour 2024;44(2):255-268.
https://doi.org/10.5851/kosfa.2023.e83
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https://doi.org/10.5851/kosfa.2023.e83
Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells
Food Sci Anim Resour 2021;41(2):261-273.
https://doi.org/10.5851/kosfa.2020.e97
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https://doi.org/10.5851/kosfa.2020.e97
Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens
Food Sci Anim Resour 2020;40(2):297-310.
https://doi.org/10.5851/kosfa.2020.e15
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https://doi.org/10.5851/kosfa.2020.e15
Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181
Korean J Food Sci Anim Resour 2018;38(6):1160-1167.
https://doi.org/10.5851/kosfa.2018.e47
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https://doi.org/10.5851/kosfa.2018.e47
Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
Korean J Food Sci Anim Resour 2018;38(2):338-349.
https://doi.org/10.5851/kosfa.2018.38.2.338
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https://doi.org/10.5851/kosfa.2018.38.2.338
Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
Korean J Food Sci Anim Resour 2017;37(1):62-70.
https://doi.org/10.5851/kosfa.2017.37.1.62
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https://doi.org/10.5851/kosfa.2017.37.1.62
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Korean J Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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https://doi.org/10.5851/kosfa.2016.36.4.547
Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology
Korean J Food Sci Anim Resour 2016;36(3):427-434.
https://doi.org/10.5851/kosfa.2016.36.3.427
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https://doi.org/10.5851/kosfa.2016.36.3.427
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
Korean J Food Sci Anim Resour 2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412
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https://doi.org/10.5851/kosfa.2016.36.3.412