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Author: Sang-Dong Lim

10 Articles are founded.

Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats
Food Sci Anim Resour 2024;44(1):178-188.
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The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)
Food Sci Anim Resour 2023;43(3):441-453.
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Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3
Food Sci Anim Resour 2022;42(6):996-1008.
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Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62
Food Sci Anim Resour 2021;41(2):274-287.
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Separation and Purification of Lipase Inhibitory Peptide from Fermented Milk by Lactobacillus plantarum Q180
Food Sci Anim Resour 2020;40(1):87-95.
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Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10
Korean J Food Sci Anim Resour 2018;38(3):554-569.
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The Inhibitory Effect of L. plantarum Q180 on Adipocyte Differentiation in 3T3-L1 and Reduction of Adipocyte Size in Mice Fed High-fat Diet
Korean J Food Sci Anim Resour 2018;38(1):99-109.
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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese
Korean J Food Sci Anim Resour 2016;36(4):531-537.
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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.
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Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
Korean J Food Sci Anim Resour 2016;36(1):77-83.
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