Most Cited Articles

Nutritional Effects and Antimicrobial Activity of Kefir (Grains)
J. Milk Sci. Biotechnol. 2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1
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Cited by 7
https://doi.org/10.22424/jmsb.2018.36.1.1

Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimum L.) Extract
J. Milk Sci. Biotechnol. 2017;35(3):176-183.
https://doi.org/10.22424/jmsb.2017.35.3.176
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https://doi.org/10.22424/jmsb.2017.35.3.176
Microbiological Safety Concerns with Dairy Products from Farmstead Plants
목장형 유가공업의 미생물학적 안전성에 대한 고찰
목장형 유가공업의 미생물학적 안전성에 대한 고찰
J. Milk Sci. Biotechnol. 2017;35(4):215-220.
https://doi.org/10.22424/jmsb.2017.35.4.215
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https://doi.org/10.22424/jmsb.2017.35.4.215

Organoleptic Evaluation of the High-Protein Yoghurt containing the Edible Insect Oxya chinensis sinuosa (Grasshopper): A Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(4):266-269.
https://doi.org/10.22424/jmsb.2017.35.4.266
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https://doi.org/10.22424/jmsb.2017.35.4.266

Antibacterial Activity of Crude Aronia melanocarpa (Black Chokeberry) Extracts against Bacillus cereus , Staphylococcus aureus , Cronobacter sakazakii , and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study
J. Milk Sci. Biotechnol. 2018;36(3):155-163.
https://doi.org/10.22424/jmsb.2018.36.3.155
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https://doi.org/10.22424/jmsb.2018.36.3.155

Functional Properties of Yogurt Containing Specific Peptides derived from Whey Proteins
J. Milk Sci. Biotechnol. 2017;35(4):249-254.
https://doi.org/10.22424/jmsb.2017.35.4.249
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https://doi.org/10.22424/jmsb.2017.35.4.249

Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus , Staphylococcus aureus , Cronobacter sakazakii , and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study
J. Milk Sci. Biotechnol. 2018;36(3):146-154.
https://doi.org/10.22424/jmsb.2018.36.3.146
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https://doi.org/10.22424/jmsb.2018.36.3.146

Production of Bioactive Yoghurt containing Cichorium intybus L. (Chicory) Extract - Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(1):9-15.
https://doi.org/10.22424/jmsb.2017.35.1.009
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Cited by 3
https://doi.org/10.22424/jmsb.2017.35.1.009

Stimulating the Growth of Kefir-isolated Lactic Acid Bacteria using Addition of Crude Flaxseed (Linum usitatissimum L.) Extract
J. Milk Sci. Biotechnol. 2017;35(2):93-97.
https://doi.org/10.22424/jmsb.2017.35.2.93
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https://doi.org/10.22424/jmsb.2017.35.2.93

Sensory Profiles of Protein-Fortified Kefir prepared Using Edible Insects (Silkworm Pupae, Bombyx mori ): A Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(4):262-265.
https://doi.org/10.22424/jmsb.2017.35.4.262
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https://doi.org/10.22424/jmsb.2017.35.4.262

Antibacterial Effect of Crude Extracts of Kaempferia parviflora (Krachaidam) against Cronobacter spp. and Enterohemorrhagic Escherichia coli (EHEC) in Various Dairy Foods: A Preliminary Study
J. Milk Sci. Biotechnol. 2016;34(2):63-68.
https://doi.org/10.22424/jmsb.2016.34.2.63
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https://doi.org/10.22424/jmsb.2016.34.2.63

The Antimicrobial Activity of the Crude Extracts from Cichorium intybus L. (Chicory) against Bacillus cereus in Various Dairy Foods
J. Milk Sci. Biotechnol. 2016;34(4):239-244.
https://doi.org/10.22424/jmsb.2016.34.4.239
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https://doi.org/10.22424/jmsb.2016.34.4.239
Antioxidant Activity of Greek-style Yogurt with Stevia Leaf Extracts
스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화
스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화
J. Milk Sci. Biotechnol. 2016;34(4):263-270.
https://doi.org/10.22424/jmsb.2016.34.4.263
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https://doi.org/10.22424/jmsb.2016.34.4.263

Physicochemical Properties of Fermented Milk Supplemented with Helianthus tuberosus Powder
돼지감자 분말 첨가 발효유의 이화학적 특성
돼지감자 분말 첨가 발효유의 이화학적 특성
J. Milk Sci. Biotechnol. 2019;37(3):196-205.
https://doi.org/10.22424/jmsb.2019.37.3.196
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https://doi.org/10.22424/jmsb.2019.37.3.196
Antimicrobial Activity of Hibiscus sabdariffa L. (Roselle) Powder against Food-Borne Pathogens Present in Dairy Products: Preliminary Study
J. Dairy Sci. Biotechnol. 2020;38(1):37-44.
https://doi.org/10.22424/jdsb.2020.38.1.37
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https://doi.org/10.22424/jdsb.2020.38.1.37

Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study
J. Dairy Sci. Biotechnol. 2020;38(2):59-69.
https://doi.org/10.22424/jdsb.2020.38.2.59
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https://doi.org/10.22424/jdsb.2020.38.2.59

Manufacture of Functional Koumiss supplemented with Cichorium intybus L. (chicory) Extract - Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(1):1-7.
https://doi.org/10.22424/jmsb.2017.35.1.001
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https://doi.org/10.22424/jmsb.2017.35.1.001

Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과
J. Milk Sci. Biotechnol. 2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055
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https://doi.org/10.22424/jmsb.2017.35.1.055
Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening
J. Milk Sci. Biotechnol. 2017;35(2):85-92.
https://doi.org/10.22424/jmsb.2017.35.2.85
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https://doi.org/10.22424/jmsb.2017.35.2.85

A Study on the Quality Properties of Yogurt containing Makgeolli (Korea Rice-Wine)
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구
J. Milk Sci. Biotechnol. 2017;35(2):135-142.
https://doi.org/10.22424/jmsb.2017.35.2.135
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https://doi.org/10.22424/jmsb.2017.35.2.135