Journal of Dairy Science and Biotechnology

Oxidative Stress and Alzheimer’s Disease
산화스트레스와 치매

Jayeon Yoo, Jeong-hee Yun, Kuk-Hwan Seol, Mi-Hwa Oh, Jun-Sang Ham

유자연, 윤정희, 설국환, 오미화, 함준상

J. Dairy Sci. Biotechnol. 2020;38(3):134-141.
https://doi.org/10.22424/jdsb.2020.38.3.134

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Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus

Sejong Oh

오세종

2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155

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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

Kwang-Hyun Kim, Dae Eun Park, Sejong Oh

김광현, 박대은, 오세종

2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055

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Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans
리그난의 화학적 특성, 인체 건강에 미치는 영향 및 리그난의 우유 기능 강화에 관한 연구 고찰

Hyo-Jeong Hwang, Jin A Yoon, Kyung-Ok Shin

황효정, 윤진아, 신경옥

2018;36(2):81-94.
https://doi.org/10.22424/jmsb.2018.36.2.81

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Antibacterial Activity against Pathogenic Bacteria of Lactiplantibacillus argentratensis Isolated from Blueberries
블루베리로부터 분리된 Lactiplantibacillus argentratensis의 병원성균에 대한 항균활성

Natsag Lkhagvasuren, Gil-Ha Kim, Batchimeg Namshir, Woan Sub Kim

Natsag Lkhagvasuren, 김길하, Batchimeg Namshir, 김완섭

J. Dairy Sci. Biotechnol. 2023;41(4):191-202.
https://doi.org/10.22424/jdsb.2023.41.4.191

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Functionality and Safety of Probiotics
프로바이오틱스의 기능성과 안전성

Yeongeun Seo, Yohan Yoon, Sejeong Kim

서영은, 윤요한, 김세정

2019;37(2):94-101.
https://doi.org/10.22424/jmsb.2019.37.2.94

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Status and Prospect of Lactic Acid Bacteria with Antibiotic Resistance
항생제 내성을 가진 유산균의 현황과 전망

Jung-Whan Chon, Kun-Ho Seo, Dongryeoul Bae, Dongkwan Jeong, Kwang-Young Song

천정환, 서건호, 배동렬, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(2):70-88.
https://doi.org/10.22424/jdsb.2020.38.2.70

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The Potential of Melatonin for the Application in Dairy Products
멜라토닌의 기능성 및 유제품 활용

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2018;36(1):14-25.
https://doi.org/10.22424/jmsb.2018.36.1.14

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Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein
우유의 열처리가 우유품질과 영양가에 미치는 영향:IV. 우유의 열처리가 우유단백질의 이화학적 성질과 영양에 미치는 영향

Jong-Wook Jung, Jiyoon Jung, Tae Sun Mim, Sejong Oh

정종욱, 정지윤, 민태선, 오세종

2017;35(4):270-285.
https://doi.org/10.22424/jmsb.2017.35.4.270

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Perspectives of Probiotics-based Cheese Research and Its Industrial Development
프로바이오틱스를 활용한 치즈 산업 활성화 방안

Ju Young Eor, Jane Lee, Daye Mun, Younghoon Kim, Sangnam Oh

어주영, 이제인, 문다예, 김영훈, 오상남

J. Dairy Sci. Biotechnol. 2023;41(4):163-178.
https://doi.org/10.22424/jdsb.2023.41.4.163

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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)

Ying Shen, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo

2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1

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Whey Protein-Based Edible Films and Coatings in Food Industry
식품산업에서 유청 단백질을 이용한 식용 필름과 코팅의 활용

Jayeon Yoo, Sujatha Kandasamy, Hyoun Wook Kim, Hyung-Ho Bae, Jun-Sang Ham

유자연, Sujatha Kandasamy, 김현욱, 배형호, 함준상

J. Dairy Sci. Biotechnol. 2023;41(4):219-229.
https://doi.org/10.22424/jdsb.2023.41.4.219

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Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk
전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성

Young-Soon Lim, JiYoun Kim, HyeonCheol Kang

임영순, 김지연, 강현철

2019;37(2):115-128.
https://doi.org/10.22424/jmsb.2019.37.2.115

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Comparing the Quality Characteristics of Lactose-Hydrolyzed Low-Fat Milk
유당분해율에 따른 저지방 유당분해우유의 품질 특성

Da Hye Jeong, Yong Kook Shin, Shin Ho Kang

정다혜, 신용국, 강신호

2017;35(1):39-45.
https://doi.org/10.22424/jmsb.2017.35.1.039

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Development of Plant-Based Milk Analogues as Alternatives to Cow Milk: Current Status and Future Prospects
우유 대체 식물성 기반 우유 유사체 개발에 관한 현황과 미래

Tae-Jin Kim, Kun-Ho Seo, Jung-Whan Chon, Hye-Young Youn, Hyeon-Jin Kim, Young-Seon Kim, Binn Kim, Dongkwan Jeong, Kwang-Young Song

김태진, 서건호, 천정환, 윤혜영, 김현진, 김영선, 김빈, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2021;39(4):129-144.
https://doi.org/10.22424/jdsb.2021.39.4.129

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Characterization and Identification of Lactic Acid Bacteria Isolated from Fermented Milks in Iran
이란 발효 유제품에서 분리한 유산균의 특성

Hyoju Park, Dong-June Park, Sejong Oh

박효주, 박동준, 오세종

J. Dairy Sci. Biotechnol. 2023;41(4):211-218.
https://doi.org/10.22424/jdsb.2023.41.4.211

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Research and Status on the Development of Companion Animal Food with the Addition of Probiotics: A Review
프로바이오틱스를 첨가한 반려동물 사료 개발에 관한 연구 및 현황: 총설

Hyun-Ju Kim, Jung-Whan Chon, Hyungsuk Oh, Hyeon-Jin Kim, Eunah Jung, Kun-Ho Seo, Kwang-Young Song

김현주, 천정환, 오형석, 김현진, 정은아, 서건호, 송광영

J. Dairy Sci. Biotechnol. 2023;41(4):179-190.
https://doi.org/10.22424/jdsb.2023.41.4.179

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Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes
우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향

Hanseob Shin, Sejong Oh

신한섭, 오세종

2018;36(1):49-71.
https://doi.org/10.22424/jmsb.2018.36.1.49

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Breastfeeding and Melatonin
모유 수유와 멜라토닌

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2018;36(3):133-145.
https://doi.org/10.22424/jmsb.2018.36.3.133

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Physiological Characteristics and Anti-Obesity Effect of Lactobacillus plantarum K6 isolated from Kimchi
김치에서 분리한 Lactobacillus plantarum K6의 생리적 특성 및 비만억제효과

Seulki Kim, Sang-Dong Lim

김슬기, 임상동

2017;35(4):221-231.
https://doi.org/10.22424/jmsb.2017.35.4.221

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