Most Read Articles

Most read articles are listed by the number of read for the previous three months.

Commercial Use of Hydrogels Containing Various Ingredients
다양한 성분을 함유한 하이드로겔의 상업적 이용
J. Biotechnol Bioind. 2019;7:12-16.
https://doi.org/10.37503/jbb.2019.7.12
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Bioconversion of Ginseng Using Microorganisms
미생물을 이용한 인삼의 생물전환
J. Biotechnol Bioind. 2019;7:5-11.
https://doi.org/10.37503/jbb.2019.7.5
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Usage and Efficacy of Anthocyanins
안토시아닌의 효능 및 이용
J. Biotechnol Bioind. 2019;7:17-19.
https://doi.org/10.37503/jbb.2019.7.17
HTML PDF PubReader Last 3 months views: 177
Severe Acute Respiratory Syndrome Coronavirus 2
사스 코로나 바이러스 2
J. Biotechnol Bioind. 2020;8:6-10.
https://doi.org/10.37503/jbb.2020.8.6
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Tumor-Associated Macrophages: Are Macrophages Enemy or Friendly?
종양관련 대식세포
J. Biotechnol Bioind. 2019;7:1-4.
https://doi.org/10.37503/jbb.2019.7.1
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Sikhye Manufacturing Method Containing Mulberry and Aronia
오디와 아로니아를 함유한 식혜 제조방법
J. Biotechnol Bioind. 2019;7:20-26.
https://doi.org/10.37503/jbb.2019.7.20
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Macrophages Stimulating Activities of Solvent Extracts from Licorices (Glycyrrhiza uralensis) Cultivated in Different Countries
국내·외 재배 감초 용매추출물의 대식세포 활성
J. Biotechnol Bioind. 2019;7:27-32.
https://doi.org/10.37503/jbb.2019.7.27
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Interpretation of Biological Data at a Glance
간추린 세포 내 생명 정보 해석
J. Biotechnol Bioind. 2020;8:38-47.
https://doi.org/10.37503/jbb.2020.8.38
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Alcoholic Fermentation Characteristics for the Manufacture of Aronia Vinegar
아로니아 식초 제조를 위한 알코올 발효 특성 확인
J. Biotechnol Bioind. 2019;7:40-45.
https://doi.org/10.37503/jbb.2019.7.40
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Control of Pathogenic Bacteria Using Bacteriophage
박테리오파지를 이용한 병원성 세균의 억제
J. Biotechnol Bioind. 2020;8:16-21.
https://doi.org/10.37503/jbb.2020.8.16
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Application of Bacteriophage for Microbiological Food Safety
미생물학적 식품안전을 위한 박테리오파지의 이용
J. Biotechnol Bioind. 2020;8:1-5.
https://doi.org/10.37503/jbb.2020.8.1
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A Study on the Establishment of Critical Control Points in the Sauce Production Process
소스류 생산공정의 중요 관리점 설정에 관한 연구
J. Biotechnol Bioind. 2020;8:48-56.
https://doi.org/10.37503/jbb.2020.8.48
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Antioxidant Activity of Fermented Aronia Residues with Lactic Acid Bacteria and Yeast
젖산균 및 효모-아로니아박 발효물의 항산화 활성
J. Biotechnol Bioind. 2020;8:30-37.
https://doi.org/10.37503/jbb.2020.8.30
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Continuous Synthesis of Chlorphenesin Galactoside
Chlorphenesin Galactoside의 연속 합성에 대한 연구
J. Biotechnol Bioind. 2019;7:33-39.
https://doi.org/10.37503/jbb.2019.7.33
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Types and Uses of Xanthones in the Rind of Mangosteen (Garcinia mangostana L.)
(Garcinia mangostana L.) 과피에 함유된 크산톤의 종류와 이용
J. Biotechnol Bioind. 2020;8:26-29.
https://doi.org/10.37503/jbb.2020.8.26
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Continuous Enzymatic Synthesis of Phenoxyethanol Galactoside
효소를 이용한 Phenoxyethanol Galactoside 연속 합성에 대한 연구
J. Biotechnol Bioind. 2020;8:57-63.
https://doi.org/10.37503/jbb.2020.8.57
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Latest Methods of Developing Natural Product for Skin Health
최신 피부건강 개선 천연물 발굴법
J. Biotechnol Bioind. 2020;8:11-15.
https://doi.org/10.37503/jbb.2020.8.11
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Research on Manufacture of a Traditional Fermented Soybean Food Using Nuts
견과류를 이용한 전통 장류 제조 연구
J. Biotechnol Bioind. 2020;8:22-25.
https://doi.org/10.37503/jbb.2020.8.22
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