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Food Science and Preservation  

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1 Hot Water Dipping Treatment to Improve Storage Quality of Green Red Pepper
강준수;조학래;한진숙;허성호; / The Korean Society of Food Preservation , v.10, no.3, pp.261-266,
2 Effects of top-dressing period on Yield and Storage Quality of Onion(Allium Cepa L.)
김희대;이찬중;정은호;서전규; / The Korean Society of Food Preservation , v.10, no.3, pp.267-271,
3 Minimal Processing Characteristics of Asian Pears in Relation to Storage Duration
성종환; / The Korean Society of Food Preservation , v.10, no.3, pp.272-277,
4 Effect of Ethanol and Polylysine Addition on Storage Stability of Kimchi
정진웅;박기재;정승원; / The Korean Society of Food Preservation , v.10, no.3, pp.278-283,
5 Effects on Storage with Various Films and Storage Temperature of Pholiota adiposa
김기식;주선종;윤향식;김민아;박성규;김태수; / The Korean Society of Food Preservation , v.10, no.3, pp.284-287,
6 Kimchi Quality Affected by the Addition of Grapefruit Seed Extract Powder
박우포;장덕규; / The Korean Society of Food Preservation , v.10, no.3, pp.288-292,
7 Bulge Characteristics of 1,000 mL Carton Pak according to the Different Storage Conditions
박종대;정관섭; / The Korean Society of Food Preservation , v.10, no.3, pp.293-296,
8 Study on Development of a Corrugated Packaging Box for Cold-chain Distribution (I) - Characteristics of moisture absorption to corrugated fiberboard -
Lee, Won-Og;Yun, Hong-Sun;Jeong, Hoon;Lee, Hyun-Dong;Cho, Kwang-Hwan;Kim, Man-Soo; / The Korean Society of Food Preservation , v.10, no.3, pp.297-301,
9 Extract Characteristics of Old Pumpkin on Enzyme Treatment
윤선주;김경은;정용진; / The Korean Society of Food Preservation , v.10, no.3, pp.302-307,
10 Monitoring on Recipe of Old Pumpkin Extract Drink
윤선주;김경은;정용진; / The Korean Society of Food Preservation , v.10, no.3, pp.308-313,
11 Optimization for the Salting Process of Eggplant(Chukyang) for Export Using Response Surface Methodology
남학식;김남우;황성희;윤광섭;신승렬; / The Korean Society of Food Preservation , v.10, no.3, pp.314-319,
12 Optimization for the Sugaring Process of Yam for Snack Food Using Response Surface Methodology
한주영;김남우;황성희;윤광섭;신승렬; / The Korean Society of Food Preservation , v.10, no.3, pp.320-325,
13 Effects of Deep Seawater and Salt on the Quality Characteristics of Breads
김미림;정지숙;이명희;이기동; / The Korean Society of Food Preservation , v.10, no.3, pp.326-332,
14 Changes in Free Sugars, Organic Acids and Fatty Acid Composition of Kanjang Prepared with Different Cooking Conditions of Whole Black Bean
권선화;최재훈;고영란;손미예;박석규; / The Korean Society of Food Preservation , v.10, no.3, pp.333-338,
15 Quality Properties of Capsule Type Meju Prepared with Aspergillus oryzae
최재훈;권선화;이상원;남상해;최상도;박석규; / The Korean Society of Food Preservation , v.10, no.3, pp.339-346,
16 Fermentation Characteristics of Kimchi Treated with Different Methods of Green Tea Water Extracts
김미경;김순동; / The Korean Society of Food Preservation , v.10, no.3, pp.345-359,
17 Physicochemical and Sensory Characteristics of Turnip Pickle Prepared with Different Pickling Spices During Storage
오상희;오윤경;박현희;김미리; / The Korean Society of Food Preservation , v.10, no.3, pp.347-353,
18 Fermentation Characteristics of Kimchi Treated with Different Methods of Green Tea Water Extracts
Kim, Mee-Kyung;Kim, Soon-Dong; / The Korean Society of Food Preservation , v.10, no.3, pp.354-359,
19 Pigment and Monacolin K Content of Beni-koji Fermented with Soybean Curd Residue
윤은경;김영희;김순동; / The Korean Society of Food Preservation , v.10, no.3, pp.360-364,
20 Changes in 3-Butenyl Isothiocyanate and Total Glucosinolates of Seeds and Young Seedlings during Growth of Korean Chinese Cabbages
김연경;김건희; / The Korean Society of Food Preservation , v.10, no.3, pp.365-369,
21 Analysis of Phytosterols and Tocopherols, and Production of Structured Lipids from the Extracted Plant Oils
조은진;이기택; / The Korean Society of Food Preservation , v.10, no.3, pp.370-375,
22 An Analysis of Consumers′ Preference on the Brand Rice
이순석;이상덕;김용희; / The Korean Society of Food Preservation , v.10, no.3, pp.376-380,
23 Effects of Gamma Radiation and Methyl Bromide Fumigation on Physiological and Chemical Quality of Apples
강호진;정헌식;조덕조;변명우;최성진;최종욱;권중호; / The Korean Society of Food Preservation , v.10, no.3, pp.381-387,
24 Physiological Activities of Citrus Peel Extracts by Different Extraction Methods and Gamma Irradiation
강호진;조철훈;김덕진;서재수;변명우; / The Korean Society of Food Preservation , v.10, no.3, pp.388-393,
25 Antimutagenic and Cytotoxicity Effects of Extracts of Eleutherococcus senticosus Maxim fruits
전윤영;최승필;이효진;문선영;이득식;함승시; / The Korean Society of Food Preservation , v.10, no.3, pp.394-400,
26 Antibacterial and Antioxidant Effect of Botanical Antimicrobial Agent-Citrus product on Pollack or Ascidian Fishmeat
Jung, Jun-Ho;Cho, Sung-Hwan; / The Korean Society of Food Preservation , v.10, no.3, pp.401-405,
27 Isolation and Characterization of Lactobacillus sp. FF-3 for Probiotics Production from Korean Dongchimi.
정원복;서원석;차재영;조영수; / The Korean Society of Food Preservation , v.10, no.3, pp.406-410,
28 Improvement in Storabilities of Rice Bran Protein Film Containing Bacteriocin Produced by Pseudomonas putida 21025
김은정;김경미;배동호; / The Korean Society of Food Preservation , v.10, no.3, pp.411-416,
29 Change in Growth of alcohol Fermentation Yeast with Addition of Deep Seawater
김미림;정지숙;이기동; / The Korean Society of Food Preservation , v.10, no.3, pp.417-420,
30 Effects of Acid, Salt, Heat Treatment and Natural Antimicrobials on Survival of Pathogens Isolated from Surface of Carcass in Minced Meat
이신호;정영숙;박나영; / The Korean Society of Food Preservation , v.10, no.3, pp.421-426,
31 Method of Detection for Irradiated Foods
김경수;양재승;권중호; / The Korean Society of Food Preservation , v.10, no.3, pp.427-434,