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| 1 |
Effect of Water Temperature and Packing Type on Quality of Fresh-cut Pak-choi
Kim, Byeong-Sam;Chang, Min-Sun;Park, Shin-Young;Cha, Hwan-Soo;Kwon, Ki-Hyun;Kim, Gun-Hee;
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The Korean Society of Food Preservation
, v.15, no.1, pp.1-8,
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| 2 |
Quality Comparison between Gamma Irradiation and Freeze Drying Methods in Preparing Kimchi for the Long-term Storage
Park, Jin-Gyu;Park, Jae-Nam;Han, In-Jun;Song, Beom-Seok;Kim, Jae-Hun;Lee, Ju-Woon;Hwang, Han-Joon;Kim, Young-Duk;Byun, Myung-Woo;
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The Korean Society of Food Preservation
, v.15, no.1, pp.9-14,
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| 3 |
Characteristics Maintenance Internal Temperature of Apple and Portable Low-Temperature Container by Using Phase Change Materials
Kwon, Ki-Hyun;Kim, Jong-Hoon;Jeong, Jin-Woung;
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The Korean Society of Food Preservation
, v.15, no.1, pp.15-20,
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| 4 |
Development of Fermented Beverage Using the Sea Tangle Extract, and Quality Characteristics Thereof
Kim, Mi-Lim;Choi, Mi-Ae;Jeong, Ji-Suk;
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The Korean Society of Food Preservation
, v.15, no.1, pp.21-29,
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| 5 |
Absorption Characteristics of Puffed Red Ginseng Lateral Root, Red Ginseng Main Root and White Ginseng Lateral Root Powder
Kim, Sang-Tae;Youn, Kwang-Sup;Kwon, Joong-Ho;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.15, no.1, pp.30-36,
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| 6 |
Effect of Green Tea Powder on the Quality Characteristics of Yukwa (Korean Fried Rice Cake)
Park, Jae-Nam;Kweon, Seok-Yim;Kim, Jong-Gun;Park, Jin-Gyu;Han, In-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Ju-Woon;
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The Korean Society of Food Preservation
, v.15, no.1, pp.37-42,
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| 7 |
Characteristics of Growth and Salting of Chinese Cabbage after Spring Culture Analyzed by Cultivar and Cultivation Method
Lee, Jung-Soo;Park, Su-Hyung;Lee, Youn-Suk;Lim, Byung-Sun;Yim, Sang-Chul;Chun, Chang-Hoo;
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The Korean Society of Food Preservation
, v.15, no.1, pp.43-48,
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| 8 |
Optimization of Cookie Preparation by Addition of Yam Powder
Joo, Na-Mi;Lee, Sun-Mee;Jung, Hee-Sun;Park, Sang-Hyun;Song, Yun-Hee;Shin, Ji-Hun;Jung, Hyeon-A;
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The Korean Society of Food Preservation
, v.15, no.1, pp.49-57,
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| 9 |
Optimization of Hot-Water Extraction Conditions for Preparation of Polyphenol and Gallic Acid from Acorn
Kim, Seong-Ho;Lee, Jin-Man;
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The Korean Society of Food Preservation
, v.15, no.1, pp.58-65,
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| 10 |
Optimization of Extraction Condition on Fig (Ficus carica L.) by Response Surface Methodology
Kim, Jung-Ok;Kwon, Soon-Tae;Lee, Gee-Dong;Hong, Joo-Heon;Moon, Doo-Hwan;Kim, Tae-Wan;Kim, Dae-Ik;
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The Korean Society of Food Preservation
, v.15, no.1, pp.66-73,
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| 11 |
Desorption EMC/ERH of Soybean
Choi, Byoung-Min;
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The Korean Society of Food Preservation
, v.15, no.1, pp.74-78,
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| 12 |
Studies on the Components of Unripe Peaches
Lee, Joo-Baek;Chung, Hun-Sik;
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The Korean Society of Food Preservation
, v.15, no.1, pp.79-83,
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| 13 |
Analysis of Housekeeping Gene Expression in Mice Administered to GM and non-GM Cabbage
Lee, Dong-Youb;Heo, Jin-Chul;Kim, Kyung-Hae;Han, Song-Yi;Cho, Hyun-Seok;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.15, no.1, pp.84-87,
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| 14 |
The Detection of Genetically Modified Organisms in Soybean by DHPLC and Polymerase Chain Reaction
Lee, Kyoung-Hae;Park, Su-Min;
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The Korean Society of Food Preservation
, v.15, no.1, pp.88-93,
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| 15 |
Chemical Constituents and Flavonoids in Citrus Pressed Cake
Yang, Young-Taek;Kim, Mi-Sil;Hyun, Kwan-Hee;Kim, Yong-Chol;Koh, Jeong-Sam;
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The Korean Society of Food Preservation
, v.15, no.1, pp.94-98,
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| 16 |
Changes in Characteristics of Brown Rice (Goami) Alcohol Fermentation By-Product by Cellulase
Woo, Seung-Mi;Jang, Se-Young;Park, Nan-Yong;Kim, Tae-Young;Yeo, Soo-Hwan;Kim, Sang-Burm;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.15, no.1, pp.99-104,
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| 17 |
Reactive Oxygen Species and Cytotoxicity of Bamboo (Phyllostachys pubescens) Sap
Cho, Sook-Hyun;Choi, Yong-Jo;Rho, Chi-Woong;Choi, Chul-Yung;Kim, Deok-Song;Cho, Sung-Hwan;
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The Korean Society of Food Preservation
, v.15, no.1, pp.105-110,
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| 18 |
Antioxidant Properties of Acorn Hot-Water Extract Using Response Surface Methodology
Lee, Jin-Man;Kim, Seong-Ho;
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The Korean Society of Food Preservation
, v.15, no.1, pp.111-117,
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| 19 |
Chemical Compositions and Antioxidant Activity of the Colored Rice Cultivars
Kim, Eun-Ok;Oh, Ji-Hae;Lee, Kee-Taek;Im, Jung-Gyo;Kim, Sung-Soo;Suh, Hak-Soo;Choi, Sang-Won;
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The Korean Society of Food Preservation
, v.15, no.1, pp.118-124,
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| 20 |
Chemical Components in Stalks and Leaves of Sasa borealis Makino and Antioxidative and Antimicrobial Activities of Extracts
Ko, Myung-Soo;
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The Korean Society of Food Preservation
, v.15, no.1, pp.125-132,
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| 21 |
Polyphenol Contents and Antioxidant Activity of Extracts from Angelica dahurica Root after Different Conditions of Microwave-assisted Extraction
Joo, Eun-Young;Kim, Nam-Woo;
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The Korean Society of Food Preservation
, v.15, no.1, pp.133-138,
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| 22 |
Effect of Added Doenjang (Soybean Paste) on the Kimchi (Fermented Korean Cabbage) Fermentation
Lim, Yong-Suk;
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The Korean Society of Food Preservation
, v.15, no.1, pp.139-143,
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| 23 |
Effect of Choi-cha on Fermentation Characteristics and Sensory Quality of Chungkookjang (Korean Fermented Soybean)
Lee, Hyun-Joo;Kim, Sun-Im;Park, Jin-Gyu;Park, Jae-Nam;Han, In-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Ju-Woon;
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The Korean Society of Food Preservation
, v.15, no.1, pp.144-149,
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| 24 |
The Fermentation Characteristics and Sensory Properties of White Wine Using Imported Chilean Grape
Kim, Dong-Ho;Kang, Byung-Sun;
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The Korean Society of Food Preservation
, v.15, no.1, pp.150-154,
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| 25 |
Characteristics of Alcohol Metabolism of Hahyangju in Rats
Jung, Hee-Kyoung;Park, Chi-Duck;Hwang, Mi-Hyun;Park, Seung-Chun;Kim, Dae-Ik;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.15, no.1, pp.155-160,
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| 26 |
Effects of Tea Beverages on Cadmium Accumulation and Excretion in Rats Given Cadmium
Kim, Tae-Kyung;Park, Bum-Ho;Lee, Sang-Il;Kim, Soon-Dong;
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The Korean Society of Food Preservation
, v.15, no.1, pp.161-168,
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