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Food Science and Preservation  

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1 Application of Hydrogen Peroxide on the Bacterial Control of Seaweed, Capsosiphon fulvescens (Mesaengi)
Kim, Du-Woon;Kim, Mi-Jung;Shin, Tai-Sun;Kim, Sun-Jae;Jung, Bok-Mi; / The Korean Society of Food Preservation , v.15, no.2, pp.169-173,
2 Quality and Storage Characteristics of Low Salted Onion and Five Cereals-Doenjang
Shin, A-Ga;Lee, Ye-Kyung;Jung, Yoo-Kyung;Kim, Soon-Dong; / The Korean Society of Food Preservation , v.15, no.2, pp.174-184,
3 Changes in Fruit Quality of Hallabong Tangor (Citrus kiyomi ${\times}$ ponkan) by Film Packaging during Storage
Lee, Sang-Hyup;Kim, Jong-Hyun;Jeong, Hee-Chan;Koh, Jeong-Sam; / The Korean Society of Food Preservation , v.15, no.2, pp.185-190,
4 Effect of Different Types of Cutting on the Quality of Fresh-cut Sweet Pumpkin (Cucurbita maxima Duchesne)
Lee, Yun-Rae;Kim, Sang-Tae;Choe, Mal-Gum;Moon, Kwang-Deog; / The Korean Society of Food Preservation , v.15, no.2, pp.191-196,
5 Rheological Properties of Flour Dough Added Power of Poria Cocos Wolf
Shin, Gil-Man; / The Korean Society of Food Preservation , v.15, no.2, pp.197-202,
6 Characteristics of Domestic and Imported Red Wines
Chang, Eun-Ha;Jeong, Seok-Tae;Park, Kyo-Sun;Yun, Hae-Keun;Roh, Jeong-Ho;Jang, Han-Ik;Choi, Jong-Uck; / The Korean Society of Food Preservation , v.15, no.2, pp.203-208,
7 Dough Properties and Bread Qualities of Wheat Flour Supplemented with Rice Bran
Chang, Kyung-Hi;Byun, Gwang-In;Park, Sang-Ha;Kang, Woo-Won; / The Korean Society of Food Preservation , v.15, no.2, pp.209-213,
8 Quality Characteristics of Kochujang Added Deep Sea Water Salt and Sea Tangle
Ham, Sheung-Shi;Kim, Soo-Hyun;Yoo, Soo-Jung;Oh, Hyun-Taek;Choi, Hyun-Jin;Chung, Mi-Ja; / The Korean Society of Food Preservation , v.15, no.2, pp.214-218,
9 Flour and End-Use Quality of "Charmdlerak" Wheat, A Korean Wheat
Kang, Chon-Sik;Park, Kwang-Seo;Park, Jong-Chul;Kim, Hag-Sin;Cheong, Young-Keun;Kim, Jung-Gon;Park, Chul-Soo; / The Korean Society of Food Preservation , v.15, no.2, pp.219-224,
10 Changes of Quality and Astringency of Persimmons due to Modified Atmosphere Packaging
Seong, Jong-Hwan;Goo, Mee-Suk;Chung, Hun-Sik; / The Korean Society of Food Preservation , v.15, no.2, pp.225-230,
11 Changes on the Characteristics of Bread Added with the powder of Poria cocos Wolf
Shin, Gil-Man;Park, Jong-Yeul; / The Korean Society of Food Preservation , v.15, no.2, pp.231-235,
12 Effect of an Aqueous Chlorine Dioxide Generator and Effect on Disinfection of Fresh Fruits and Vegetables by Immersion Washing
Park, Kee-Jai;Jeong, Jin-Woong;Lim, Jeong-Ho;Jang, Jae-Hee;Park, Hee-Joo; / The Korean Society of Food Preservation , v.15, no.2, pp.236-242,
13 Physicochemical Characteristics of Medicinal Herbs Ganjang
Shim, Sung-Lye;Ryu, Keun-Young;Kim, Won;Jun, Sam-Nyeo;Seo, Hye-Young;Han, Kyu-Jai;Kim, Jun-Hyeong;Song, Hyun-Pa;Cho, Nam-Chul;Kim, Kyong-Su; / The Korean Society of Food Preservation , v.15, no.2, pp.243-252,
14 Determination of Heavy Metal Contents in Medicinal Herb
Lee, Mi-Kyung;Park, Jung-Suk;Lim, Hyun-Cheol;Na, Hwan-Sik; / The Korean Society of Food Preservation , v.15, no.2, pp.253-260,
15 Analysis of Components in the Different Parts of Ailanthus altissima
Lee, Yang-Suk; / The Korean Society of Food Preservation , v.15, no.2, pp.261-268,
16 Changes of Biologically Active Components in Prunus mume Fruit
Seo, Kyoung-Sun;Huh, Chang-Ki;Kim, Yong-Doo; / The Korean Society of Food Preservation , v.15, no.2, pp.269-273,
17 Biological Activities of Soybean Sauce (Kanjang) Supplemented with Deep Sea Water and Sea Tangle
Ham, Seung-Shi;Kim, Soo-Hyun;Yoo, Su-Jong;Oh, Hyun-Taek;Choi, Hyun-Jin;Chung, Mi-Ja; / The Korean Society of Food Preservation , v.15, no.2, pp.274-279,
18 Effects of Dietary Mulberry Leaf on Loperamide-Induced Constipation in Rats
Lee, Jae-Joon;Lee, Yu-Mi;Jung, Seoung-Ki;Kim, Keun-Young;Lee, Myung-Yul; / The Korean Society of Food Preservation , v.15, no.2, pp.280-287,
19 Comparison of Antimicrobial and Antioxidant Activities of Prunus mume Fruit in Different Cultivars
Seo, Kyoung-Sun;Huh, Chang-Ki;Kim, Yong-Doo; / The Korean Society of Food Preservation , v.15, no.2, pp.288-292,
20 Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the Using Bacillus sp. SP-KSW3
Kim, Byoung-Soo;Rhee, Chang-Ho;Hong, Young-Ah;Kwon, Tae-Hyung;Shin, Mi-Kyoung;Kim, Jin-Hui;Woo, Cheol-Joo;Kim, Young-Bae;Park, Heui-Dong; / The Korean Society of Food Preservation , v.15, no.2, pp.293-299,
21 Characterization of an Antibacterial Substance Produced by Bacillus subtilis HS 25 Isolated from Fermented Soybean Foods
Park, Seok-Kyu;Ryu, Hyun-Soon;Lee, Sang-Won; / The Korean Society of Food Preservation , v.15, no.2, pp.300-305,
22 Characteristics of Red Wines Fermented with Different Strains of Dry
Kim, Hong-Sik;Yook, Cheol;Sung, Chang-Keun;Kim, Hyun-Ju;Lee, Seok-Ho;Kim, Young-Ho;Lee, Ki-Yeol;Lee, Jae-Wung; / The Korean Society of Food Preservation , v.15, no.2, pp.306-310,
23 Effect of Temperature on Changes of Maesil (Prunus mume) Liqueur During Leaching and Ripening
Chae, Myeung-Hee;Park, La-Young;Lee, Shin-Ho; / The Korean Society of Food Preservation , v.15, no.2, pp.311-316,
24 Characteristics of Fermentation and Wine Quality
Roh, Hyenog-Il;Chang, Eun-Ha;Joeng, Seok-Tae;Jahng, Kwang-Yeop; / The Korean Society of Food Preservation , v.15, no.2, pp.317-324,