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| 1 |
Study of Quality Change in Chonggak-kimchi during Storage, for Development of a Freshness Indicator
Kim, Yun-Jung;Jin, You-Young;Song, Kyung-Bin;
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The Korean Society of Food Preservation
, v.15, no.4, pp.491-496,
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| 2 |
Quality Characteristics of White Pan Bread by Angelica gigas nakai Powder
Shin, Gil-Man;Kim, Dong-Young;
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The Korean Society of Food Preservation
, v.15, no.4, pp.497-504,
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| 3 |
The Characteristics of Cookie and Muffin Made with Soybean Paste Powder and Sun-Dried Salt
Jung, Hae-Ok;Lee, Jae-Joon;Lee, Myung-Yul;
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The Korean Society of Food Preservation
, v.15, no.4, pp.505-511,
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| 4 |
Fermentation and Quality Characteristics of Yakju with Addition of Chestnuts : Analysis of Raw Materials and Saccharification
Huh, Chang-Ki;Seo, Jae-Sin;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.15, no.4, pp.512-517,
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| 5 |
Characterization of Soybean Paste Doenjang with added Ulmi cortex
Son, Dae-Yeul;
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The Korean Society of Food Preservation
, v.15, no.4, pp.518-523,
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| 6 |
Quality Characteristics of Tea Thermally Processed from Dried Ixeris dentata Root
Lee, Ka-Soon;Kim, Gwan-Hou;Kim, Hyun-Ho;Kim, Eun-Soo;Park, Hae-Min;Oh, Man-Jin;
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The Korean Society of Food Preservation
, v.15, no.4, pp.524-531,
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| 7 |
The optimization of extraction process on hemicellulose from rice bran
Jung, Ji-Eun;Choi, Yong-Hee;
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The Korean Society of Food Preservation
, v.15, no.4, pp.532-541,
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| 8 |
Rheological Properties of White Pan Bread Dough Prepared with Angelica gigas nakai Powder
Shin, Gil-Man;Kim, Dong-Young;
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The Korean Society of Food Preservation
, v.15, no.4, pp.542-549,
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| 9 |
Monitoring of Patulin Content in Domestic Apples of Processing and Market Products
Park, Nan-Young;Baek, Chang-Ho;Yim, Ga-Young;Oh, Hyun-Sook;Kim, Seung-Hwan;Yoo, Soon-Young;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.15, no.4, pp.550-555,
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| 10 |
Minimizing Benzo(a)pyrene Content in the Manufacturing of Sesame Oil and Perilla Oil
Kim, Hyong-Yol;Song, Dae-Sik;
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The Korean Society of Food Preservation
, v.15, no.4, pp.556-561,
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| 11 |
Analysis of Housekeeping Genes in Mice Feeding on GM and non-GM Potatoes
Kweon, Mi-Ae;Heo, Jin-Chul;Cho, Hyun-Seok;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.15, no.4, pp.562-567,
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| 12 |
Effect of Heating Temperature on Antimicrobial Activities of Garlic Juice
Ko, Myung-Soo;Yang, Jong-Beom;
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The Korean Society of Food Preservation
, v.15, no.4, pp.568-575,
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| 13 |
Chemical Components of Solidago virgaurea spp. gigantea, Aster glehni var. hondoensis and Aruncus dioicus var. kamtschaticus Grown on Ulleung Island, Korea
Choi, Mal-Gum;Chung, Hun-Sik;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.15, no.4, pp.576-581,
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| 14 |
Antioxidative Activity of Rooibos Tea(Aspalathus linearis) Extracts
Lee, Cho-Rong;Lee, Jeung-Hee;Park, Sang-Hyun;Lee, Ki-Teak;
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The Korean Society of Food Preservation
, v.15, no.4, pp.582-586,
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| 15 |
Biological Activities of Extracts from Omija(Schizandra chinensis Baillon)
Kwon, Hoo-Ja;Park, Chan-Sung;
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The Korean Society of Food Preservation
, v.15, no.4, pp.587-592,
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| 16 |
Optimum Extraction Condition of Peach Liqueur Containing Chitosan
Woo, Seung-Mi;Baek, Chang-Ho;Jang, Se-Young;Seo, Ji-Hyung;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.15, no.4, pp.593-597,
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| 17 |
Effects of Inoculation of Bacillus subtilis Cells on the Fermentation of Korean Traditional Soy Paste(Doenjang)
Rhee, Chang-Ho;Kim, Won-Chan;Rhee, In-Koo;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.15, no.4, pp.598-605,
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| 18 |
Microbiological Quality of Myungran Jeotkal and Its Ingredients and Improvement of Shelf-stability by Gamma Irradiation
Kim, Bin-Na;Jang, Ae-Ra;Song, Hyun-Pa;Kim, Yun-Ji;Ko, Byung-Ho;Jo, Cheorun;
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The Korean Society of Food Preservation
, v.15, no.4, pp.606-611,
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| 19 |
Product Attributes and New Product Strategies Affecting Consumer Purchases of Lycium Chinense
Kwon, Ki-Dae;Park, Won-Jong;Kim, Shin-Ae;
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The Korean Society of Food Preservation
, v.15, no.4, pp.612-616,
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