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Food Science and Preservation  

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1 Prolongation of Cherry Tomato Shelf-life Using Perforated Film Packaging
Choi, Won-Seok;Hwang, Kwon-Tack;Kim, Ki-Myong; / The Korean Society of Food Preservation , v.16, no.2, pp.139-146,
2 Effect of Packaging Materials on the Quality of Radish Sprout during Storage
Lee, Hyeon-Jeong;Jang, Ji-Hyun;Kwon, Joong-Ho;Moon, Kwang-Deog; / The Korean Society of Food Preservation , v.16, no.2, pp.147-154,
3 Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage
Kang, Byung-Sun;Moon, Sung-Won; / The Korean Society of Food Preservation , v.16, no.2, pp.155-159,
4 Microbiological and Sensory Qualities of Musaengchae(Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage
Kim, Sun-Im;Park, Jae-Nam;Cho, Won-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Sohn, Hee-Sook;Lee, Ju-Woon; / The Korean Society of Food Preservation , v.16, no.2, pp.160-165,
5 Effects of Vacuum Precooling on Shelf Life of Pleurotus eryngii during PE Packaging Storage
Beik, Kyung-Yean;Lee, Ye-Kyung;Kim, Jae-Won;Park, In-Sik;Kim, Soon-Dong; / The Korean Society of Food Preservation , v.16, no.2, pp.166-171,
6 Quality Characteristics of Red Ginseng Extracts Prepared Using Alkaline Water
Jang, Se-Young;Im, Ga-Young;Jeong, Yong-Jin; / The Korean Society of Food Preservation , v.16, no.2, pp.172-178,
7 Effect of Packaging Methods on Enoki Mushroom Qualities
Shin, Se-Hee;Jung, Joo-Yeoun;Choi, Jeong-Hee;Kim, Dong-Man;Jeong, Moon-Cheol; / The Korean Society of Food Preservation , v.16, no.2, pp.179-185,
8 Microbiological and Physiological Qualities of Electron-beam and Gamma-ray Irradiated Sprout Seeds(Radish, Red cabbage) during Germination
Park, Ju-Hwan;Kim, Gui-Ran;Kwon, Joong-Ho; / The Korean Society of Food Preservation , v.16, no.2, pp.186-191,
9 Quality Characteristics of Chun-dubu(whole Soybean Curd) with Added Ginseng Powder
Lee, Hyun-Seok;Kwon, Ki-Hyun;Cha, Hwan-Soo; / The Korean Society of Food Preservation , v.16, no.2, pp.192-197,
10 Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation
Jung, Samooel;Choe, Jun-Ho;Kim, Bin-Na;Yun, Hye-Jeong;Kim, Yun-Ji;Jo, Cheorun; / The Korean Society of Food Preservation , v.16, no.2, pp.198-203,
11 Analysis of Consumer Preferences with Regard to Sensory Quality Attributes of Korean Grapes
Chang, Min-Sun;Cho, Sun-Duk;Kim, Dong-Man;Kim, Gun-Hee; / The Korean Society of Food Preservation , v.16, no.2, pp.204-210,
12 Physical Detection Properties of Irradiated Wheat and Corn Treated with Different Radiation Sources
Kim, Gui-Ran;Lee, Ju-Woon;Kim, Jeong-Sook;Kwon, Joong-Ho; / The Korean Society of Food Preservation , v.16, no.2, pp.211-216,
13 Physicochemical and Microbiological Properties of Korean Traditional Meju
Choi, Ki-Soon;Lee, Ho-Joon;Kwon, Dong-Jin; / The Korean Society of Food Preservation , v.16, no.2, pp.217-222,
14 Effect of Chitosan-Ascorbate and Morea(roasted of oyster shell at $1300^{\circ}C$) on Growth of Contaminating Bacteria in Dombaeki(traditional shark dish) during Storage
Kim, Do-Kyun;Lee, Ye-Kyung;Kim, Young-Sook;Park, Jin-Soo;Kim, Soon-Dong; / The Korean Society of Food Preservation , v.16, no.2, pp.223-229,
15 Phenolic Content, Antioxidant Effect and Acetylcholinesterase Inhibitory Activity of Korean Commercial Green, Puer, Oolong, and Black Teas
Jeong, Chang-Ho;Kang, Su-Tae;Joo, Ok-Soo;Lee, Seung-Cheol;Shin, Young-Hee;Shim, Ki-Hwan;Cho, Sung-Hwan;Choi, Sung-Gil;Heo, Ho-Jin; / The Korean Society of Food Preservation , v.16, no.2, pp.230-237,
16 Antioxidative Effects of Chungkukjang Preparation by Adding Solar Salt
Lee, Jae-Joon;Kim, Ah-Ra;Chang, Hae-Choon;Lee, Myung-Yul; / The Korean Society of Food Preservation , v.16, no.2, pp.238-245,
17 Enzymatic Synthesis of Diacylglycerol Oil from Glyceryl Mono-oleate and Conjugated Linoleic Acid Using a Stirred-Batch Type Reactor
Jeon, Mi-Sun;Lee, Ki-Teak; / The Korean Society of Food Preservation , v.16, no.2, pp.246-252,
18 Anti-Immunomodulating Activities in Mycelial Filtrates and Culture Broth of Cordyceps ochraceostromat
Heo, Jin-Chul;Nam, Sung-Hee;Lee, Kwang-Gil;Yeo, Joo-Hong;Yoon, Chul-Sik;Park, Chul-Hong;Nam, So-Hyun;Son, Min-Sik;Chung, Shin-Kyo;Lee, Sang-Han; / The Korean Society of Food Preservation , v.16, no.2, pp.253-258,
19 Effects of Aqueous Medicinal Herb Extracts and Aqueous Fermented Extracts on Alcohol-Metabolizing Enzyme Activities
Lee, Ka-Soon;Kim, Gwan-Hou;Seong, Bong-Jae;Kim, Hyun-Ho;Kim, Mi-Yeon;Kim, Mee-Ree; / The Korean Society of Food Preservation , v.16, no.2, pp.259-265,
20 Changes in Sugar Level, Acidity, Viscosity, and Color of Lactic Acid Bacteria- Fermented Waxy Rice Paste Containing Colored Agro-food Products
Ko, Young-Ran;Shon, Mi-Yae;Chung, Kyung-Sook;Wang, Su-Bin;Kang, Seong-Koo;Park, Seok-Kyu; / The Korean Society of Food Preservation , v.16, no.2, pp.266-275,
21 Microbiological Safety During Delivering of Food Ingredients Supplied to Elementary School Food Services in Daegu and Gyeongbuk Provinces -Seafood, Meat and Frozen Processing Food-
Kim, Yun-Hwa;Ryu, Kyung;Lee, Yeon-Kyung; / The Korean Society of Food Preservation , v.16, no.2, pp.276-285,
22 Characteristics of Microorganisms Contaminating Seafood Cooking Drips Exposed to Gamma Irradiation
Choi, Jong-Il;Kim, Yeon-Joo;Kim, Jae-Hun;Chun, Byung-Soo;Ahn, Dong-Hyun;Kwon, Joong-Ho;Hwang, Young-Jung;Byun, Myung-Woo;Lee, Ju-Woon; / The Korean Society of Food Preservation , v.16, no.2, pp.286-291,
23 Germination Rate and Microbial Safety during Cultivation of Disinfected Seeds
Park, Eun-Jung;Kwon, Joong-Ho;Lee, Yeon-Kyung; / The Korean Society of Food Preservation , v.16, no.2, pp.292-298,
24 Analysis of Quality Change during Preservation by a Prototype Drink Containing a Helianthus annuus Seed Extract
Lee, Jin-Man;Kang, Bok-Hee;Lee, Sang-Han; / The Korean Society of Food Preservation , v.16, no.2, pp.299-303,