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| 1 |
Quality Characteristics of Semi-dried Red Pepper During Frozen Storage
Sung, Jung-Min;Han, Young-Sil;Jeong, Jin-Woong;
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The Korean Society of Food Preservation
, v.17, no.1, pp.1-8,
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| 2 |
Effect of Rosemary Powder on the Sensory Characteristics and Color of Sponge Cake during Storage
Kang, Byung-Sun;Moon, Sung-Won;
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The Korean Society of Food Preservation
, v.17, no.1, pp.9-15,
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| 3 |
Uniformity of Temperature in Cold Storage Using CFD Simulation
Jeong, Hoon;Kwon, Jin-Kyung;Yun, Hong-Sun;Lee, Won-Ok;Kim, Young-Keun;Lee, Hyun-Dong;
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The Korean Society of Food Preservation
, v.17, no.1, pp.16-22,
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| 4 |
Quality Characteristics of Minced Ginger During Storage
Lee, Myung-Hee;Rhee, Young-Kyoung;Kim, Kyung-Tack;
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The Korean Society of Food Preservation
, v.17, no.1, pp.23-29,
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| 5 |
Physicochemical and Sensory Properties of Kimchi (Korean pickled cabbage) Prepared with Various Salts
Chang, Min-Sun;Cho, Sun-Duk;Kim, Gun-Hee;
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The Korean Society of Food Preservation
, v.17, no.1, pp.30-35,
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| 6 |
Quality Characteristics of Yakju (a Traditional Korean Beverage) after Addition of Different Tissues of Opuntia ficus indica from Shinan, Korea
Cho, In-Kyung;Huh, Chang-Ki;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.17, no.1, pp.36-41,
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| 7 |
Study on the Quality and Process of Jujube Fruit Jungkwa
Hong, Ju-Yeon;Park, Mi-Hee;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.17, no.1, pp.42-49,
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| 8 |
Properties of Baechu Kimchi treated with Black Rice Water Extract
Mo, Eun-Kyoung;Kim, Seung-Mi;Yang, Sun-A;JeGal, Sung-A;Choi, Young-Sim;Ly, Sun-Yung;Sung, Chang-Keun;
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The Korean Society of Food Preservation
, v.17, no.1, pp.50-57,
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| 9 |
Quality Characteristics of Chun Ma (Gastrodiae rhizoma) Beverage Prepared Using Concentrated Extracts
Lee, Su-Won;Moon, Hye-Kyung;Moon, Jae-Nam;Yoon, Won-Jung;Kim, Gwi-Young;
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The Korean Society of Food Preservation
, v.17, no.1, pp.58-65,
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| 10 |
Rediscovery of a Method for Preparation of Traditional Grape Tea
Im, Ga-Young;Jang, Se-Young;Kim, Jeong-Sook;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.17, no.1, pp.66-71,
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| 11 |
Effect of Pectinase Treatment on Extraction Yield of the Juice of Fragaria ananassa Duch. and the Quality Characteristics of Strawberry Wine during Ethanolic Fermentation
Jeong, Eun-Jeong;Kim, Min-Hwa;Kim, Yong-Suk;
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The Korean Society of Food Preservation
, v.17, no.1, pp.72-78,
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| 12 |
Analysis of the Reading Performance of a Gate-Type RFID System Using the UHF Band to Detect Cartons of Red Pepper
Kim, Jong-Hoon;Kwen, Ki-Hyun;Jeong, Jin-Woong;
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The Korean Society of Food Preservation
, v.17, no.1, pp.79-83,
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| 13 |
Monitoring Decreases in the Patulin Level of Apple Juice using Response Surface Methodology
Baek, Chang-Ho;Park, Nan-Young;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.17, no.1, pp.84-90,
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| 14 |
Extraction and Bleaching of Acid- and Pepsin-Soluble Collagens from Shark Skin and Muscle
Kim, Jae-Won;Kim, Do-Kyun;Kim, Mee-Jung;Kim, Soon-Dong;
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The Korean Society of Food Preservation
, v.17, no.1, pp.91-99,
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| 15 |
In vitro Antioxidant Activities of Cocoa Phenolics
Jeong, Chang-Ho;Choi, Gwi-Nam;Kwak, Ji-Hyun;Kim, Ji-Hye;Choi, Sung-Gil;Shim, Ki-Hwan;Heo, Ho-Jin;
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The Korean Society of Food Preservation
, v.17, no.1, pp.100-106,
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| 16 |
Antioxidant Effects of Ulmus davidiana Extracts on Various Oil
Lim, Yong-Suk;
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The Korean Society of Food Preservation
, v.17, no.1, pp.107-116,
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| 17 |
Effect of Rice Particle Size on the Physicochemical and Nutritional Properties of Fish Porridge
Kim, Min-Jee;You, Bo-Ram;Lee, Jeung-Hee;Kim, Mee-Ree;
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The Korean Society of Food Preservation
, v.17, no.1, pp.117-122,
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| 18 |
Physiological Activities of Leaf and Root Extracts from Liriope platyphylla
Seo, Soo-Jung;Kim, Nam-Woo;
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The Korean Society of Food Preservation
, v.17, no.1, pp.123-130,
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| 19 |
Antioxidant and Anticancer Activities of Lotus (Nelumbo nucifera) Leaf and Root
Jeong, Chang-Ho;Son, Ki-Bong;Kim, Jin-Hee;Kang, Sun-Kyung;Park, Eun-Young;Seo, Kwon-Il;Shim, Ki-Hwan;
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The Korean Society of Food Preservation
, v.17, no.1, pp.131-138,
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| 20 |
Component Analysis and Antioxidative Activity of Castanopsis cuspidata var. sieboldii Nut
Lee, Seung-Je;An, Ki-Wan;Choi, Tae-Soo;Jung, Hyeong-Seok;Moon, Jea-Hak;Park, Keun-Hyung;
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The Korean Society of Food Preservation
, v.17, no.1, pp.139-144,
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| 21 |
Anti-Allergic Activities of Ultra-fine Powder from Persimmon
Heo, Jin-Chul;Lee, Kang-Yol;Lee, Beom-Goo;Choi, So-Young;Lee, Sook-Hee;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.17, no.1, pp.145-150,
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| 22 |
Effect of Electron Beam Irradiation on Volatile Organic Compounds of Vitis labrusca L.
Shim, Sung-Lye;No, Ki-Mi;Kim, Kyong-Su;Song, Gi-Dong;
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The Korean Society of Food Preservation
, v.17, no.1, pp.151-159,
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| 23 |
Antibrowning Effect of Licorice (Glycyrrhiza glabra) Extracts on Chopped Galic
Hwang, Tae-Young;Sohn, Kyung-Hyun;Lim, Jeong-Ho;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.17, no.1, pp.160-164,
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| 24 |
Isolation of Major Microflora Bacillus coagulans from Rice Bran
Lee, Sang-Han;Park, Po;
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The Korean Society of Food Preservation
, v.17, no.1, pp.165-168,
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