|
| 1 |
Cytotoxic and Apoptotic Effects of Saponins from Akebia quinata on HepG2 Hepatocarcinoma Cells
Kang, Hye-Sook;Kang, Jae-Seon;Jeong, Woo-Sik;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.311-319,
|
|
| 2 |
Quality Changes in Baik-Kimchi (Pickled Cabbage) Added Lotus Root Juice during Fermentation
Park, Bock-Hee;Choi, Sun-Hee;Cho, Hee-Sook;Kim, Sung-Doo;Jeon, Eun-Raye;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.320-327,
|
|
| 3 |
Effects of a Diet Containing Green Tea Powder on the Physicochemical Properties of Eggs
Jo, Kil-Suk;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.328-333,
|
|
| 4 |
Effect of Soybean Peel on the Quality Characteristics of Instant Rice Cake (Baekseolgi) Prepared Using a Microwave Oven
Kim, Seung-Hee;Kang, Ho-Jin;Lim, Jae-Kag;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.334-342,
|
|
| 5 |
Properties of Cheongkukjang Prepared with Admixed Medicinal Herb Powder
Park, Jung-Suk;Cho, Sang-Hyeok;Na, Hwan-Sik;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.343-350,
|
|
| 6 |
Physicochemical Changes in Pork Boston Butts by Different Cooking Methods
Yang, Jong-Beom;Ko, Myung-Soo;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.351-357,
|
|
| 7 |
Sensory Characteristics of Dehydrated Ginger Rhizomes Prepared using Recycled Dehydrating Liquid as an Alternative Dehydrating Agent
Lee, Hyun-Seok;Kwon, Ki-Hyun;Kim, Byeong-Sam;Cha, Hwan-Soo;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.358-364,
|
|
| 8 |
The Cultural Characteristics of Paecilomyces tenuipes
Kang, Bok-Hee;Lee, Sang-Han;Hur, Sang-Sun;Shin, Yong-Kyu;Lee, Dong-Sun;Chang, Hung-Bae;Song, Bong-Jun;Lee, Jin-Man;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.365-369,
|
|
| 9 |
Correlation between Soluble Solid Content and Physicochemical Properties of ‘Bing’ Cherry at Different Stages of Ripening after Harvest
Hong, Yoon-Pyo;Choi, Sun-Young;Cho, Mi-Ae;Choi, Sun-Tay;Kim, Sung-Jong;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.370-375,
|
|
| 10 |
Studies on the Content of Triacylglycerol Species, Tocopherols, and Phytosterols from the Selected Nuts
Sung, Min-Hye;Lyu, Hyun-Kyeong;Lee, Sun-Mo;Lee, Ki-Teak;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.376-383,
|
|
| 11 |
Resveratrol Content and Nutritional Components in Peanut Sprouts
Kang, Hye-In;Kim, Jae-Yong;Park, Kyung-Wuk;Kang, Jum-Soon;Choi, Myeong-Rak;Moon, Kwang-Deong;Seo, Kwon-Il;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.384-390,
|
|
| 12 |
Evaluation of Antimicrobial, Antioxidant, and Antithrombin Activities of the Rhizome of Various Dioscorea Species
Kwon, Jung-Bae;Kim, Mi-Sun;Sohn, Ho-Yong;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.391-397,
|
|
| 13 |
A Concentrated Onion Extract Lowers Serum Lipid Levels in Rats Fed a High-Fat Diet
Kim, Ju-Youn;Seo, Yun-Jung;Noh, Sang-K.;Cha, Yong-Jun;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.398-404,
|
|
| 14 |
Reduction of Microbial Populations on the Surface of Fresh Ginseng by Various Washing Treatments
Kim, Hee-Su;Kim, Eun-Jeong;Choi, Jeong-Hee;Hong, Seok-In;Jeong, Moon-Cheol;Kim, Dong-Man;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.405-409,
|
|
| 15 |
Isolation from Chungkookjang and Characterization of a Bacterium Producing an Extracellular Protease of High Specific Activity
Park, Hee-Jin;Park, Heui-Dong;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.410-417,
|
|
| 16 |
Analysis of Consumer Preferences for Wine
Park, Eun-Kyung;Ryu, Jin-Chun;Kim, Tae-Kyun;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.418-424,
|
|
| 17 |
Effect of UV-C Irradiation on the Inactivation of Listeria monocytogenes and Lipid Oxidation in Hamburger Patties during Storage
Kim, Hyun-Jin;Kim, Seul-Ki;Chun, Ho-Hyun;Song, Kyung-Bin;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.425-429,
|
|
| 18 |
Comparison of Anti-Oxidant Activities of Chaff Vinegar Liquor
Nam, Dong-Yoon;Lee, Si-Rim;Park, Chul-Hong;Park, Kyu-Sik;Nam, Sang-Heon;Heo, Jin-Chul;Lee, Sang-Han;
/
The Korean Society of Food Preservation
, v.17, no.3, pp.430-434,
|
|