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| 1 |
Removal Efficiency of Microorganism and Pesticide Residues by a Using Surface Washing System on Yuja (Citrus junos Sieb ex Tanaka)
Sung, Jung-Min;Kwon, Ki-Hyun;Kim, Jong-Hoon;Jeong, Jin-Woong;
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The Korean Society of Food Preservation
, v.18, no.5, pp.627-635,
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| 2 |
Chemical Components of Muskmelon(Cucumis melo L.) according to Cultivars during Storage
Youn, Aye-Ree;Kim, Byeong-Sam;Kwon, Ki-Hyun;Kim, Jong-Hoon;Choi, Duck-Joo;Cha, Hwan-Soo;
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The Korean Society of Food Preservation
, v.18, no.5, pp.636-642,
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| 3 |
Effect of Green Tea and Lotus Leaf Boiled Water Extracts Treatment on Quality Characteristics in Salted Mackerel during Storage
Nam, Ki-Ho;Jang, Mi-Soon;Lee, Doo-Seog;Yoon, Ho-Dong;Park, Hee-Yeon;
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The Korean Society of Food Preservation
, v.18, no.5, pp.643-650,
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| 4 |
The Chilling Injury Development and Quality Characteristics of 'Ooishiwase' Plums (Prunus salicina L.) according to Ripening Stages and Cold Storage Temperature
Cho, Mi-Ae;Hong, Yoon-Pyo;Choi, Sun-Young;Jung, Dae-Sung;Lim, Byung-Sun;Park, Soo-Jeong;Lee, Seung-Koo;
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The Korean Society of Food Preservation
, v.18, no.5, pp.651-660,
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| 5 |
Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions
Lee, Young-Joo;Lee, Hye-Ok;Kim, Ji-Young;Kwon, Ki-Hyun;Cha, Hwan-Soo;Kim, Byeong-Sam;
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The Korean Society of Food Preservation
, v.18, no.5, pp.661-668,
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| 6 |
Quality Characteristics of Drink with Maca (Lepidium meyenii) Extract and Evaluation of Its Antioxidant Activity during Storage
Jeon, In-Sook;Kang, Yong-Soo;Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.18, no.5, pp.669-677,
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| 7 |
Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder
Lee, Yun-Rae;Chung, Hun-Sik;Seong, Jong-Hwan;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.18, no.5, pp.678-683,
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| 8 |
Studies on Target Market of GAP Certified Raw-Ginseng
Kim, Gwan-Hou;Lee, Ka-Soon;Yi, Doo-Hee;Hong, Seung-Jee;
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The Korean Society of Food Preservation
, v.18, no.5, pp.684-691,
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| 9 |
Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added
Park, Yeon-Ok;Choi, Jin-Ho;Choi, Jang-Jeon;Yim, Sun-Hee;Lee, Han-Chan;Yoo, Maeng-Ja;
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The Korean Society of Food Preservation
, v.18, no.5, pp.692-699,
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| 10 |
The Physicochemical Qualities and Antioxidant Activities of Apple Juices Marketed in Korea
Hwang, In-Wook;Kim, Chang-Seob;Chung, Shin-Ky;
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The Korean Society of Food Preservation
, v.18, no.5, pp.700-705,
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| 11 |
Chemical Characteristics of Gochujang with Different Amount of Sweet Persimmon Powder
Kim, Jeong-Yeon;Hwang, Su-Jung;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.18, no.5, pp.706-713,
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| 12 |
Quality Characteristics of Curd Yogurt with Sweet pumpkin
Jung, Hyeon-A;Kim, An-Na;Ahn, Eun-Mi;Kim, You-Jeong;Park, Suk-Hyeon;Lee, Jae-Eun;Lee, Su-Mi;
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The Korean Society of Food Preservation
, v.18, no.5, pp.714-720,
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| 13 |
Optimization of 1(3)-Palmitoyl-2-Oleoyl-3(1)-Stearoyl Glycerol Produced via Lipase-catalyzed Esterification Using the Response Surface Methodology
Hwang, Yun-Ik;Shin, Jung-Ah;Lee, Jeung-Hee;Hong, Soon-Taek;Lee, Ki-Teak;
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The Korean Society of Food Preservation
, v.18, no.5, pp.721-728,
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| 14 |
Evaluation of Muscle Quality of Olive Flounder (Paralichthys olivaceus) Fed Extruded Pellets Containing Different Protein and Lipid Levels, and Raw Fish-based Moist Pellet
An, Cheul-Min;Park, Hee-Yeon;Son, Meang-Hyun;Kim, Kyoung-Duck;Kim, Kang-Woong;Jang, Mi-Soon;
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The Korean Society of Food Preservation
, v.18, no.5, pp.729-738,
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| 15 |
Antioxidative Activities of Methanol Extracts from Different Parts of Chrysanthemum zawadskii
Chung, Hai-Jung;Jeon, In-Sook;
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The Korean Society of Food Preservation
, v.18, no.5, pp.739-745,
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| 16 |
Comparison of Free Amino Acids and Nucleotides Content in the Olive Flounder Paralichthys olivaceus Fed with Extruded Pellet
Jang, Mi-Soon;Park, Hee-Yeon;Kim, Kang-Woong;Kim, Kyoung-Duck;Son, Maeng-Hyun;
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The Korean Society of Food Preservation
, v.18, no.5, pp.746-754,
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| 17 |
Optimization of Extraction Conditions for Ethanol Extracts from Citrus unshiu Peel by Response Surface Methodology
Jeong, Ji-Eun;Shim, Sang-Phil;Jeong, Yoo-Seok;Jung, Hee-Kyoung;Kim, Young-Chan;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.18, no.5, pp.755-763,
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| 18 |
Antioxidant and Antimicrobial Activities of Smilax china Leaf Extracts
Ko, Myung-Soo;Yang, Jong-Beom;
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The Korean Society of Food Preservation
, v.18, no.5, pp.764-772,
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| 19 |
Characteristics of Alcohol Fermentation in Citrus Hydrolysate by Different Kinds of Sugar
Park, Chan-Woo;Woo, Seung-Mi;Jang, Se-Young;Choi, In-Wook;Lee, Sang-Il;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.18, no.5, pp.773-778,
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| 20 |
Characteristics of Alcohol Fermentation in Oriental Melon by Different Yeast
Jo, Yong-Jun;Park, Chan-Woo;Jang, Se-Young;Kim, Ok-Mi;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.18, no.5, pp.779-785,
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| 21 |
Change in the Microbial Profiles of Commercial Kimchi during Fermentation
Chang, Ji-Yoon;Choi, Yu-Ri;Chang, Hae-Choon;
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The Korean Society of Food Preservation
, v.18, no.5, pp.786-794,
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| 22 |
Deacidification Effect of Campbell Early Must via Carbonic Maceration : Effect of Enzyme Activity Associated with Malic-Acid Metabolism
Chang, Eun-Ha;Jeong, Seok-Tae;Jeong, Sung-Min;Roh, Jeong-Ho;Park, Kyo-Sun;Park, Seo-Jun;Choi, Jong-Uck;
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The Korean Society of Food Preservation
, v.18, no.5, pp.795-802,
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| 23 |
Analysis of the Free Amino Acids and Volatile-Flavor Compounds in the Commercial Brown-Rice Vinegar Prepared via Static Acetic-Acid Fermentation
Kim, Gui-Ran;Yoon, Sung-Ran;Lee, Su-Won;Jeong, Mi-Seon;Kwak, Ji-Young;Jeong, Yong-Jin;Yeo, Soo-Hwan;Kwon, Joong-Ho;
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The Korean Society of Food Preservation
, v.18, no.5, pp.803-810,
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| 24 |
Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes
Hwang, Sung-Woo;Hong, Young-Ah;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.18, no.5, pp.811-816,
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