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| 1 |
In vitro Antioxidant Activity of the Aqueous of Angelicae gigas Nakai Leaves
Park, Sung-Jin;Yoon, Jung-Han;Kim, Young-Eon;Yoon, Won-Byong;Kim, Jong-Dai;
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The Korean Society of Food Preservation
, v.18, no.6, pp.817-823,
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| 2 |
Selection of Quality Indicator to Determine the Freshness of Muskmelon (Cucumis melo L.) during Distribution
Kim, Ji-Young;Kwon, Ki-Hyun;Gu, Kyung-Hyung;Kim, Byeong-Sam;
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The Korean Society of Food Preservation
, v.18, no.6, pp.824-829,
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| 3 |
Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes
Kim, Yeoung-Ae;
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The Korean Society of Food Preservation
, v.18, no.6, pp.830-835,
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| 4 |
Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners
Bae, Min-Ji;Seo, Gyeong-Jin;Park, Geum-Soon;
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The Korean Society of Food Preservation
, v.18, no.6, pp.836-843,
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| 5 |
Development of a Beverage Using the Extracts from Bombyx mori L., Morus alba L., Dioscoreae rhizome and Inonotus obliquus
Kim, Eun-Joo;Kim, Soon-Hee;Kim, Soo-Min;
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The Korean Society of Food Preservation
, v.18, no.6, pp.844-852,
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| 6 |
Quality Characteristics of Commercial Rice Soybean Paste
Kim, Yun-Sung;Kim, Ji-Yeun;Choi, Hye-Sun;
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The Korean Society of Food Preservation
, v.18, no.6, pp.853-858,
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| 7 |
Characteristics of Rice Doenjang Prepared with Brown Rice Koji
Lee, Seung-Eun;Suh, Hyung-Joo;Hwang, Jong-Hyun;
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The Korean Society of Food Preservation
, v.18, no.6, pp.859-868,
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| 8 |
Palatability Traits of Muffin Prepared with Red Wine
Lee, Seon-Ho;Kim, Tae-Wan;Bae, Jong-Ho;
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The Korean Society of Food Preservation
, v.18, no.6, pp.869-874,
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| 9 |
Quality Characteristics of Brown Rice Vinegar by Ferment Ratio
Baek, Chang-Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Lee, Su-Won;Kwon, Joong-Ho;Woo, Seung-Mi;Jeong, Yong-Jin;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.18, no.6, pp.875-883,
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| 10 |
Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
Park, Chan-Woo;Jang, Se-Young;Park, Eun-Ji;Yeo, Soo-Hwan;Kim, Ok-Mi;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.18, no.6, pp.884-890,
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| 11 |
Effects of Roasted Korean Oak Chip Addition on the Aging of Red Wine
Lee, A-Rong;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.18, no.6, pp.891-897,
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| 12 |
Physicochemical Characteristics of Red Garlic During Processing
Kang, Min-Jung;Yoon, Hwan-Sik;Jeong, Seong-Hun;Sung, Nak-Ju;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.18, no.6, pp.898-906,
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| 13 |
Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju
Lee, Bo-Young;Kim, Sang-Jun;Doo, Hong-Soo;Kwon, Tae-Ho;Kim, Jong-Wook;
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The Korean Society of Food Preservation
, v.18, no.6, pp.907-915,
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| 14 |
Antioxidative Activity of a Medicinal Herb Mixture Prepared through the Traditional Antidiabetic Prescription
Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.18, no.6, pp.916-922,
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| 15 |
Hypoglycemic Effects of a Medicinal Herb Mixture Prepared through the Traditional Antidiabetic Prescription
Kim, Jung-Ok;Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.18, no.6, pp.923-929,
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| 16 |
Antioxidant and Fibrinolytic Activities of Extracts from Soybean and Chungkukjang (Fermented Soybean Paste)
Joo, Eun-Young;Park, Chan-Sung;
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The Korean Society of Food Preservation
, v.18, no.6, pp.930-937,
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| 17 |
Antimutagenicity and Immuno Activity of Extracts from Epimedium koreanum Nakai Containing Different Icariin Quantity
Park, Myoung-Su;Kim, Seo-Jin;Forghani, Fereidoun;Rahman, S.M.E.;Eo, Ji-Hyun;Eun, Jong-Bang;Oh, Deog-Hwan;
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The Korean Society of Food Preservation
, v.18, no.6, pp.938-945,
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| 18 |
Comparison of Antioxidant Activities of Black Onion Extracts
Yang, Ya-Ru;Park, Yang-Kyun;
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The Korean Society of Food Preservation
, v.18, no.6, pp.954-960,
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| 19 |
The Effects of Tofu (Soybean curd) Containing Mushrooms on the Immune Activities
Kim, Jong-Bong;Lee, Yong-Ho;
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The Korean Society of Food Preservation
, v.18, no.6, pp.961-966,
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| 20 |
Antioxidant Effect of Assai Palm Methanolic Extract
Choi, Chul-Yung;Degrandi, Isolde Hoerbe;Cho, Sung-Hwan;
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The Korean Society of Food Preservation
, v.18, no.6, pp.967-972,
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| 21 |
Deacidification Effect of Campbell Early Must through Carbonic-Maceration Treatment: Isolation and Properties of the Bacteria Associated with Deacidification
Chang, Eun-Ha;Jeong, Seok-Tae;Jeong, Sung-Min;Lim, Byung-Sun;Noh, Jung-Ho;Park, Kyo-Sun;Park, Seo-Jun;Choi, Jong-Uck;
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The Korean Society of Food Preservation
, v.18, no.6, pp.973-979,
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| 22 |
Optimization of the Acetic Acid Fermentation Condition of Apple Juice
Kang, Bok-Hee;Shin, Eun-Jeong;Lee, Sang-Han;Lee, Dong-Sun;Hur, Sang-Sun;Shin, Kee-Sun;Kim, Seong-Ho;Son, Seok-Min;Lee, Jin-Man;
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The Korean Society of Food Preservation
, v.18, no.6, pp.980-985,
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| 23 |
Monitoring on Alcohol Fermentation Properties of Apple Juice for Apple Vinegar
Shin, Eun-Jeong;Kang, Bok-Hee;Lee, Sang-Han;Lee, Dong-Sun;Hur, Sang-Sun;Shin, Kee-Sun;Ki, Seong-Ho;Son, Seok-Min;Lee, Jin-Man;
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The Korean Society of Food Preservation
, v.18, no.6, pp.986-992,
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| 24 |
Comparison of the Mineral Contents of Sun-dried Salt Depending on Wet Digestion and Dissolution
Jin, Yong-Xie;Je, Jeong-Hwan;Lee, Yeon-Hee;Kim, Jin-Hyo;Cho, Young-Suk;Kim, So-Young;
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The Korean Society of Food Preservation
, v.18, no.6, pp.993-997,
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| 25 |
Inhibitory Effect of Angelica keiskei Extracts on Melanogenesis
Son, Hyeong-U;Nam, Dong-Yoon;Kim, Min-Ah;Cha, Yong-Su;Kim, Jong-Myung;Shin, Yong-Kyu;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.18, no.6, pp.998-1001,
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| 26 |
Effect of the extracts from Schisandra chinensis Fruit and Morus alba Leaf on Insulin Secretion in Glucose-induced HIT-T15 Cells
Jeong, Yoo-Seok;Hong, Joo-Heon;Jung, Hee-Kyoung;
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The Korean Society of Food Preservation
, v.18, no.6, pp.1002-1008,
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