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| 1 |
Effects of Ultrasound and Ascorbic acid Cotreatment on Browning of Fresh-cut 'Tsugaru' Apples
Cho, Jeong-Seok;Jeong, Moon-Cheol;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.19, no.3, pp.323-327,
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| 2 |
Effects of Packaging Method on the Quality of Blanched Namul during Storage
Jo, In-Hee;Kim, Hye-Sun;Kim, Gyoung-Mi;Kim, Jin-Sook;Kim, Gi-Chang;
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The Korean Society of Food Preservation
, v.19, no.3, pp.328-336,
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| 3 |
Comparison of the Physicochemical Quality Characteristics of Strawberry Jams by Processing Methods
Jung, Nan-Jung;Kang, Yoon-Han;
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The Korean Society of Food Preservation
, v.19, no.3, pp.337-343,
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| 4 |
Dough Properties and Quality Characteristics of Breads added with Barley Flour
Ha, Dung-Minh;Park, Yang-Kyun;Kang, Jeong-Hwa;Kim, Myung-Hee;
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The Korean Society of Food Preservation
, v.19, no.3, pp.344-353,
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| 5 |
Quality Characteristics of Pleurotus eryngii Cultivated with Different Wavelength of LED Lights
Kim, Do-Hee;Choi, Hye-Jin;Jo, Woo-Sik;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.19, no.3, pp.354-360,
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| 6 |
Rheological Properties of Pound Cake with Ginger Powder
Chung, Yoon-Kyung;Lee, Jae-Joon;Lee, Hyun-Joo;
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The Korean Society of Food Preservation
, v.19, no.3, pp.361-367,
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| 7 |
Physicochemical Changes of Beef Loin by Different Cooking Methods
Yang, Jong-Beom;Lee, Kyoung-Hae;Choi, Sung-Up;
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The Korean Society of Food Preservation
, v.19, no.3, pp.368-375,
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| 8 |
A Survey of Purchasing Management for School Foodservice Foods in Daegu and Gyeongbuk Province
Kim, Yun-Hwa;Lee, Yeon-Kyung;
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The Korean Society of Food Preservation
, v.19, no.3, pp.376-384,
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| 9 |
A Study on Components Related to Flavor and Taste in Commercial Broiler and Korean Native Chicken Meat
Lee, Kyung-Haeng;Kim, Hyun-Joo;Lee, Hyun-Jung;Kang, Min-Gu;Jo, Cheo-Run;
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The Korean Society of Food Preservation
, v.19, no.3, pp.385-392,
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| 10 |
Antioxidant and Anti-wrinkling Effects of Aruncus dioicus var. kamtschaticus extract
Youn, Jin-Suk;Shin, Seung-Yong;Wu, Yongxiang;Hwang, Ju-Young;Cho, Jae-Ho;Ha, Yong-Geun;Kim, Jin-Ki;Park, Min-Jeong;Lee, Seon-Ho;Kim, Tae-Hoon;Kim, Tae-Wan;
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The Korean Society of Food Preservation
, v.19, no.3, pp.393-399,
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| 11 |
Comparison of Anti-Diabetic Activities by Extracts of Grape Cultivar
Kim, Min-A;Son, Hyeong-U;Yoon, Eun-Kyung;Choi, Yong-Hee;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.19, no.3, pp.400-405,
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| 12 |
Physiological Activities of Fermented Garlic Broth during Fermentation
Jung, Kyung-Ae;Park, Chan-Sung;
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The Korean Society of Food Preservation
, v.19, no.3, pp.406-412,
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| 13 |
Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89
Choi, Sang-Hoon;Baek, Seong-Yeol;Yeo, Soo-Hwan;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.19, no.3, pp.413-419,
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| 14 |
Effect of Immersion in Rhus verniciflua Stokes Extract on the Total Reducing Ability, Protein Oxidation and Myoglobin Oxidation of Hanwoo Beef Steak Stored with Modified-atmosphere Packaging
Kang, Sun-Moon;Song, Young-Han;Jeong, Cheon-Soon;Cho, Soo-Hyun;Park, Beom-Young;Jung, Seok-Geun;Lee, Sung-Ki;
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The Korean Society of Food Preservation
, v.19, no.3, pp.420-427,
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| 15 |
Quality Characteristics of Soybean Sprouts Cultivated with Carbonated water
Hwang, Tae-Young;
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The Korean Society of Food Preservation
, v.19, no.3, pp.428-432,
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| 16 |
Volatile Compounds of Potato Sojues Produced by Different Distillation Condition
Jeong, Yong-Jin;Seo, Ji-Hyung;
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The Korean Society of Food Preservation
, v.19, no.3, pp.433-437,
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| 17 |
Isolation of Calcium-Binding Peptides from Barley Protein Hydrolysates
Lee, Ji-Hye;Choi, Dong-Won;Song, Kyung-Bin;
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The Korean Society of Food Preservation
, v.19, no.3, pp.438-442,
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| 18 |
Antioxidant Effect of Hot water and Ethanol extracts from Cheonnyuncho (Opuntia humifusa) on Reactive Oxygen Species (ROS) Production in 3T3-L1 Adipocytes
Yoon, Bo-Ra;Lee, Young-Jun;Kim, Sun-Gu;Jang, Jung-Young;Lee, Hyo-Ku;Rhee, Seong-Kap;Hong, Hee-Do;Choi, Hyeon-Son;Lee, Boo-Yong;Lee, Ok-Hwan;
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The Korean Society of Food Preservation
, v.19, no.3, pp.443-450,
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| 19 |
Radiation-induced Degradation and Immune Toxicity Reduction of Endosulfan
Kim, Hyun-Joo;Kim, Tae-Hoon;Ham, Jun-Sang;Kim, Kee-Hyuk;Jo, Cheo-Run;
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The Korean Society of Food Preservation
, v.19, no.3, pp.451-454,
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| 20 |
Effect of Sargassum micracanthum extract on Lipid Accumulation and Reactive Oxygen Species (ROS) Production during Differentiation of 3T3-L1 Preadipocytes
Lee, Young-Jun;Yoon, Bo-Ra;Choi, Hyeon-Son;Lee, Boo-Yong;Lee, Ok-Hwan;
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The Korean Society of Food Preservation
, v.19, no.3, pp.455-461,
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