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| 1 |
Anti-oxidant and Anti-skin-aging Effects of Abalone Viscera Extracts in Human Dermal Fibroblasts
Li, Jinglei;Tong, Tao;Ko, Du-Ock;Chung, Dong-Ok;Jeong, Won-Chul;Kim, Ji-Eun;Kang, Seong-Gook;
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The Korean Society of Food Preservation
, v.19, no.4, pp.463-469,
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| 2 |
Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce
Kim, Do-Hee;Kim, Su-Min;Kim, Han-Bit;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.19, no.4, pp.470-476,
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| 3 |
Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃
Park, Eun-Mi;Kang, Mi-Jeong;Kim, Han-Soo;Kim, Dong-Seob;Seong, Jong-Hwan;
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The Korean Society of Food Preservation
, v.19, no.4, pp.477-484,
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| 4 |
Quality Characteristics of Cold-air and Infrared-dried Peaches
Lee, Hye-Lim;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.19, no.4, pp.485-491,
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| 5 |
Optimization of the Preparation Conditions and Quality Characteristics of Sweet Pumpkin-Doenjang Sauce
Chang, Kyung-Ho;Cho, Kyung-Hoon;Kang, Min-Kyung;
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The Korean Society of Food Preservation
, v.19, no.4, pp.492-500,
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| 6 |
Change in the Quality Characteristics of Acanthopanax and Cedrela Shoot by Salting Conditions
Kim, Sun-Hwa;Jang, Se-Young;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.19, no.4, pp.501-509,
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| 7 |
Quality Characteristics of Bokryung-Byung Prepared with Bokryung (Poria cocos Wolf) Powder
Choi, Mi-Ae;
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The Korean Society of Food Preservation
, v.19, no.4, pp.510-518,
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| 8 |
Quality Characteristics of Fish Paste with Shrimp Powder
Seo, Jae-Sil;Cho, Hee-Sook;
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The Korean Society of Food Preservation
, v.19, no.4, pp.519-524,
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| 9 |
Quality and Antioxidant Characteristics of Granule Tea Prepared with Sea Tangle (Laminaria japonica) and Sea Mustard (Undaria pinnatifida) Powder as Affected by Extraction Method
Kwon, Yu-Ri;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.19, no.4, pp.525-531,
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| 10 |
Physicochemical Properties of Diverse Rice Species
Choi, Ok-Ja;Kim, Yong-Doo;Shim, Jae-Han;Noh, Myeong-Hee;Shim, Ki-Hoon;
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The Korean Society of Food Preservation
, v.19, no.4, pp.532-538,
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| 11 |
Quality and Fermentation Characteristics of Garlic-added Kimchi
Shin, Jung-Hye;Kim, Ra-Jeong;Kang, Min-Jung;Kim, Gyung-Min;Sung, Nak-Ju;
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The Korean Society of Food Preservation
, v.19, no.4, pp.539-546,
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| 12 |
Fermentation and Quality Characteristics of Cheongkookjang Prepared with Germinated Soybean
Beak, Lag-Min;Kang, Kyoung-Myoung;Park, La-Young;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.19, no.4, pp.547-553,
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| 13 |
Evaluation of the Chemical Compositions of Solar Salts Produced in Korea
Seo, Ji-Hyun;Kim, Hyun-Jeong;Lee, Sam-Pin;
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The Korean Society of Food Preservation
, v.19, no.4, pp.554-559,
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| 14 |
Monitoring on Physicochemical Properties of Liriope platyphylla by the Use of Four Dimensional Response Surface
Lee, Gee-Dong;Kim, Jung-Ok;Son, Jun-Ho;Kim, Hak-Yoon;
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The Korean Society of Food Preservation
, v.19, no.4, pp.560-568,
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| 15 |
Comparisons of Physicochemical Composition of Korean and Chinese Crataegi Fructrus
Lee, Jae-Joon;Lee, Hyun-Joo;
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The Korean Society of Food Preservation
, v.19, no.4, pp.569-576,
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| 16 |
Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology
Kang, Jae-Ran;Lee, Soo-Jung;Kwon, Hyo-Jin;Kwon, Min-Hye;Sung, Nak-Ju;
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The Korean Society of Food Preservation
, v.19, no.4, pp.577-585,
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| 17 |
Biological Activity of Extracts from Acanthopanax sessiliflorum Fruit
Jo, Bun-Sung;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.19, no.4, pp.586-593,
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| 18 |
Production of Vinegar using Rubus coreanus and Its Antioxidant Activities
Hong, Sung-Min;Kang, Min-Jeong;Lee, Ju-Hye;Jeong, Ji-Hye;Kwon, Seung-Hyek;Seo, Kwon-Il;
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The Korean Society of Food Preservation
, v.19, no.4, pp.594-603,
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| 19 |
Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf
Jeong, Hee-Rok;Jo, Yu-Na;Jeong, Ji-Hee;Kim, Hyeon-Ju;Heo, Ho-Jin;
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The Korean Society of Food Preservation
, v.19, no.4, pp.604-610,
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| 20 |
A Survey of Receiving Management of School Foodservice in Daegu and Gyeongbuk Province
Kim, Yun-Hwa;Lee, Yeon-Kyung;
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The Korean Society of Food Preservation
, v.19, no.4, pp.611-618,
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