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| 1 |
Nutritional Characteristics of Calystegia japonica
Lee, Yang-Suk;Kwak, Chang-Geun;Kim, Nam-Woo;
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The Korean Society of Food Preservation
, v.19, no.5, pp.619-625,
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| 2 |
Quality Changes of Minimally Processed Sliced Deodeok (Codonopsis lanceolata) during Storage by Packaging Method
Choi, Duck-Joo;Lee, Yun-Jung;Kim, Youn-Kyeong;Kim, Mun-Ho;Choi, So-Rye;Park, In-Seon;Cha, Hwan-Soo;Youn, Aye-Ree;
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The Korean Society of Food Preservation
, v.19, no.5, pp.626-632,
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| 3 |
Application of Predictive Microbiology for Microbiological Shelf Life Estimation of Fresh-cut Salad with Short-term Temperature Abuse
Lim, Jeong-Ho;Park, Kee-Jea;Jeong, Jin-Woong;Kim, Hyun-Soo;Hwang, Tae-Young;
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The Korean Society of Food Preservation
, v.19, no.5, pp.633-638,
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| 4 |
Development of a Direct Evaluation Method to Measure the Rancidity of Yeonhaeju Soybean (Bazaz) Powders during Storage via the Fluorescence Spectrum Test
Uhm, Joo-Tae;Yoon, Won-Byong;
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The Korean Society of Food Preservation
, v.19, no.5, pp.639-644,
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| 5 |
Food Functional Properties 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.5, pp.645-651,
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| 6 |
Change of Physicochemical Properties and Hesperidin Contents of Jeju Processing Citrus Fruits with the Harvest Date
Yang, Jiwon;Choi, Il Sook;Lee, Jeong Hee;Cho, Chang-Won;Kim, Sung Soo;
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The Korean Society of Food Preservation
, v.19, no.5, pp.652-658,
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| 7 |
Fermentation and Quality Characteristics of Cheonggukjang with Chinese Cabbage
Kim, Jin Hak;Park, La Young;Lee, Shin Ho;
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The Korean Society of Food Preservation
, v.19, no.5, pp.659-664,
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| 8 |
Effects of Pulsed Electric Fields on Juice Expression Characteristics of Malus pumila Fruit
Lim, Jeong-Ho;Ahn, Seong-Hwan;Lee, Dong-Un;Kim, Young-Ho;Park, Kee-Jai;
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The Korean Society of Food Preservation
, v.19, no.5, pp.665-671,
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| 9 |
Quality Characteristics of the Flesh and Juice for Different Varieties of Sweet Pumpkins
Kim, Mi-Hyang;Lee, Woo-Moon;Lee, Hee-Ju;Park, Dong-Kum;Lee, Myung-Hee;Youn, Sun-Joo;
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The Korean Society of Food Preservation
, v.19, no.5, pp.672-680,
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| 10 |
Quality Characteristics of Muffin Added with Rice Bran
Kang, Ho Jin;Park, Jong Dae;Lee, Hyun-Yu;Kum, Jun-Seok;
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The Korean Society of Food Preservation
, v.19, no.5, pp.681-687,
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| 11 |
Quality Characteristics of Topokkidduk Added with Soybean Flour
Kang, Ho Jin;Park, Jong Dae;Lee, Hyun-Yu;Kum, Jun-Seok;
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The Korean Society of Food Preservation
, v.19, no.5, pp.688-695,
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| 12 |
Effect of the Dried-Medicinal-Herbs Mixing Ratio on the Sensory and Quality Characteristics of Samgyetang for Ginseng Chicken Soup
Jeong, Dae-Yun;Hwang, Su Jung;Lee, Sung-Hee;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.19, no.5, pp.696-702,
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| 13 |
Monitoring of the Steaming and Drying Conditions for Onion Dehydration
Choi, In-Hag;Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.19, no.5, pp.703-711,
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| 14 |
Comparison of Physicochemical Properties and Physiological Activities of Commercial Fruit Juices
Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.19, no.5, pp.712-719,
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| 15 |
Food Nutritional Composition of Castor Aralia (Kalopanax pictus N) Sprouts
Choi, Hye-Jin;Kim, Do-Hee;Chung, Hun-Sik;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.19, no.5, pp.720-726,
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| 16 |
Physiochemical Characteristics of Calcium Supplement Manufactured using Starfish
Park, Hee-Yeon;Lee, Jung Im;Nam, Ki-Ho;Jang, Mi-Soon;
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The Korean Society of Food Preservation
, v.19, no.5, pp.727-734,
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| 17 |
Enhances Antioxidant Effect of Purple Sweet Potato by Roasting
Cho, Kye Man;Joo, Ok Soo;
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The Korean Society of Food Preservation
, v.19, no.5, pp.735-743,
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| 18 |
Antioxidant Activities of Extracts from Medicinal Plants
Park, Hye-Jin;Kang, Sun-Ae;Lee, Ju-Yeong;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.19, no.5, pp.744-750,
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| 19 |
Evaluation of Acetylcholinesterase Inhibitory and Antioxidative Activities of Rhus javanica
Bae, Jong-Sup;Lee, Hyun-Shik;Lee, Ha Yeong;Yoo, Byung-Hyuk;Kim, Taewan;Kim, Yong Han;Kim, Tae Hoon;
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The Korean Society of Food Preservation
, v.19, no.5, pp.751-756,
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| 20 |
Isolation of Bacillus velezensis SSH100-10 with Antifungal Activity from Korean Traditional Soysauce and Characterization of Its Antifungal Compounds
Chang, Mi;Moon, Song Hee;Chang, Hae Choon;
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The Korean Society of Food Preservation
, v.19, no.5, pp.757-766,
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| 21 |
Anxiolytic-like Effects of the Methanol Extract of Sophorae Fructus
Oh, Han Saem;Lee, Gil Yong;Jung, Ji Wook;
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The Korean Society of Food Preservation
, v.19, no.5, pp.767-773,
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| 22 |
Fermentation Characteristics of Cuttlefish Kimchi with Yogurt and Vitamin C
Jang, Mi-Soon;Seo, Kyoung Chun;Nam, Ki-Ho;Park, Hee-Yeon;
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The Korean Society of Food Preservation
, v.19, no.5, pp.774-782,
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| 23 |
The Consumption Status and Preference for Sprouts and Leafy Vegetables
Jun, So-Yun;Kim, Tae-Hun;Hwang, Sung-Heon;
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The Korean Society of Food Preservation
, v.19, no.5, pp.783-791,
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| 24 |
Inhibitory Effect of Angelica keiskei Extract in an Atopic Dermatitis Animal Model
Kim, Min-A;Son, Hyeong-U;Nam, Dong-Yoon;Cha, Yong-Su;Shin, Yong-Kyu;Choi, Yong-Hee;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.19, no.5, pp.792-798,
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