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| 1 |
Changes in Quality of Mulberry Depending on Distribution and Storage Temperature
Park, Ju-Hyun;Choi, Jeong-Hee;Hong, Seok-In;Jeong, Moon-Cheol;Kim, Dongman;
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The Korean Society of Food Preservation
, v.20, no.2, pp.141-150,
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| 2 |
Changes in Quality Parameters of Tomatoes Harvested at Different Mature Stages during Storage
Choi, Jeong Hee;Jeong, Moon Cheol;Kim, Dongman;
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The Korean Society of Food Preservation
, v.20, no.2, pp.151-157,
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| 3 |
Effects of Item Packaging Methods on the Quality Characteristics of Yukwa during Storage
Jang, Min Jun;Lee, Keun Taik;
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The Korean Society of Food Preservation
, v.20, no.2, pp.158-165,
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| 4 |
Effects of Phytoncide Treatment on the Physicochemical, Microbiological, and Sensory Characteristics of Fresh-cut Lettuce
Kim, Do-Hee;Kim, Han-Bit;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.20, no.2, pp.166-172,
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| 5 |
Browning Inhibition Effect of the Atractylodis Rhizoma Alba Extract and L-cysteine Combination on Agaricus bisporus
Lee, Da-Uhm;Kim, Gun-Hee;
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The Korean Society of Food Preservation
, v.20, no.2, pp.173-181,
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| 6 |
Comparison of the Quality Characteristics between Spring Cultivars of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)
Lee, Kwang-Hee;Kuack, Han-Seup;Jung, Ji-Won;Lee, Eun-Joon;Jeong, Da-Mi;Kang, Ki-Young;Chae, Kyung-Il;Yun, Seok-Hun;Jang, Mi-Ran;Cho, Sun-Duk;Kim, Gun-Hee;Oh, Ji-Young;
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The Korean Society of Food Preservation
, v.20, no.2, pp.182-190,
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| 7 |
Quality Characteristic of Wheat Doenjang according to Mixing Ratio of Meju
Lee, Gyeong-Ran;Ko, Yu-Jin;Kim, Eun-Ja;Kim, Il-Hun;Shim, Ki-Hwan;Kim, Young-Gi;Ryu, Chung-Ho;
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The Korean Society of Food Preservation
, v.20, no.2, pp.191-198,
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| 8 |
Quality Characteristics and Antioxidant Effects of Peanut Sprout Soybean Yogurt
Kim, Jae-Yong;Kwon, Soon-Jae;Kang, Hye-In;Lee, Ju-Hye;Kang, Jum-Soon;Seo, Kwon-Il;
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The Korean Society of Food Preservation
, v.20, no.2, pp.199-206,
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| 9 |
Monitoring of the Changes in Volatile Flavor Components in Oriental Melon Wine Using SPME
Jo, Yong-Jun;Kim, Ok-Mi;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.20, no.2, pp.207-214,
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| 10 |
Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics Changes of Pork Loin Meat during Storage at 4℃
Kang, Ho Jin;Park, Jong-Dae;Lee, Hyun-Yu;Kum, Jun-Seok;
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The Korean Society of Food Preservation
, v.20, no.2, pp.215-221,
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| 11 |
Antioxidant Activity of Pyrus pyrifolia Fruit in Different Cultivars and Parts
Choi, Jang-Jeon;Yim, Sun-Hee;Choi, Jin-Ho;Park, Jang-Hyun;Nam, Seung-Hee;Lee, Han-Chan;
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The Korean Society of Food Preservation
, v.20, no.2, pp.222-226,
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| 12 |
Analysis of Food Components of Carthamus Tinctorius L. Seed and its Antimicrobial Activity
Yu, Seok-Yeong;Lee, Young-Jun;Kang, Suk-Nam;Lee, Seong-Kap;Jang, Jung-Young;Lee, Hyo-Ku;Lim, Jeong-Ho;Lee, Ok-Hwan;
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The Korean Society of Food Preservation
, v.20, no.2, pp.227-233,
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| 13 |
The Biological Activity from Prunella vulgaris Extracts
Kim, Jin-Sung;Lee, Ju-Yeong;Park, Ki-Tae;An, Bong-Jeun;Lee, Sun-Ho;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.20, no.2, pp.234-241,
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| 14 |
Isolation of Antioxidative Products and Evaluation of the Pancreatic Lipase Inhibitory Activity of (+)-Catechin via Thermal Treatment
Son, Ah Young;Lee, Jin Tae;Kwon, O Jun;Kim, Taewan;Kim, Tae Hoon;
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The Korean Society of Food Preservation
, v.20, no.2, pp.242-249,
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| 15 |
Multiplication of Escherichia coli DH5α::gfp on Strawberry Fruit Surface
Yun, Hyejeong;Park, Kyeonghun;Ryu, Kyoung Yul;Yun, Jong-Chul;Kim, Byung Seok;
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The Korean Society of Food Preservation
, v.20, no.2, pp.250-256,
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| 16 |
Monitoring of the Optimum Conditions for the Fermentation of Onion Wine
Choi, In-Hag;Jo, Deokjo;Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.20, no.2, pp.257-264,
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| 17 |
Quality Characteristics of Yanggaeng Added with Blueberry Powder
Han, Ji Min;Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.20, no.2, pp.265-271,
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| 18 |
Physicochemical and Sensory Properties of Herb Samgyetang, Ginseng Chicken Soup with Different Levels of Added Medicinal Herbs
Jeong, Dae-Yun;Hwang, Su Jung;Beom, Seo-Woo;Kim, Gun-Hee;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.20, no.2, pp.272-277,
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| 19 |
Comparison of Physiological Changes in Broiler Chicken Fed with Dietary Processed Sulfur
Shin, Jang-Sik;Kim, Min-A;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.20, no.2, pp.278-283,
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| 20 |
Dehydration of Omija (Schisandra chinensis B.) using Red Algae Extract as a Hypertonic Agent
Kim, Nam Ho;Jo, Wan Shin;Song, Kyung Bin;
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The Korean Society of Food Preservation
, v.20, no.2, pp.284-288,
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