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| 1 |
Analysis and comparison of general compositions, amino acids, fatty acids and collagen of abalone harvested in three different regions in Korea
Li, Jinglei;Kim, Bo-Sub;Kang, Seong-Gook;
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The Korean Society of Food Preservation
, v.20, no.4, pp.441-450,
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| 2 |
Phytochemical contents of agricultural products cultivated by region
Na, Hwan Sik;Kim, Jin Young;Yun, Seol Hee;Park, Hak Jae;Choi, Gyeong Cheol;Yang, Soo In;Lee, Ji Heon;Cho, Jeong Young;
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The Korean Society of Food Preservation
, v.20, no.4, pp.451-458,
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| 3 |
Sterilization effect of electrolyzed water and chlorine dioxide on Rubus coreanus Miquel
Teng, Hui;Kim, You Ho;Lee, Won Young;
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The Korean Society of Food Preservation
, v.20, no.4, pp.459-466,
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| 4 |
Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)
Kim, Hwa-Sun;Lim, Ji-Min;Kwon, Hyuk-Jin;Yoo, Ji-Youn;Park, Pil-Sang;Choi, Yoon-Hee;Choi, Ji-Ho;Park, Shin-Young;
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The Korean Society of Food Preservation
, v.20, no.4, pp.467-474,
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| 5 |
Effects of ripeness degree on the physicochemical properties and antioxidative activity of banana
Kim, Jae-Won;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.20, no.4, pp.475-481,
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| 6 |
Comparison of characteristics in commercial fermented vinegars made with different ingredients
Na, Hwan Sik;Choi, Gyeong Cheol;Yang, Soo In;Lee, Ji Heon;Cho, Jeong Young;Ma, Seung Jin;Kim, Jin Young;
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The Korean Society of Food Preservation
, v.20, no.4, pp.482-487,
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| 7 |
Quality characteristics of Korean steamed rice cake containing different amount of red onion powder
Hwang, Su-Jung;
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The Korean Society of Food Preservation
, v.20, no.4, pp.488-494,
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| 8 |
Quality characteristics of tofu prepared with Lagocephalus lunaris powder
Yoo, Ji-Young;Cho, Hee-Sook;Park, Bock-Hee;
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The Korean Society of Food Preservation
, v.20, no.4, pp.495-501,
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| 9 |
Optimization on preparation conditions of beverage using Opuntia ficus-indica stem
Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.20, no.4, pp.502-509,
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| 10 |
Antioxidant and antimicrobial activities of black Doraji (Platycodon grandiflorum)
Lee, Soo-Jin;Bang, Woo-Suk;Hong, Ju-Yeon;Kwon, O-Jun;Shin, Seung-Ryeul;Yoon, Kyung-Young;
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The Korean Society of Food Preservation
, v.20, no.4, pp.510-517,
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| 11 |
Quality characteristics of a Kimchi containing Oriental melon peel
Nam, Joo-Hyun;Ahn, Joungjwa;Suh, Jun-Kyu;Kim, Do-Wan;
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The Korean Society of Food Preservation
, v.20, no.4, pp.518-523,
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| 12 |
Physicochemical and quality characteristics of the Korean and American blueberries
Moon, Hey-Kyung;Lee, Su-Won;Kim, Jong-Kuk;
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The Korean Society of Food Preservation
, v.20, no.4, pp.524-531,
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| 13 |
Monitoring on preparation properties of Bokbunja (Rubus coreanus Miquel) granule
Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.20, no.4, pp.532-538,
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| 14 |
Quality characteristics of cookies added with RS4 type resistant corn starch
Bae, Chun-Ho;Park, Gyu-Hwan;Kang, Woo-Won;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.20, no.4, pp.539-545,
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| 15 |
Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions
Hwang, Cho-Rong;Seo, Weon-Taek;Jung, Min-Jung;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.20, no.4, pp.546-553,
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| 16 |
Quality properties of fermented mugworts and the rapid pattern analysis of their volatile flavor components via surface acoustic wave (SAW) based electronic nose sensor in the GC system
Song, Hyo-Nam;
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The Korean Society of Food Preservation
, v.20, no.4, pp.554-563,
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| 17 |
Quality characteristics of farm-made brown rice vinegar via traditional static fermentation
Baek, Chang Ho;Jeong, Da-Hee;Baek, Seong Yeol;Choi, Ji-Ho;Park, Hye-Young;Choi, Han Seok;Jeong, Seok-Tae;Kim, Jae Hyun;Jeong, Yong-Jin;Kwon, Joong-Ho;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.20, no.4, pp.564-572,
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| 18 |
Ginsenoside derivatives and quality characteristics of fermented ginseng using lactic acid bacteria
Kang, Bok-Hee;Lee, Kun-Jae;Hur, Sang-Sun;Lee, Dong-Sun;Lee, Sang-Han;Shin, Ki-Sun;Lee, Jin-Man;
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The Korean Society of Food Preservation
, v.20, no.4, pp.573-582,
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| 19 |
Anti-allergic activities of Castanea crenata inner shell extracts fermented by Lactobacillus bifermentans
Choi, Mi-Ok;Kim, Bae-Jin;Jo, Seung-Kyeung;Jung, Hee-Kyoung;Lee, Jin-Tae;Kim, Hak-Yoon;Kweon, Dae-Jun;
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The Korean Society of Food Preservation
, v.20, no.4, pp.583-591,
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| 20 |
Physiological properties of Leonurus sibiricus water extracts with different extraction condition
Seo, Ji-Hyung;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.20, no.4, pp.592-596,
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