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| 1 |
Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
Kim, Han-Bit;Chung, Hun-Sik;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.21, no.2, pp.151-156,
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| 2 |
The short-term storage characteristics of cut kimchi cabbages treated with Ca2+
Kim, Sang-Seop;Seong, Gi-Un;Hwang, Hee-Young;Jeong, Moon-Cheol;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.21, no.2, pp.157-162,
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| 3 |
Effects of combined argon gas treatment on the quality of fresh-cut potatoes
Son, Hyun-Ju;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.21, no.2, pp.163-169,
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| 4 |
Rapid detection of the hepatitis a virus from fresh lettuce using immunomagnetic separation and quantum dots assay
Lee, Hee-Min;Kwon, Joseph;Choi, Jong-Soon;Won, Yong-Gwan;Kim, Eun-Sun;Chung, Jae-Keun;Kim, Min-Ji;Kim, Duwoon;
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The Korean Society of Food Preservation
, v.21, no.2, pp.170-174,
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| 5 |
Physicochemical quality properties of oriental melon pickle with the harvest period after pollination and soaking conditions
Kim, Young-Jeon;Choi, In-Hag;Lee, Gee-Dong;
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The Korean Society of Food Preservation
, v.21, no.2, pp.175-180,
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| 6 |
Characteristics of whole buckwheat by wet grinding over time
Jo, Yong-Jun;Seo, Ji-Hyung;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.21, no.2, pp.181-186,
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| 7 |
Processing and quality characteristics of salad dressing using jujube puree
Namgung, Ran;Park, Sang-Ah;An, So-Jeong;Lee, Young-Hyeon;Kim, Han-Soo;Lee, Young-Guen;Seong, Jong-Hwan;Chung, Hun-Sik;
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The Korean Society of Food Preservation
, v.21, no.2, pp.187-192,
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| 8 |
Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC
Jeong, Tae-Seong;Kim, Jin-Hak;An, Sin-Ae;Won, Yong-Duk;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.21, no.2, pp.193-198,
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| 9 |
Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts
Kim, Ja-Min;Moon, Yong-Sun;Yoon, Kyung-Young;
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The Korean Society of Food Preservation
, v.21, no.2, pp.199-205,
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| 10 |
Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
Cho, Kye-Man;Joo, Ok-Soo;
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The Korean Society of Food Preservation
, v.21, no.2, pp.206-214,
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| 11 |
Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Kim, In-Sung;Lee, Soo-Jung;Lee, Hye-Jin;Oh, Soo-Jeong;Chung, Jong-Il;Sung, Nak-Ju;
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The Korean Society of Food Preservation
, v.21, no.2, pp.215-223,
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| 12 |
Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
Suh, Yeon-Soo;Lee, Seung-Heon;Shang, Yafang;Yoon, Jung-Ro;Lee, Won-Jong;
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The Korean Society of Food Preservation
, v.21, no.2, pp.224-230,
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| 13 |
Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
Kwon, Hyuk-Jin;Kim, Hwa-Sun;Choi, Yoon-Hee;Choi, Ji-Ho;Choi, Hae-Sun;Song, Jin;Park, Shin-Young;
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The Korean Society of Food Preservation
, v.21, no.2, pp.231-238,
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| 14 |
Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
Lee, Sun Young;Baik, Soo Hwa;Choi, Hye Sun;
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The Korean Society of Food Preservation
, v.21, no.2, pp.239-245,
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| 15 |
Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
Duan, Yishan;Kim, Min-A;Seong, Jong-Hwan;Chung, Hun-Sik;Kim, Han-Soo;
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The Korean Society of Food Preservation
, v.21, no.2, pp.246-253,
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| 16 |
Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
Lee, Soo-Yeon;Kim, Jeung-Hoan;Park, Jung-Mi;Lee, In-Chul;Lee, Jin-Young;
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The Korean Society of Food Preservation
, v.21, no.2, pp.254-263,
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| 17 |
Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
Jung, Hee Kyoung;Choi, Mi Ok;Kim, Bae Jin;Jo, Seung Kyeung;Jeong, Yoo Seok;
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The Korean Society of Food Preservation
, v.21, no.2, pp.264-275,
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| 18 |
Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
Hong, Gi-Hyeong;Kim, Soo-Jung;Kim, Eun-Joo;Kim, Hyeong-Soo;Hwang, Eun-Gyeong;
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The Korean Society of Food Preservation
, v.21, no.2, pp.276-285,
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| 19 |
Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
Yang, Su-Jin;Lee, Dae-Hoon;Park, Hye-Mi;Jung, Hee Kyoung;Park, Chang-Su;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.21, no.2, pp.286-293,
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| 20 |
Effects of diet with brown algae on the quality characteristics of eggs
Jo, Kil-Suk;
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The Korean Society of Food Preservation
, v.21, no.2, pp.294-300,
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