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| 1 |
Changes in the quality and secondary metabolites of kohlrabi during storage
Park, Me Hea;Seo, Jeong Min;Kim, Sun Ju;Kim, Won Bae;Lee, Jung Soo;Choi, Ji Weon;
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The Korean Society of Food Preservation
, v.21, no.5, pp.601-608,
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| 2 |
Choosing quality indicators for quality prediction of egg in circulation
Lee, Hye-Ok;Kim, Ji-Young;Kim, Byeong-Sam;
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The Korean Society of Food Preservation
, v.21, no.5, pp.609-617,
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| 3 |
Identification of ideal size and drivers for consumer acceptability of apple
Jung, Hee-Yeon;Kim, Sang-Sook;
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The Korean Society of Food Preservation
, v.21, no.5, pp.618-626,
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| 4 |
Quality characteristics of low salted garlic Doenjang during fermentation
Cho, Kye-Man;Kang, Jae-Ran;Kim, Gyeong-Min;Kang, Min-Jung;Hwang, Chung-Eun;Jeong, Young-Shim;Kim, Jeong-Hwan;Lee, Chang-Kwon;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.21, no.5, pp.627-635,
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| 5 |
Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder
Jang, Dong Hyun;Lee, Keun Taik;
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The Korean Society of Food Preservation
, v.21, no.5, pp.636-645,
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| 6 |
Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
Kwon, Yu-Ri;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.21, no.5, pp.646-651,
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| 7 |
Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
Kang, Ji-Hoon;Kim, Nam-Ho;Song, Kyung Bin;
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The Korean Society of Food Preservation
, v.21, no.5, pp.652-660,
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| 8 |
Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
Choi, Young-Sim;Kim, Sun-Kyung;Mo, Eun-Kyoung;
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The Korean Society of Food Preservation
, v.21, no.5, pp.661-667,
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| 9 |
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
Park, Hyo-Jung;Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.21, no.5, pp.668-675,
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| 10 |
Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
Lim, Ji Hoon;Jung, Jee Hee;Kim, Dong Soo;Kim, Young Myoung;Kim, Byoung Mok;
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The Korean Society of Food Preservation
, v.21, no.5, pp.676-687,
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| 11 |
The quality and sensory characteristics of tofu with various levels of black garlic extract
Sim, Hye-Jin;Hwang, Cho-Rong;Kang, Min-Jung;Kim, Gyeong-Min;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.21, no.5, pp.688-693,
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| 12 |
Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
Kim, Jae-Won;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.21, no.5, pp.694-701,
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| 13 |
Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
Kim, Ki-Woong;Hwang, Jae-Ho;Oh, Myung-Joo;Kim, Min-Yong;Choi, Myeong-Rak;Park, Wook-Min;
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The Korean Society of Food Preservation
, v.21, no.5, pp.702-709,
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| 14 |
Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
Jang, Hye-Lim;Kim, Na-Hyung;Im, Hee-Jin;Park, Chu-Ja;Woo, Sang-Cheul;Yoon, Kyung-Young;
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The Korean Society of Food Preservation
, v.21, no.5, pp.710-717,
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| 15 |
Physiological activities of Aronia melanocarpa extracts on extraction solvents
Park, Hye-Mi;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.21, no.5, pp.718-726,
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| 16 |
Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
Kim, Mi-Sun;Lee, Ye-Seul;Sohn, Ho-Yong;
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The Korean Society of Food Preservation
, v.21, no.5, pp.727-734,
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| 17 |
Antiviral activity of methanol extract from Ephedra sinica Stapf
Lee, Doseung;Lee, Dong-Sun;
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The Korean Society of Food Preservation
, v.21, no.5, pp.735-739,
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| 18 |
Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lee, Eunsu;Kim, Hyeongjeong;Yu, Jae-Myo;Cho, Yong-Hun;Kim, Dong-In;Shin, Yuhyeon;Cho, Yeongje;Kwon, O-Jun;An, Bongjeon;
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The Korean Society of Food Preservation
, v.21, no.5, pp.740-746,
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| 19 |
Effects of vitamin C on the formation of aflatoxin B1-DNA adduct in rat livers treated with radiation and aflatoxin B1
Kim, Soyoung;Kim, Hansoo;Kang, Jin-Soon;
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The Korean Society of Food Preservation
, v.21, no.5, pp.747-756,
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| 20 |
Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
Lee, Je-Bong;Kim, Jin-Hee;Yeo, Soo-Hwan;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.21, no.5, pp.757-765,
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