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| 1 |
Extension of shelf-life in golden needle mushroom (Flammulina velutipes) according to pressure composition packaging using oriented polypropylene film
Lim, Sooyeon;Hong, Yoon Pyo;Lee, Eun Jin;Kim, Jongkee;Lee, Ji Hyun;Choi, Ji Weon;
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The Korean Society of Food Preservation
, v.21, no.6, pp.767-775,
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| 2 |
Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
Kim, Sang-Seop;Ku, Kyung-Hyung;Jeong, Moon-Cheol;Hong, Joo-Heon;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.21, no.6, pp.776-783,
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| 3 |
Nutritional quality of Peucedanum japonicum Thunb. leaves in relation to ripening time, growing condition and blanching
Jin, Yong-Xie;Cho, Young-Sook;Choi, Youngmin;
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The Korean Society of Food Preservation
, v.21, no.6, pp.784-789,
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| 4 |
Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea
Song, Hyo-Nam;Park, Myoung-Su;Youn, Ho-Sik;Park, Sung-Jin;Hogstrand, Christer;
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The Korean Society of Food Preservation
, v.21, no.6, pp.790-798,
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| 5 |
Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period
Kim, Kyung Mi;Lee, Jong Eun;Kim, Jin Sook;Choi, Song Yi;Jang, Young Eun;
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The Korean Society of Food Preservation
, v.21, no.6, pp.799-807,
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| 6 |
Comparison of nutritional compositions of five pumpkin cultivars
Oh, Ji Yeon;Kim, So-Min;Yoon, Jang-Eon;Jin, Yong-Xie;Cho, Young-Sook;Choi, Youngmin;
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The Korean Society of Food Preservation
, v.21, no.6, pp.808-814,
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| 7 |
Quality characteristics of muffins added with Pholiota adiposa powder
Noh, Jae-Gwan;Yoon, Hyang-Sik;Oh, Eun Young;Kim, Ji Won;Kim, Sang Hee;Kim, Yee Gi;Han, Nam Soo;Eom, Hyun-Ju;
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The Korean Society of Food Preservation
, v.21, no.6, pp.815-823,
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| 8 |
Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder
Cha, Seon-Suk;Jung, Hae-Ok;Son, Hee-Kyoung;Lee, Jae-Joon;
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The Korean Society of Food Preservation
, v.21, no.6, pp.824-830,
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| 9 |
Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
Kwon, Yu-Ri;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.21, no.6, pp.831-837,
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| 10 |
Observation for drying non-uniformity of allium vegetables using NIR spectroscopy
Cho, Hyeong Ho;Lee, Seon Mi;Park, Sang Wook;Cho, Rae Kwang;
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The Korean Society of Food Preservation
, v.21, no.6, pp.838-843,
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| 11 |
Physiological activities of Lespedeza cuneata extracts
Park, Hye-Mi;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.21, no.6, pp.844-850,
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| 12 |
Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
Kim, Mi-Sun;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.21, no.6, pp.851-858,
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| 13 |
GC/MS analysis of hydrocarbons and 2-alkylcyclobutanones from γ-ray irradiated walnut (Juglans nigra)
Nho, Eun Yeong;Choi, Ji Yeon;Kim, Kyong Su;
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The Korean Society of Food Preservation
, v.21, no.6, pp.859-865,
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| 14 |
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food
Lee, Eun-Sil;Jo, Seung-Wha;Yim, Eun-Jung;Kim, Yun-Sun;Park, Hae-Suk;Kim, Myung-Kon;Cho, Sung-Ho;
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The Korean Society of Food Preservation
, v.21, no.6, pp.866-877,
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| 15 |
Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
Kim, Ji-Young;Liu, Fang-Fang;Lim, Yaung-Iee;Park, Kun-Young;
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The Korean Society of Food Preservation
, v.21, no.6, pp.878-884,
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| 16 |
Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
Jang, Yeon-Jeong;Kim, Eun-Ju;Choi, Yoon-Hee;Choi, Hye-Seon;Song, Jin;Choi, Ji-Ho;Park, Shin-Young;
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The Korean Society of Food Preservation
, v.21, no.6, pp.885-891,
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| 17 |
Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
Im, So-Yeon;Baek, Chang-Ho;Baek, Seong-Yeol;Park, Hye-Young;Choi, Han-Seok;Choi, Ji-Ho;Jeong, Seok-Tae;Shin, Woo-Chang;Park, Heui-Dong;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.21, no.6, pp.892-902,
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| 18 |
Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar
Baek, Seong Yeol;Park, Hye Young;Lee, Choong Hwan;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.21, no.6, pp.903-907,
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| 19 |
Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production
Choi, Han-Seok;Kim, Eu-Gene;Kang, Ji-Eun;Choi, Ji-Ho;Yeo, Soo-Hwan;Jeong, Seok-Tae;
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The Korean Society of Food Preservation
, v.21, no.6, pp.908-916,
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| 20 |
Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89
Kim, Dong-Hyun;Lee, Sae-Byuk;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.21, no.6, pp.917-924,
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