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| 1 |
Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology
Teng, Hui;Lee, Won Young;
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The Korean Society of Food Preservation
, v.22, no.1, pp.1-11,
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| 2 |
Antioxidant and antimicrobial activities of muscadine grape extracts
Park, Mi-Kyung;Oh, Jun-Hyun;
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The Korean Society of Food Preservation
, v.22, no.1, pp.12-18,
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| 3 |
3,3'-Diindolylmethane (DIM) decrease adhesion, migration and invasion in human prostate cancer cells
Kim, Hyeon-A;
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The Korean Society of Food Preservation
, v.22, no.1, pp.19-26,
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| 4 |
Anti-obese effects of mulberry (Morus alba L.) root bark through the inhibition of digestive enzymes and 3T3-L1 adipocyte differentiation
Wu, Yong-Xiang;Kim, You-Jeong;Li, Sha;Yun, Myung-Chul;Yoon, Jin-Mi;Kim, Jin-Young;Cho, Sung-Il;Son, Kun-Ho;Kim, Taewan;
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The Korean Society of Food Preservation
, v.22, no.1, pp.27-35,
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| 5 |
Changes in quality of fried rice with crab meat depending on the storage period and temperature
Jung, Ji Hee;Lim, Ji Hoon;Kim, Dong Soo;Kim, Young Myoung;Kim, Byoung Mok;
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The Korean Society of Food Preservation
, v.22, no.1, pp.36-43,
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| 6 |
Quality changes in the lotus root frozen under different conditions
Park, Seung-Jong;Song, Kyung Bin;
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The Korean Society of Food Preservation
, v.22, no.1, pp.44-50,
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| 7 |
Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber
Beom, Seo-Woo;Jiang, Gui-Hun;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.22, no.1, pp.51-55,
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| 8 |
Quality characteristics of Aronia melanocarpa by different drying method
Lee, Seul;Kim, Jong-Kuk;
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The Korean Society of Food Preservation
, v.22, no.1, pp.56-62,
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| 9 |
Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties
Lee, Nayoung;Ha, Ki-Young;
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The Korean Society of Food Preservation
, v.22, no.1, pp.63-69,
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| 10 |
Quality characteristics of Hijikia fusiforme extracts with different extraction method
Kwon, Yu-Ri;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.22, no.1, pp.70-77,
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| 11 |
Study on quality characteristics of fish paste containing Curcuma aromatica powder
Park, Bock-Hee;Jung, Yu-Jin;Cho, Hee-Sook;
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The Korean Society of Food Preservation
, v.22, no.1, pp.78-83,
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| 12 |
Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process
Park, Hye-Mi;Chae, Ho-Yong;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.22, no.1, pp.84-90,
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| 13 |
Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem
Jeong, Se-Hyun;Chang, Eun-Ha;Hur, Youn-Young;Jeong, Sung-Min;Nam, Jong-Chul;Koh, Sang-Wook;Choi, In-Myung;
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The Korean Society of Food Preservation
, v.22, no.1, pp.91-99,
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| 14 |
Quality characteristics of high-acidity vinegar prepared with grape juice
Woo, Seung-Mi;Yeo, Soo-Hwan;Kwon, Joong-Ho;Kim, Sun-Hwa;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.22, no.1, pp.100-107,
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| 15 |
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
Yim, Eun-Jung;Jo, Seung-Wha;Lee, Eun-Sil;Park, Hae-Suk;Ryu, Myeong-Seon;Uhm, Tai-Boong;Kim, Hyoun-Young;Cho, Sung-Ho;
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The Korean Society of Food Preservation
, v.22, no.1, pp.108-118,
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| 16 |
Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
Cho, Kye-Man;Joo, Ok-Soo;
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The Korean Society of Food Preservation
, v.22, no.1, pp.119-128,
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| 17 |
Antioxidant activity of hot-water extracts and floral waters from natural plant pigments
Kim, Yeon-Soon;Suh, Hwa-Jin;Park, Shin;
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The Korean Society of Food Preservation
, v.22, no.1, pp.129-133,
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| 18 |
Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model
Kim, Bae Jin;Jo, Seung Kyeung;Jeong, Yoo Seok;Jung, Hee Kyoung;
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The Korean Society of Food Preservation
, v.22, no.1, pp.134-144,
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| 19 |
Hypoglycemic effects of submerged culture of Ceriporia lacerata mycelium
Shin, Eun Ji;Kim, Ji-Eun;Kim, Ji-Hye;Park, Yong Man;Yoon, Sung Kyoon;Jang, Byeong-Churl;Lee, Sam-Pin;Kim, Byoung-Cheon;
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The Korean Society of Food Preservation
, v.22, no.1, pp.145-153,
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| 20 |
The cutting process improvement for cut kimchi cabbage quality
Seong, Gi-Un;Chung, Hun-Sik;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.22, no.1, pp.154-157,
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