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| 1 |
Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
Choi, Eun Jeong;Jeong, Moon Cheol;Ku, Kyung Hyung;
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The Korean Society of Food Preservation
, v.22, no.3, pp.303-313,
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| 2 |
Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution
Kwon, Gi-Man;Kim, Jae-Won;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.22, no.3, pp.314-321,
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| 3 |
Quality properties of Jeonbyeong containing bamboo sprout powder
Moon, Eun Woo;Park, Hun Jo;Park, Jung Suk;Na, Hwan Sik;
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The Korean Society of Food Preservation
, v.22, no.3, pp.322-327,
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| 4 |
Quality characteristics of noodle added with Aster scaber extracts solution and powder
Kim, Guy-Min;Kim, Hyun-Gi;Hong, Ju-Yeon;Choi, Young-Jun;Nam, Hak-Sik;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.22, no.3, pp.328-334,
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| 5 |
Quality characteristics of Yanggaeng with Momordica charantia powder
Lee, Seon-Ho;Hong, Eun-Jin;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.22, no.3, pp.335-344,
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| 6 |
Establishment of the manufacturing conditions of hyssop (Hyssopus officinalis)-rice drink
Kim, Hak-Yoon;Kim, Suk-Kyung;
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The Korean Society of Food Preservation
, v.22, no.3, pp.345-352,
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| 7 |
Quality characteristics of rice and rice starch-based Yakju
Kang, Ji-Eun;Kim, Jae-Woon;Choi, Han-Seok;Kim, Chan-Woo;Yeo, Soo-Hwan;Jeong, Seok-Tae;
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The Korean Society of Food Preservation
, v.22, no.3, pp.353-360,
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| 8 |
Effect of the addition of protein and lipid on the quality characteristics of Yakju
Kang, Ji-Eun;Kim, Jae-Woon;Choi, Han-Seok;Kim, Chan-Woo;Yeo, Soo-Hwan;Jeong, Seok-Tae;
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The Korean Society of Food Preservation
, v.22, no.3, pp.361-368,
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| 9 |
A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods
Lee, Hwan;Kim, Yeong-Su;Kim, Do-Yeon;Kim, So-Young;Lee, Wan-Kyu;Lee, Sang-Myeong;Park, Jong-Dae;Shon, Mi-Yae;
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The Korean Society of Food Preservation
, v.22, no.3, pp.369-376,
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| 10 |
Quality characteristics of non steamed oriental melon Makgeolli by adding sucralose
Kim, Ok Mi;Jo, Yong Jun;Jeong, Yong Jin;
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The Korean Society of Food Preservation
, v.22, no.3, pp.377-384,
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| 11 |
Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives
Chung, Hun-Sik;Kim, Han-Soo;Kim, Dong-Seob;Lee, Young-Guen;Seong, Jong-Hwan;
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The Korean Society of Food Preservation
, v.22, no.3, pp.385-391,
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| 12 |
Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3
Park, Hye-Mi;Lee, Dae-Hoon;Jeong, Yoo-Seok;Jung, Hee-Kyoung;Cho, Jae-Gon;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.22, no.3, pp.392-398,
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| 13 |
Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods
Choi, Myoung Hyo;Kang, Jae Ran;Sim, Hye Jin;Kang, Min Jung;Seo, Weon Tack;Bae, Won Yoel;Shin, Jung Hye;
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The Korean Society of Food Preservation
, v.22, no.3, pp.399-407,
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| 14 |
Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree
Kim, Ahna;Kang, Sung-Won;Heo, Ho-Jin;Chun, Ji-Yeon;Choi, Sung-Gil;
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The Korean Society of Food Preservation
, v.22, no.3, pp.408-420,
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| 15 |
Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
Hwang, Hee-Young;Ha, Hyoung-Tae;Ha, Se-Bi;Seong, Gi-Un;Hwang, In-Wook;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.22, no.3, pp.421-427,
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| 16 |
Antioxidant activities of blueberry hot water extracts with different extraction condition
Ko, Gyeong-A;Son, Moa;Kang, Hye Rim;Lim, Ji Hee;Im, Geun Hyung;Kim, Somi;
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The Korean Society of Food Preservation
, v.22, no.3, pp.428-436,
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| 17 |
Evaluation of free radical scavenging and pancreatic lipase inhibitory effects of Aquilaria agallocha extracts
Lee, Ha Yeong;Lee, In-Chul;Kwak, Jae Hoon;Kim, Tae Hoon;
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The Korean Society of Food Preservation
, v.22, no.3, pp.437-442,
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| 18 |
Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
Lee, Gyeong-Eun;Kim, So-Mang;Huh, Chang-Ki;Cho, In-Kyung;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.22, no.3, pp.443-451,
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| 19 |
Effect of calcium chloride on the texture of pickled radish wrap
Jeong, Eun-Jeong;Lee, Nam Keun;Yum, Eun Ji;Nam, Kang;Oh, Jisun;Kim, Yong-Sik;Park, Jun-Young;Kim, Su-Jeong;Jeong, Yong-Seob;
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The Korean Society of Food Preservation
, v.22, no.3, pp.452-457,
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| 20 |
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
Seo, Bo Young;Eom, Jeong Seon;Song, Jin;Baek, Sung Yeol;Kim, Jae Hyun;Park, Shin Young;Choi, Hye Sun;
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The Korean Society of Food Preservation
, v.22, no.3, pp.458-463,
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