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| 1 |
Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar
Park, Yeon-Ok;
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The Korean Society of Food Preservation
, v.22, no.4, pp.465-474,
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| 2 |
Study on quality characteristics of Mandupi added with Ligularia fischeri powder
Park, Bock-Hee;Kim, Se-Jin;Cho, Hee-Sook;
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The Korean Society of Food Preservation
, v.22, no.4, pp.475-481,
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| 3 |
Physiochemical property of edible tissues (sprout and root) of steam-treated reed
Kim, Sung-Tae;Huh, Chang-Ki;Kim, Su-Hwan;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.22, no.4, pp.482-489,
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| 4 |
Quality characteristics of Yakju at addition sprout and root of reed
Kim, Sung-Tae;Kim, So-Mang;Jeong, Jae-Hee;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.22, no.4, pp.490-497,
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| 5 |
Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves
Jeong, Da-Woon;Park, Yang-Kyun;Nam, Sang-Sik;Han, Seon-Kyeong;
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The Korean Society of Food Preservation
, v.22, no.4, pp.498-504,
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| 6 |
Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
Shin, Dong-Sun;Yoo, Yeon-Mi;Kim, Ha-Yun;Han, Gwi-Jung;
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The Korean Society of Food Preservation
, v.22, no.4, pp.505-511,
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| 7 |
The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation
Kim, Byung-Oh;Cha, Won-Seup;Ahn, Dong-Hyun;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.22, no.4, pp.512-519,
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| 8 |
Effects of freezing temperature on the physiological activities of garlic extracts
Park, Jong Woo;Kim, Jinse;Park, Seok Ho;Choi, Dong Soo;Choi, Seung Ryul;Oh, Sungsik;Kim, Yong Hoon;Yoo, Seon Mi;Han, Gui Jeung;
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The Korean Society of Food Preservation
, v.22, no.4, pp.520-527,
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| 9 |
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kim, Su-Hwan;Huh, Chang-Ki;Kim, So-Mang;Cho, In-Kyung;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.22, no.4, pp.528-534,
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| 10 |
Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Song, Jin;Lee, Kyung-Ha;Choi, Hye-Sun;Hwang, Kyung-A;
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The Korean Society of Food Preservation
, v.22, no.4, pp.535-544,
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| 11 |
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Lee, Kyung Ha;Kim, Eun Ju;Choi, Hye Sun;Park, Shin Young;Kim, Jae Hyun;Song, Jin;
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The Korean Society of Food Preservation
, v.22, no.4, pp.545-552,
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| 12 |
Sinigrin content of different parts of Dolsan leaf mustard
Oh, SunKyung;Kim, KiWoong;Bae, SangOk;Choi, Myeong Rak;
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The Korean Society of Food Preservation
, v.22, no.4, pp.553-558,
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| 13 |
Survey and method validation of simultaneous quantitative analysis of T-2 and HT-2 toxins in cereals
Paek, Ockjin;Kang, Teabeom;
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The Korean Society of Food Preservation
, v.22, no.4, pp.559-566,
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| 14 |
Antioxidant activities of ethanol extracts of Aster scaber grown in wild and culture field
Kim, Guy-Min;Hong, Ju-Yeon;Woo, Sook-Yi;Lee, Hyun-Suk;Choi, Young-Jun;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.22, no.4, pp.567-576,
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| 15 |
Comparative study of antioxidant activity of imported tropical and subtropical fruits
Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.22, no.4, pp.577-584,
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| 16 |
Physicochemical characteristics and antioxidant activity of the organic green peppers
Chang, Min-Sun;Jeong, Moon-Cheol;Kim, Gun-Hee;
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The Korean Society of Food Preservation
, v.22, no.4, pp.585-590,
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| 17 |
Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
Lee, Dae-Hoon;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.22, no.4, pp.591-597,
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| 18 |
Antioxidant and anti-fatigue effects of abalone (Haliotis discus hannai) composites containing natural plants
Lee, Soo-Jung;Oh, Soo-Jeong;Kang, Min-Jung;Shin, Jung-Hye;Kang, Shin-Kwon;
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The Korean Society of Food Preservation
, v.22, no.4, pp.598-606,
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| 19 |
Potent whitening effects of rutin metabolites
Kim, Ji Hye;Kang, Nam Joo;
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The Korean Society of Food Preservation
, v.22, no.4, pp.607-612,
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| 20 |
Effect of garlic (Allium sativum L.) stems on inflammatory cytokines, iNOS and COX-2 expressions in Raw 264.7 cells induced by lipopolysaccharide
Cho, Yong Hun;Kim, Hyeon Jeong;Kim, Dong In;Jang, Jae Yoon;Kwak, Jae Hoon;Shin, Yu Hyeon;Cho, Yeon Gje;An, Bong Jeon;
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The Korean Society of Food Preservation
, v.22, no.4, pp.613-621,
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