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| 1 |
Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
Son, Eun Ji;Hwang, In-Wook;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.22, no.5, pp.623-628,
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| 2 |
Quality changes and factors in Valencia oranges during storage under different temperatures
Jo, Yunhee;Chung, Namhyeok;Gao, Yaping;Kwon, Joong-Ho;
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The Korean Society of Food Preservation
, v.22, no.5, pp.629-635,
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| 3 |
Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
Park, Shin-Young;Lim, Ji-Min;Choi, Yun-Hee;Choi, Hae-Sun;Kim, Jae-Hyeon;Kim, Eun-Ju;Ji, Soo-Jeong;Jang, Yeon-Jeong;
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The Korean Society of Food Preservation
, v.22, no.5, pp.636-643,
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| 4 |
Nutritional composition of horsemeat compared to white meat (chicken and duck)
Kim, Do-Hee;Kim, Kyung-Won;Kim, Young-Hoon;Kim, Joo-Ah;Kim, Jun;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.22, no.5, pp.644-651,
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| 5 |
Effect of moisture content on some physical properties of domestic wheat
Kim, Oui-Woung;Kim, Hoon;Kim, Sang-Suk;Choi, Eun-Jung;
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The Korean Society of Food Preservation
, v.22, no.5, pp.652-659,
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| 6 |
Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
Park, Bock-Hee;Kim, Seon-Hee;Park, Kyung-Jo;Cho, Hee-Sook;
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The Korean Society of Food Preservation
, v.22, no.5, pp.660-665,
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| 7 |
Quality characteristics of kimchi with Artemisia annua extracts
Lee, Sang-Soo;Kwon, Dong-Jin;
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The Korean Society of Food Preservation
, v.22, no.5, pp.666-673,
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| 8 |
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
Baek, Seong Yeol;Lee, Choong Hwan;Park, Yoo Kyoung;Choi, Han-Seok;Mun, Ji-Young;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.22, no.5, pp.674-682,
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| 9 |
Optimization of spray drying condition of Sikhye using response surface methodology
Kim, Gi Chang;Jo, In Hee;Kim, Gyoung Mi;Choi, Song Yi;Kim, Jin Sook;
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The Korean Society of Food Preservation
, v.22, no.5, pp.683-689,
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| 10 |
Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
Suh, Yeon-Soo;Lee, Seung-Heon;Shang, Yafang;Lee, Won-Jong;
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The Korean Society of Food Preservation
, v.22, no.5, pp.690-698,
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| 11 |
Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
Kim, Sun-Hwa;Hwang, In-Wook;Chung, Shin-Kyo;Seo, Young-Jin;Kim, Jong-Soo;Jeong, Yong-Jin;Kim, Mi-Yeon;
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The Korean Society of Food Preservation
, v.22, no.5, pp.699-707,
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| 12 |
Effect of hot-air drying temperature on antioxidative activity 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.5, pp.708-713,
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| 13 |
Antioxidant capacity and nutritive components from biji sub-micron suspension by ultra-high pressure homogenization process
Lee, Seon-Ho;
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The Korean Society of Food Preservation
, v.22, no.5, pp.714-720,
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| 14 |
Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
Bae, Hyun-Kyung;Hwang, In-Wook;Hong, Hee-Do;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.22, no.5, pp.721-726,
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| 15 |
α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Lee, Rea-Hyun;Yang, Su-Jin;Hwang, Tae-Young;Chung, Shin-Kyo;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.22, no.5, pp.727-734,
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| 16 |
Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
Kim, Mee-Kyung;Kim, Dae-Yong;
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The Korean Society of Food Preservation
, v.22, no.5, pp.735-743,
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| 17 |
Effect of hot water and ethanol extracts from Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production in adipogenesis of 3T3-L1 cells
Oh, Ji-Won;Lee, Jin-Ha;Lee, Ok-Hwan;Kim, Kye-Hoon;Kim, Hey-Ran;Lee, Hyo-Ku;
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The Korean Society of Food Preservation
, v.22, no.5, pp.744-750,
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| 18 |
Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell
Youn, Young;Kim, Ha-Yan;Park, Hoe-Man;Lee, Sun-Ho;Park, Jong-Ryul;Hong, Seong-Gi;Kim, Young-Geun;
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The Korean Society of Food Preservation
, v.22, no.5, pp.751-757,
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| 19 |
Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
Cheon, Seon-Hwa;Kim, Su-ji;Lee, Sang-il;Chung, Youngbae;Kim, Sung Hyun;Cho, Jungeun;Seo, Hye-Young;
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The Korean Society of Food Preservation
, v.22, no.5, pp.758-767,
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| 20 |
Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Kwon, Soo-Jin;Choi, Jun-Su;Yeo, Soo-Hwan;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.22, no.5, pp.768-777,
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