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| 1 |
Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions
Oh, Bong-Yun;Jo, Gyeong-Suk;Lee, You-Seok;Kang, Jeong-Hwa;Jang, Mi-Hyang;Hwangbo, In-Sik;
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The Korean Society of Food Preservation
, v.22, no.6, pp.779-787,
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| 2 |
Quality characteristics of fresh beef during storage using cold chain containers
Kwon, Ki-Hyun;Kim, Jong-Hoon;Kim, Byeong-Sam;Cha, Hwan-Soo;Kim, Ji-Young;Kim, So-Hee;
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The Korean Society of Food Preservation
, v.22, no.6, pp.788-795,
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| 3 |
Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
Lee, Dae-Hoon;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.22, no.6, pp.796-803,
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| 4 |
Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
Seo, Young-Jin;Kim, Jong-Su;Kim, Sun-Hwa;Kim, Mi-Yeon;Jeong, Yong-Jin;Seong, Gi-Un;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.22, no.6, pp.804-810,
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| 5 |
Quality properties of rice cake containing Artemisia annua L. powder
Moon, Eun Woo;Park, Hun Jo;Park, Jung Suk;Lee, Mi Kyung;Na, Hwan Sik;
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The Korean Society of Food Preservation
, v.22, no.6, pp.811-816,
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| 6 |
Effect of rice mash on the quality characteristics of strawberry jam
Kim, Mi Jin;Kim, Jin Sook;Chang, Young Eun;
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The Korean Society of Food Preservation
, v.22, no.6, pp.817-822,
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| 7 |
Physicochemical properties of rice varieties for manufacturing frozen fried rice
Youn, Young;Kim, Young-Soo;
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The Korean Society of Food Preservation
, v.22, no.6, pp.823-830,
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| 8 |
Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
Kim, Eun-Mi;Kim, Dae-Hyun;Lim, Jeong-Ho;Chang, Yoon-Je;Lee, Yong-Hwan;Park, Jin Ju;Ahn, Mi-Young;
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The Korean Society of Food Preservation
, v.22, no.6, pp.831-837,
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| 9 |
Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
Shin, Dong-Sun;Han, Gwi-Jung;Oh, Se-Gwan;Park, Hye-Young;
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The Korean Society of Food Preservation
, v.22, no.6, pp.838-844,
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| 10 |
Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods
Lee, Hyeon-Jeong;Cho, Jeong-Seok;Lee, Yeong-Min;Choi, Ji-Young;Sung, Jun-Hyung;Chung, Hun-Sik;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.22, no.6, pp.845-850,
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| 11 |
Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
Kim, So-Young;Lee, Ye-Jin;Park, Dong-Sik;Kim, Haeng-Ran;Cho, Yong Sik;
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The Korean Society of Food Preservation
, v.22, no.6, pp.851-858,
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| 12 |
Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
No, Nam-Doo;Park, Eun-Jung;Kim, Mi-Lim;
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The Korean Society of Food Preservation
, v.22, no.6, pp.859-866,
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| 13 |
Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root
Zhang, Chengmei;Tong, Tao;Kim, Chong-Kyung;Liu, Yajuan;Seo, Hyuk-Jun;Kim, Bo-Sup;Kang, Seong-Gook;
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The Korean Society of Food Preservation
, v.22, no.6, pp.867-877,
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| 14 |
Study of antioxidant activities of extracts from Metaplexis japonica leaf and stem
Hong, Ju-Yeon;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.22, no.6, pp.878-885,
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| 15 |
Antibacterial activity of isothiocyanates from cruciferous vegetables against pathogenic bacteria in olive flounder
Ko, Mi-Ok;Ko, Jeong-Yeon;Kim, Mi-Bo;Lim, Sang-Bin;
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The Korean Society of Food Preservation
, v.22, no.6, pp.886-892,
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| 16 |
Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse
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.6, pp.893-900,
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| 17 |
Allergic risk assessment of genetically modified cucumber mosaic virus resistant pepper
Son, Dae-Yeul;
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The Korean Society of Food Preservation
, v.22, no.6, pp.901-907,
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| 18 |
Characteristics of yeast with low temperature adaptation for Yakju brewed
Seo, Dong-Jun;Yeo, Soo-Hwan;Mun, Ji-Young;Jung, Woo-Jin;Cho, Yong Sik;Baek, Seong Yeol;
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The Korean Society of Food Preservation
, v.22, no.6, pp.908-914,
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| 19 |
Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
Choi, Sun-Il;Lee, Jin-Ha;Cho, Myoung-Lae;Shin, Gi-Hae;Kim, Jae-Min;Oh, Ji-Won;Jung, Tae-Dong;Rhee, Seong-Kap;Lee, Ok-Hwan;
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The Korean Society of Food Preservation
, v.22, no.6, pp.915-919,
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| 20 |
Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures
Nam, Kang;Lee, Nam Keun;Yum, Eun-Ji;Kim, Yong-Sik;Kim, Dae-Hyuk;Yeo, Soo-Hwan;Jeong, Yong-Seob;
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The Korean Society of Food Preservation
, v.22, no.6, pp.920-925,
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