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| 1 |
Changes in the physicochemical quality, functional properties, and actinidin content of kiwifruit (Actinidia chinensis) during postharvest storage
Nam, Seung-Hee;
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The Korean Society of Food Preservation
, v.23, no.3, pp.291-300,
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| 2 |
Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging
Sim, Hye-Jin;Kang, Jae-Ran;Kang, Min-Jung;Choi, Myoung-Hyo;Suh, Hwa-Jin;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.23, no.3, pp.301-309,
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| 3 |
Changes in the quality characteristics and chemical compounds of garlic shoots for blanching
Sim, Hye-Jin;Kang, Min-Jung;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.23, no.3, pp.310-318,
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| 4 |
Characterization and optimization for beverage manufacture using Korean red ginseng extract
Choi, Ji-Won;Oh, Mi-Jin;Ha, Sang Keun;Park, Yongkon;Park, Ho-Young;
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The Korean Society of Food Preservation
, v.23, no.3, pp.319-325,
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| 5 |
Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
Lee, Hyo-Seon;Kwon, Soon-Young;Lee, Syng-Ook;Lee, Sam-Pin;
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The Korean Society of Food Preservation
, v.23, no.3, pp.326-334,
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| 6 |
Physicochemical characteristics of acorn tea by processing methods
Kim, Hyun-Gi;Lee, Hyun-Suk;Hong, Ju-Yeon;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.23, no.3, pp.335-340,
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| 7 |
Investigation of quality characteristics and alcohol content in commercial Korean fermented sources
Gil, Na-Young;Kim, So-Young;Choi, Hye-Sun;Park, Shin-Young;Kim, Jae-Hyun;
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The Korean Society of Food Preservation
, v.23, no.3, pp.341-346,
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| 8 |
Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
Baek, Seong Yeol;Kim, Ji-Seon;Mun, Ji-Young;Lee, Choong Hwan;Park, Yoo Kyoung;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.23, no.3, pp.347-354,
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| 9 |
Quality characteristics of spray dried powder from unripe fig extract
Chae, Ho-Yong;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.23, no.3, pp.355-360,
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| 10 |
Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria
Lee, Jae-Joon;Son, Hye-Young;Choi, Young-Min;Cho, Jae-Han;Min, Jung-Kee;Oh, Hee-Kyung;
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The Korean Society of Food Preservation
, v.23, no.3, pp.361-368,
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| 11 |
Effects of superheated steam treatment on volatile compounds and quality characteristics of onion
Lee, Mi-Hyun;Lee, Kyo-Youn;Kim, Ahna;Heo, Ho-Jin;Kim, Hyun-Jin;Chun, Ji-Yeon;Choi, Sung-Gil;
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The Korean Society of Food Preservation
, v.23, no.3, pp.369-377,
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| 12 |
Protective effects of quality certified traditional Doenjang in Korea on TNF-α-induced vascular inflammation in human umbilical vein endothelial cells
Kim, Eun-Ju;Jang, Yeon-Jeong;Kim, So-Young;Choi, Hye-Sun;Park, Shin-Young;
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The Korean Society of Food Preservation
, v.23, no.3, pp.378-386,
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| 13 |
Antioxidant properties of brownish natural dyeing agents from medicinal plant
Kim, Yeon-Soon;Kwon, O-Jun;Suh, Hwa-Jin;Park, Shin;
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The Korean Society of Food Preservation
, v.23, no.3, pp.387-392,
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| 14 |
Biological activities of Aster scaber extracts
Lee, Eun-Ho;Park, HyeJin;Kim, Na-Hyun;Hong, Eun-Jin;Park, Mi-Jung;Lee, Seon-Ho;Kim, Myung-Uk;An, Bong-Jeun;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.23, no.3, pp.393-401,
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| 15 |
Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions
Kang, Seung Mi;Kim, Seon Jeong;Ko, Keon Hee;Nam, Sanghae;
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The Korean Society of Food Preservation
, v.23, no.3, pp.402-412,
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| 16 |
Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis
Park, Joo Young;Kim, Mi-Yeon;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.23, no.3, pp.413-421,
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| 17 |
Comparison of temperature measurements methods to investigate the causes of deformation of packaging materials during microwave heating
Yoon, Chan Suk;Lee, Hwa Shin;Pfeiffer, Thomas;Cho, Ah Reum;Moon, Sang Kwon;Lee, Keun Taik;
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The Korean Society of Food Preservation
, v.23, no.3, pp.422-431,
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| 18 |
Antioxidant and antimicrobial activities of Jeok Hasuo (Polygonum multiflorum Thunb.) and Baek Hasuo (Cynanchi wilfordii Radix) root extracts
Choi, Hyunkyung;Jang, Yuyi;Oh, Jun-Hyun;
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The Korean Society of Food Preservation
, v.23, no.3, pp.432-437,
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| 19 |
Estimating the freezing and supercooling points of Korean agricultural products from experimental and quality characteristics
Park, Jong Woo;Kim, Jinse;Park, Seok Ho;Choi, Dong Soo;Choi, Seung Ryul;Kim, Yong Hoon;Lee, Soo Jang;Park, Chun Wan;Han, Gui Jeung;
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The Korean Society of Food Preservation
, v.23, no.3, pp.438-444,
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| 20 |
Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour
Jeong, Sang-Yeol;Lee, Min-Kyoung;Gwag, Jung Soon;Lee, Sook-Young;
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The Korean Society of Food Preservation
, v.23, no.3, pp.445-452,
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