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| 1 |
Effects of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) treatments on fruit quality attributes in cold-stored 'Jonathan' apples
Park, Jun-yeun;Kim, Kyoung-ook;Yoo, Jingi;Win, Nay Myo;Lee, Jinwook;Choung, Myoung-Gun;Jung, Hee-Young;Kang, In-Kyu;
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The Korean Society of Food Preservation
, v.23, no.4, pp.453-458,
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| 2 |
Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
Song, Hye-Yeon;Cheon, Seon-Hwa;Yoo, SeungRan;Chung, Young Bae;Seo, Hye-Young;
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The Korean Society of Food Preservation
, v.23, no.4, pp.459-470,
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| 3 |
Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
Sung, Jung-Min;Kim, So-Hee;Kim, Byeong-Sam;Kim, Jong-Hoon;Kim, Ji-Young;Kwon, Ki-Hyun;
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The Korean Society of Food Preservation
, v.23, no.4, pp.471-478,
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| 4 |
Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage
Kim, Dae-Hyun;Bae, Jung Mi;Park, Jin Ju;Choi, Jeong Hee;Ku, Kyung Hyung;Lim, Jeong-Ho;
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The Korean Society of Food Preservation
, v.23, no.4, pp.479-487,
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| 5 |
Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
Kim, Mi-Hwa;Kim, Sun-Hee;Cho, Hee-Sook;Park, Bock-Hee;
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The Korean Society of Food Preservation
, v.23, no.4, pp.488-494,
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| 6 |
Physiochemical properties of Seok-jang
Hwang, Su Jung;Kim, Ye-Seul;Jiang, Gui-Hun;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.23, no.4, pp.495-501,
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| 7 |
The seasonal appearance and chemical composition characteristics of cladode of Opuntia humifusa
Kim, Hee Jung;Kim, Mi-Hyun;Jang, Mi;Lim, Tae-Gyu;Hong, Hee-Do;Rhee, Young Kyoung;Kim, Kyung-Tack;Cho, Chang-Won;
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The Korean Society of Food Preservation
, v.23, no.4, pp.502-509,
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| 8 |
Quality characteristics of Sulgikdduk added acorn powder
Woo, Sook-Yi;Lee, Hyun-Suk;Hong, Ju-Yeon;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.23, no.4, pp.510-515,
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| 9 |
Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice
Ahn, Yoo-Bok;Park, La-Young;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.23, no.4, pp.516-521,
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| 10 |
Quality characteristics of clean rice with the processing system
Kim, Oui-Woung;Kim, Hoon;Lee, Hyo-Jai;Ahn, Jae Hwan;
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The Korean Society of Food Preservation
, v.23, no.4, pp.522-529,
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| 11 |
Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
Lee, Kyung Ha;Lee, Seuk Ki;Park, Hye-Young;Sim, Eun-Yeong;Woo, Koan Sik;Oh, Sea-Kwan;Lee, Byoungkyu;Kim, Hyun-Joo;
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The Korean Society of Food Preservation
, v.23, no.4, pp.530-537,
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| 12 |
Effect of addition of sweet potato on physiochemical properties of Kochujang
Park, Su-Ah;Kim, Dong-Han;
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The Korean Society of Food Preservation
, v.23, no.4, pp.538-546,
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| 13 |
Characterization of flaxseed and flaxseed oil as edible oil resources
Kwon, O Jun;
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The Korean Society of Food Preservation
, v.23, no.4, pp.547-552,
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| 14 |
Effects of polyphenol and anthocyanin contents of Punica granatum fruit parts on their antioxidant and anticancer activities
Park, Jung-Suk;Chon, Sang-Uk;Moon, Eun Woo;Jeong, Cheol-Yun;
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The Korean Society of Food Preservation
, v.23, no.4, pp.553-559,
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| 15 |
Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground
Kang, Jeong Eun;Park, Seon Kyeong;Guo, Tian Jiao;Kang, Jin Yong;Lee, Du Sang;Kim, Jong Min;Kwon, O-Jun;Lee, Uk;Heo, Ho Jin;
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The Korean Society of Food Preservation
, v.23, no.4, pp.560-567,
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| 16 |
Changes in cultural characteristics and biological activities of amaranth during fermentation
Lee, Rea-Hyun;Yang, Su-Jin;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.23, no.4, pp.568-575,
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| 17 |
Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10
Kang, Hye Rim;Koh, So Yae;Ryu, Ji-yeon;Osman, Ahmed;Lee, Chang Kyu;Lim, Ji Hee;Kim, Hyeon A;Im, Geun Hyung;Cho, Somi Kim;
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The Korean Society of Food Preservation
, v.23, no.4, pp.576-584,
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| 18 |
Antioxidant and tyrosinase inhibitory activities of immature fruits of Malus pumila cv. Fuji
Kwon, O Jun;
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The Korean Society of Food Preservation
, v.23, no.4, pp.585-590,
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| 19 |
Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate
Kim, Dong-Hwan;Moon, Jae-Nam;Lee, Seul;Lee, Soo-Won;Moon, Hey-Kyung;Kim, Gwi-Young;
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The Korean Society of Food Preservation
, v.23, no.4, pp.591-598,
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| 20 |
Quality characteristics of Sikhye prepared with Sasa borealis extracts
Seo, Ji-Hyung;
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The Korean Society of Food Preservation
, v.23, no.4, pp.599-604,
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