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| 1 |
Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapaL. ssp. Pekinensis) during salting process
Park, Sang-Un;Choi, Eun Ji;Chung, Young Bae;Han, Eung Soo;Park, Hae Woong;Chun, Ho Hyun;
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The Korean Society of Food Preservation
, v.23, no.7, pp.913-922,
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| 2 |
Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage
Kim, Dae-Hyun;Cho, Jeong-Seok;Park, Jung-Hoon;Kim, Jae-Hwan;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.23, no.7, pp.923-930,
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| 3 |
Effect of freezing temperature on quality characteristics of dried persimmons
Choi, Ji-Young;Lee, Hyeon-Jeong;Cho, Jeong-Seok;Lee, Yeong-Min;Jin, Luo;Woo, Jin-Ho;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.23, no.7, pp.931-938,
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| 4 |
Quality characteristics of outer leaves of Kimchi cabbage according to various blanching treatment conditions
Hong, Joo-Heon;Hwang, Tae-Young;
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The Korean Society of Food Preservation
, v.23, no.7, pp.939-944,
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| 5 |
Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder
Cho, Namsook;Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.23, no.7, pp.945-952,
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| 6 |
Quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying
Lee, Dae-Hoon;Park, Hye-Mi;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.23, no.7, pp.953-959,
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| 7 |
Sterilization and quality variation of dried red pepper by atmospheric pressure dielectric barrier discharge plasma
Song, Yoon Seok;Park, Yu Ri;Ryu, Seung Min;Jeon, Hyeong Won;Eom, Sang Heum;Lee, Seung Je;
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The Korean Society of Food Preservation
, v.23, no.7, pp.960-966,
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| 8 |
Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China
Lee, Hyejin;Jeong, Suyeon;Kim, Jaehwan;Yoo, SeungRan;
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The Korean Society of Food Preservation
, v.23, no.7, pp.967-976,
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| 9 |
Identification of volatile flavor compounds in Jeju citrus fruits
Hong, Young Shin;Kim, Kyong Su;
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The Korean Society of Food Preservation
, v.23, no.7, pp.977-988,
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| 10 |
Free radical scavenging and α-glucosidase inhibitory effects of a roots extract of Aruncus dioicus var. kamtschaticus
Jeong, Gyeong Han;Kim, Tae Hoon;
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The Korean Society of Food Preservation
, v.23, no.7, pp.989-994,
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| 11 |
Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract
Cho, Myoung Lae;Oh, Yu-Na;Ma, Jin-Gyeong;Lee, Su-Jin;Choi, Young-Hee;Son, Dong-Hwa;Jang, Eun Hee;Kim, Jong-Yea;
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The Korean Society of Food Preservation
, v.23, no.7, pp.995-1003,
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| 12 |
Profiling of flavonoid glycosides in fruits and leaves of jujube (Zizyphus jujuba var. inermis (Bunge) Rehder) using UPLC-DAD-QTOF/MS
Lee, Min-Ki;Kim, Heon-Woong;Kim, Young Jin;Lee, Seon-Hye;Jang, Hwan-Hee;Jung, Hyun-Ah;Kim, Sook-Bae;Lee, Sung-Hyen;Choe, Jeong-Sook;Kim, Jung-Bong;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1004-1011,
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| 13 |
Flavonoids composition and antioxidant activity of by-products of five orange cultivars during maturation
An, Hyun Joo;Park, Kyung Jin;Kim, Sang Suk;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1012-1017,
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| 14 |
Biological activities in Aronia melanocarpa depending on drying methods
Lee, Seul;Moon, Hey-Kyung;Lee, Su-Won;Moon, Jae-Nam;Kim, Jong-Kuk;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1018-1025,
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| 15 |
Citrus platymamma inhibits the expression of pro-inflammatory cytokines, inducible nitric oxide synthase, and cyclooxygenase-2 in RAW264.7 macrophage
Kim, Sang Suk;Park, Kyung Jin;An, Hyun Joo;Choi, Young Hun;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1026-1032,
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| 16 |
Antioxidant and antiproliferating effects of Setaria italica, Panicum miliaceum and Sorghum bicolor extracts on prostate cancer cell lines
Kim, Jeong-Ho;Cho, Hyun-Dong;Hong, Seong-Min;Lee, Ju-Hye;Lee, Yong-Seok;Kim, Du-Hyun;Seo, Kwon-Il;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1033-1041,
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| 17 |
Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
Kim, Ji-Seon;Yeo, Soo-Hwan;Mun, Ji-Young;Baek, Seong Yeol;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1042-1049,
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| 18 |
Production and fermentation characteristics of seafood kimchi started with Leuconostoc mesenteriodes SK-1 isolated from octopus baechu kimchi
Jang, Mi-Soon;Jung, Ko-Eun;Yun, Jae-Ung;Nam, Ki-Ho;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1050-1057,
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| 19 |
Correlations between quality indices and consumer acceptance in environment-friendly 'Campbell early' grapes
Lee, Da Uhm;Bae, Jeong Mi;Ku, Kyung Hyung;Choi, Jeong Hee;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1058-1064,
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| 20 |
Quality characteristics and sensory evaluation of Fuji apple based on commodity price
Ku, Kyung Hyung;Choi, Eun Jeong;Kim, Sang-Seop;Jeong, Moon Cheol;
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The Korean Society of Food Preservation
, v.23, no.7, pp.1065-1073,
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