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| 1 |
Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
Seong, Gi-Un;Chung, Hun-Sik;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.24, no.1, pp.1-7,
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| 2 |
Quality characteristics of cookies added with Takju pomace powder
Im, Chae-Yun;Kim, Mi-Hyang;Kang, Woo-Won;
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The Korean Society of Food Preservation
, v.24, no.1, pp.8-12,
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| 3 |
Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice
Yun, Jae-Ung;Jung, Ko-Eun;Kim, Dong-Hyun;Nam, Ki-Ho;Sim, Kil-Bo;Jang, Mi-Soon;
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The Korean Society of Food Preservation
, v.24, no.1, pp.13-20,
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| 4 |
Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments
Nam, San;Kwon, Yu-ri;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.24, no.1, pp.21-26,
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| 5 |
Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays
Moon, Byeong-Geum;Song, Beom-Seok;Park, Jong-Heum;Kim, Jae-Kyung;Park, Ha-Young;Kim, Dong-Ho;Son, Eun-Joo;Im, Don-Sun;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.24, no.1, pp.27-35,
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| 6 |
Evaluation of quality index of salted Korean cabbage in the short-term distribution system
Kim, Min-Jung;Song, Hye-Yeon;Park, Sang-Un;Chun, Ho Hyun;Han, Eung Soo;Chung, Young-Bae;
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The Korean Society of Food Preservation
, v.24, no.1, pp.36-43,
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| 7 |
Physicochemical and sensory properties of Yakhobak (Cucurbita maxima subsp. maxima) paste under different high pressure heating conditions
Park, Bo-Ram;Choi, Su-Jeong;Kim, Na-Jeong;Han, Gui-Jung;Kim, Ha-Yun;
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The Korean Society of Food Preservation
, v.24, no.1, pp.44-51,
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| 8 |
Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
Kwon, Ki-Hyun;Sung, Jung-Min;Kim, Ji-Young;Kim, Byeong-Sam;Kim, So-Hee;
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The Korean Society of Food Preservation
, v.24, no.1, pp.52-59,
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| 9 |
Optimization of blue berry extraction for beverage production using enzyme treatment
Ji, Yu-Jeong;Im, Moo-Hyeog;
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The Korean Society of Food Preservation
, v.24, no.1, pp.60-67,
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| 10 |
Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Kim, Dong-Hwan;Choi, Jun-Su;Lee, Min-Hyung;Jang, Han-Hee;Kim, Han-Sol;Kim, Do-Youn;Yeo, Soo-Hwan;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.24, no.1, pp.68-73,
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| 11 |
Optimization of drying conditions of Cudrania tricuspidata using response surface methodology
Park, Jong-Jin;Park, Dae-Hee;Jung, Gayoung;Shin, Eunju;Do, Seon-Gil;Lee, Wonyoung;
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The Korean Society of Food Preservation
, v.24, no.1, pp.74-83,
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| 12 |
Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents
Nam, Dong-Geon;Jeong, Beom-Gyun;Chun, Jiyeon;
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The Korean Society of Food Preservation
, v.24, no.1, pp.84-92,
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| 13 |
Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
Lee, Jaemin;Kim, Dong-Hee;Kim, Eun-Woo;Kwon, Hyun Ju;Kim, Byung Woo;Cho, Jae-Hyon;Kim, Hyun-Joo;Kim, Tae Hoon;
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The Korean Society of Food Preservation
, v.24, no.1, pp.93-99,
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| 14 |
Genotoxicity evaluation of balanced nutritional food for patients pasteurized by gamma irradiation at 4 kGy
Song, Beom-Seok;Park, Jong-Heum;Kim, Jae-Kyung;Park, Ha-Young;Kim, Dong-Ho;Hong, Seong-Gil;Jeong, Sang-Hee;
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The Korean Society of Food Preservation
, v.24, no.1, pp.100-106,
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| 15 |
Protective effect of silk protein hydrolysates against tert-BHP induced liver damage
Kim, Joo Hyoun;Suh, Hyung Joo;Choi, Hyeon-Son;
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The Korean Society of Food Preservation
, v.24, no.1, pp.107-115,
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| 16 |
Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell
Gu, Yul-Ri;Kim, Sun-Won;Son, Yong-Won;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.24, no.1, pp.116-124,
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| 17 |
Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
Cho, Kye Man;Hwang, Chung Eun;Joo, Ok Soo;
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The Korean Society of Food Preservation
, v.24, no.1, pp.125-133,
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| 18 |
Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)
Hwang, Chung Eun;Joo, Ok Soo;Lee, Jin Hwan;Song, Yeong Hun;Hwang, In Guk;Cho, Kye Man;
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The Korean Society of Food Preservation
, v.24, no.1, pp.134-144,
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| 19 |
Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production
Jeon, Jae Hwan;Lee, Seon Mi;Cho, Rae Kwang;
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The Korean Society of Food Preservation
, v.24, no.1, pp.145-152,
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| 20 |
The physicochemical characteristics and antioxidant capacities of commercial tea products from Phellinus baumii, Ganoderma lucidum
Kim, Ha-Na;Son, Eun Ji;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.24, no.1, pp.153-157,
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