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| 1 |
Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea
Chang, Min-Sun;Lee, Jung-Soo;
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The Korean Society of Food Preservation
, v.24, no.2, pp.159-167,
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| 2 |
Effect of supercooling on the storage stability of rapidly frozen-thawed pork loins
Choi, Eun Ji;Park, Hae Woong;Chung, Young Bae;Kim, Jin Se;Park, Seok Ho;Chun, Ho Hyun;
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The Korean Society of Food Preservation
, v.24, no.2, pp.168-180,
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| 3 |
Prediction of weight loss of low temperature storage tomato (Tiwai 250) by non-destructive firmness measurement
Cui, Jinshi;Yoo, Areum;Yang, Myongkyoon;Cho, Seong In;
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The Korean Society of Food Preservation
, v.24, no.2, pp.181-186,
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| 4 |
Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste
Lee, Sun Young;Seo, Bo Young;Eom, Jeong Seon;Choi, Hye Sun;
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The Korean Society of Food Preservation
, v.24, no.2, pp.187-195,
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| 5 |
Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract
Shin, Jeong Yeon;Woo, Yeon U;Jo, Yu Lim;Seo, Weon Taek;Choi, Jine Shang;
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The Korean Society of Food Preservation
, v.24, no.2, pp.196-205,
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| 6 |
Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder
Lim, Su-Bin;Park, Ki-Tae;Lee, Eun-Ho;Kim, Byung-Oh;Lee, Seon-Ho;Kang, In-Kyu;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.24, no.2, pp.206-214,
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| 7 |
Quality characteristics of kimchi prepared with cut Kimchi cabbages during the short-term storage
Son, Eun Ji;Kim, Sang Seop;Chung, Shin-Kyo;
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The Korean Society of Food Preservation
, v.24, no.2, pp.215-220,
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| 8 |
Quality characteristics of Doenjang prepared with sweet potato
Cha, Su-Jin;Park, Sao-Ra;Kim, Dong-Han;
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The Korean Society of Food Preservation
, v.24, no.2, pp.221-229,
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| 9 |
Effects of ultrasonic thawing on the physicochemical properties of frozen pork
Kim, Jinse;Park, Seok Ho;Choi, Dong Soo;Choi, Seung Ryul;Kim, Yong Hoon;Lee, Soo Jang;Park, Chun Wan;Han, Gui Jeung;Jo, Byeong-Gwan;Park, Jong Woo;
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The Korean Society of Food Preservation
, v.24, no.2, pp.230-236,
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| 10 |
Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation
Park, Eun-Jin;Lee, Syng-Ook;Lee, Sam-Pin;
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The Korean Society of Food Preservation
, v.24, no.2, pp.237-245,
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| 11 |
Spray-dried powder preparation of pumpkin sweet potato hydrolysates and its physicochemical properties
Lee, Dae-Hoon;Jang, Jong-Hyun;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.24, no.2, pp.246-253,
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| 12 |
Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG
Shin, Jeong Yeon;Shin, Jung Hye;Kang, Min Jung;Choi, Myung Hyo;Park, Hee Rin;Choi, Jine Shang;Bae, Won Yeol;Seo, Won Tak;
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The Korean Society of Food Preservation
, v.24, no.2, pp.254-265,
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| 13 |
Effect of lotus leaf on the quality characteristics and antioxidant properties of bread
Park, La-Young;
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The Korean Society of Food Preservation
, v.24, no.2, pp.266-273,
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| 14 |
Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum
Kwon, soon young;Whang, ki;Lee, sam pin;
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The Korean Society of Food Preservation
, v.24, no.2, pp.274-281,
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| 15 |
Biological activities of isolated phenolic compounds from Trachelospermum asiaticum var. intermedium nakai
Yun, Ui-Tea;Cho, Ju-Young;Jeong, Eun-Young;Jo, Jae-Bum;Lee, Eun-Ho;Kim, Byung-Oh;Cho, Young-Je;
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The Korean Society of Food Preservation
, v.24, no.2, pp.282-288,
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| 16 |
Antiproliferation effects of ethanol extract of garlic peels on human cancer cell lines
Son, Dae-Yeul;
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The Korean Society of Food Preservation
, v.24, no.2, pp.289-293,
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| 17 |
Quality characteristics and antioxidant activity of sponge cake with cabbage powder
Kim, Sook-Young;Kim, Ki-Ju;
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The Korean Society of Food Preservation
, v.24, no.2, pp.294-302,
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| 18 |
Antioxidant activities and quality characteristics of Yanggeng added with aged black chestnut inner shell
Lee, Seok Ryong;Lim, Jun Young;Kim, Mee Ree;
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The Korean Society of Food Preservation
, v.24, no.2, pp.303-311,
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| 19 |
Disinfection efficacy of slightly acidic electrolyzed water (SlAEW) against some fresh vegetables
Park, Kee-Jai;Lim, Jeong-Ho;Jung, Heeyong;Jeong, Mooncheol;
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The Korean Society of Food Preservation
, v.24, no.2, pp.312-319,
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| 20 |
Antimicrobial activities and skin barrier improvement effect of Eruca sativa extract
Kim, Bora;Kim, Hyun-Soo;
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The Korean Society of Food Preservation
, v.24, no.2, pp.320-324,
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