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| 1 |
Antimicrobial activity and protective effect of Geranium thunbergii against oxidative DNA damage via antioxidant effect
Kwon, Tae-Hyung;Lee, Su-Jin;Park, Jae-Ho;Kim, Taewan;Park, Jung-Ja;Park, Nyun-Ho;
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The Korean Society of Food Preservation
, v.24, no.3, pp.325-333,
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| 2 |
Comparison of the content of bioactive substances and antioxidative activity between conventionally and organically cultivated brown rice (Oryza sativa L.)
Kim, Gee An;Cho, Jeong-Yong;Lee, You Seok;Lee, Hyoung Jae;Jeong, Hang Yeon;Lee, Yu Geon;Moon, Jae-Hak;
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The Korean Society of Food Preservation
, v.24, no.3, pp.334-342,
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| 3 |
Effect of shelf-life extension of birch sap using high pressure processing
Choi, Kyung Hwa;Kim, Sun Im;lee, Dong Uk;Jeon, Jung Tae;
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The Korean Society of Food Preservation
, v.24, no.3, pp.343-350,
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| 4 |
Effects of modified atmosphere packaging (MAP) and vaporized ethyl pyruvate (EP) treatment for the shelf life of 'Seolhyang' strawberries
Kim, Jinse;Park, Jong Woo;Park, Seok Ho;Choi, Dong Soo;Kim, Yong Hoon;Lee, Soo Jang;Park, Chun Wan;Lee, Jung Soo;Cho, Byoung-Kwan;
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The Korean Society of Food Preservation
, v.24, no.3, pp.351-360,
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| 5 |
Quality change of sliced ginseng depending on different drying methods
Park, Jongjin;Park, Daehee;Lee, Wonyoung;
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The Korean Society of Food Preservation
, v.24, no.3, pp.361-366,
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| 6 |
Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)
Jang, Miran;Kim, Gun-Hee;
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The Korean Society of Food Preservation
, v.24, no.3, pp.367-373,
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| 7 |
Effect of biomass pyrolysis liquid on the quality characteristics of 'Xiangshui' pears (Pyrus ussuriensis) during storage
Zhang, Xian;Jiang, Gui-Hun;Li, Fan-Zhu;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.24, no.3, pp.374-380,
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| 8 |
Enhancement of ergocalciferol (vitamin D) content in mushrooms by UV irradiation
Choi, Seong-Jin;
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The Korean Society of Food Preservation
, v.24, no.3, pp.381-386,
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| 9 |
Quality and fermentative characteristics of yogurt added with hot water extract of Welsh onion root
Kim, Min-Jeong;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.24, no.3, pp.387-393,
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| 10 |
Comparison of volatile flavor compounds of yuzu, kumquat, lemon and lime
Hong, Young Shin;Lee, Ym Shik;Kim, Kyong Su;
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The Korean Society of Food Preservation
, v.24, no.3, pp.394-405,
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| 11 |
Effect of sweeteners on the quality characteristics of ginger (Zingiber officinale Rosc) Jungkwa
Lee, Yeong-Min;Lee, Hyeon-Jeong;Cho, Jeong-Seok;Choi, Ji-Young;Woo, Jin-Ho;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.24, no.3, pp.406-412,
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| 12 |
Antioxidant and anti-inflammatory activity of extracts from red beet (Beta vulagaris) root
Yi, Mi-Ran;Kang, Chang-Hee;Bu, Hee-Jung;
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The Korean Society of Food Preservation
, v.24, no.3, pp.413-420,
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| 13 |
Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder
Kim, Mee-Jin;Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.24, no.3, pp.421-430,
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| 14 |
Physicochemical characteristics and physiological activities of mixture extracts from Liriope platyphylla, Schizandra chinensis, and Panax ginseng C.A. Meyer
Gu, Yul-Ri;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.24, no.3, pp.431-439,
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| 15 |
Antioxidative activity of roasted Pueraria lobata root extracts
Choi, Goo-Hee;Kim, Hyun Jung;Park, In-Jae;Kim, Bong-Gyun;Kim, Hoi-Yeong;Jeong, Jae-Hyun;Cho, Ju-Hyun;
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The Korean Society of Food Preservation
, v.24, no.3, pp.440-445,
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| 16 |
Antioxidant and anti-inflammatory effects of red garlic compositions
Kang, Min Jung;Kim, Dong-Gyu;Shin, Jung Hye;
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The Korean Society of Food Preservation
, v.24, no.3, pp.446-454,
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| 17 |
Biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata prepared by using various enzymes
Lee, Dae-Hoon;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.24, no.3, pp.455-463,
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| 18 |
The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves
Kim, Ah-Na;Ko, Hee-Suk;Lee, Kyo-Yeon;Rahman, M. Shafiur;Heo, Ho Jin;Choi, Sung-Gil;
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The Korean Society of Food Preservation
, v.24, no.3, pp.464-471,
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| 19 |
Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Jeong, Hyo-sung;Lee, Sae-Byuk;Yeo, Su-bin;Kim, Da-Hye;Choi, Jun-Su;Kim, Dong-Hwan;Yeo, Soo-Hwan;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.24, no.3, pp.472-482,
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| 20 |
Evaluation of biological activities of plasma-treated phloridzin
Jeong, Gyeong Han;Kim, Tae Hoon;
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The Korean Society of Food Preservation
, v.24, no.3, pp.483-489,
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