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| 1 |
Production of spherical granule type yogurt with improving convenience and preservation
Shin, Myung-Gon;
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The Korean Society of Food Preservation
, v.24, no.5, pp.559-564,
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| 2 |
Quality characteristics of fresh-cut Dioscorea bulbifera treated under various blanching conditions prior to vacuum-packaging during storage
Seong, Bong Jae;Kim, Sun Ick;Jee, Moo Geun;Kim, Soo Dong;Kwon, A Reum;Kim, Hyun Ho;Lee, Ka Soon;
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The Korean Society of Food Preservation
, v.24, no.5, pp.565-575,
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| 3 |
Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder
Yeo, Su-bin;Yeo, Soo-Hwan;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.24, no.5, pp.576-584,
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| 4 |
Physicochemical properties of blueberry syrup prepared with fructooligosaccharide
Yi, Tae Gyu;Park, Yeri;Kim, Hyo Jin;Hong, Sae Jin;Kang, Yoon-Han;Park, Nam Il;
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The Korean Society of Food Preservation
, v.24, no.5, pp.585-592,
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| 5 |
The quality improvement of Bulgogi using superheated steam and high hydrostatic pressure
Kim, Eunmi;Seo, Sanghee;Choi, Younsang;Chun, Kihong;Lee, Eunjung;
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The Korean Society of Food Preservation
, v.24, no.5, pp.593-599,
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| 6 |
Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product
Kim, Eunmi;Lim, Jeong-Ho;Choi, Yun-Sang;Jeon, Ki-Hong;
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The Korean Society of Food Preservation
, v.24, no.5, pp.600-607,
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| 7 |
Microbiological changes and quality characteristics of dried persimmon by chlorine dioxide gas fumigation treatment
Moon, Hey-Kyung;Lee, Su-Won;Lee, Wha Jin;Hossein, Abul;Lee, Seul;Kim, Jong-Kuk;
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The Korean Society of Food Preservation
, v.24, no.5, pp.608-614,
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| 8 |
Antioxidant and antidiabetic activities of various solvent extracts from Stachys sieboldii Miq.
Kang, Jae-Ran;Kang, Min-Jung;Shin, Ji-Hyeon;Park, Ji-Hye;Kim, Dong-il;Chung, Sang-Yong;Shin, Jung-Hye;
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The Korean Society of Food Preservation
, v.24, no.5, pp.615-622,
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| 9 |
Optimization of microwave-assisted extraction process for blue honeysuckle (Lonicera coerulea L.) using response surface methodology
Park, Daehee;Lee, Jae-Jun;Park, Jongjin;Park, Sanghwan;Lee, Wonyoung;
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The Korean Society of Food Preservation
, v.24, no.5, pp.623-630,
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| 10 |
Antioxidant and physiological activities of Hijikia fusiforme by extraction methods
Kwon, Yu-ri;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.24, no.5, pp.631-637,
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| 11 |
In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars
Jung, Kyung-Mi;Kim, San Yeong;Lee, Sang-Han;
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The Korean Society of Food Preservation
, v.24, no.5, pp.638-646,
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| 12 |
Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
Shin, Ji Hyeon;Kang, Min Jung;Byun, Hee Uk;Bea, Won Yoel;Shin, Jeong Yeon;Seo, Weon Tack;Choi, Jine Shang;Shin, Jung Hye;
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The Korean Society of Food Preservation
, v.24, no.5, pp.647-657,
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| 13 |
Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea
Sung, Hwa-Jung;Kim, Deuk Hoi;Sohn, Ho-Yong;
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The Korean Society of Food Preservation
, v.24, no.5, pp.658-665,
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| 14 |
Effects of long-term endurance exercise and Salvia miltiorrhiza vinegar on body composition and insulin resistance in high fat diet-induced obese rats
Kim, Kijin;Jung, Su-Ryun;Ahn, Na-young;Park, Ju-sik;Ju, Young-Sik;Kim, Sung-Wook;Lee, Gyu-Ho;Kim, Mi-Yeon;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.24, no.5, pp.666-672,
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| 15 |
Functional evaluation of marine micro-algae Amphidinium carterae extract
Kim, Hae-Mi;Oh, Hyeonhwa;Jeong, Jong Hoon;Lee, Sang-Cheon;Moon, Hye-Jung;Jeong, Yong-Seob;
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The Korean Society of Food Preservation
, v.24, no.5, pp.673-679,
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| 16 |
Acetic acid fermentation properties and antioxidant activity of lemongrass vinegar
Yi, Mi-Ran;Kang, Chang-Hee;Bu, Hee-Jung;
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The Korean Society of Food Preservation
, v.24, no.5, pp.680-687,
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| 17 |
Physicochemical properties and anti-wrinkle effect of polysaccharides with different molecular weights from Gloiopeltis furcata
Lee, Dae-Hoon;Hong, Joo-Heon;
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The Korean Society of Food Preservation
, v.24, no.5, pp.688-696,
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| 18 |
Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Gil, Na-Young;Choi, Bo-Young;Park, Shin-Young;Cho, Yong-Sik;Kim, So-Young;
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The Korean Society of Food Preservation
, v.24, no.5, pp.697-706,
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| 19 |
Fermentative characteristics of yogurt using lactic acid bacteria isolated from Korean traditional fermented food
Park, Na-Young;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.24, no.5, pp.707-713,
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| 20 |
Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
Choi, Han-Seok;Kang, Ji-Eun;Jeong, Seok-Tae;Kim, Chan-Woo;Baek, Seong-Yeol;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.24, no.5, pp.714-724,
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| 21 |
Erratum 감사의 글 정정
Jo, Gye-Man;Hwang, Jeong-Eun;Ju, Ok-Su;
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The Korean Society of Food Preservation
, v.24, no.5, pp.725-725,
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