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| 1 |
Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder
Lee, Jun Ho;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1053-1059,
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| 2 |
Effects of young persimmon fruit powder on rice cookie quality
Seong, Jong-Hwan;Park, Han-Sol;Chung, Hun-Sik;Kim, Dong-Seob;Kim, Han-Soo;Lee, Young-Guen;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1060-1066,
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| 3 |
Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor
Gim, Do-Woo;Koo, Hui-Yeon;Kim, Seon-Gon;Park, Jun-Ki;Kim, Yu-Jin;Huh, Chang-Ki;Kim, Yong-Doo;Kim, Hyun-Jin;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1067-1078,
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| 4 |
Change in quality characteristics of yellow paprika according to drying methods
jung, Hyeon-A;Hong, Ju-Yeon;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1079-1087,
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| 5 |
Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
Park, Han-Sol;Lee, Hyeon-Jeong;Youn, Kwang-Sup;Kim, Dong-Seob;Kim, Han-Soo;Lee, Young-Guen;Seong, Jong-Hwan;Chung, Hun-Sik;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1088-1093,
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| 6 |
Influence of usage environment from camping cooking utensils on migration of hazardous metals
Lee, Jin-hee;Kim, Ji-Yeon;Park, Ye-Seul;Park, Sang-Gyu;Lee, Jae-Ho;Yoon, Jong-Ho;Kim, Gyung-Tae;Han, Gi-Dong;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1094-1102,
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| 7 |
Effects of different cooking methods on folate retention in selected mushrooms
Park, Su-Jin;Park, Sun-Hye;Chung, Heajung;Lee, Junsoo;Hyun, Taisun;Chun, Jiyeon;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1103-1112,
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| 8 |
Study on antioxidant and physiological activities of extract from Ligularia fischeri by extraction methods
Woo, Yeon-jeong;Shin, Seung-Ryeul;Hong, Ju-Yeon;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1113-1121,
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| 9 |
Inflammation inhibitory effect of water extract from pumpkin's tendril
Jeong, Ha-Na;Choi, Ju-Hee;Lee, Ha-Nul;Lee, So-Hyeon;Cho, Soon-Chang;Park, Jong-Hwan;Kim, Young-Min;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1122-1128,
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| 10 |
Antioxidant and anti-aging activities of water extracts from Chionanthus retusus flesh according to different extraction temperatures
Choi, Hae-Sim;Lee, Yang-Suk;Seo, Su-Jeong;Kim, Nam-Woo;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1129-1137,
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| 11 |
Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder
Hwang, Chung Eun;Lee, Dong Hee;Joo, Ok Soo;Lee, Hee Yul;Kim, Su Cheol;Park, Kyung Sook;Um, Bong Sik;Cho, Kye Man;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1138-1148,
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| 12 |
Anti-inflammatory effects of Ishige sinicola ethanol extract in LPS-induced RAW 264.7 cell and mouse model
Kim, Ji-Hye;Kim, Min-Ji;Kim, Koth-Bong-Woo-Ri;Park, Sun-Hee;Cho, Kwang-Su;Kim, Go-Eun;XU, Xiaotong;Lee, Da-Hye;Park, Ga-Ryeong;Ahn, Dong-Hyun;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1149-1157,
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| 13 |
Immunomodulatory effects of β-1,3/1,6-glucan and lactic acid bacteria in LP-BM5 murine leukemia viruses-induced murine acquired immune deficiency syndrome
Kim, Min-Soo;Kim, JoongSu;Ryu, Min Jung;Kim, Ki hong;Hwang, Kwontack;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1158-1167,
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| 14 |
Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
Ryu, Myeong Seon;Yang, Hee-Jong;Kim, Jin Won;Jeong, Su-Ji;Jeong, Seong-Yeop;Eom, Jeong-Seon;Jeong, Do-Youn;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1168-1179,
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| 15 |
Antioxidant and antimicrobial activities of ginger with aging and fermentation
Seo, Young-Ho;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1180-1187,
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| 16 |
Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice
Park, Eui-Seong;Heo, Ju-Hee;Lim, Yaung-Iee;Ju, Jaehyun;Park, Kun-Young;
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The Korean Society of Food Preservation
, v.24, no.8, pp.1188-1194,
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