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| 1 |
Characteristics of aroma compounds of 11 red wines from international grape cultivars grown in Korea
Kim, Hyun Il;Hur, Youn Young;Jung, Sung Min;Im, Dong Jun;Chung, Kyeong Ho;Kim, Su Jin;
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The Korean Society of Food Preservation
, v.25, no.5, pp.491-500,
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| 2 |
Development of fermented pumpkin porridge as a meal replacement
Park, Jung Suk;Na, Hwan Sik;
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The Korean Society of Food Preservation
, v.25, no.5, pp.501-506,
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| 3 |
Characteristics of sponge cake prepared by the addition of sweet pumpkin powder
Lee, Gyeong-Sook;Han, Gyeong-Phil;
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The Korean Society of Food Preservation
, v.25, no.5, pp.507-515,
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| 4 |
Quality characteristics of Nuruk with different water contents during fermentation period
Mun, Ji-Young;Kim, Joo-Yeon;Kim, So Young;Choi, Han-Seok;Yeo, Soo-Hwan;
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The Korean Society of Food Preservation
, v.25, no.5, pp.516-526,
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| 5 |
Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality
Jang, Eun Ho;Nam, Donghun;Na, Ha Gyoon;Jang, Ki-Hyo;
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The Korean Society of Food Preservation
, v.25, no.5, pp.527-534,
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| 6 |
Absorption characteristics of black elephant garlic powder containing maltodextrin
Park, Jong-Jin;Park, Dae-Hee;Lee, Jae-Jun;Lee, Sung-Yeon;Olawuyi, Ibukunoluwa Fola;Lee, Won-Young;
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The Korean Society of Food Preservation
, v.25, no.5, pp.535-542,
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| 7 |
Equilibrium moisture content/equilibrium relative humidity of barley
Choi, Byoung-Min;
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The Korean Society of Food Preservation
, v.25, no.5, pp.543-548,
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| 8 |
Comparison of ellagic acid contents in Korean and Chinese cultivated species of unripe black raspberries
Lee, Ki Hoon;Kim, Sunoh;
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The Korean Society of Food Preservation
, v.25, no.5, pp.549-556,
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| 9 |
Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
Kim, Min-Jin;Lee, Juyeong;Kim, Sang Suk;Seong, Ki Cheol;Lim, Chan Kyu;Park, Kyung Jin;An, Hyun Joo;Choi, Young Hun;Kim, Seung-Young;Hyun, Chang-Gu;
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The Korean Society of Food Preservation
, v.25, no.5, pp.557-563,
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| 10 |
Anti-inflammation effect of hardy kiwifruit (Actinidia arguta) extract in lipopolysaccharide-stimulated macrophages by suppressing NF-kappaB pathway
Kim, Dong In;Kim, Hyun Jung;Lee, Ji Hye;Han, So Jung;Kim, Ha Eun;Park, Kang Soo;Kim, Hyo Jin;Nam, Jeong Hee;Chi, Gyeong Yup;An, Bong Jeun;
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The Korean Society of Food Preservation
, v.25, no.5, pp.564-573,
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| 11 |
Anti-amnestic effect of Spirulina platensis in high-fat diet-induced obese mice
Park, Seon Kyeong;Han, Hye Ju;Kim, Jong Min;Kang, Jin Yong;Park, Su Bin;Yoo, Seol Ki;Jeong, Jae Hong;Kwon, Jong Hee;Heo, Ho Jin;
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The Korean Society of Food Preservation
, v.25, no.5, pp.574-585,
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| 12 |
Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts
Kim, Dong-Gyu;Shin, Jung-Hye;Kang, Min-Jung;
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The Korean Society of Food Preservation
, v.25, no.5, pp.586-594,
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| 13 |
Changes in the secondary metabolites and bioactivity of mulberry leaves upon UV-C irradiation
Choi, Seong-Jin;
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The Korean Society of Food Preservation
, v.25, no.5, pp.595-604,
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| 14 |
Conditions for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity
Park, Bo Yeon;Yoon, Kyung Young;
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The Korean Society of Food Preservation
, v.25, no.5, pp.605-612,
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| 15 |
Medium optimization for enhanced growth of Bacillus subtilis SRCM102046 possessing antibacterial activity using response-surface methodology
Ha, Gwangsu;Yang, Hee-Jong;Jeong, Su-Ji;Ryu, Myeong Seon;Kim, JinWon;Yang, HoYeon;Shin, Su-Jin;Im, Sua;Seo, Ji Won;Jeong, Seong-Yeop;Jeong, Do-Youn;
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The Korean Society of Food Preservation
, v.25, no.5, pp.613-624,
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