1 |
Disinfestations of the Oriental Tobacco Budworm in Green Hot Pepper by Ultra High Carbon Dioxide: Implications for Postharvest Fruit Quality
/ [Kim, Ki-Woo;Bae, Ro-Na;Lee, Seung-Koo;] / Journal of Plant Biology
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2 |
Chemical Component Analysis of Red Pepper (Capsicum annuum L.) Seeds with Various Cultivars
/ [Ku, Kyung-Hyung;Choi, Eun-Jeong;Park, Jae-Bok;] / Journal of the Korean Society of Food Science and Nutrition
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3 |
Functional Activity of Water and Ethanol Extracts from Red Pepper (Capsicum annuum L.) Seeds
/ [Ku, Kyung-Hyung;Choi, Eun-Jeong;Park, Wan-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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4 |
Changes in Bioactive Compounds Contents of 'Maehyang' and 'Seolhyang' Strawberry Fruits by UV Light Illumination
/ [Kim, Sung-Kyeom;Bae, Ro-Na;Chun, Chang-Hoo;] / Horticultural Science & Technology
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5 |
Quality Characteristics of Kochujang Prepared with Korean Single-Harvested Pepper (Capsicum annuum L.)
/ [Kim, Kyung-Seon;Park, Jae-Bok;Kim, Sun-A;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer
/ [Kang, Jin Hee;Son, Hee-Jin;Hong, Eun-Jeung;Noh, Bong-Soo;] / Food Engineering Progress
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7 |
Comparison of Bioactive Compounds Contents in Different Fruit Tissues of June-bearing Strawberry Cultivars
/ [Kim, Sung-Kyeom;Bae, Ro-Na;Hwang, Hyun-Seung;Kim, Moo-Jung;Sung, Hye-Ryeong;Chun, Chang-Hoo;] / Horticultural Science & Technology
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8 |
Analyses of Capsaicinoids and Ascorbic Acid in Pepper (Capsicum annum L.) Breeding Lines
/ [Jung, Mi-Ri;Hwang, Young;Kim, Hae-Young;Jeong, Heong-Sang;Park, Ji-Sung;Park, Dong-Bok;Lee, Jun-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Development of Value-Added Seasoning Products with Korean Chile Peppers (Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation
/ [Yoo, Kyung-Mi;Lee, Seul;Kim, Min-Kyoung;Park, Jae-Bok;Hwang, In-Kyeong;] / Korean journal of food and cookery science
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10 |
Development of Mixed Seasoning Products for Fish Dishes using Korean Chili Peppers(Capsicum annuum L.)
/ [Lee, Seul;Kim, Min-Kyoung;Yoo, Kyung-Mi;Park, Jae-Bok;Hwang, In-Kyeong;] / The Korean Journal of Food And Nutrition
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11 |
Comparative Analysis of Bioactive Compounds and the Sensory Evaluation of Korean Chili (Capsicum annuum L.) Ketchup and American Chili Ketchup
/ [Yoo, Kyung-Mi;] / The Korean Journal of Food And Nutrition
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12 |
Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region
/ [Hwang, In-Guk;Kim, Ha-Yun;Lee, Jun-Soo;Kim, Haeng-Ran;Cho, Myeoung-Cheoul;Ko, In-Bae;Yoo, Seon-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region
/ [Hwang, In-Guk;Kim, Ha-Yun;Lee, Jun-Soo;Kim, Haeng-Ran;Cho, Myeoung-Cheoul;Ko, In-Bae;Yoo, Seon-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice
/ [Hwang, In-Guk;Kim, Ha-Yun;Hwang, Young;Jeong, Heon-Sang;Yoo, Seon-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
/ [Hwang, In-Guk;Hwang, Young;Kim, Ha-Yun;Lee, Jun-Soo;Jeong, Heon-Sang;Yoo, Seon-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Evaluation of Biological Activity in Pepper (Capsicum annuum L.) Breeding Lines
/ [Jung, Mi-Ri;Hwang, Young;Kim, Hae-Young;Cho, Myeong-Cheoul;Hwang, In-Guk;Yoo, Seon-Mi;Jeong, Heon-Sang;Lee, Jun-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.)
/ [Lee, Seul;Yoo, Kyung-Mi;Park, Jae-Bok;Hwang, In-Kyeong;] / Korean journal of food and cookery science
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18 |
Development of non-destructive pungency measurement technique for red-pepper powder produced in different domestic origins
/ [Mo, Changyeun;Lee, Kangjin;Lim, Jong-Guk;Kang, Sukwon;Lee, Hyun-Dong;Cho, Byoung-Kwan;] / Korean Journal of Agricultural Science
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19 |
Development of Value-added Ketchup Products with Korean Chile Peppers(Capsicum annuum L.) and Their Sensory Evaluation
/ [Lee, Seul;Yoo, Kyung-Mi;Song, Soon-Ran;Park, Jae-Bok;Hwang, In-Kyeong;] / The Korean Journal of Food And Nutrition
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20 |
The Content of Capsaicinoids in Peppers by Cultivation Region in Korea
/ [Lee, Seong-Eung;Ham, Hyeonmi;Kim, Younghwa;Sung, Jeehye;Hwang, In-Gook;Yu, Sun-Mi;Jeong, Heon-Sang;Lee, Junsoo;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
/ [Ku, Kyung Hyung;Lee, Kyung-A;Koo, Minseon;] / Food Science and Preservation
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22 |
Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions
/ [Hwang, In Guk;Yoo, Seon Mi;Lee, Junsoo;] / The Korean Journal of Food And Nutrition
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