| 1 |
HyunJin Kim, JungWon Lee, YongDoo Kim. Antimicrobial Activity and Antioxidant Effect of Curcuma longa, Curcuma aromatica and Curcuma zedoaria. Korean J Food Preservation. 2011;18(2):219-25./
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| 2 |
Jeong JE, Shim SP, Jeong YS, Jung HK, Kim YC, Hong JH. Optimization of Extraction Conditions for Ethanol Extracts from Citrus unshiu Peel by Response Surface Methodology. Korean J Food Preserv. 2011 ; 18(5) : 755-63./
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| 3 |
Chung HJ, Jeon IS. 2011. Antioxidative activities of methanol extracts from different parts of Chrysanthemum zawadskii. Korean J Food Preserv 18(5):739-745/
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| 4 |
Kim MJ, Chung HJ. 2011. Quality characteristics of Sulgidduk (a traditional Korean rice cake) admixed with cheese powder. Korean J Food Preserv 18(1):39-45/
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| 5 |
Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J Food Preserv 18(2):256-265/
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| 6 |
Jung HA, Kim AN, Ahn EM, Kim YJ, Park SH, Lee JE, Lee SM. 2011. Quality characteristics of curd yogurt with sweet pumpkin. Korean J Food Preserv 18(5): 714-720/
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| 7 |
Lee YJ, Lee HO, Kim JY, Kwon KH, Cha HS, Kim BS. 2011. Quality characteristics of frozen doraji (Platycodon grandiflorum) according to various blanching treatment conditions. Korean J Food Preserv 18(5):661-668/
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| 8 |
Nam KH, Jang MS, Lee DS, Yoon DH, Park HY. 2011. Effect of green tea and lotus leaf boiled water extracts treatment on quality characteristics in salted mackerel during storage. Korean J Food Preserv 18(5):643-650/
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| 9 |
Lee JJ, Lee HJ. 2011. Physicochemical composition of bakes garlic. Korean J Food Preserv 18:575-583/
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| 10 |
Kim JW, Doo HS, Kwon TH, Kim YS, Shin DH (2011) Quality characteristics of Doenjang meju fermented with Aspergillus species and Bacillus subtilis during fermentation. Kor J Food Preserv 18, 297-306./
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