| 1 |
Shin, E. J., Kim, J. E., Kim, J. H., Park, Y. M., Yoon, S. K., Jang, B. C., Lee, S. P. and Kim, B. C. 2015. Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse. Kor. J. Food Preserv. 22, 893-900./
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| 2 |
Shin, E. J., Kim, J. E., Kim, J. H., Park, Y. M., Yoon, S. K., Jang, B. C., Lee, S. P. and Kim, B. C. 2015. Hypoglycemic effect of submerged culture of Ceriporia lacerata mycelium. Kor. J. Food Preserv. 22, 145-153./
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| 3 |
Lee NY, Ha KY. Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties. Korean J. Food Preserv. 22: 63-69 (2015)/
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| 4 |
Lee EW, Kim TW, Kim HS, Park YM, Kim SH, Im MH, Kwak JH, Kim TH. Antioxidant and a-glucosidase inhibitory effects of ethanolic extract of Ainsliaea acerifolia and organic solvent-soluble fractions. Korean J. Food Preserv. 22: 275-280 (2015)/
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| 5 |
Lee SH, Hong EJ, Cho YJ. Quality characteristics of yanggaeng with Momordica charantia powder. Korean J. Food Preserv. 22: 335-344 (2015)/
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| 6 |
Song J, Lee KH, Choi HS, Hwang KA. 2015. Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9. Korean J Food Preserv 22: 535-544./
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| 7 |
Lee KH, Kim EJ, Choi HS, Park SY, Kim JH, Song J. 2015. Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains. Korean J Food Preserv 22: 545-552./
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| 8 |
Kim YS, Suh HJ, Park S. 2015. Antioxidant activity of hotwater extracts and floral waters from natural plant pigments. Korean J Food Presev 22: 129-133./
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| 9 |
Seong GU, Chung HS, Chung SK. 2015. The cutting process improvement for cut kimchi cabbage quality. Korean J Food Preserv 22: 154-157./
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| 10 |
Kim JH, Kang HM, Lee SH, Lee JY, Park LY. 2015. Antioxidant and ${\alpha}$-glucosidase inhibition activity of seaweed extracts. Korean J Food Preserv 22: 290-296./
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