| 1 |
Park HM, Chae HY, Hong JH (2015) Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process. Korean J Food Preserv, 22, 84-90/
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| 2 |
Seong GU, Chung HS, Chung SK (2015) The cutting process improvement for cut kimchi cabbages quality. Korean J Food Preserv, 22, 154-157/
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| 3 |
Woo SM, Yeo SH, Kwon JH, Kim SH, Jeong YJ (2015) Quality characteristics of high-acidity vinegar prepared grape juice. Korean J Food Preserv, 22, 100-107/
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| 4 |
Kim EM, Lim JH, Chang YJ, An SH, Ahn MY (2015) Changes in the quality characteristics of cricket (Gryllus bimaculatus) under various processing conditions. Korean J Food Preserv, 22, 218-224/
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| 5 |
Jeong SH, Chang EH, Hur YY, Jeong SM, Nam JC, Koh SW, Choi IM (2015) Phenolic compounds of must and wine supplemented with muscat bailey a grape fruit stem. Korean J Food Preserv, 22, 91-99/
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| 6 |
Jeong DS, Back DA, Kwon YR, Kwon GM, Youn KS (2015) Quality characteristics and antioxidant activity of onion peel extracts by extraction methods. Korean J Food Preserv, 22, 267-274/
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| 7 |
Shin EJ, Kim JE, Kim JH, Park YM, Yoon SK, Jang BC, Lee SP, Kim BC (2015) Hypoglycemic effect of submerged culture of Ceriporia lacerata mycelium. Korean J Food Preserv, 22, 145-153/
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| 8 |
Cho KM, Joo OS (2015) Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon. Korean J Food Preserv, 22, 119-128/
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| 9 |
Woo SM, Yeo SH, Kwon JH, Kim SH, Jeong YJ (2014) Quality characteristics of high-acidity vinegar prepared with grape juice. Korean J Food Preserv, 22, 100-107/
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