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신용규, 허진철, 이진형, 이상한. 장수상황버섯과 마황을 이용한 고체발효 추출물로부터 항아토피 활성의 분석. 한국식품저장유통학회지. 2010;17(2):297-300./
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Jeonge CH, Son KB, Kim JH, Kang SK, Park EY, ShimKI. 2010. Antioxidant and anticancer activities of lotus (Nelumbo nucifera) leaf and root. Korean J Food Preserv 17: 131-138./
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Park, C.S. and Kim, M.L. (2010) Preparation and Characterization of Watermelon wine. Korean J. Food Preserv. 17(4), 549-556/
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Kim, M.S., Ahn, S.M., Jung, I.C., Kwon, G.S. and Sohn, H.Y. (2010) Screening of $\alpha$-amylase and $\alpha$-glucosidase inhibitors from brazilian plant extracts for treatment of rumen acidosis. Korean J. Food Preserv., 17, 290-296./
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Kwon, J.B., Kim, M.S. and Sohn, H.Y. (2010) Evaluation of antimicrobial, antioxidant and antithrombin activity of the rhizome of different Diosorea spp. Korean J. Food Preserv., 17, 391-397./
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Park, N.Y., Kim, J.W., Woo, S.C. and Jeong, Y.J. (2010) Quality changes in apple juice containing pulp upon sterilization by hot water. Korean J. Food Preserv., 17, 230-235/
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Shim, S.L., K.M. No, K.S. Kim and G.D. Song. 2010. Effect of electron beam irradiation on volatile organic compounds of Vitis labrusca L. Kor. J. Food Preserv. 17: 151-159./
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Kim, G.R., Park, L.Y. and Lee, S.H. (2010) Fermentation and quality characteristicss of kimchi preparedd using various types of Maesil (Prumus mume Sieb. et Zucc). Korean J. Food Preserv., 17, 214-222/
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Mo, E.K., Kim, S.M., Yang, S.A., Jegal, S.A., Choi, Y.S., Ly, S.Y. and Sung, C.K. (2010) Properties of baechu kimchi treated with black rice water extract. Korean J. Food Preserv., 17, 50-57/
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Mo, E.K., Kim, S.M., Yun, B.S., Yang, S.A., Jegal, S.A., Choi, Y.S., LY, S.Y. and Sung C.K. (2010) Quality properties of baechu kimchi treated with black pana ginseng extracts during fermentation at low temperature. Korean J. Food Preserv., 17, 182-189/
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