| 1 |
Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Pewservation 21:146-150/
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| 2 |
Kwon HJ, Kim HS, Choi YH, Choi JH, Choi HS, Song J, Park SY (2014) Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom. Korean J Food Preserv 21: 231-238./
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| 3 |
Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Preserv 21(1):146-150/
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| 4 |
Hur S.S., Kang B.H., Lee D.S., Lee S.H., Lee J.M.: Quality characteristics of domestic dried persimmon and imported dried persimmon. Korean J. Food Preserv., 21(1), 140-145 (2014)./
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| 5 |
Lee SY, Kim JH, Park JM, Lee IC, Lee JY. 2014. Antioxidant activity and inhibition activity against $\alpha$-amylase and $\alpha$-glucosidase of Smilax china L. Korean J Food Preserv 21: 254-263./
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| 6 |
Kim YJ, Son DY. Inflammatory mediator regulation of the Zizyphus jujube leaf fractions in the LPS-stimulated Raw 264.7 mouse macrophage. Korean J. Food Preserv. 21: 114-120 (2014)/
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| 7 |
Jung HK, Choi MO, Kim BJ, Jo SK, Jeong YS (2014) Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging. Korean J Food Preserv, 21, 264-275/
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| 8 |
Hong YS, Rhu KY, Kim KS (2014) Analysis of radiation induced hydrocarbons by electron-beam irradiation in dried squid (Todarodes pacificus) and octopus (Paroctopus dofleini). Korean J Food Preserv, 21, 381-387/
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| 9 |
Kwon OJ, Lee HY, Kim TH, Kim SG (2014) Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides. Korean J Food Preserv, 21, 421-426/
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| 10 |
Kim SS, Seong GU, Hwang HY, Jeong MC, Chung SK (2014) The short-term storage characteristics of cut kimchi cabbages treated with $Ca^{2+}$. Korean J Food Preserv, 21, 157-162/
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