List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 1, 2016

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Article

Comparison of the antioxidant and physiological activities of grape seed extracts prepared with different drying methods
건조방법에 따른 포도씨의 항산화 활성의 변화
Da-Som Jeong, Kwang-Sup Youn
정다솜, 윤광섭
Korean J Food Preserv 2016;23(1):1-6.
https://doi.org/10.11002/kjfp.2016.23.1.1
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Cited by Crossref 6
The effect of decylcyclopropene derivative on the softening of ‘Fuyu’persimmon fruits
Decylcyclopropene 유도체가 부유 단감 과실의 연화에 미치는 영향
Seong-Jin Choi, Gwang-Hwan Ahn
최성진, 안광환
Korean J Food Preserv 2016;23(1):7-11.
https://doi.org/10.11002/kjfp.2016.23.1.7
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Effect of different days of postharvest treatment and CO2 concentrations on the quality of‘Seolhyang’strawberry during storage
수확 후 CO2 처리 시기 및 농도에 따른 ‘설향’ 딸기 저장 중 품질변화
Ji-Gang Kim, Ji-Woen Choi, Me-Hea Park
김지강, 최지원, 박미희
Korean J Food Preserv 2016;23(1):12-19.
https://doi.org/10.11002/kjfp.2016.23.1.12
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Cited by Crossref 13
Hyaluronidase inhibitory activity of extracted phenolic compounds from ultrafine grind Saururus chinensis
초미세 분쇄한 삼백초로부터 추출된 phenolic 화합물의 hyaluronidase 억제 효과
Ki-Tae Park, Sang-Lyong Oh, Young-Je Cho
박기태, 오상룡, 조영제
Korean J Food Preserv 2016;23(1):20-26.
https://doi.org/10.11002/kjfp.2016.23.1.20
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Cited by Crossref 1
Change of quality characteristics in fresh-cut‘Romaine’lettuce by heat treatment
열처리에 따른 신선편이 ‘로메인’ 상추의 품질 특성 변화
Jeong Mi Bae, Da Uhm Lee, Moon Cheol Jeong, Jeong Hee Choi
배정미, 이다움, 정문철, 최정희
Korean J Food Preserv 2016;23(1):27-33.
https://doi.org/10.11002/kjfp.2016.23.1.27
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Cited by Crossref 4
Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol
흑마늘의 첨가량과 초기 알코올 농도를 달리한 발효 식초의 품질특성
Weon Tack Seo, Myoung Hyo Choi, Hye Jin Sim, Gyeong Wha Kim, Yeon Mi Shin, Min Jung Kang
서원택, 최명효, 심혜진, 김경화, 신연미, 강민정
Korean J Food Preserv 2016;23(1):34-41.
https://doi.org/10.11002/kjfp.2016.23.1.34
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Cited by Crossref 5
Quality characteristics of white (Baktae) and black (Seoritae) soybean curds coagulated by Omija extract
오미자 추출액을 응고제로 이용한 백태 및 서리태 두부의 품질특성
Chan-Ick Cheigh, Hey-Kyung Moon, Su-Won Lee, Jong-Kuk Kim
최찬익, 문혜경, 이수원, 김종국
Korean J Food Preserv 2016;23(1):42-48.
https://doi.org/10.11002/kjfp.2016.23.1.42
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Cited by Crossref 2
Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia
담자균 균사체가 배양된 황기의 이화학적 성분분석
Yeon-Jeong Jang, Yun-Hye Lee, Chan-Jung Lee, Jae-Hyeon Kim, Eun-Ju Kim, Soo-Jeong Ji, Shin-Young Park
장연정, 이윤혜, 이찬중, 김재현, 김은주, 지수정, 박신영
Korean J Food Preserv 2016;23(1):49-56.
https://doi.org/10.11002/kjfp.2016.23.1.49
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Cited by Crossref 1
Physicochemical and antioxidant properties in Allium hookeri by hot air-and freeze-drying methods
건조방법에 따른 삼채의 이화학적 성분 및 항산화 활성 비교
Joomin Lee
이주민
Korean J Food Preserv 2016;23(1):57-62.
https://doi.org/10.11002/kjfp.2016.23.1.57
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Cited by Crossref 4
Determination of the volatile flavor components of orange and grapefruit by simultaneous distillation-extraction
연속수증기증류추출법에 의한 오렌지와 자몽의 휘발성 유기화합물 확인
Young Shin Hong, Kyong Su Kim
홍영신, 김경수
Korean J Food Preserv 2016;23(1):63-73.
https://doi.org/10.11002/kjfp.2016.23.1.63
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Cited by Crossref 2
Anti-melanogenic effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
Hyun-Soo Kim
김현수
Korean J Food Preserv 2016;23(1):74-79.
https://doi.org/10.11002/kjfp.2016.23.1.74
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Cited by Crossref 4
Physiological activities of natural color powders and their mixtures
천연소재로부터 분리한 색소분말과 혼합물의 생리활성
Jae-Ran Kang, Min-Jung Kang, Hye-Jin Sim, Myeong-Hyo Choi, Jung-Hye Shin
강재란, 강민정, 심혜진, 최명효, 신정혜
Korean J Food Preserv 2016;23(1):80-88.
https://doi.org/10.11002/kjfp.2016.23.1.80
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Chemical compositions and antioxidant activities of Cheonnyuncho (Opuntia humifusa) stems and fruit
천년초의 성분특성과 항산화
Dong-Sun Shin, Gwi-Jung Han
신동선, 한귀정
Korean J Food Preserv 2016;23(1):89-96.
https://doi.org/10.11002/kjfp.2016.23.1.89
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Cited by Crossref 6
Antioxidant and digestive enzyme inhibitory effects of Eisenia bicyclis extracted by different methods
추출방법에 따른 대황 추출물의 항산화 및 소화효소 저해 효과
Jin-Hak Kim, La Young Park, Shin-Ho Lee
김진학, 박나영, 이신호
Korean J Food Preserv 2016;23(1):97-103.
https://doi.org/10.11002/kjfp.2016.23.1.97
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Cited by Crossref 2
Effect of commercial Makgeolli on tumor growth in tumor xenograft mice
종양이식 모델 쥐에서 동결건조 시판 막걸리가 종양성장에 미치는 영향
Eun-Ju Shin, JaeHo Kim, Ki-Seung Seong, Sung-Kwan Yum, Jin-Taek Hwang
신은주, 김재호, 성기승, 염성관, 황진택
Korean J Food Preserv 2016;23(1):104-109.
https://doi.org/10.11002/kjfp.2016.23.1.104
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Functional food activities of extracts from Pinus densiflora root
동송근(Pinus densiflora root) 추출물의 기능성식품 활성
Eun-Ho Lee, Na-Hyun Kim, Mi-Jung Park, Eun-Jin Hong, Ki-Tae Park, Bong-Jeun An, Dong-Hyun Ahn, Young-Je Cho
이은호, 김나현, 박미정, 홍은진, 박기태, 안봉전, 안동현, 조영제
Korean J Food Preserv 2016;23(1):110-116.
https://doi.org/10.11002/kjfp.2016.23.1.110
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Cited by Crossref 1
Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
균주를 달리하여 제조한 귤피 속성장의 특성
Young Youn, Sung-Hee Jeon, Jeong-Hee Yoo, Do-Yeon Jeong, Young-Soo Kim
Young Youn, 전성희, 유정희, 정도연, 김영수
Korean J Food Preserv 2016;23(1):117-126.
https://doi.org/10.11002/kjfp.2016.23.1.117
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Cited by Crossref 6
Characteristics and nutritional compositions of two jujube varieties cultivated in Korea
국내산 대추품종의 품질특성 및 영양성분 비교
Sang Yoon Choi, Bo-Ra Yoon, Sung Soo Kim
최상윤, 윤보라, 김성수
Korean J Food Preserv 2016;23(1):127-130.
https://doi.org/10.11002/kjfp.2016.23.1.127
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Cited by Crossref 12
Effect of controlled atmosphere conditions on the quality and internal disorder of early season‘Fuji’apples during storage
Controlled atmosphere 저장 시스템을 이용한 기체조성 변화가 조생 ‘후지’사과의 저장 중 품질 및 내부장해 발생에 미치는 영향
Ho Hyun Chun, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Jin Se Kim, Jin Su Lee
천호현, 박석호, 최동수, 최승렬, 김진세, 이진수
Korean J Food Preserv 2016;23(1):131-138.
https://doi.org/10.11002/kjfp.2016.23.1.131
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Identification of electron beam-resistant bacteria in the microbialreduction of dried laver (Porphyra tenera) subjected to electron beam treatment
전자선 처리에 따른 마른 김(Porphyra tenera)의 미생물 저감화 효과와 저항성 세균의 동정
You Jin Kim, Hui Su Oh, Min Ji Kim, Jeong Hoon Kim, Jae Baek Goh, In Young Choi, Mi-Kyung Park
김유진, 오희수, 김민지, 김정훈, 고재백, 최인영, 박미경
Korean J Food Preserv 2016;23(1):139-143.
https://doi.org/10.11002/kjfp.2016.23.1.139
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Cited by Crossref 6

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