List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 2, 2016

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Article

Quality characteristics of Nabak kimchi with freeze-dried ingredientsduring storage
동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성
Seon-Hwa Cheon , Mi-Ran Kang , Hye-Young Seo
천선화, 강미란, 서혜영
Korean J Food Preserv 2016;23(2):145-154.
https://doi.org/10.11002/kjfp.2016.23.2.145
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Cited by Crossref 2
Effects of pretreatments and storage temperatureon the quality of lotus leaves
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향
Jeong-Sil Choi , Moon-Hee Kong , Soo-Hwan Yeo , Han-Seok Choi , Seok-Tae Jeong
최정실, 공문희, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):155-161.
https://doi.org/10.11002/kjfp.2016.23.2.155
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Cited by Crossref 3
Fabrication and optimization of ethylene-producing tablet
에틸렌 발생 tablet 제조 및 활성 최적 조건 구명
Do Su Park , Cheon Soon Jeong
박도수, 정천순
Korean J Food Preserv 2016;23(2):162-165.
https://doi.org/10.11002/kjfp.2016.23.2.162
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Cited by Crossref 1
Survey on packaging status and changes in quality oftomato and paprika using different packaging types
토마토와 파프리카의 포장실태조사 및 포장재 종류에 따른 품질변화
Min-Sun Chang , Byung Sun Lim , Ji Gang Kim , Gun-Hee Kim
장민선, 임병선, 김지강, 김건희
Korean J Food Preserv 2016;23(2):166-173.
https://doi.org/10.11002/kjfp.2016.23.2.166
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Cited by Crossref 1
Physicochemical characteristics and antioxidant activity of pearvinegars using ‘Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’fruits
원황, 신고 및 추황배를 이용한 배 식초의 이화학적 특성 및 항산화활성
Sun-Hee Yim , Kwang-Sik Cho , Jin-Ho Choi , Ju-Hyun Lee , ByulHaNa Lee , Myung-Su Kim , Gui-Hun Jiang , Jong-Bang Eun
임순희, 조광식, 최진호, 이주현, ByulHaNa Lee, 김명수, 강귀훈, 은종방
Korean J Food Preserv 2016;23(2):174-179.
https://doi.org/10.11002/kjfp.2016.23.2.174
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Cited by Crossref 2
Quality characteristics and antioxidant activities ofaronia jams added with apple
사과를 첨가한 아로니아 혼합잼의 품질특성 및 항산화활성
Seong-Hoon Park , Jae-Ho Park , Jae-Gwan Noh , Hyunman Shin , Sung-Hee Lee , Youngho Kim , Hyun-Ju Eom
박성훈, 박재호, 노재관, 신현만, 이성희, 김영호, 엄현주
Korean J Food Preserv 2016;23(2):180-187.
https://doi.org/10.11002/kjfp.2016.23.2.180
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Cited by Crossref 7
Physicochemical and sensory characteristics of sponge cakessupplemented with black tea powder
홍차 분말을 첨가한 스펀지케이크의 품질 및 항산화 활성
Jun Ho Lee , Ji Eun Choi
이준호, 최지은
Korean J Food Preserv 2016;23(2):188-193.
https://doi.org/10.11002/kjfp.2016.23.2.188
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Cited by Crossref 3
Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice
흑미 첨가량을 달리한 떡볶이 떡의 품질에 관한 연구
Dong-Sun Shin , Yeon-Mi Yoo , Gwi-Jung Han , Se-Gwan Oh
신동선, 유선미, 한귀정, 오세관
Korean J Food Preserv 2016;23(2):194-203.
https://doi.org/10.11002/kjfp.2016.23.2.194
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Cited by Crossref 6
Quality characteristics of Yakju containing pretreated lotus leaves
전처리를 달리한 연잎을 이용한 약주의 품질특성
Jeong-Sil Choi , Soo-Hwan Yeo , Han-Seok Choi , Seok-Tae Jeong
최정실, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):204-210.
https://doi.org/10.11002/kjfp.2016.23.2.204
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Cited by Crossref 4
Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Dae-Hyun Kim , Eun-Mi Kim , Yoon-Je Chang , Mi-Young Ahn , Yong-Hwan Lee , Jin Ju Park , Jeong-Ho Lim
김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Cited by Crossref 21
Quality and shelf life of noodles containing onion powder
양파분말을 첨가한 국수의 품질과 저장성
Yo Sep Kim , Na Young Park , Hong Kyoon No
김요셉, 박나영, 노홍균
Korean J Food Preserv 2016;23(2):218-224.
https://doi.org/10.11002/kjfp.2016.23.2.218
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Cited by Crossref 11
Evaluation of quality characteristics of Korean and Chinesebuckwheats
품종에 따른 국내산 및 중국산 메밀의 품질특성
MyoungLae Cho, Sun-il Choi, Jin-Ha Lee, Bong-Jae Cho, Hyo-ku Lee, Seong-Kap Rhee, Jeong-Ho Lim, Ok-Hwan Lee
조명래, 최선일, 이진하, 조봉제, 이효구, 이성갑, 임정호, 이옥환
Korean J Food Preserv 2016;23(2):225-232.
https://doi.org/10.11002/kjfp.2016.23.2.225
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Cited by Crossref 2
Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
Jin Hak Kim , Shin-Ho Lee
김진학, 이신호
Korean J Food Preserv 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233
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Cited by Crossref 8
Evaluation of antioxidant, α-glucosidase inhibition and acetylcholinesteraseinhibition activities of Allium hookeri root grown in Korea and Myanmar
국내 및 미얀마에서 재배된 삼채뿌리의 항산화, α-Glucosidase 저해 및 Acetylcholinesterase 저해 활성
Joo Young Park , Kyung Young Yoon
박주영, 윤경영
Korean J Food Preserv 2016;23(2):239-245.
https://doi.org/10.11002/kjfp.2016.23.2.239
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Cited by Crossref 4
Antioxidant abilities and physiological properties ofdried Haw extracts prepared using different drying methods
건조 방법에 따른 산사과 추출물의 항산화 및 생리활성
San Nam , Yu-ri Kwon , Hun-Sik Chung , Kwang-Sup Youn
남산, 권유리, 정헌식, 윤광섭
Korean J Food Preserv 2016;23(2):246-251.
https://doi.org/10.11002/kjfp.2016.23.2.246
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Cited by Crossref 3
Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents
추출용매에 따른 비단풀 추출물의 항산화 및 생리활성
Yu-Ri Kwon , Hyun Ryung Lee , So-Hyun Hwang , O-Jun Kwon , Kwang-Sup Youn
권유리, 이현령, 황소현, 권오준, 윤광섭
Korean J Food Preserv 2016;23(2):252-258.
https://doi.org/10.11002/kjfp.2016.23.2.252
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Cited by Crossref 10
Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성
Kye Man Cho , Chung Eun Hwang , Min Ju Ahn , Hee Yul Lee , Ok Soo Joo
조계만, 황정은, 안민주, 이희율, 주옥수
Korean J Food Preserv 2016;23(2):259-266.
https://doi.org/10.11002/kjfp.2016.23.2.259
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Cited by Crossref 6
Physicochemical properties and antioxidant activities of hot waterextracts from medicinal fruit mixture
약용열매 혼합 열수 추출물의 이화학적 특성 및 항산화 활성
Yul-Ri Gu , Hye-Mi Park , Yoo Seok Jeong , Hee Kyoung Jung , Jeong Hyun Yun , Joo-Heon Hong
구율리, 박혜미, 정유석, 정희경, 윤정현, 홍주헌
Korean J Food Preserv 2016;23(2):267-274.
https://doi.org/10.11002/kjfp.2016.23.2.267
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Cited by Crossref 3
Protective effect of STAR of STAR series on CCl4 induced acutehepatotoxicity by regulation of reactive oxygen species
활성산소종의 조절을 통한 음료 ‘별의별간’의 급성간독성 보호효과
Bo Yoon Chang , Jun Seok Oh , Ji Hye Han , Da Eun Kim , Jae Heoi Hong , Sung Yeon Kim
장보윤, 오준석, 한지혜, 김다은, 홍재희, 김성연
Korean J Food Preserv 2016;23(2):275-282.
https://doi.org/10.11002/kjfp.2016.23.2.275
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Inhibitory effects of advanced glycation end products formation andfree radical scavenging activity of Cirsium setidens
곤드레 추출물의 최종당화산물의 생성저해 및 라디칼소거 활성
, 이재민, 정경한, 김태훈
Korean J Food Preserv 2016;23(2):283-289.
https://doi.org/10.11002/kjfp.2016.23.2.283
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Cited by Crossref 2

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