List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 3, 2014

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ARTICLE

Inhibitory effect of dietary turmeric (Curcuma longa L.) ethanol extract on DMBA-induced mammary carcinogenesis in rats
울금 투여에 의한 DMBA 유발 랫드 유선암화과정 억제효과
Min Sook Kim , Kyu Shik Jeong , Mi-Kyoung You , Hyeon-A Kim
김민숙, 정규식, 유미경, 김현아
Korean J Food Preserv 2014;21(3):301-307.
https://doi.org/10.11002/kjfp.2014.21.3.301
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Cited by Crossref 1
Storage characteristics of milled rice according to milling system types
백미 제조방식에 따른 저장특성
Oui-Woung Kim , Hoon Kim , Jae-Woong Han , Hyo-Jai Lee
김의웅, 김훈, 한재웅, 이효재
Korean J Food Preserv 2014;21(3):308-314.
https://doi.org/10.11002/kjfp.2014.21.3.308
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Cited by Crossref 3
Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder
후춧가루의 위생화를 위한 감마선, 전자선 및 X-선 조사 효과 비교
Jae-Nam Park , Koo Jung , Young-Min Yoon , Soo-Jeong Choi , Jae-Hun Kim , Ju-Woon Lee , Beom-Seok Song
박재남, 정구, 윤영민, 최수정, 김재훈, 이주운, 송범석
Korean J Food Preserv 2014;21(3):315-320.
https://doi.org/10.11002/kjfp.2014.21.3.315
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Cited by Crossref 6
Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae
남해지역 마늘종의 이화학적 특성
Hwan-Sik Yoon , Min-Jung Kang , Cho-Rong Hwang , Hye-jin Sim , Gyeong-Min Kim , Jung-Hye Shin
윤환식, 강민정, 황초롱, 심혜진, 김경민, 신정혜
Korean J Food Preserv 2014;21(3):321-327.
https://doi.org/10.11002/kjfp.2014.21.3.321
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Cited by Crossref 6
Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder
연잎 분말을 첨가한 매작과의 품질특성
Bock-Hee Park , Mee-Young Park , Hee-Sook Cho
박복희, 박미영, 조희숙
Korean J Food Preserv 2014;21(3):328-333.
https://doi.org/10.11002/kjfp.2014.21.3.328
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Cited by Crossref 7
Moisture sorption isotherms of corn powder as affected by roasting temperature
볶음온도에 따른 옥수수 분말의 흡습특성
Hun-Sik Chung , Kwang-Sup Youn
정헌식, 윤광섭
Korean J Food Preserv 2014;21(3):334-340.
https://doi.org/10.11002/kjfp.2014.21.3.334
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Cited by Crossref 1
Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
건조방법을 달리한 오미자의 품질특성 및 항산화 효과
Seul Lee , Hey-Kyung Moon , Su-Won Lee , Jae-Nam Moon , Jong-Kuk Kim
이슬, 문혜경, 이수원, 문재남, 김종국
Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341
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Cited by Crossref 19
Fermentation characteristic of Yeongdeok Bobsikhae to which a natural substance (Bellflower) was added
길경을 첨가한 영덕밥식해의 발효 특성
Man-Jong Bae , Soo-Jung Kim , Min-Seog Cho , Yong-Bin Um , Myung-In Bae
배만종, 김수정, 조민석, 엄영빈, 배명인
Korean J Food Preserv 2014;21(3):350-356.
https://doi.org/10.11002/kjfp.2014.21.3.350
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Cited by Crossref 1
Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy
자건 멸치의 품질 개선에 대한 산성 전해수의 영향
Soo-Jung Lee , Nak-Ju Sung , Shin-Kwon Kang
이수정, 성낙주, 강신권
Korean J Food Preserv 2014;21(3):357-364.
https://doi.org/10.11002/kjfp.2014.21.3.357
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Cited by Crossref 2
Relationship between the fruit size and the quality properties of imported Valencia oranges
수입 Valencia 오렌지의 크기와 품질특성의 상관성
Deokjo Jo, Seong-Yeol Yoo, Joo-Hyeon Park, Yaping Gao, Seul-Gi Kim, Jea-Young Lee, Eun-Jin Kwon, Joong-Ho Kwon
조덕조, 유승열, 박주현, 까오야핑, 김슬기, 이제영, 권은진, 권중호
Korean J Food Preserv 2014;21(3):365-372.
https://doi.org/10.11002/kjfp.2014.21.3.365
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Cited by Crossref 1
Nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower and its wine
연화 및 연화주의 영양성분 및 항산화활성
Woo-sun Kwak , Sun-Kyu Lee , Ki-Jin Lee , Kye-Hoon Kim , Hey-Ran Kim , Hyo-Ku Lee , Ji-Won Oh , Ok-Hwan Lee
곽우선, 이선규, 이기진, 김계훈, 김혜란, 이효구, 오지원, 이옥환
Korean J Food Preserv 2014;21(3):373-380.
https://doi.org/10.11002/kjfp.2014.21.3.373
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Cited by Crossref 1
Analysis of radiation induced hydrocarbons by electron-beam irradiation in dried squid (Todarodes pacificus) and octopus (Paroctopus dofleini)
전자선 조사한 건조된 오징어와 문어에서 유도된 지방분해산물의 분석
Young Shin Hong , Keun Young Ryu , Kyong Su Kim
홍영신, 류근영, 김경수
Korean J Food Preserv 2014;21(3):381-387.
https://doi.org/10.11002/kjfp.2014.21.3.381
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Cited by Crossref 2
Nutritional composition and functionality of mixed cereals powder
혼합잡곡분말의 영양성 및 기능성
Ja-Min Kim , Joo-Young Park , Kun-Woo Kim , Kyung-Young Yoon
김자민, 박주영, 김건우, 윤경영
Korean J Food Preserv 2014;21(3):388-395.
https://doi.org/10.11002/kjfp.2014.21.3.388
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Cited by Crossref 7
Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Juniperus rigida Sieb extracts
노간주나무(Juniperus rigida Sieb) 추출물의 항산화 활성 및 α-amylase와 α-glucosidase에 대한 저해활성
Jeung-Hoan Kim , Soo-Yeon Lee , Jung-Mi Park , Joo-Hoon Park , O-Jun Kwon , Jin-Young Lee
김정환, 이수연, 박정미, 박주훈, 권오준, 이진영
Korean J Food Preserv 2014;21(3):396-403.
https://doi.org/10.11002/kjfp.2014.21.3.396
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Cited by Crossref 11
Antioxidant activity of extracts from soybean and small black bean
대두와 쥐눈이콩 추출물의 항산화 활성에 관한 연구
Ju-Yeon Hong , Seung-Ryeul Shin , Hyun-Joo Kong , Eun-Mi Choi , Sang-Chul Woo , Myoung-Hee Lee , Kyung-Mi Yang
홍주연, 신승렬, 공현주, 최은미, 우상철, 이명희, 양경미
Korean J Food Preserv 2014;21(3):404-411.
https://doi.org/10.11002/kjfp.2014.21.3.404
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Cited by Crossref 14
Effect of fermented Hovenia dulcis Thunb fruit water extract on biomarker for liver injury and body weight changes in rats given oral administration of ethanol
헛개열매추출액발효물이 흰쥐의 에탄올 경구투여에 의한 간손상 지표와 체중 감량 완화에 미치는 영향
Ji-Young Choi , Jun-Han Kim , Gho Kim , Choon-Kyung Kim , Myung-Sook Choi
최지영, 김준한, 김지호, 김춘경, 최명숙
Korean J Food Preserv 2014;21(3):412-420.
https://doi.org/10.11002/kjfp.2014.21.3.412
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Cited by Crossref 9
Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
O Jun Kwon , Ha Yeong Lee , Tae Hoon Kim , Se Gie Kim
권오준, 이하영, 김태훈, 김세기
Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
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Cited by Crossref 16
Antimicrobial activities of Lindera obtusiloba Blume and Zanthoxylum piperitum DC extracts
생강나무(Lindera obtusiloba Blume)와 초피나무(Zanthoxylum piperitum DC) 추출물의 항균활성
Se-Hun Kim , Jung-Sun Do , Hyun-Jung Chung
김세훈, 도정선, 정현정
Korean J Food Preserv 2014;21(3):427-433.
https://doi.org/10.11002/kjfp.2014.21.3.427
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Cited by Crossref 5
Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성
Do-Yoon Kim , Dong-Jin Kwon
김도윤, 권동진
Korean J Food Preserv 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434
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Cited by Crossref 11
Characterization of alkaline cellulase from Bacillus subtilis 4-1 isolated from Korean traditional soybean paste
전통 장류에서 분리된 알칼리성 Cellulase 생성 Bacillus subtilis 4-1 균주의 효소학적 특성
Seong Yeol Baek , You Jung Lee , Hye Ju Yun , Hye Young Park , Soo-Hwan Yeo
백성열, 이유정, 윤혜주, 박혜영, 여수환
Korean J Food Preserv 2014;21(3):442-450.
https://doi.org/10.11002/kjfp.2014.21.3.442
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Cited by Crossref 2

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