List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 5, 2014

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ARTICLE

Changes in the quality and secondary metabolites of kohlrabi during storage
콜라비의 저장 중 품질 및 이차대사산물의 변화
Me Hea Park , Jeong Min Seo , Sun Ju Kim , Won Bae Kim , Jung Soo Lee , Ji Weon Choi
박미희, 서정민, 김선주, 김원배, 이정수, 최정원
Korean J Food Preserv 2014;21(5):601-608.
https://doi.org/10.11002/kjfp.2014.21.5.601
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Cited by Crossref 4
Choosing quality indicators for quality prediction of egg in circulation
계란의 유통 중 품질예측을 위한 품질지표 선정
Hye-Ok Lee , Ji-Young Kim , Byeong-Sam Kim
이혜옥, 김지영, 김병삼
Korean J Food Preserv 2014;21(5):609-617.
https://doi.org/10.11002/kjfp.2014.21.5.609
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Cited by Crossref 7
Identification of ideal size and drivers for consumer acceptability of apple
사과의 이상적인 크기와 소비자 기호도 결정인자 분석
Hee-Yeon Jung , Sang-Sook Kim
정희연, 김상숙
Korean J Food Preserv 2014;21(5):618-626.
https://doi.org/10.11002/kjfp.2014.21.5.618
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Cited by Crossref 7
Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성
Kye-Man Cho , Jae-Ran Kang , Gyeong-Min Kim , Min-Jung Kang , Chung-Eun Hwang , Young-Shim Jeong , Jeong-Hwan Kim , Chang-Kwon Lee , Jung-Hye Shin
조계만, 강재란, 김경민, 강민정, 황정은, 정영심, 김정환, 이창권, 신정혜
Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627
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Cited by Crossref 10
Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder
마(Dioscorea japonica) 분말 첨가 프랑크푸르터 소시지의 품질과 저장 특성
Dong Hyun Jang , Keun Taik Lee
장동현, 이근택
Korean J Food Preserv 2014;21(5):636-645.
https://doi.org/10.11002/kjfp.2014.21.5.636
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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Yu-Ri Kwon , Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646
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Cited by Crossref 21
Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
청매실의 비가열 전처리 및 건조매실의 특성
Ji-Hoon Kang , Nam-Ho Kim , Kyung Bin Song
강지훈, 김남호, 송경빈
Korean J Food Preserv 2014;21(5):652-660.
https://doi.org/10.11002/kjfp.2014.21.5.652
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Cited by Crossref 2
Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
아사이베리 분말을 첨가한 쿠키의 품질 특성
Young-Sim Choi , Sun-Kyung Kim , Eun-Kyoung Mo
최영심, 김선경, 모은경
Korean J Food Preserv 2014;21(5):661-667.
https://doi.org/10.11002/kjfp.2014.21.5.661
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Cited by Crossref 14
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Hyo-Jung Park , Hai-Jung Chung
박효정, 정해정
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Cited by Crossref 39
Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
해양심층수염 절임배추와 시판 절임배추의 품질변화 비교
Ji Hoon Lim , Jee Hee Jung , Dong Soo Kim , Young Myoung Kim , Byoung Mok Kim
임지훈, 정지희, 김동수, 김영명, 김병목
Korean J Food Preserv 2014;21(5):676-687.
https://doi.org/10.11002/kjfp.2014.21.5.676
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Cited by Crossref 4
The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
Hye-Jin Sim , Cho-Rong Hwang , Min-Jung Kang , Gyeong-Min Kim , Jung-Hye Shin
심혜진, 황초롱, 강민정, 김경민, 신정혜
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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Cited by Crossref 6
Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성
Jae-Won Kim , Kwang-Sup Youn
김재원, 윤광섭
Korean J Food Preserv 2014;21(5):694-701.
https://doi.org/10.11002/kjfp.2014.21.5.694
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Cited by Crossref 5
Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Ki-Woong Kim , Jae-Ho Hwang , Myung-Joo Oh , Min-Yong Kim , Myeong-Rak Choi , Wook-Min Park
김기웅, 황재호, 오명주, 김민용, 최명락, 박욱민
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Cited by Crossref 20
Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
햇순나물의 소비확대를 위한 조리기술 개발 및 영양성 평가
Hye-Lim Jang , Na-Hyung Kim , Hee-Jin Im , Chu-Ja Park , Sang-Cheul Woo , Kyung-Young Yoon
장혜림, 김나형, 임희진, 박추자, 우상철, 윤경영
Korean J Food Preserv 2014;21(5):710-717.
https://doi.org/10.11002/kjfp.2014.21.5.710
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Cited by Crossref 1
Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성
Hye-Mi Park , Joo-Heon Hong
박혜미, 홍주헌
Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718
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Cited by Crossref 12
Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성
Mi-Sun Kim , Ye-Seul Lee , Ho-Yong Sohn
김미선, 이예슬, 손호용
Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727
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Cited by Crossref 14
Antiviral activity of methanol extract from Ephedra sinica Stapf
마황 추출물의 항바이러스 활성
Doseung Lee , Dong-Sun Lee
이도승, 이동선
Korean J Food Preserv 2014;21(5):735-739.
https://doi.org/10.11002/kjfp.2014.21.5.735
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Cited by Crossref 1
Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증
Eunsu Lee , Hyeongjeong Kim , Jae-myo Yu , Yong-hun Cho , Dong-in Kim , Yuhyeon Shin , Yeongje Cho , O-jun Kwon , Bongjeon An
이은수, 김현정, 유재묘, 조용훈, 김동인, 신유현, 조영제, 권오준, 안봉전
Korean J Food Preserv 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740
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Cited by Crossref 5
Effects of vitamin C on the formation of aflatoxin B1-DNA adduct in rat livers treated with radiation and aflatoxin B1
Vitamin C가 방사선과 Aflatoxin B1을 처리한 흰쥐의 간세포에서 Aflatoxin B1-DNA Adduct 형성에 미치는 영향
Soyoung Kim , Hansoo Kim , Jin-Soon Kang
김소영, 김한수, 강진순
Korean J Food Preserv 2014;21(5):747-756.
https://doi.org/10.11002/kjfp.2014.21.5.747
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Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향
Je-Bong Lee , Jin-Hee Kim , Soo-Hwan Yeo , Heui-Dong Park
이제봉, 김진희, 여수환, 박희동
Korean J Food Preserv 2014;21(5):757-765.
https://doi.org/10.11002/kjfp.2014.21.5.757
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Cited by Crossref 2

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