List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 5, 2015

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ARTICLE

Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
절단배추의 포장재질에 따른 단기 저장 중 품질특성
Eun Ji Son , In-Wook Hwang , Shin-Kyo Chung
손은지, 황인욱, 정신교
Korean J Food Preserv 2015;22(5):623-628.
https://doi.org/10.11002/kjfp.2015.22.5.623
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Cited by Crossref 1
Quality changes and factors in Valencia oranges during storage under different temperatures
Valencia 오렌지의 저장온도에 따른 품질 변화 및 지표성분 확인
Yunhee Jo , Namhyeok Chung , Yaping Gao , Joong-Ho Kwon
조윤희, 정남혁, 까오야핑, 권중호
Korean J Food Preserv 2015;22(5):629-635.
https://doi.org/10.11002/kjfp.2015.22.5.629
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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
Shin-Young Park , Ji-Min Lim , Yun-Hee Choi , Hae-Sun Choi , Jae-Hyeon Kim , Eun-Ju Kim , Soo-Jeong Ji , Yeon-Jeong Jang
박신영, 임지민, 최윤희, 최혜선, 김재현, 김은주, 지수정, 장연정
Korean J Food Preserv 2015;22(5):636-643.
https://doi.org/10.11002/kjfp.2015.22.5.636
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Cited by Crossref 4
Nutritional composition of horsemeat compared to white meat (chicken and duck)
백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교
Do-Hee Kim , Kyung-Won Kim , Young-Hoon Kim , Joo-Ah Kim , Jun Kim , Kwang-Deog Moon
김도희, 김경원, 김영훈, 김주아, 김준, 문광덕
Korean J Food Preserv 2015;22(5):644-651.
https://doi.org/10.11002/kjfp.2015.22.5.644
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Cited by Crossref 2
Effect of moisture content on some physical properties of domestic wheat
함수율에 따른 우리밀의 물리적 특성
Oui-Woung Kim , Hoon Kim , Sang-Suk Kim , Eun-Jung Choi
김의웅, 김훈, 김상숙, 최은정
Korean J Food Preserv 2015;22(5):652-659.
https://doi.org/10.11002/kjfp.2015.22.5.652
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Cited by Crossref 2
Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
땅콩분말을 첨가한 죽의 품질 특성
Bock-Hee Park , Seon-Hee Kim , Kyung-Jo Park , Hee-Sook Cho
박복희, 김선희, 박경조, 조희숙
Korean J Food Preserv 2015;22(5):660-665.
https://doi.org/10.11002/kjfp.2015.22.5.660
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Cited by Crossref 2
Quality characteristics of kimchi with Artemisia annua extracts
개똥쑥 추출물을 첨가한 김치의 품질특성
Sang-Soo Lee , Dong-Jin Kwon
이상수, 권동진
Korean J Food Preserv 2015;22(5):666-673.
https://doi.org/10.11002/kjfp.2015.22.5.666
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Cited by Crossref 4
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Seong Yeol Baek , Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
백성열, 이충환, 박유경, 최한석, 문지영, 여수환
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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Cited by Crossref 10
Optimization of spray drying condition of Sikhye using response surface methodology
반응표면분석법을 이용한 식혜의 최적 분무건조 조건
Gi Chang Kim , In Hee Jo , Gyoung Mi Kim , Song Yi Choi , Jin Sook Kim
김기창, 조인희, 김경미, 최송이, 김진숙
Korean J Food Preserv 2015;22(5):683-689.
https://doi.org/10.11002/kjfp.2015.22.5.683
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Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
배전조건이 아라비카 커피의 이화학적 성질에 미치는 영향
Yeon-Soo Suh , Seung-Heon Lee , Yafang Shang , Won-Jong Lee
서연수, 이승헌, 상아방, 이원종
Korean J Food Preserv 2015;22(5):690-698.
https://doi.org/10.11002/kjfp.2015.22.5.690
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Cited by Crossref 6
Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
Sun-Hwa Kim , In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
김선화, 황인욱, 정신교, 서영진, 김종수, 정용진, 김미연
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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Cited by Crossref 4
Effect of hot-air drying temperature on antioxidative activity of sweetpotato leaves
열풍건조 온도에 따른 고구마 잎 메탄올 추출물의 항산화 효과
Da-Woon Jeong , Yang-Kyun Park , Sang-Sik Nam , Seon-Kyeong Han
정다운, 박양균, 남상식, 한선경
Korean J Food Preserv 2015;22(5):708-713.
https://doi.org/10.11002/kjfp.2015.22.5.708
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Cited by Crossref 7
Antioxidant capacity and nutritive components from biji sub-micron suspension by ultra-high pressure homogenization process
초고압균질 가공에 의해 제조된 초미세 비지 현탁액의 영양성분 및 항산화성
Seon-Ho Lee
이선호
Korean J Food Preserv 2015;22(5):714-720.
https://doi.org/10.11002/kjfp.2015.22.5.714
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Cited by Crossref 5
Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
상황버섯(Phellinus baumii) 에탄올 추출물의 항산화능과 β-glucan 함량
Hyun-Kyung Bae , In-Wook Hwang , Hee-Do Hong , Shin-Kyo Chung
배현경, 황인욱, 홍희도, 정신교
Korean J Food Preserv 2015;22(5):721-726.
https://doi.org/10.11002/kjfp.2015.22.5.721
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Cited by Crossref 4
α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Bacillus amyloliquefaciens로부터 생산된 protease 특성 및 α-glucosidase 저해활성
Rea-Hyun Lee , Su-Jin Yang , Tae-Young Hwang , Shin-Kyo Chung , Joo-Heon Hong
이래현, 양수진, 황태영, 정신교, 홍주헌
Korean J Food Preserv 2015;22(5):727-734.
https://doi.org/10.11002/kjfp.2015.22.5.727
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Cited by Crossref 2
Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과
Mee-Kyung Kim , Dae-Yong Kim
김미경, 김대용
Korean J Food Preserv 2015;22(5):735-743.
https://doi.org/10.11002/kjfp.2015.22.5.735
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Cited by Crossref 13
Effect of hot water and ethanol extracts from Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production in adipogenesis of 3T3-L1 cells
3T3-L1 세포분화 중 지방축적 및 ROS 생성에 대한 연화 열수 및 에탄올 추출물의 효과
Ji-Won Oh , Jin-Ha Lee , Ok-Hwan Lee , Kye-Hoon Kim , Hey-Ran Kim , Hyo-Ku Lee
오지원, 이진하, 이옥환, 김계훈, 김혜란, 이효구
Korean J Food Preserv 2015;22(5):744-750.
https://doi.org/10.11002/kjfp.2015.22.5.744
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Cited by Crossref 1
Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell
오디 당침출액의 HepG2 세포에서 H2O2로 야기된 산화적 스트레스 보호 효과
Young Youn , Ha-Yan Kim , Hoe-Man Park , Sun-Ho Lee , Jong-Ryul Park , Seong-Gi Hong , Young-Geun Kim
윤영, 김하얀, 박회만, 이선호, 박종률, 홍성기, 김영근
Korean J Food Preserv 2015;22(5):751-757.
https://doi.org/10.11002/kjfp.2015.22.5.751
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Cited by Crossref 5
Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
젖산균이 김치 발효 중 아플라톡신 함량 변화에 미치는 영향
Seon-Hwa Cheon , Su-ji Kim , Sang-il Lee , Youngbae Chung , Sung Hyun Kim , Jungeun Cho , Hye-Young Seo
천선화, 김수지, 이상일, 정영배, 김성현, 조정은, 서혜영
Korean J Food Preserv 2015;22(5):758-767.
https://doi.org/10.11002/kjfp.2015.22.5.758
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Cited by Crossref 2
Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성
Soo-Jin Kwon , Jun-Su Choi , Soo-Hwan Yeo , Heui-Dong Park
권수진, 최준수, 여수환, 박희동
Korean J Food Preserv 2015;22(5):768-777.
https://doi.org/10.11002/kjfp.2015.22.5.768
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Cited by Crossref 8

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