List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 6, 2015

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ARTICLE

Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions
가을작형 억제재배 미니단호박의 저장조건별 품질 변화
Bong-Yun Oh , Gyeong-Suk Jo , You-Seok Lee , Jeong-Hwa Kang , Mi-Hyang Jang , In-Sik Hwangbo
오봉윤, 조경숙, 이유석, 강정화, 장미향, 황보인식
Korean J Food Preserv 2015;22(6):779-787.
https://doi.org/10.11002/kjfp.2015.22.6.779
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Cited by Crossref 1
Quality characteristics of fresh beef during storage using cold chain containers
저온 유통 용기에 따른 소고기의 저장 중 품질평가
Ki-Hyun Kwon , Jong-Hoon Kim , Byeong-Sam Kim , Hwan-Soo Cha , Ji-Young Kim , So-Hee Kim
권기현, 김종훈, 김병삼, 차환수, 김지영, 김소희
Korean J Food Preserv 2015;22(6):788-795.
https://doi.org/10.11002/kjfp.2015.22.6.788
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Cited by Crossref 1
Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
블루베리 유산균 발효물의 이화학적 특성 및 저장안정성
Dae-Hoon Lee , Joo-Heon Hong
이대훈, 홍주헌
Korean J Food Preserv 2015;22(6):796-803.
https://doi.org/10.11002/kjfp.2015.22.6.796
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Cited by Crossref 10
Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Young-Jin Seo , Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
서영진, 김종수, 김선화, 김미연, 정용진, 성기운, 정신교
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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Cited by Crossref 1
Quality properties of rice cake containing Artemisia annua L. powder
개똥쑥 분말을 첨가한 절편의 품질특성
Eun Woo Moon , Hun Jo Park , Jung Suk Park , Mi Kyung Lee , Hwan Sik Na
문은우, 박헌조, 박정숙, 이미경, 나환식
Korean J Food Preserv 2015;22(6):811-816.
https://doi.org/10.11002/kjfp.2015.22.6.811
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Cited by Crossref 2
Effect of rice mash on the quality characteristics of strawberry jam
쌀당화액 첨가량에 따른 딸기잼의 품질특성
Mi Jin Kim , Jin Sook Kim , Young Eun Chang
김미진, 김진숙, 장영은
Korean J Food Preserv 2015;22(6):817-822.
https://doi.org/10.11002/kjfp.2015.22.6.817
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Cited by Crossref 3
Physicochemical properties of rice varieties for manufacturing frozen fried rice
냉동볶음밥 제조를 위한 품종별 쌀의 특성
Young Youn , Young-Soo Kim
윤영, 김영수
Korean J Food Preserv 2015;22(6):823-830.
https://doi.org/10.11002/kjfp.2015.22.6.823
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Cited by Crossref 3
Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
산지별 식용 귀뚜라미의 이화학적 특성
Eun-Mi Kim , Dae-Hyun Kim , Jeong-Ho Lim , Yoon-Je Chang , Yong-Hwan Lee , Jin Ju Park , Mi-Young Ahn
김은미, 김대현, 임정호, 장윤제, 이용환, 박진주, 안미영
Korean J Food Preserv 2015;22(6):831-837.
https://doi.org/10.11002/kjfp.2015.22.6.831
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Cited by Crossref 2
Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
천년초 분말의 기능성분 분석과 물리적 특성 연구
Dong-Sun Shin , Gwi-Jung Han , Se-Gwan Oh , Hye-Young Park
신동선, 한귀정, 오세관, 박혜영
Korean J Food Preserv 2015;22(6):838-844.
https://doi.org/10.11002/kjfp.2015.22.6.838
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Cited by Crossref 4
Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods
볶음 조건 및 추출 방법에 따른 오미자씨유의 품질 특성
Hyeon-Jeong Lee , Jeong-Seok Cho , Yeong-Min Lee , Ji-Young Choi , Jun-Hyung Sung , Hun-Sik Chung , Kwang-Deog Moon
이현정, 조정석, 이영민, 최지영, 성준형, 정헌식, 문광덕
Korean J Food Preserv 2015;22(6):845-850.
https://doi.org/10.11002/kjfp.2015.22.6.845
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Cited by Crossref 2
Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
증숙 및 발효에 따른 도라지의 품질특성 비교
So-Young Kim , Ye-Jin Lee , Dong-Sik Park , Haeng-Ran Kim , Yong Sik Cho
김소영, 이예진, 박동식, 김행란, 조용식
Korean J Food Preserv 2015;22(6):851-858.
https://doi.org/10.11002/kjfp.2015.22.6.851
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Cited by Crossref 5
Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
전기투석을 이용한 현미부산물로부터의 미네랄성분 추출 및 나트륨감량형 미네랄 소금 제조
Nam-Doo No , Eun-Jung Park , Mi-Lim Kim
노남두, 박은정, 김미림
Korean J Food Preserv 2015;22(6):859-866.
https://doi.org/10.11002/kjfp.2015.22.6.859
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Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root
삼채(Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성
Chengmei Zhang , Tao Tong , Chong-Kyung Kim , Yajuan Liu , Hyuk-Jun Seo , Bo-Sup Kim , Seong-Gook Kang
장성매, 통타오, 김총경, 류야쥐안, 서혁준, 김보섭, 강성국
Korean J Food Preserv 2015;22(6):867-877.
https://doi.org/10.11002/kjfp.2015.22.6.867
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Cited by Crossref 5
Study of antioxidant activities of extracts from Metaplexis japonica leaf and stem
박주가리(Metaplexis japonica Makino) 잎과 줄기 추출물의 항산화 효과에 관한 연구
Ju-Yeon Hong , Seung-Ryeul Shin
홍주연, 신승렬
Korean J Food Preserv 2015;22(6):878-885.
https://doi.org/10.11002/kjfp.2015.22.6.878
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Cited by Crossref 3
Antibacterial activity of isothiocyanates from cruciferous vegetables against pathogenic bacteria in olive flounder
십자화과 채소 유래 isothiocyanates의 넙치 어병세균에 대한 항균활성
Mi-Ok Ko , Jeong-Yeon Ko , Mi-Bo Kim , Sang-Bin Lim
고미옥, 고정연, 김미보, 임상빈
Korean J Food Preserv 2015;22(6):886-892.
https://doi.org/10.11002/kjfp.2015.22.6.886
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Cited by Crossref 5
Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse
db/db 마우스에서 Ceriporia lacerata 균사체 배양액이 GLUT4 발현에 미치는 영향
Eun Ji Shin , Ji-Eun Kim , Ji-Hye Kim , Yong Man Park , Sung Kyoon Yoon , Byeong-Churl Jang , Sam-Pin Lee , Byoung-Cheon Kim
신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천
Korean J Food Preserv 2015;22(6):893-900.
https://doi.org/10.11002/kjfp.2015.22.6.893
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Cited by Crossref 6
Allergic risk assessment of genetically modified cucumber mosaic virus resistant pepper
유전자변형 바이러스 저항성 고추의 알레르기 안전성
Dae-Yeul Son
손대열
Korean J Food Preserv 2015;22(6):901-907.
https://doi.org/10.11002/kjfp.2015.22.6.901
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Cited by Crossref 2
Characteristics of yeast with low temperature adaptation for Yakju brewed
약주 제조를 위한 저온 적응성 효모의 특성
Dong-Jun Seo , Soo-Hwan Yeo , Ji-Young Mun , Woo-Jin Jung , Yong Sik Cho , Seong Yeol Baek
서동준, 여수환, 문지영, 정우진, 조용식, 백성열
Korean J Food Preserv 2015;22(6):908-914.
https://doi.org/10.11002/kjfp.2015.22.6.908
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Cited by Crossref 5
Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
건조방법에 따른 히카마 감자분말의 품질특성 변화
Sun-Il Choi , Jin-Ha Lee , Myoung-Lae Cho , Gi-Hae Shin , Jae-Min Kim , Ji-Won Oh , Tae-Dong Jung , Seong-Kap Rhee , Ok-Hwan Lee
최선일, 이진하, 조명래, 신기해, 김재민, 오지원, 정태동, 이성갑, 이옥환
Korean J Food Preserv 2015;22(6):915-919.
https://doi.org/10.11002/kjfp.2015.22.6.915
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Cited by Crossref 3
Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures
온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성
Kang Nam , Nam Keun Lee , Eun-Ji Yum , Yong-Sik Kim , Dae-Hyuk Kim , Soo-Hwan Yeo , Yong-Seob Jeong
남강, 이남근, 염은지, 김용식, 김대혁, 여수환, 정용섭
Korean J Food Preserv 2015;22(6):920-925.
https://doi.org/10.11002/kjfp.2015.22.6.920
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Cited by Crossref 4

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