List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 7, 2016

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ARTICLE

Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapa L. ssp. Pekinensis) during salting process
절임 공정 중 절단 배추의 품질 향상을 위한 maltodextrin과 grape seed extract 첨가조건 최적화
Sang-Un Park , Eun Ji Choi , Young Bae Chung , Eung Soo Han , Hae Woong Park , Ho Hyun Chun
박상언, 최은지, 정영배, 한응수, 박해웅, 천호현
Korean J Food Preserv 2016;23(7):913-922.
https://doi.org/10.11002/kjfp.2016.23.7.913
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Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage
오미자 분말 및 추출물 첨가 설기떡의 저장 중 품질특성
Dae-Hyun Kim , Jeong-Seok Cho , Jung-Hoon Park , Jae-Hwan Kim , Kwang-Deog Moon
김대현, 조정석, 박정훈, 김재환, 문광덕
Korean J Food Preserv 2016;23(7):923-930.
https://doi.org/10.11002/kjfp.2016.23.7.923
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Cited by Crossref 4
Effect of freezing temperature on quality characteristics of dried persimmons
냉동조건이 건시의 저장 중 품질특성에 미치는 영향
Ji-Young Choi , Hyeon-Jeong Lee , Jeong-Seok Cho , Yeong-Min Lee , Luo Jin , Jin-Ho Woo , Kwang-Deog Moon
최지영, 이현정, 조정석, 이영민, LuoJin, 우진호, 문광덕
Korean J Food Preserv 2016;23(7):931-938.
https://doi.org/10.11002/kjfp.2016.23.7.931
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Cited by Crossref 1
Quality characteristics of outer leaves of Kimchi cabbage according to various blanching treatment conditions
국내산 배추 우거지의 blanching 처리에 따른 품질 특성
Joo-Heon Hong , Tae-Young Hwang
홍주헌, 황태영
Korean J Food Preserv 2016;23(7):939-944.
https://doi.org/10.11002/kjfp.2016.23.7.939
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Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder
마키베리 분말 첨가 설기떡의 품질특성 및 항산화 활성
Namsook Cho , Hai-Jung Chung
조남숙, 정해정
Korean J Food Preserv 2016;23(7):945-952.
https://doi.org/10.11002/kjfp.2016.23.7.945
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Cited by Crossref 7
Quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying
유산균 포집 쌀가루를 이용한 백설기의 제조 및 품질특성
Dae-Hoon Lee , Hye-Mi Park , Joo-Heon Hong
이대훈, 박혜미, 홍주헌
Korean J Food Preserv 2016;23(7):953-959.
https://doi.org/10.11002/kjfp.2016.23.7.953
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Cited by Crossref 1
Sterilization and quality variation of dried red pepper by atmospheric pressure dielectric barrier discharge plasma
대기압 유전체장벽방전 플라즈마에 의한 건고추의 식중독균 살균효과 및 품질변화
Yoon Seok Song , Yu Ri Park , Seung Min Ryu , Hyeong Won Jeon , Sang Heum Eom , Seung Je Lee
송윤석, 박유리, 유승민, 전형원, 엄상흠, 이승제
Korean J Food Preserv 2016;23(7):960-966.
https://doi.org/10.11002/kjfp.2016.23.7.960
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Cited by Crossref 4
Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China
한국, 일본, 중국 김치의 품질 비교 분석
Hyejin Lee , Suyeon Jeong , Jaehwan Kim , SeungRan Yoo
이혜진, 정수연, 김재환, 유승란
Korean J Food Preserv 2016;23(7):967-976.
https://doi.org/10.11002/kjfp.2016.23.7.967
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Cited by Crossref 4
Identification of volatile flavor compounds in Jeju citrus fruits
제주감귤류의 휘발성 향기성분의 확인
Young Shin Hong , Kyong Su Kim
홍영신, 김경수
Korean J Food Preserv 2016;23(7):977-988.
https://doi.org/10.11002/kjfp.2016.23.7.977
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Cited by Crossref 9
Free radical scavenging and α-glucosidase inhibitory effects of a roots extract of Aruncus dioicus var. kamtschaticus
재배 삼나물 뿌리 추출물의 자유 라디칼소거 및 α-glucosidase 저해활성
Gyeong Han Jeong , Tae Hoon Kim
정경한, 김태훈
Korean J Food Preserv 2016;23(7):989-994.
https://doi.org/10.11002/kjfp.2016.23.7.989
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Cited by Crossref 3
Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract
추출온도 및 시간에 따른 유백피 추출물의 항산화 활성과 음료의 관능적 특성
Myoung Lae Cho , Yu-Na Oh , Jin-Gyeong Ma , Su-Jin Lee , Young-Hee Choi , Dong-Hwa Son , Jang Eun Hee , Jong-Yea Kim
조명래, 오유나, 마진경, 이수진, 최영희, 손동화, 장은희, 김종예
Korean J Food Preserv 2016;23(7):995-1003.
https://doi.org/10.11002/kjfp.2016.23.7.995
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Cited by Crossref 1
Profiling of flavonoid glycosides in fruits and leaves of jujube (Zizyphus jujuba var. inermis (Bunge) Rehder) using UPLC-DAD-QTOF/MS
UPLC-DAD-QTOF/MS를 이용한 대추나무(Zizyphus jujuba var. inermis (Bunge) Rehder) 잎과 열매의 플라보노이드 배당체 분석
Min-Ki Lee , Heon-Woong Kim , Young Jin Kim , Seon-Hye Lee , Hwan-Hee Jang , Hyun-Ah Jung , Sook-Bae Kim , Sung-Hyen Lee , Jeong-Sook Choe , Jung-Bong Kim
이민기, 김헌웅, 김영진, 이선혜, 장환희, 정현아, 김숙배, 이성현, 최정숙, 김정봉
Korean J Food Preserv 2016;23(7):1004-1011.
https://doi.org/10.11002/kjfp.2016.23.7.1004
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Cited by Crossref 9
Flavonoids composition and antioxidant activity of by-products of five orange cultivars during maturation
수확시기별 오렌지 5품종 부산물의 플라보노이드 함량과 항산화 활성
Hyun Joo An , Kyung Jin Park , Sang Suk Kim
안현주, 박경진, 김상숙
Korean J Food Preserv 2016;23(7):1012-1017.
https://doi.org/10.11002/kjfp.2016.23.7.1012
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Cited by Crossref 2
Biological activities in Aronia melanocarpa depending on drying methods
건조방법에 따른 아로니아의 생리활성
Seul Lee , Hey-Kyung Moon , Su-Won Lee , Jae-Nam Moon , Jong-Kuk Kim
이슬, 문혜경, 이수원, 문재남, 김종국
Korean J Food Preserv 2016;23(7):1018-1025.
https://doi.org/10.11002/kjfp.2016.23.7.1018
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Cited by Crossref 2
Citrus platymamma inhibits the expression of pro-inflammatory cytokines, inducible nitric oxide synthase, and cyclooxygenase-2 in RAW264.7 macrophage
RAW264.7 대식세포에서 Citrus platymamma의 iNOS, COX-2, 염증성 사이토카인 발현 억제 효과
Sang Suk Kim , Kyung Jin Park , Hyun Joo An , Young Hun Choi
김상숙, 박경진, 안현주, 최영훈
Korean J Food Preserv 2016;23(7):1026-1032.
https://doi.org/10.11002/kjfp.2016.23.7.1026
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Cited by Crossref 4
Antioxidant and antiproliferating effects of Setaria italica, Panicum miliaceum and Sorghum bicolor extracts on prostate cancer cell lines
조, 기장, 수수 추출물의 항산화 효과 및 전립선 암세포주 증식 억제 효능
Jeong-Ho Kim , Hyun-Dong Cho , Seong-Min Hong , Ju-Hye Lee , Yong-Seok Lee , Du-Hyun Kim , Kwon-Il Seo
김정호, 조현동, 홍성민, 이주혜, 이용석, 김두현, 서권일
Korean J Food Preserv 2016;23(7):1033-1041.
https://doi.org/10.11002/kjfp.2016.23.7.1033
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Cited by Crossref 6
Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
효모 종류에 따른 무독화 옻식초의 초산발효 특성
Ji-Seon Kim , Soo-Hwan Yeo , Ji-Young Mun , Seong Yeol Baek
김지선, 여수환, 문지영, 백성열
Korean J Food Preserv 2016;23(7):1042-1049.
https://doi.org/10.11002/kjfp.2016.23.7.1042
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Cited by Crossref 1
Production and fermentation characteristics of seafood kimchi started with Leuconostoc mesenteriodes SK-1 isolated from octopus baechu kimchi
문어 배추김치에서 분리한 Leuconostoc mesenteroides SK-1을 이용한 수산물김치의 제조 및 발효 특성
Mi-Soon Jang , Ko-Eun Jung , Jae-Ung Yun , Ki-Ho Nam
장미순, 정고운, 윤재웅, 남기호
Korean J Food Preserv 2016;23(7):1050-1057.
https://doi.org/10.11002/kjfp.2016.23.7.1050
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Cited by Crossref 5
Correlations between quality indices and consumer acceptance in environment-friendly ‘Campbell early’ grapes
친환경 포도의 품질 인자와 소비자 기호도의 상관성 분석
Da Uhm Lee , Jeong Mi Bae , Kyung Hyung Ku , Jeong Hee Choi
이다움, 배정미, 구경형, 최정희
Korean J Food Preserv 2016;23(7):1058-1064.
https://doi.org/10.11002/kjfp.2016.23.7.1058
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연구노트

Quality characteristics and sensory evaluation of Fuji apple based on commodity price
상품 가격에 따른 사과의 품질 특성 및 관능 평가
Kyung Hyung Ku , Eun Jeong Choi , Sang-Seop Kim , Moon Cheol Jeong
구경형, 최은정, 김상섭, 정문철
Korean J Food Preserv 2016;23(7):1065-1073.
https://doi.org/10.11002/kjfp.2016.23.7.1065
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Cited by Crossref 3

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June, 2026
Vol. 33, No. 3

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