List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 3, 2017

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ARTICLE

Antimicrobial activity and protective effect of Geranium thunbergii against oxidative DNA damage via antioxidant effect
현초의 항산화 활성에 의한 산화적 DNA 손상 보호효과 및 항균활성
Tae-Hyung Kwon , Su-Jin Lee , Jae-Ho Park , Taewan Kim , Jung-Ja Park , Nyun-Ho Park
권태형, 이수진, 박재호, 김태완, 박정자, 박년호
Korean J Food Preserv 2017;24(3):325-333.
https://doi.org/10.11002/kjfp.2017.24.3.325
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Cited by Crossref 4 , Scopus 5
Comparison of the content of bioactive substances and antioxidative activity between conventionally and organically cultivated brown rice (Oryza sativa L.)
관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교
Gee An Kim , Jeong-Yong Cho , You Seok Lee , Hyoung Jae Lee , Hang Yeon Jeong , Yu Geon Lee , Jae-Hak Moon
김기안, 조정용, 이유석, 이형재, 정항연, 이유건, 문제학
Korean J Food Preserv 2017;24(3):334-342.
https://doi.org/10.11002/kjfp.2017.24.3.334
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Cited by Crossref 2 , Scopus 1
Effect of shelf-life extension of birch sap using high pressure processing
초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향
Kyung Hwa Choi , Sun Im Kim , Dong Uk lee , Jung Tae Jeon
최경화, 김순임, 이동욱, 전정태
Korean J Food Preserv 2017;24(3):343-350.
https://doi.org/10.11002/kjfp.2017.24.3.343
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Cited by Crossref 3 , Scopus 3
Effects of modified atmosphere packaging (MAP) and vaporized ethyl pyruvate (EP) treatment for the shelf life of‘Seolhyang’strawberries
딸기 ‘설향’ 품종의 MAP 및 ethyl pyruvate 처리의 유통기한 연장 효과 연구
Jinse Kim , Jong Woo Park , Seok Ho Park , Dong Soo Choi , Yong Hoon Kim , Soo Jang Lee , Chun Wan Park , Jung Soo Lee , Byoung-Kwan Cho
김진세, 박종우, 박석호, 최동수, 김용훈, 이수장, 박천완, 이정수, 조병관
Korean J Food Preserv 2017;24(3):351-360.
https://doi.org/10.11002/kjfp.2017.24.3.351
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Cited by Crossref 5 , Scopus 5
Quality change of sliced ginseng depending on different drying methods
건조방법에 따른 홍삼 절편의 품질 변화
Jongjin Park , Daehee Park , Wonyoung Lee
박종진, 박대희, 이원영
Korean J Food Preserv 2017;24(3):361-366.
https://doi.org/10.11002/kjfp.2017.24.3.361
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Cited by Scopus 1
Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)
배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화
Miran Jang , Gun-Hee Kim
장미란, 김건희
Korean J Food Preserv 2017;24(3):367-373.
https://doi.org/10.11002/kjfp.2017.24.3.367
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Cited by Crossref 6 , Scopus 7
Effect of biomass pyrolysis liquid on the quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) during storage
바이오매스 열분해액이 ‘향수’배의 저장 중 품질특성에 미치는 영향
Xian Zhang , Gui-Hun Jiang , Fan-Zhu Li , Jong-Bang Eun
장선, Gui-Hun Jiang, 이범수, 은종방
Korean J Food Preserv 2017;24(3):374-380.
https://doi.org/10.11002/kjfp.2017.24.3.374
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Cited by Crossref 1
Enhancement of ergocalciferol (vitamin D) content in mushrooms by UV irradiation
자외선 조사에 의한 버섯의 ergocalciferol(비타민 D) 함량의 증진
Seong-Jin Choi
최성진
Korean J Food Preserv 2017;24(3):381-386.
https://doi.org/10.11002/kjfp.2017.24.3.381
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Cited by Crossref 3 , Scopus 5
Quality and fermentative characteristics of yogurt added with hot water extract of Welsh onion root
파뿌리 열수추출물을 이용한 요구르트의 발효 및 품질특성
Min-Jeong Kim , Shin-Ho Lee
김민정, 이신호
Korean J Food Preserv 2017;24(3):387-393.
https://doi.org/10.11002/kjfp.2017.24.3.387
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Cited by Crossref 5 , Scopus 4
Comparison of volatile flavor compounds of yuzu, kumquat, lemon and lime
유자, 금귤, 레몬 및 라임의 휘발성 향기성분의 비교
Young Shin Hong , Ym Shik Lee , Kyong Su Kim
홍영신, 이임식, 김경수
Korean J Food Preserv 2017;24(3):394-405.
https://doi.org/10.11002/kjfp.2017.24.3.394
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Cited by Crossref 8 , Scopus 9
Effect of sweeteners on the quality characteristics of ginger (Zingiber officinale Rosc) JungKwa
감미료가 생강정과의 품질특성에 미치는 영향
Yeong-Min Lee , Hyeon-Jeong Lee , Jeong-Seok Cho , Ji-Young Choi , Jin-Ho Woo , Kwang-Deog Moon
이영민, 이현정, 조정석, 최지영, 우진호, 문광덕
Korean J Food Preserv 2017;24(3):406-412.
https://doi.org/10.11002/kjfp.2017.24.3.406
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Cited by Crossref 3 , Scopus 3
Antioxidant and anti-inflammatory activity of extracts from red beet (Beta vulagaris) root
레드 비트 뿌리 추출물의 항산화 및 항염증 효과
Mi-Ran Yi , Kang Chang-Hee , Hee-Jung Bu
이미란, Kang Chang-Hee, 부희정
Korean J Food Preserv 2017;24(3):413-420.
https://doi.org/10.11002/kjfp.2017.24.3.413
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Cited by Crossref 13 , Scopus 18
Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder
표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성
Mee-Jin Kim , Hai-Jung Chung
김미진, 정해정
Korean J Food Preserv 2017;24(3):421-430.
https://doi.org/10.11002/kjfp.2017.24.3.421
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Cited by Crossref 15 , Scopus 11
Physicochemical characteristics and physiological activities of mixture extracts from Liriope platyphylla, Schizandra chinensis, and Panax ginseng C.A. Meyer
맥문동, 오미자 및 인삼 혼합추출물의 이화학적 특성 및 생리활성
Yul-Ri Gu , Joo-Heon Hong
구율리, 홍주헌
Korean J Food Preserv 2017;24(3):431-439.
https://doi.org/10.11002/kjfp.2017.24.3.431
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Cited by Crossref 1 , Scopus 1
Antioxidative activity of roasted Pueraria lobata root extracts
로스팅 칡 추출물의 항산화 활성
Goo-Hee Choi , Hyun Jung Kim , In-Jae Park , Bong-Gyun Kim , Hoi-Yeong Kim , Jae-Hyun Jeong , Ju-Hyun Cho
Goo-Hee Choi, 김현정, In-Jae Park, 김봉균, 김회영, 정재현, 조주현
Korean J Food Preserv 2017;24(3):440-445.
https://doi.org/10.11002/kjfp.2017.24.3.440
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Cited by Crossref 4 , Scopus 5
Antioxidant and anti-inflammatory effects of red garlic compositions
홍마늘 조성물의 항산화 및 항염증 효과
Min Jung Kang , Dong-Gyu Kim , Jung Hye Shin
강민정, 김동규, 신정혜
Korean J Food Preserv 2017;24(3):446-454.
https://doi.org/10.11002/kjfp.2017.24.3.446
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Cited by Crossref 4 , Scopus 4
Biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata prepared by using various enzymes
효소종류에 따른 불등풀가사리 유래 다당류의 이화학적 특성 및 생리활성
Dae-Hoon Lee , Joo-Heon Hong
이대훈, 홍주헌
Korean J Food Preserv 2017;24(3):455-463.
https://doi.org/10.11002/kjfp.2017.24.3.455
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Cited by Crossref 3 , Scopus 2
The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves
과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향
Ah-Na Kim , Hee-Suk Ko , Kyo-Yeon Lee , M. Shafiur Rahman , Ho Jin Heo , Sung-Gil Choi
김아나, 고희숙, 이교연, 샤피어라만, 허호진, 최성길
Korean J Food Preserv 2017;24(3):464-471.
https://doi.org/10.11002/kjfp.2017.24.3.464
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Cited by Crossref 4 , Scopus 5
Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Hyo-sung Jeong , Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
정효성, 이새벽, 여수빈, 김다혜, 최준수, 김동환, 여수환, 박희동
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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Cited by Crossref 9 , Scopus 11
Evaluation of biological activities of plasma-treated phloridzin
플라즈마 처리 phloridzin 반응물의 생리활성 평가
Han Jeong Gyeong , Tae Hoon Kim
Han Jeong Gyeong, 김태훈
Korean J Food Preserv 2017;24(3):483-489.
https://doi.org/10.11002/kjfp.2017.24.3.483
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Vol. 33, No. 3

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