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1312 Articles are founded.

Relationship between the fruit size and the quality properties of imported Valencia oranges
수입 Valencia 오렌지의 크기와 품질특성의 상관성
Deokjo Jo, Seong-Yeol Yoo, Joo-Hyeon Park, Yaping Gao, Seul-Gi Kim, Jea-Young Lee, Eun-Jin Kwon, Joong-Ho Kwon
조덕조, 유승열, 박주현, 까오야핑, 김슬기, 이제영, 권은진, 권중호
Korean J Food Preserv 2014;21(3):365-372.
https://doi.org/10.11002/kjfp.2014.21.3.365
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Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy
자건 멸치의 품질 개선에 대한 산성 전해수의 영향
Soo-Jung Lee , Nak-Ju Sung , Shin-Kwon Kang
이수정, 성낙주, 강신권
Korean J Food Preserv 2014;21(3):357-364.
https://doi.org/10.11002/kjfp.2014.21.3.357
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Fermentation characteristic of Yeongdeok Bobsikhae to which a natural substance (Bellflower) was added
길경을 첨가한 영덕밥식해의 발효 특성
Man-Jong Bae , Soo-Jung Kim , Min-Seog Cho , Yong-Bin Um , Myung-In Bae
배만종, 김수정, 조민석, 엄영빈, 배명인
Korean J Food Preserv 2014;21(3):350-356.
https://doi.org/10.11002/kjfp.2014.21.3.350
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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
건조방법을 달리한 오미자의 품질특성 및 항산화 효과
Seul Lee , Hey-Kyung Moon , Su-Won Lee , Jae-Nam Moon , Jong-Kuk Kim
이슬, 문혜경, 이수원, 문재남, 김종국
Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341
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Moisture sorption isotherms of corn powder as affected by roasting temperature
볶음온도에 따른 옥수수 분말의 흡습특성
Hun-Sik Chung , Kwang-Sup Youn
정헌식, 윤광섭
Korean J Food Preserv 2014;21(3):334-340.
https://doi.org/10.11002/kjfp.2014.21.3.334
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Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder
연잎 분말을 첨가한 매작과의 품질특성
Bock-Hee Park , Mee-Young Park , Hee-Sook Cho
박복희, 박미영, 조희숙
Korean J Food Preserv 2014;21(3):328-333.
https://doi.org/10.11002/kjfp.2014.21.3.328
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Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae
남해지역 마늘종의 이화학적 특성
Hwan-Sik Yoon , Min-Jung Kang , Cho-Rong Hwang , Hye-jin Sim , Gyeong-Min Kim , Jung-Hye Shin
윤환식, 강민정, 황초롱, 심혜진, 김경민, 신정혜
Korean J Food Preserv 2014;21(3):321-327.
https://doi.org/10.11002/kjfp.2014.21.3.321
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Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder
후춧가루의 위생화를 위한 감마선, 전자선 및 X-선 조사 효과 비교
Jae-Nam Park , Koo Jung , Young-Min Yoon , Soo-Jeong Choi , Jae-Hun Kim , Ju-Woon Lee , Beom-Seok Song
박재남, 정구, 윤영민, 최수정, 김재훈, 이주운, 송범석
Korean J Food Preserv 2014;21(3):315-320.
https://doi.org/10.11002/kjfp.2014.21.3.315
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Storage characteristics of milled rice according to milling system types
백미 제조방식에 따른 저장특성
Oui-Woung Kim , Hoon Kim , Jae-Woong Han , Hyo-Jai Lee
김의웅, 김훈, 한재웅, 이효재
Korean J Food Preserv 2014;21(3):308-314.
https://doi.org/10.11002/kjfp.2014.21.3.308
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Inhibitory effect of dietary turmeric (Curcuma longa L.) ethanol extract on DMBA-induced mammary carcinogenesis in rats
울금 투여에 의한 DMBA 유발 랫드 유선암화과정 억제효과
Min Sook Kim , Kyu Shik Jeong , Mi-Kyoung You , Hyeon-A Kim
김민숙, 정규식, 유미경, 김현아
Korean J Food Preserv 2014;21(3):301-307.
https://doi.org/10.11002/kjfp.2014.21.3.301
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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성
Su-Jin Yang , Dae-Hoon Lee , Hye-Mi Park , Hee Kyoung Jung , Chang-Su Park , Joo-Heon Hong
양수진, 이대훈, 박혜미, 정희경, 박창수, 홍주헌
Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286
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Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
시금장, 청국장 및 표고버섯을 혼합 발효한 제품의 이화학 및 기능적 특성
(Gi-Hyeong Hong) Gigyeon , Soo-Jung Kim , Eun-Joo Kim , (Hyeong-Soo Kim) Hosung , Eun-Gyeong Hwang
지견(홍지형), 김수정, 김은주, 호성(김형수), 황은경
Korean J Food Preserv 2014;21(2):276-285.
https://doi.org/10.11002/kjfp.2014.21.2.276
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Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
야관문 에탄올 추출물의 자외선 노출에 의한 피부 광노화 개선 효과
Hee Kyoung Jung , Mi Ok Choi , Bae Jin Kim , Seung Kyeung Jo , Yoo Seok Jeong
정희경, 최미옥, 김배진, 조성경, 정유석
Korean J Food Preserv 2014;21(2):264-275.
https://doi.org/10.11002/kjfp.2014.21.2.264
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Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
청미래덩굴(Smilax China L.) 추출물의 항산화 및 α-amylase와 α-glucosidase 저해활성
Soo-Yeon Lee , Jeung-Hoan Kim , Jung-Mi Park , In-Chul Lee , Jin-Young Lee
이수연, 김정환, 박정미, 이인철, 이진영
Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254
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Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
산사(Crataegus pinnatifida Bunge)의 추출 용매별 항산화 활성
Yishan Duan , Min-A Kim , Jong-Hwan Seong , Hun-Sik Chung , Han-Soo Kim
단의삼, 김민아, 성종환, 정헌식, 김한수
Korean J Food Preserv 2014;21(2):246-253.
https://doi.org/10.11002/kjfp.2014.21.2.246
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Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성
Sun Young Lee , Soo Hwa Baik , Hye Sun Choi
이선영, 백수화, 최혜선
Korean J Food Preserv 2014;21(2):239-245.
https://doi.org/10.11002/kjfp.2014.21.2.239
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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
Hyuk-Jin Kwon , Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
권혁진, 김화선, 최윤희, 최지호, 최혜선, 송진, 박신영
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Yeon-Soo Suh , Seung-Heon Lee , Yafang Shang , Jung-Ro Yoon , Won-Jong Lee
서연수, 이승헌, 상아방, 윤정로, 이원종
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Lipoxygenase 결여 콩 두부의 품질 특성 및 항산화 활성
In-Sung Kim , Soo-Jung Lee , Hye-Jin Lee , Soo-Jeong Oh , Jong-Il Chung , Nak-Ju Sung
김인성, 이수정, 이혜진, 오수정, 정종일, 성낙주
Korean J Food Preserv 2014;21(2):215-223.
https://doi.org/10.11002/kjfp.2014.21.2.215
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Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Kye-Man Cho , Ok-Soo Joo
조계만, 주옥수
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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