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Author: Bok-Seon Kim
7 Articles are founded.
Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P
Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성
Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성
Bok-Seon Kim 
, Ki-Man Kim , Chang-Ki Huh , Yu-Jin Choi , Seung-Ju Kim , Seoung-Bin Im , Hee-Gyeong Jeong , Neul-I Ha , Dong-Hyeon Lee , Kyoung-Sun Seo
, Ki-Man Kim , Chang-Ki Huh , Yu-Jin Choi , Seung-Ju Kim , Seoung-Bin Im , Hee-Gyeong Jeong , Neul-I Ha , Dong-Hyeon Lee , Kyoung-Sun Seo
Food Sci. Preserv. 2026;33(2):340-350.
https://doi.org/10.11002/fsp.2026.33.2.340
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https://doi.org/10.11002/fsp.2026.33.2.340
Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
Bok-Seon Kim , So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
, So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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https://doi.org/10.11002/kjfp.2021.28.3.426
Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Hong-Bi Han , Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
, Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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https://doi.org/10.11002/kjfp.2021.28.2.240
Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Hee-Won Lee , Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
, Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694
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https://doi.org/10.11002/kjfp.2020.27.6.694
Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
Korean J Food Preserv 2019;26(7):777-784.
https://doi.org/10.11002/kjfp.2019.26.7.777
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https://doi.org/10.11002/kjfp.2019.26.7.777
Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains
곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성
곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성
Korean J Food Preserv 2019;26(5):496-504.
https://doi.org/10.11002/kjfp.2019.26.5.496
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https://doi.org/10.11002/kjfp.2019.26.5.496
Quality changes during ripening of Gouda cheese coated with loess
황토 코팅 가우다 치즈의 숙성 중 품질특성 변화
황토 코팅 가우다 치즈의 숙성 중 품질특성 변화
Korean J Food Preserv 2019;26(5):474-482.
https://doi.org/10.11002/kjfp.2019.26.5.474
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https://doi.org/10.11002/kjfp.2019.26.5.474
