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Author: Chang-Ki Huh

26 Articles are founded.

Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P
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
김복선, 김기만, 허창기, 최유진, 김승주, 임승빈, 정희경, 하늘이, 이동현, 서경순
Food Sci. Preserv. 2026;33(2):340-350.
https://doi.org/10.11002/fsp.2026.33.2.340
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Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions
가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화
Eun-Hye Kim , Su-Hawn Kim , Hyeong-Woo Jo , Won-Hee Lee , Jun-Seo Jang , Chang-Ki Huh
김은혜, 김수환, 조형우, 이원희, 장준서, 허창기
Food Sci. Preserv. 2024;31(4):601-611.
https://doi.org/10.11002/fsp.2024.31.4.601
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Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
Yu-Ri Choi, Su-Hwan Kim , Chae-Mi Lee , Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jae-Hee Jeong, Imkyung Oh, Ho-Kyung Ha , Jungsil Kim , Chang-Ki Huh
최유리, 김수환, 이채미, 이동훈, 이채윤, 조형우, 정재희, 오임경, 하호경, 김정실, 허창기
Korean J. Food Preserv. 2023;30(2):272-286.
https://doi.org/10.11002/kjfp.2023.30.2.272
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Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii
Su-Hwan Kim , Jung-Won Lee , Chang-Ki Huh
Korean J. Food Preserv. 2023;30(1):1-14.
https://doi.org/10.11002/kjfp.2023.30.1.1
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Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee , Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
Su-Hwan Kim , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):873-883.
https://doi.org/10.11002/kjfp.2022.29.6.873
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Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성
Jae-Hee Jeong , Su-Hwan Kim , Chae-Mi Lee , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Chang-Ki Huh
정재희, 김수환, 이채미, 최유리, 이동훈, 이채윤, 허창기
Korean J. Food Preserv. 2022;29(3):494-508.
https://doi.org/10.11002/kjfp.2022.29.3.494
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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Su-Hwan Kim , Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
김수환, 우효경, 최유리, 이채미, 정재희, 이동훈, 이채윤, 오임경, 하호경, 김정실, 최병국, 허창기
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour
백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교
Hee-Won Lee , Ki-Hoon Shim , Chang-Ki Huh
이희원, 심기훈, 허창기
Korean J. Food Preserv. 2021;28(6):799-809.
https://doi.org/10.11002/kjfp.2021.28.6.799
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Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Hyo-Gyeong Woo , Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
우효경, 이채미, 정재희, 최병국, 허창기
Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646
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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
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
김복선, 김소망, 정재희, 한홍비, 이희원, 김철민, 우효경, 황대섭, 박명원, 허창기
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
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
한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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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
Hee-Won Lee , Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
이희원, 한홍비, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694
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Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
Sang-Jun Park, Ji-Hoon Na, Chul-Gyo Lee, Jae-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Hee Park, Chang-Ki Huh
박상준, 나지훈, 이철교, 정재희, 김철민, 한홍비, 김복선, 박창희, 허창기
Korean J Food Preserv 2019;26(7):777-784.
https://doi.org/10.11002/kjfp.2019.26.7.777
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Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains
곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성
Cheol-Gyo Lee, Ji-Hoon Na, Sang-Jun Park, Jae-Hee Jeong, Cheol-Min Kim, Bok-seon Kim, Hong-Bi Han, Chang-Ki Huh
이철교, 나지훈, 박상준, 정재희, 김철민, 김복선, 한홍비, 허창기
Korean J Food Preserv 2019;26(5):496-504.
https://doi.org/10.11002/kjfp.2019.26.5.496
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Quality changes during ripening of Gouda cheese coated with loess
황토 코팅 가우다 치즈의 숙성 중 품질특성 변화
Ji-Hoon Na, Choul-Gyo Lee, Sang-Jun Park, Je-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Ki Huh
나지훈, 이철교, 박상준, 정재희, 김철민, 한홍비, 김복선, 허창기
Korean J Food Preserv 2019;26(5):474-482.
https://doi.org/10.11002/kjfp.2019.26.5.474
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The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Ja-Yong Cho, Jae-Hee Jeong, Sang-Jun Park, Ji-Hoon Na, Cheol-Gyo Lee, In-Kyung Cho, Chang-Ki Huh, Yong-Doo Kim
조자용, 정재희, 박상준, 나지훈, 이철교, 조인경, 허창기, 김용두
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Ja-Yong Cho, Su-Hwan Kim, In-Kyung Cho, Jae-Hee Jeong, Jun-Ki Park, Do-Woo Gim, Yong-Doo Kim, Chang-Ki Huh
조자용, 김수환, 조인경, 정재희, 박준기, 김도우, 김용두, 허창기
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content
Hee-Sun Yang, Sang-Cheon Lee, Chang-Ki Huh
Korean J Food Preserv 2018;25(4):482-489.
https://doi.org/10.11002/kjfp.2018.25.4.482
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Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor
갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교
Do-Woo Gim , Jun-Ki Park , Hyun-Jin Kim , In-Kyung Cho , Ja-Yong Cho , Yong-Doo Kim , Chang-Ki Huh
김도우, 박준기, 김현진, 조인경, 조자용, 김용두, 허창기
Korean J Food Preserv 2018;25(1):136-144.
https://doi.org/10.11002/kjfp.2018.25.1.136
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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