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Author: Dae-Woon Kim
5 Articles are founded.
Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
Sang-Hyeob Sim 
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
Food Sci. Preserv. 2024;31(2):287-297.
https://doi.org/10.11002/fsp.2024.31.2.287
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https://doi.org/10.11002/fsp.2024.31.2.287
Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Dae-Woon Kim , Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
, Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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https://doi.org/10.11002/kjfp.2023.30.6.944
Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
Eun-Bee Kim , Dae-Woon Kim , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
, Dae-Woon Kim , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276
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https://doi.org/10.11002/kjfp.2022.29.2.276
Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
Dae-Woon Kim , Tae-Young Kim , Young-Hoi Kim , Myung-Kon Kim
, Tae-Young Kim , Young-Hoi Kim , Myung-Kon Kim
Korean J. Food Preserv. 2022;29(2):208-221.
https://doi.org/10.11002/kjfp.2022.29.2.208
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https://doi.org/10.11002/kjfp.2022.29.2.208
Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Dae-Woon Kim , Da-Ham Kim , Jong-Kuk Kim , Soo-Hwan Yeo , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
, Da-Ham Kim , Jong-Kuk Kim , Soo-Hwan Yeo , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
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https://doi.org/10.11002/kjfp.2020.27.1.85
