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Author: Deokyeong Choe
7 Articles are founded.
Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Minhui Kim 
, Yujung Jung , Maria Jose Silva Pincay , Jiyoon Kim , Jung Soo Kim , Sae-Byuk Lee , Young Hoon Jung , Sang-Han Lee , Kwang-Deog Moon , Deok-Soo Son 
, Seockmo Ku , Deokyeong Choe
, Yujung Jung , Maria Jose Silva Pincay , Jiyoon Kim , Jung Soo Kim , Sae-Byuk Lee , Young Hoon Jung , Sang-Han Lee , Kwang-Deog Moon , Deok-Soo Son , Seockmo Ku , Deokyeong Choe
Food Sci. Preserv. 2025;32(4):665-673.
https://doi.org/10.11002/fsp.2025.32.4.665
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https://doi.org/10.11002/fsp.2025.32.4.665
In silico analysis of dual tyrosinase and elastase inhibition by bioactive ingredients from Gardenia jasminoides seeds
치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석
치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석
Jae-Sik Na , Bo-Rim Song , Won-Sik Choi , Tae-Hun Lee , Deokyeong Choe , Sang-Han Lee
, Bo-Rim Song , Won-Sik Choi , Tae-Hun Lee , Deokyeong Choe , Sang-Han Lee
Food Sci. Preserv. 2025;32(2):328-343.
https://doi.org/10.11002/fsp.2025.32.2.328
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https://doi.org/10.11002/fsp.2025.32.2.328
Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments
Young Min Kim , Minhui Kim , Yujung Jung , Jiyoon Kim , Jung Soo Kim , Dong Hyun Kim , Sae-Byuk Lee , Juhyun Kim , Sang-Han Lee , Kwang-Deog Moon , Seockmo Ku , Deokyeong Choe
, Minhui Kim , Yujung Jung , Jiyoon Kim , Jung Soo Kim , Dong Hyun Kim , Sae-Byuk Lee , Juhyun Kim , Sang-Han Lee , Kwang-Deog Moon , Seockmo Ku , Deokyeong Choe
Food Sci. Preserv. 2024;31(2):218-226.
https://doi.org/10.11002/fsp.2024.31.2.218
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https://doi.org/10.11002/fsp.2024.31.2.218
Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder
Ji Hye Kim , Jiyoon Kim , Jung Soo Kim , Insun Kim , Inju Nam , Jeong-Ho Lim , Deokyeong Choe , Kwang-Deog Moon
, Jiyoon Kim , Jung Soo Kim , Insun Kim , Inju Nam , Jeong-Ho Lim , Deokyeong Choe , Kwang-Deog Moon
Food Sci. Preserv. 2024;31(1):80-98.
https://doi.org/10.11002/fsp.2024.31.1.80
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https://doi.org/10.11002/fsp.2024.31.1.80
Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
Food Sci. Preserv. 2024;31(1):197-198.
https://doi.org/10.11002/fsp.2024.31.1.197
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https://doi.org/10.11002/fsp.2024.31.1.197
Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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https://doi.org/10.11002/kjfp.2023.30.6.1029
Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean J. Food Preserv. 2022;29(6):837-851.
https://doi.org/10.11002/kjfp.2022.29.6.837
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https://doi.org/10.11002/kjfp.2022.29.6.837
