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Author: Eun-Ju Kim
7 Articles are founded.
Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography
고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B1과 B3 함량 분석
고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B1과 B3 함량 분석
Song-Yee Lee 
, So-Ra Choi , Eun-Ju Song , Eun-Ju Kim , Hyun-Ah Han
, So-Ra Choi , Eun-Ju Song , Eun-Ju Kim , Hyun-Ah Han
Korean J. Food Preserv. 2023;30(1):98-108.
https://doi.org/10.11002/kjfp.2023.30.1.98
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https://doi.org/10.11002/kjfp.2023.30.1.98
Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Bit-Na Song , Eun-Ju Kim , Da-Som Jeong , So-Young Kim , Yong-Sik Cho , Shin-Young Park
, Eun-Ju Kim , Da-Som Jeong , So-Young Kim , Yong-Sik Cho , Shin-Young Park
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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https://doi.org/10.11002/kjfp.2017.24.6.813
Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
Yeon-Jeong Jang , Eun-Ju Kim , So Young Kim , Yun Hye Lee , Shin-Young Park
, Eun-Ju Kim , So Young Kim , Yun Hye Lee , Shin-Young Park
Korean J Food Preserv 2016;23(5):680-688.
https://doi.org/10.11002/kjfp.2016.23.5.680
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https://doi.org/10.11002/kjfp.2016.23.5.680
Protective effects of quality certified traditional Doenjang in Korea on TNF-α-induced vascular inflammation in human umbilical vein endothelial cells
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
Eun-Ju Kim , Yeon-Jeong Jang , So-Young Kim , Hye-Sun Choi , Shin-Young Park
, Yeon-Jeong Jang , So-Young Kim , Hye-Sun Choi , Shin-Young Park
Korean J Food Preserv 2016;23(3):378-386.
https://doi.org/10.11002/kjfp.2016.23.3.378
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https://doi.org/10.11002/kjfp.2016.23.3.378
Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia
담자균 균사체가 배양된 황기의 이화학적 성분분석
담자균 균사체가 배양된 황기의 이화학적 성분분석
Korean J Food Preserv 2016;23(1):49-56.
https://doi.org/10.11002/kjfp.2016.23.1.49
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https://doi.org/10.11002/kjfp.2016.23.1.49
Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
Shin-Young Park , Ji-Min Lim , Yun-Hee Choi , Hae-Sun Choi , Jae-Hyeon Kim , Eun-Ju Kim , Soo-Jeong Ji , Yeon-Jeong Jang
, Ji-Min Lim , Yun-Hee Choi , Hae-Sun Choi , Jae-Hyeon Kim , Eun-Ju Kim , Soo-Jeong Ji , Yeon-Jeong Jang
Korean J Food Preserv 2015;22(5):636-643.
https://doi.org/10.11002/kjfp.2015.22.5.636
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https://doi.org/10.11002/kjfp.2015.22.5.636
Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang , Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
, Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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https://doi.org/10.11002/kjfp.2014.21.6.885
