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Author: Eun-Sun Hwang
15 Articles are founded.
Quality characteristics, bioactive compounds, and antioxidant activities of Citrus unshiu pulp and peel
Eun-Sun Hwang 
, Helim Son , Jisung Cheung
, Helim Son , Jisung Cheung
Food Sci. Preserv. 2026;33(2):183-192.
https://doi.org/10.11002/fsp.2026.33.2.183
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https://doi.org/10.11002/fsp.2026.33.2.183
Physicochemical properties and antioxidant activity of curd yogurt fortified with carrot powder
Yongha Park , Eun-Sun Hwang
, Eun-Sun Hwang
Food Sci. Preserv. 2025;32(6):1054-1066.
https://doi.org/10.11002/fsp.2025.32.6.1054
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https://doi.org/10.11002/fsp.2025.32.6.1054
Comparative analysis of physicochemical properties and antioxidant activities of kale (Brassica oleracea var. acephala) under organic and conventional cultivation systems
Eun-Sun Hwang , Soyeon Kim
, Soyeon Kim
Food Sci. Preserv. 2025;32(6):1031-1041.
https://doi.org/10.11002/fsp.2025.32.6.1031
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https://doi.org/10.11002/fsp.2025.32.6.1031
Quality characteristics and antioxidant properties of cookies fortified with brewer’s spent grain powder
Jisung Cheung , Eun-Sun Hwang
, Eun-Sun Hwang
Food Sci. Preserv. 2025;32(5):823-835.
https://doi.org/10.11002/fsp.2025.32.5.823
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https://doi.org/10.11002/fsp.2025.32.5.823
Quality characteristics and antioxidant activity of cream soup supplemented with shiitake (Lentinus edodes) powder
Eun-Sun Hwang , Helim Son
, Helim Son
Food Sci. Preserv. 2025;32(4):639-649.
https://doi.org/10.11002/fsp.2025.32.4.639
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https://doi.org/10.11002/fsp.2025.32.4.639
Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
Eun-Sun Hwang , SiA Lee
, SiA Lee
Food Sci. Preserv. 2024;31(4):579-589.
https://doi.org/10.11002/fsp.2024.31.4.579
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https://doi.org/10.11002/fsp.2024.31.4.579
Effects of aronia powder on the quality characteristics and antioxidant activity of cookies
아로니아 분말 첨가 쿠키의 품질 특성 및 항산화 활성
아로니아 분말 첨가 쿠키의 품질 특성 및 항산화 활성
Eun-Sun Hwang , Soyeon Kim
, Soyeon Kim
Korean J. Food Preserv. 2023;30(4):642-653.
https://doi.org/10.11002/kjfp.2023.30.4.642
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https://doi.org/10.11002/kjfp.2023.30.4.642
Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea
가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성
가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성
Eun-Sun Hwang , EunMyeong Shon
, EunMyeong Shon
Korean J. Food Preserv. 2022;29(6):989-999.
https://doi.org/10.11002/kjfp.2022.29.6.989
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https://doi.org/10.11002/kjfp.2022.29.6.989
Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice
아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성
아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성
Eun-Sun Hwang , EunMyeong Shon
, EunMyeong Shon
Korean J. Food Preserv. 2022;29(2):222-232.
https://doi.org/10.11002/kjfp.2022.29.2.222
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https://doi.org/10.11002/kjfp.2022.29.2.222
Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract
돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성
돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성
Hye-Sook Kim , Eun-Sun Hwang
, Eun-Sun Hwang
Korean J. Food Preserv. 2021;28(6):771-779.
https://doi.org/10.11002/kjfp.2021.28.6.771
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https://doi.org/10.11002/kjfp.2021.28.6.771
Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder
토마토 분말 첨가 화전의 품질 특성 및 항산화 활성
토마토 분말 첨가 화전의 품질 특성 및 항산화 활성
Yoon-Jung Jung , Eun-Sun Hwang
, Eun-Sun Hwang
Korean J. Food Preserv. 2021;28(2):270-278.
https://doi.org/10.11002/kjfp.2021.28.2.270
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https://doi.org/10.11002/kjfp.2021.28.2.270
Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder
아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성
아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성
Eun-Sun Hwang
Korean J. Food Preserv. 2021;28(1):63-71.
https://doi.org/10.11002/kjfp.2021.28.1.63
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https://doi.org/10.11002/kjfp.2021.28.1.63
Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)
Eun-Sun Hwang , You Ji Lee
, You Ji Lee
Korean J. Food Preserv. 2020;27(4):457-467.
https://doi.org/10.11002/kjfp.2020.27.4.457
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https://doi.org/10.11002/kjfp.2020.27.4.457
Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
Mi-Sook Yeom , Eun-Sun Hwang
, Eun-Sun Hwang
Korean J. Food Preserv. 2020;27(3):299-310.
https://doi.org/10.11002/kjfp.2020.27.3.299
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https://doi.org/10.11002/kjfp.2020.27.3.299
Effects of storage temperature on the bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) fruit
아로니아의 저장온도가 생리활성물질 및 항산화에 미치는 영향
아로니아의 저장온도가 생리활성물질 및 항산화에 미치는 영향
Korean J Food Preserv 2019;26(5):455-465.
https://doi.org/10.11002/kjfp.2019.26.5.455
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https://doi.org/10.11002/kjfp.2019.26.5.455
