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Author: Gi-Un Seong

14 Articles are founded.

Qualities of rice-based home meal replacement products upon microwave cooking
다양한 쌀 기반 가정간편식 제품들의 전자레인지 조리 전후의 품질 특성 평가
Gi-Un Seong , Yu Mi Kim , Jun-Hyeon Cho , Ji-Yoon Lee , Sais-Beul Lee , Dongjin Shin , Dong-Soo Park , Kwang-Sup Youn , Ju-Won Kang
성기운, 김유미, 조준현, 이지윤, 이샛별, 신동진, 박동수, 윤광섭, 강주원
Korean J. Food Preserv. 2022;29(5):715-727.
https://doi.org/10.11002/kjfp.2022.29.5.715
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Quality characteristics of plant-based rice milk prepared with different rice varieties
가공용 쌀 품종을 이용한 식물성 쌀 우유의 품질 특성 비교
Gi-Un Seong , Jungsoo Kim , Jiyoon Kim , Sanghyeok Park , Jun-Hyeon Cho , Ji-Yoon Lee , Sais-Beul Lee , Dongjin Shin , Dong-Soo Park , Kwang-Deog Moon , Ju-Won Kang
성기운, 김정수, 김지윤, 박상혁, 조준현, 이지윤, 이샛별, 신동진, 박동수, 문광덕, 강주원
Korean J. Food Preserv. 2022;29(3):395-406.
https://doi.org/10.11002/kjfp.2022.29.3.395
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Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
Gi-Un Seong , Woo-Duck Seo , Ji-Yeong Yang , Ju-Won Kang , Young-Ho Kwon , So-Myeong Lee , Sais-Beul Lee , Jong-Hee Lee , Dong-Soo Park , Jun-Hyeon Cho , Ji-Yoon Lee
성기운, 서우덕, 양지영, 강주원, 권영호, 이소명, 이샛별, 이종희, 박동수, 조준현, 이지윤
Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311
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Physicochemical properties of mirchal glutinous rice flour based on soaking time
미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성
Gi-Un Seong , Ju-Won Kang , Sumin Cho , Youngho Kwon , So-Myeong Lee , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Malshick Shin , Ji-Yoon Lee
성기운, 강주원, 조수민, 권영호, 이소명, 이샛별, 조준현, 박동수, 신말식, 이지윤
Korean J. Food Preserv. 2022;29(1):21-33.
https://doi.org/10.11002/kjfp.2022.29.1.21
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Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
Gi-Un Seong , Ju-Won Kang , Soo-Min Cho , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Young-Ho Kwon , So-Myeong Lee , Ji-Yoon Lee
성기운, 강주원, 조수민, 이샛별, 조준현, 박동수, 권영호, 이소명, 이지윤
Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790
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Isolation of antioxidant components from Corni fructus
산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성
Su-Hui Kim , Gi-Un Seong , Shin-Kyo Chung
김수희, 성기운, 정신교
Korean J. Food Preserv. 2020;27(2):204-211.
https://doi.org/10.11002/kjfp.2020.27.2.204
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Physicochemical quality characteristics of Corni Fructus depending on the picking periods
산수유(Corni Fructus)의 채취 시기에 따른 이화학적 품질 특성
Su-Hui Kim, Chang-Jae Kang, Gi-Un Seong, Shin-Kyo Chung
김수희, 강창재, 성기운, 정신교
Korean J Food Preserv 2019;26(7):740-744.
https://doi.org/10.11002/kjfp.2019.26.7.740
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Optimization of extraction conditions of Corni Fructus for functional materialization
산수유(Corni Fructus)의 기능성 소재화를 위한 적정 추출 조건
Chang-Jae Kang, Gi-Un Seong, Shin-Kyo Chung
강창재, 성기운, 정신교
Korean J Food Preserv 2018;25(6):676-681.
https://doi.org/10.11002/kjfp.2018.25.6.676
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Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)
약용버섯(상황·영지) β-glucan 미세캡슐 제품의 유통기한 설정
Eun-Ah Ryu, Ji-Hye Choi, Chang-Jae Kang, Ha-Na Kim, Gi-Un Seong, Shin-Kyo Chung
류은아, 최지혜, 강창재, 김하나, 성기운, 정신교
Korean J Food Preserv 2018;25(6):634-640.
https://doi.org/10.11002/kjfp.2018.25.6.634
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Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2017;24(1):1-7.
https://doi.org/10.11002/kjfp.2017.24.1.1
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Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Young-Jin Seo , Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
서영진, 김종수, 김선화, 김미연, 정용진, 성기운, 정신교
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
전처리 방법에 따른 참외와인의 품질특성과 항산화능
Hee-Young Hwang , Hyoung-Tae Ha , Se-Bi Ha , Gi-Un Seong , In-Wook Hwang , Shin-Kyo Chung
황희영, 하형태, 하세비, 성기운, 황인욱, 정신교
Korean J Food Preserv 2015;22(3):421-427.
https://doi.org/10.11002/kjfp.2015.22.3.421
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The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2015;22(1):154-157.
https://doi.org/10.11002/kjfp.2015.22.1.154
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The short-term storage characteristics of cut kimchi cabbages treated with Ca2+
Ca2+처리 절단배추의 소포장 단기 저장 특성
Sang-Seop Kim , Gi-Un Seong , Hee-Young Hwang , Moon-Cheol Jeong , Shin-Kyo Chung
김상섭, 성기운, 황희영, 정문철, 정신교
Korean J Food Preserv 2014;21(2):157-162.
https://doi.org/10.11002/kjfp.2014.21.2.157
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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