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Author: Hong-Bi Han

6 Articles are founded.

Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
Bok-Seon Kim , So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
김복선, 김소망, 정재희, 한홍비, 이희원, 김철민, 우효경, 황대섭, 박명원, 허창기
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Hong-Bi Han , Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Hee-Won Lee , Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
이희원, 한홍비, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694
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Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
Sang-Jun Park, Ji-Hoon Na, Chul-Gyo Lee, Jae-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Hee Park, Chang-Ki Huh
박상준, 나지훈, 이철교, 정재희, 김철민, 한홍비, 김복선, 박창희, 허창기
Korean J Food Preserv 2019;26(7):777-784.
https://doi.org/10.11002/kjfp.2019.26.7.777
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Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains
곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성
Cheol-Gyo Lee, Ji-Hoon Na, Sang-Jun Park, Jae-Hee Jeong, Cheol-Min Kim, Bok-seon Kim, Hong-Bi Han, Chang-Ki Huh
이철교, 나지훈, 박상준, 정재희, 김철민, 김복선, 한홍비, 허창기
Korean J Food Preserv 2019;26(5):496-504.
https://doi.org/10.11002/kjfp.2019.26.5.496
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Quality changes during ripening of Gouda cheese coated with loess
황토 코팅 가우다 치즈의 숙성 중 품질특성 변화
Ji-Hoon Na, Choul-Gyo Lee, Sang-Jun Park, Je-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Ki Huh
나지훈, 이철교, 박상준, 정재희, 김철민, 한홍비, 김복선, 허창기
Korean J Food Preserv 2019;26(5):474-482.
https://doi.org/10.11002/kjfp.2019.26.5.474
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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