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Author: Jae-Hee Jeong

14 Articles are founded.

Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
Yu-Ri Choi, Su-Hwan Kim , Chae-Mi Lee , Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jae-Hee Jeong, Imkyung Oh, Ho-Kyung Ha , Jungsil Kim , Chang-Ki Huh
최유리, 김수환, 이채미, 이동훈, 이채윤, 조형우, 정재희, 오임경, 하호경, 김정실, 허창기
Korean J. Food Preserv. 2023;30(2):272-286.
https://doi.org/10.11002/kjfp.2023.30.2.272
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Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee , Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성
Jae-Hee Jeong , Su-Hwan Kim , Chae-Mi Lee , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Chang-Ki Huh
정재희, 김수환, 이채미, 최유리, 이동훈, 이채윤, 허창기
Korean J. Food Preserv. 2022;29(3):494-508.
https://doi.org/10.11002/kjfp.2022.29.3.494
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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Su-Hwan Kim , Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
김수환, 우효경, 최유리, 이채미, 정재희, 이동훈, 이채윤, 오임경, 하호경, 김정실, 최병국, 허창기
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Hyo-Gyeong Woo , Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
우효경, 이채미, 정재희, 최병국, 허창기
Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646
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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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The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Ja-Yong Cho, Jae-Hee Jeong, Sang-Jun Park, Ji-Hoon Na, Cheol-Gyo Lee, In-Kyung Cho, Chang-Ki Huh, Yong-Doo Kim
조자용, 정재희, 박상준, 나지훈, 이철교, 조인경, 허창기, 김용두
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Ja-Yong Cho, Su-Hwan Kim, In-Kyung Cho, Jae-Hee Jeong, Jun-Ki Park, Do-Woo Gim, Yong-Doo Kim, Chang-Ki Huh
조자용, 김수환, 조인경, 정재희, 박준기, 김도우, 김용두, 허창기
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract
옻씨 추출물의 항산화 활성과 옻씨 추출물을 첨가한 발효유의 품질특성
Hee-Yeon Jin , Yu-Jin Choi , Hye-Jung Moon , Jae-Hee Jeong , Joong-Hyun Nam , Sang-Cheon Lee , Chang-Ki Huh
진희연, 최유진, 문혜정, 정재희, 남중현, 이상천, 허창기
Korean J Food Preserv 2016;23(6):825-831.
https://doi.org/10.11002/kjfp.2016.23.6.825
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Quality characteristics of Yakju at addition sprout and root of reed
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
Sung-Tae Kim , So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
김성태, 김소망, 정재희, 김용두
Korean J Food Preserv 2015;22(4):490-497.
https://doi.org/10.11002/kjfp.2015.22.4.490
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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