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Author: Joong-Ho Kwon
10 Articles are founded.
Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
Sun Hwa Kim 
, Shin Young Oh , Yong-Jin Jeong , Joong-Ho Kwon
, Shin Young Oh , Yong-Jin Jeong , Joong-Ho Kwon
Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17
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https://doi.org/10.11002/fsp.2025.32.1.17
Erratum to: Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes
Erratum to: 효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
Erratum to: 효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
Hye-Mi Kang , Shin-Yeong Oh , Hye-Min Kang , Yong-Jin Jeong , Joong-Ho Kwon
, Shin-Yeong Oh , Hye-Min Kang , Yong-Jin Jeong , Joong-Ho Kwon
Korean J. Food Preserv. 2023;30(3):547-548.
https://doi.org/10.11002/kjfp.2023.30.3.547
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https://doi.org/10.11002/kjfp.2023.30.3.547
Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes
효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
Hye-Mi Kang , Shin-Yeong Oh , Hye-Min Kang , Joong-Ho Kwon , Yong-Jin Jeong
, Shin-Yeong Oh , Hye-Min Kang , Joong-Ho Kwon , Yong-Jin Jeong
Korean J. Food Preserv. 2023;30(2):287-299.
https://doi.org/10.11002/kjfp.2023.30.2.287
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https://doi.org/10.11002/kjfp.2023.30.2.287
Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques
Hyun-A Nam , Namhyuk Chung , Yunhee Jo , Afshan Shafi 
, Kashif Akram , Joong-Ho Kwon
, Namhyuk Chung , Yunhee Jo , Afshan Shafi , Kashif Akram , Joong-Ho Kwon
Korean J. Food Preserv. 2022;29(2):175-185.
https://doi.org/10.11002/kjfp.2022.29.2.175
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https://doi.org/10.11002/kjfp.2022.29.2.175
Electron spin resonance spectroscopy identifies radiation-induced markers in 7 kGy-irradiated dried lavers subjected to alkaline pretreatment
Korean J Food Preserv 2019;26(4):441-448.
https://doi.org/10.11002/kjfp.2019.26.4.441
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https://doi.org/10.11002/kjfp.2019.26.4.441
Optimization of the microwave-assisted extraction characteristics for bioactive compounds from eggplant (Solanum melongena L.)
Korean J Food Preserv 2019;26(4):405-415.
https://doi.org/10.11002/kjfp.2019.26.4.405
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https://doi.org/10.11002/kjfp.2019.26.4.405
Evaluating the quality stability of black vinegar-based salad sauce during storage
현미흑초 기반 샐러드 소스의 저장 중 품질안정성 평가
현미흑초 기반 샐러드 소스의 저장 중 품질안정성 평가
Korean J Food Preserv 2019;26(2):141-147.
https://doi.org/10.11002/kjfp.2019.26.2.141
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https://doi.org/10.11002/kjfp.2019.26.2.141
Quality changes and factors in Valencia oranges during storage under different temperatures
Valencia 오렌지의 저장온도에 따른 품질 변화 및 지표성분 확인
Valencia 오렌지의 저장온도에 따른 품질 변화 및 지표성분 확인
Yunhee Jo , Namhyeok Chung , Yaping Gao , Joong-Ho Kwon
, Namhyeok Chung , Yaping Gao , Joong-Ho Kwon
Korean J Food Preserv 2015;22(5):629-635.
https://doi.org/10.11002/kjfp.2015.22.5.629
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https://doi.org/10.11002/kjfp.2015.22.5.629
Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
Seung-Mi Woo , Soo-Hwan Yeo , Joong-Ho Kwon , Sun-Hwa Kim , Yong-Jin Jeong
, Soo-Hwan Yeo , Joong-Ho Kwon , Sun-Hwa Kim , Yong-Jin Jeong
Korean J Food Preserv 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100
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https://doi.org/10.11002/kjfp.2015.22.1.100
Relationship between the fruit size and the quality properties of imported Valencia oranges
수입 Valencia 오렌지의 크기와 품질특성의 상관성
수입 Valencia 오렌지의 크기와 품질특성의 상관성
Korean J Food Preserv 2014;21(3):365-372.
https://doi.org/10.11002/kjfp.2014.21.3.365
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https://doi.org/10.11002/kjfp.2014.21.3.365
