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Author: Jung A Ryu
4 Articles are founded.
Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
Jeongmin Park 
, Sung Ran Yoon , Jung A Ryu
, Sung Ran Yoon , Jung A Ryu
Food Sci. Preserv. 2024;31(4):527-540.
https://doi.org/10.11002/fsp.2024.31.4.527
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https://doi.org/10.11002/fsp.2024.31.4.527
Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
Sung Ran Yoon , Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
, Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
Korean J. Food Preserv. 2023;30(6):905-917.
https://doi.org/10.11002/kjfp.2023.30.6.905
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https://doi.org/10.11002/kjfp.2023.30.6.905
Changes in antioxidant activity and vitamin B2 content of Aster glehni based on blanching time
데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B2 함량 변화
데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B2 함량 변화
Sung Ran Yoon , Bo Ram So , Jeongmin Park , Jung A Ryu
, Bo Ram So , Jeongmin Park , Jung A Ryu
Korean J. Food Preserv. 2022;29(7):1139-1149.
https://doi.org/10.11002/kjfp.2022.29.7.1139
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https://doi.org/10.11002/kjfp.2022.29.7.1139
Effect of the use of ‘Meju’ added with roasted rice on the quality of ‘Ganjang’
볶음쌀을 첨가한 메주 사용이 간장의 품질에 미치는 영향
볶음쌀을 첨가한 메주 사용이 간장의 품질에 미치는 영향
Sung Ran Yoon , Jung A Ryu , Kil Su Jang , Namhyeok Chung , Jung Gi Ryu
, Jung A Ryu , Kil Su Jang , Namhyeok Chung , Jung Gi Ryu
Korean J. Food Preserv. 2020;27(7):888-896.
https://doi.org/10.11002/kjfp.2020.27.7.888
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https://doi.org/10.11002/kjfp.2020.27.7.888
