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Author: Jung Hye Shin
8 Articles are founded.
Anti-inflammatory activities of polysaccharides isolated from Aloe saponaria Haw grown in Namhae
남해산 사포나리아 알로에로부터 분리한 다당체의 항염증 활성
남해산 사포나리아 알로에로부터 분리한 다당체의 항염증 활성
Jae Ran Kang 
, Gyoung Min Kim , Jung Hye Shin
, Gyoung Min Kim , Jung Hye Shin
Korean J. Food Preserv. 2022;29(7):1189-1200.
https://doi.org/10.11002/kjfp.2022.29.7.1189
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https://doi.org/10.11002/kjfp.2022.29.7.1189
Physicochemical characteristics of black garlic from ‘Hongsan’ variety
홍산 품종으로 제조한 흑마늘의 이화학적 특성
홍산 품종으로 제조한 흑마늘의 이화학적 특성
Min Jung Kang , Jae Ran Kang , Jung Hye Shin
, Jae Ran Kang , Jung Hye Shin
Korean J. Food Preserv. 2020;27(6):714-724.
https://doi.org/10.11002/kjfp.2020.27.6.714
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https://doi.org/10.11002/kjfp.2020.27.6.714
Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
Jeong Yeon Shin , Min Jung Kang , Jae Ran Kang , Jin Sang Choi , Weon Teak Seo , Jung Hye Shin
, Min Jung Kang , Jae Ran Kang , Jin Sang Choi , Weon Teak Seo , Jung Hye Shin
Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212
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https://doi.org/10.11002/kjfp.2020.27.2.212
Physiochemical characteristics of Platycodon grandiflorum flower ethanolic extracts
도라지(Platycodon grandiflorum) 꽃 주정 추출물의 이화학적 특성
도라지(Platycodon grandiflorum) 꽃 주정 추출물의 이화학적 특성
Korean J Food Preserv 2019;26(7):785-795.
https://doi.org/10.11002/kjfp.2019.26.7.785
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https://doi.org/10.11002/kjfp.2019.26.7.785
Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
Ji Hyeon Shin , Min Jung Kang , Hee Uk Byun , Won Yoel Bea , Jeong Yeon Shin , Weon Tack Seo , Jine Shang Choi , Jung Hye Shin
, Min Jung Kang , Hee Uk Byun , Won Yoel Bea , Jeong Yeon Shin , Weon Tack Seo , Jine Shang Choi , Jung Hye Shin
Korean J Food Preserv 2017;24(5):647-657.
https://doi.org/10.11002/kjfp.2017.24.5.647
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https://doi.org/10.11002/kjfp.2017.24.5.647
Antioxidant and anti-inflammatory effects of red garlic compositions
홍마늘 조성물의 항산화 및 항염증 효과
홍마늘 조성물의 항산화 및 항염증 효과
Min Jung Kang , Dong-Gyu Kim , Jung Hye Shin
, Dong-Gyu Kim , Jung Hye Shin
Korean J Food Preserv 2017;24(3):446-454.
https://doi.org/10.11002/kjfp.2017.24.3.446
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https://doi.org/10.11002/kjfp.2017.24.3.446
Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
Jeong Yeon Shin , Jung Hye Shin , Min Jung Kang , Myung Hyo Choi , Hee Rin Park , Jine Shang Choi , Won Yeol Bae , Won Tak Seo
, Jung Hye Shin , Min Jung Kang , Myung Hyo Choi , Hee Rin Park , Jine Shang Choi , Won Yeol Bae , Won Tak Seo
Korean J Food Preserv 2017;24(2):254-265.
https://doi.org/10.11002/kjfp.2017.24.2.254
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https://doi.org/10.11002/kjfp.2017.24.2.254
Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods
채취시기 및 가공방법에 따른 섬애약쑥의 이화학적 특성과 항산화활성
채취시기 및 가공방법에 따른 섬애약쑥의 이화학적 특성과 항산화활성
Myoung Hyo Choi , Jae Ran Kang , Hye Jin Sim , Min Jung Kang , Weon Tack Seo , Won Yoel Bae , Jung Hye Shin
, Jae Ran Kang , Hye Jin Sim , Min Jung Kang , Weon Tack Seo , Won Yoel Bae , Jung Hye Shin
Korean J Food Preserv 2015;22(3):399-407.
https://doi.org/10.11002/kjfp.2015.22.3.399
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https://doi.org/10.11002/kjfp.2015.22.3.399
