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Author: Jung-Hye Shin

15 Articles are founded.

Evaluation of phytochemical contents and physiological activity in Panax ginseng sprout during low-temperature aging
저온숙성 과정 중 새싹인삼의 이화학적 특성변화
A-Ro Cho, Min-Jung Pyo, Min-Jung Kang, Jung-Hye Shin
조아로, 표민정, 강민정, 신정혜
Korean J Food Preserv 2019;26(1):38-48.
https://doi.org/10.11002/kjfp.2019.26.1.38
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Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts
새싹삼 발효주의 발효기간 중 이화학적 특성 및 진세노사이드 함량변화
Min-Jung Pyo, A-Ro Cho, Min-Jung Kang, Gyeong-Wha Kim, Jung-Hye Shin
표민정, 조아로, 강민정, 김경화, 신정혜
Korean J Food Preserv 2018;25(6):659-667.
https://doi.org/10.11002/kjfp.2018.25.6.659
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Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts
손바닥선인장(백년초, 천년초) 열매 에탄올 추출물의 항산화 및 항염증 활성
Dong-Gyu Kim, Jung-Hye Shin, Min-Jung Kang
김동규, 신정혜, 강민정
Korean J Food Preserv 2018;25(5):586-594.
https://doi.org/10.11002/kjfp.2018.25.5.586
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Changes in the physicochemical characteristics and antioxidant activity of barley during germination using different pre-treatment methods
전처리 방법을 달리한 보리의 발아 중 이화학적 특성 및 항산화 활성
Ji-Hye Park, Min-Jung Kang, Jae-Ran Kang, Jung-Hye Shin
박지혜, 강민정, 강재란, 신정혜
Korean J Food Preserv 2018;25(3):337-343.
https://doi.org/10.11002/kjfp.2018.25.3.337
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Effect of roasting time on physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla
덖음 시간을 달리한 건조 맥문동 열수추출물의 이화학적 특성 및 항산화 활성
Min-Jung Kang, Dyeong-Wha Kim, Jae-Ran Kang, Jung-Hye Shin
강민정, 김경화, 강재란, 신정혜
Korean J Food Preserv 2018;25(2):246-254.
https://doi.org/10.11002/kjfp.2018.25.2.246
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Antioxidant and anti-inflammatory activities of water extracts and ethanol extracts from Portulaca oleracea L.
쇠비름 물, 에탄올 추출물의 항산화 및 항염증 활성
Dong-Gyu Kim , Jung-Hye Shin , Min-Jung Kang
김동규, 신정혜, 강민정
Korean J Food Preserv 2018;25(1):98-106.
https://doi.org/10.11002/kjfp.2018.25.1.98
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Physicochemical characteristics of Sengmaksan added with Liriope platyphylla roasted for different times
덖음 처리 시간을 달리한 맥문동을 첨가한 생맥산의 이화학적 특성
Gyeong-Wha Kim , Min-Jung Kang , Jae-Ran Kang , Jung-Hye Shin
김경화, 강민정, 강재란, 신정혜
Korean J Food Preserv 2018;25(1):62-70.
https://doi.org/10.11002/kjfp.2018.25.1.62
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Antioxidant and antidiabetic activities of various solvent extracts from Stachys sieboldii Miq.
용매별 초석잠 추출물의 항산화 및 항당뇨 활성
Jae-Ran Kang , Min-Jung Kang , Ji-Hyeon Shin , Ji-Hye Park , Dong-il Kim , Sang-Yong Chung , Jung-Hye Shin
강재란, 강민정, 신지현, 박지혜, 김동일, 정상용, 신정혜
Korean J Food Preserv 2017;24(5):615-622.
https://doi.org/10.11002/kjfp.2017.24.5.615
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Changes in the quality characteristics and chemical compounds of garlic shoots for blanching
데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화
Hye-Jin Sim , Min-Jung Kang , Jung-Hye Shin
심혜진, 강민정, 신정혜
Korean J Food Preserv 2016;23(3):310-318.
https://doi.org/10.11002/kjfp.2016.23.3.310
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Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging
열처리 숙성 중 반시 미숙과의 이화학적 특성
Hye-Jin Sim , Jae-Ran Kang , Min-Jung Kang , Myoung-Hyo Choi , Hwa-Jin Suh , Jung-Hye Shin
심혜진, 강재란, 강민정, 최명효, 서화진, 신정혜
Korean J Food Preserv 2016;23(3):301-309.
https://doi.org/10.11002/kjfp.2016.23.3.301
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Physiological activities of natural color powders and their mixtures
천연소재로부터 분리한 색소분말과 혼합물의 생리활성
Jae-Ran Kang, Min-Jung Kang, Hye-Jin Sim, Myeong-Hyo Choi, Jung-Hye Shin
강재란, 강민정, 심혜진, 최명효, 신정혜
Korean J Food Preserv 2016;23(1):80-88.
https://doi.org/10.11002/kjfp.2016.23.1.80
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Antioxidant and anti-fatigue effects of abalone (Haliotis discus hannai) composites containing natural plants
전복 복합물의 항산화능 및 피로개선 효과
Soo-Jung Lee , Soo-Jeong Oh , Min-Jung Kang , Jung-Hye Shin , Shin-Kwon Kang
이수정, 오수정, 강민정, 신정혜, 강신권
Korean J Food Preserv 2015;22(4):598-606.
https://doi.org/10.11002/kjfp.2015.22.4.598
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The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
Hye-Jin Sim , Cho-Rong Hwang , Min-Jung Kang , Gyeong-Min Kim , Jung-Hye Shin
심혜진, 황초롱, 강민정, 김경민, 신정혜
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성
Kye-Man Cho , Jae-Ran Kang , Gyeong-Min Kim , Min-Jung Kang , Chung-Eun Hwang , Young-Shim Jeong , Jeong-Hwan Kim , Chang-Kwon Lee , Jung-Hye Shin
조계만, 강재란, 김경민, 강민정, 황정은, 정영심, 김정환, 이창권, 신정혜
Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627
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Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae
남해지역 마늘종의 이화학적 특성
Hwan-Sik Yoon , Min-Jung Kang , Cho-Rong Hwang , Hye-jin Sim , Gyeong-Min Kim , Jung-Hye Shin
윤환식, 강민정, 황초롱, 심혜진, 김경민, 신정혜
Korean J Food Preserv 2014;21(3):321-327.
https://doi.org/10.11002/kjfp.2014.21.3.321
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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