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Author: Jung-Min Sung

6 Articles are founded.

Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성
Jin-Hee Choi , Ji-Hye Chu , Hae-Yeon Choi , Hee-Kyung Jeon , Jong-Dae Park , Jung-Min Sung
최진희, 추지혜, 최해연, 전희경, 박종대, 성정민
Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965
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Effects of LED treatment and plasma-activated water on the growth and quality of Panax ginseng sprouts during hydroponic cultivation
LED 처리 및 플라즈마 방전수에 의한 담수경재배 새싹삼의 생육 및 품질에 미치는 영향
Seo-Young Jeon , Jung-Min Sung , Jong-Hyeok Roh , Ki-Hyun Kwon
전서영, 성정민, 노종혁, 권기현
Korean J. Food Preserv. 2021;28(7):890-899.
https://doi.org/10.11002/kjfp.2021.28.7.890
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Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment
플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성
Seo-Young Jeon , Jung-Min Sung , Seung-Hoon Baek , Ki-Hyun Kwon
전서영, 성정민, 백승훈, 권기현
Korean J. Food Preserv. 2021;28(3):356-363.
https://doi.org/10.11002/kjfp.2021.28.3.356
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Study on the storage stability of the white internal organs using natural materials
천연소재를 활용한 백내장의 저장성 증진 연구
Ye-Jin Han , Su-Kyung Ku , Tae-Kyung Kim , Jung-Min Sung , Young-Boong Kim , Yun-Sang Choi
한예진, 구수경, 김태경, 성정민, 김영붕, 최윤상
Korean J Food Preserv 2018;25(1):145-154.
https://doi.org/10.11002/kjfp.2018.25.1.145
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Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
Ki-Hyun Kwon , Jung-Min Sung , Ji-Young Kim , Byeong-Sam Kim , So-Hee Kim
권기현, 성정민, 김지영, 김병삼, 김소희
Korean J Food Preserv 2017;24(1):52-59.
https://doi.org/10.11002/kjfp.2017.24.1.52
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Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
Jung-Min Sung , So-Hee Kim , Byeong-Sam Kim , Jong-Hoon Kim , Ji-Young Kim , Ki-Hyun Kwon
성정민, 김소희, 김병삼, 김종훈, 김지영, 권기현
Korean J Food Preserv 2016;23(4):471-478.
https://doi.org/10.11002/kjfp.2016.23.4.471
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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