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Author: Kee Jai Park

4 Articles are founded.

Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
Ji-Young Choi , Jeong-Seok Cho , Kee Jai Park , Sang Seop Kim , Jeong-Ho Lim
최지영, 조정석, 박기재, 김상섭, 임정호
Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918
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Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
Hyo Jin Kim , Kyung Min Park , Mooncheol Jeong , Kee Jai Park , Minseon Koo
김효진, 박경민, 정문철, 박기재, 구민선
Korean J. Food Preserv. 2020;27(2):170-177.
https://doi.org/10.11002/kjfp.2020.27.2.170
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Effect of temperature treatment on postharvest quality of the cherry tomato (Lycopersicon esculentum var. cerasiforme)
수확 후 온도 처리에 따른 방울토마토의 저장 중 품질 변화
Kyung Min Park, Hyo Jin Kim, Sang Seoup Kim, Sang Bong Lee, Mooncheol Jeong, Kee Jai Park, Minseon Koo
박경민, 김효진, 김상섭, 이상봉, 정문철, 박기재, 구민선
Korean J Food Preserv 2019;26(6):595-605.
https://doi.org/10.11002/kjfp.2019.26.6.595
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Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo
Korean J Food Preserv 2018;25(4):417-427.
https://doi.org/10.11002/kjfp.2018.25.4.417
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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.

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