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Author: Kwang-Sup Youn

29 Articles are founded.

Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment
스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향
Hun-Sik Chung , Kwang-Sup Youn , Jong-Kuk Kim
정헌식, 윤광섭, 김종국
Korean J. Food Preserv. 2023;30(6):983-990.
https://doi.org/10.11002/kjfp.2023.30.6.983
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Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures
열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
Hye-Jung Choi , Kwang-Sup Youn , Hun-Sik Chung
최혜정, 윤광섭, 정헌식
Korean J. Food Preserv. 2023;30(5):868-874.
https://doi.org/10.11002/kjfp.2023.30.5.868
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Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates
도라지 농축액을 첨가한 젤리의 이화학적 품질 특성
Yu Mi Kim , Kwang-Sup Youn
김유미, 윤광섭
Korean J. Food Preserv. 2022;29(5):739-748.
https://doi.org/10.11002/kjfp.2022.29.5.739
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Qualities of rice-based home meal replacement products upon microwave cooking
다양한 쌀 기반 가정간편식 제품들의 전자레인지 조리 전후의 품질 특성 평가
Gi-Un Seong , Yu Mi Kim , Jun-Hyeon Cho , Ji-Yoon Lee , Sais-Beul Lee , Dongjin Shin , Dong-Soo Park , Kwang-Sup Youn , Ju-Won Kang
성기운, 김유미, 조준현, 이지윤, 이샛별, 신동진, 박동수, 윤광섭, 강주원
Korean J. Food Preserv. 2022;29(5):715-727.
https://doi.org/10.11002/kjfp.2022.29.5.715
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Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성
Jung-Min Kim , Kwang-Sup Youn
김정민, 윤광섭
Korean J. Food Preserv. 2020;27(6):704-713.
https://doi.org/10.11002/kjfp.2020.27.6.704
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Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
Jung-Min Kim , Jun-Hyeon Cho , Woo-Duck Seo , Kwang-Sup Youn
김정민, 조준현, 서우덕, 윤광섭
Korean J. Food Preserv. 2020;27(5):617-626.
https://doi.org/10.11002/kjfp.2020.27.5.617
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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Variation in the quality characteristics of different rice bran cultivar extracts upon hexane or supercritical fluid extraction
품종에 따른 쌀 미강의 핵산 및 초임계 유체 추출물의 품질특성
Jung-Min Kim, Yul-Ri Gu, Bo-Yeon Park, Joo-Heon Hong, Kwang-Sup Youn
김정민, 구율리, 박보연, 홍주헌, 윤광섭
Korean J Food Preserv 2019;26(6):673-680.
https://doi.org/10.11002/kjfp.2019.26.6.673
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Quality characteristics of spray-dried powders of Pueraria thunbergiana extracts with added forming agents
부형제 종류에 따른 분무건조 칡분말의 품질특성
Jung-Min Kim, Kwang-Sup Youn
김정민, 윤광섭
Korean J Food Preserv 2019;26(5):513-520.
https://doi.org/10.11002/kjfp.2019.26.5.513
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Effect of water soaking pretreatment on the quality of glutinous rice cookies
Hun-Sik Chung, Han-Sol Park, Hyeon-Jeong Lee, Jin-Ho Woo, Kwang-Deog Moon, Kwang-Sup Youn
Korean J Food Preserv 2019;26(4):399-404.
https://doi.org/10.11002/kjfp.2019.26.4.399
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Quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) dried by different methods
건조방법에 따른 여주의 품질특성 및 항산화 활성
Kwang-Sup Youn, Eun-Hye Park, Kyung Young Yoon
윤광섭, 박은혜, 윤경영
Korean J Food Preserv 2019;26(2):185-193.
https://doi.org/10.11002/kjfp.2019.26.2.185
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Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar
쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링
Yul Ri Gu, Ju Hyeon Kim, Jun-Hyeon Cho, Woo-Duck Seo, Joo-Heon Hong, Kwang-Sup Youn
구율리, 김주현, 조준현, 서우덕, 홍주헌, 윤광섭
Korean J Food Preserv 2018;25(6):668-675.
https://doi.org/10.11002/kjfp.2018.25.6.668
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Comparison of the antioxidant effects and physiological activities of grape fruit stem extracts derived with different drying methods
건조방법에 따른 포도 송이가지의 항산화 효과 및 생리활성 특성
Kwang-Sup Youn
윤광섭
Korean J Food Preserv 2018;25(3):382-389.
https://doi.org/10.11002/kjfp.2018.25.3.382
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Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures
도정률 및 로스팅 조건에 따른 향미벼의 이화학적 품질특성
Dae-Hoon Lee, Hye-Mi Park, Jun-Hyeon Cho, Woo-Duck Seo, Joo-Heon Hong, Kwang-Sup Youn
이대훈, 박혜미, 조준현, 서우덕, 홍주헌, 윤광섭
Korean J Food Preserv 2018;25(3):289-295.
https://doi.org/10.11002/kjfp.2018.25.3.289
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Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
건조방법을 달리한 유자껍질 티백차의 품질특성 비교
Han-Sol Park , Hyeon-Jeong Lee , Kwang-Sup Youn , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
박한솔, 이현정, 윤광섭, 김동섭, 김한수, 이영근, 성종환, 정헌식
Korean J Food Preserv 2017;24(8):1088-1093.
https://doi.org/10.11002/kjfp.2017.24.8.1088
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Antioxidant and physiological activities of Hijikia fusiforme by extraction methods
추출방법에 따른 톳 추출물의 항산화 및 생리활성 특성
Yu-ri Kwon , Kwang-Sup Youn
권유리, 윤광섭Yu-ri
Korean J Food Preserv 2017;24(5):631-637.
https://doi.org/10.11002/kjfp.2017.24.5.631
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Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments
증숙 및 열풍 건조 공정에 따른 도토리차의 품질특성
San Nam , Yu-ri Kwon , Kwang-Sup Youn
남산, 권유리, 윤광섭
Korean J Food Preserv 2017;24(1):21-26.
https://doi.org/10.11002/kjfp.2017.24.1.21
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Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
San Nam , Yu-Ri Kwon , Jun-Hyun Cho , Woo-Duck Seo , Sik-Won Choi , Kwang-Sup Youn
남산, 권유리, 조준현, 서우덕, 최식원, 윤광섭
Korean J Food Preserv 2016;23(5):673-679.
https://doi.org/10.11002/kjfp.2016.23.5.673
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Quality characteristics of Pueraria thunbergiana extracts depending on drying methods
건조방법에 따른 칡 추출물의 품질특성
Yu-Ri Kwon , San Nam , Da Som Jeong , Ri Eun Kwon , Kwang-Sup Youn
권유리, 남산, 정다솜, 권리은, 윤광섭
Korean J Food Preserv 2016;23(5):654-659.
https://doi.org/10.11002/kjfp.2016.23.5.654
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Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents
추출용매에 따른 비단풀 추출물의 항산화 및 생리활성
Yu-Ri Kwon , Hyun Ryung Lee , So-Hyun Hwang , O-Jun Kwon , Kwang-Sup Youn
권유리, 이현령, 황소현, 권오준, 윤광섭
Korean J Food Preserv 2016;23(2):252-258.
https://doi.org/10.11002/kjfp.2016.23.2.252
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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