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Author: Pyo-Hyeon Kim
3 Articles are founded.
Natural acidifying agents (yuzu juice and organic acids)-assisted alkali extraction process for naked oat (Avena sativa L.) proteins
천연 산성화제(유자와 유기산)를 이용한 쌀귀리 단백질 최적 알칼리 추출 공정
천연 산성화제(유자와 유기산)를 이용한 쌀귀리 단백질 최적 알칼리 추출 공정
Sun-Kyung Lee 
, You-Seok Lee , Soo-Hyun Ji , Ah-Young Jeong , Pyo-Hyeon Kim , Sug-Ju Ko
, You-Seok Lee , Soo-Hyun Ji , Ah-Young Jeong , Pyo-Hyeon Kim , Sug-Ju Ko
Food Sci. Preserv. 2025;32(6):1110-1120.
https://doi.org/10.11002/fsp.2025.32.6.1110
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https://doi.org/10.11002/fsp.2025.32.6.1110
Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage
생육시기별 양파 전초의 영양 및 기능성 성분과 항산화 활성 비교
생육시기별 양파 전초의 영양 및 기능성 성분과 항산화 활성 비교
Sun-Kyung Lee , You-Seok Lee , Soo-Hyun Ji , Pyo-Hyeon Kim , Ju-Hyun Kim , Seong-Jun Kim , Kyung-Cheol Ma , Jin-Woo Lee
, You-Seok Lee , Soo-Hyun Ji , Pyo-Hyeon Kim , Ju-Hyun Kim , Seong-Jun Kim , Kyung-Cheol Ma , Jin-Woo Lee
Korean J. Food Preserv. 2023;30(5):833-846.
https://doi.org/10.11002/kjfp.2023.30.5.833
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https://doi.org/10.11002/kjfp.2023.30.5.833
Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places
숙성 장소에 따른 전통된장의 품질 특성 및 미생물군집 비교
숙성 장소에 따른 전통된장의 품질 특성 및 미생물군집 비교
Sun-Kyung Lee , Jae-Geel Lim , You-Seok Lee , Soo-Hyun Ji , Pyo-Hyeon Kim , Kyung-Cheol Ma , Jin-Woo Lee , So-Young Kim
, Jae-Geel Lim , You-Seok Lee , Soo-Hyun Ji , Pyo-Hyeon Kim , Kyung-Cheol Ma , Jin-Woo Lee , So-Young Kim
Korean J. Food Preserv. 2022;29(7):1059-1078.
https://doi.org/10.11002/kjfp.2022.29.7.1059
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https://doi.org/10.11002/kjfp.2022.29.7.1059
