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Author: Shin-Kyo Chung

22 Articles are founded.

Isolation of antioxidant components from Corni fructus
산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성
Su-Hui Kim , Gi-Un Seong , Shin-Kyo Chung
김수희, 성기운, 정신교
Korean J. Food Preserv. 2020;27(2):204-211.
https://doi.org/10.11002/kjfp.2020.27.2.204
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Physicochemical quality characteristics of Corni Fructus depending on the picking periods
산수유(Corni Fructus)의 채취 시기에 따른 이화학적 품질 특성
Su-Hui Kim, Chang-Jae Kang, Gi-Un Seong, Shin-Kyo Chung
김수희, 강창재, 성기운, 정신교
Korean J Food Preserv 2019;26(7):740-744.
https://doi.org/10.11002/kjfp.2019.26.7.740
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Antioxidant and antimicrobial activities of polyphenols isolated from unripe apples (Malus pumila cv. Hongro)
풋사과(홍로) 폴리페놀 분획물의 항산화성 및 항균 활성
Ji-Hye Choi, Shin-Kyo Chung
최지혜, 정신교
Korean J Food Preserv 2019;26(6):690-696.
https://doi.org/10.11002/kjfp.2019.26.6.690
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Analysis of quality characteristics for food ingredients using fine powder of Jeju citrus
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석
Hee-Jeong Choi, Jeong-Sic Ra, Shin-Kyo Chung, Sang-Han Lee
최희정, 라정식, 정신교, 이상한
Korean J Food Preserv 2019;26(3):365-369.
https://doi.org/10.11002/kjfp.2019.26.3.365
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Characterization of β-glucan extracts and purified extracts from medicinal mushrooms and their biological activities
약용버섯 β-glucan 추출물과 정제물의 특성과 생리활성
Ha-Na Kim, Joo-Young Kim, Young-Chan Kim, Chang-Seob Kim, Young Hoon Jung, Shin-Kyo Chung
김하나, 김주영, 김영찬, 김창섭, 정영훈, 정신교
Korean J Food Preserv 2019;26(3):315-321.
https://doi.org/10.11002/kjfp.2019.26.3.315
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Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages
성숙 시기별 복숭아 과일의 이화학적 특성과 항산화능
Chang-Seob Kim, Suk-Hee Lee, Shin-Kyo Chung
김창섭, 이숙희, 정신교
Korean J Food Preserv 2019;26(2):174-178.
https://doi.org/10.11002/kjfp.2019.26.2.174
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Optimization of extraction conditions of Corni Fructus for functional materialization
산수유(Corni Fructus)의 기능성 소재화를 위한 적정 추출 조건
Chang-Jae Kang, Gi-Un Seong, Shin-Kyo Chung
강창재, 성기운, 정신교
Korean J Food Preserv 2018;25(6):676-681.
https://doi.org/10.11002/kjfp.2018.25.6.676
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Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)
약용버섯(상황·영지) β-glucan 미세캡슐 제품의 유통기한 설정
Eun-Ah Ryu, Ji-Hye Choi, Chang-Jae Kang, Ha-Na Kim, Gi-Un Seong, Shin-Kyo Chung
류은아, 최지혜, 강창재, 김하나, 성기운, 정신교
Korean J Food Preserv 2018;25(6):634-640.
https://doi.org/10.11002/kjfp.2018.25.6.634
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Quality characteristics of kimchi prepared with cut Kimchi cabbages during the short-term storage
단기저장 절단배추 김치의 품질 특성
Eun Ji Son , Kim Sang Seop , Shin-Kyo Chung
손은지, 김상섭, 정신교
Korean J Food Preserv 2017;24(2):215-220.
https://doi.org/10.11002/kjfp.2017.24.2.215
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The physicochemical characteristics and antioxidant capacities of commercial tea products from Phellinus baumii, Ganoderma lucidum
상황버섯과 영지버섯 차류 제품의 이화학적 특성 및 항산화능
Ha-Na Kim , Eun Ji Son , Shin-Kyo Chung
김하나, 손은지, 정신교
Korean J Food Preserv 2017;24(1):153-157.
https://doi.org/10.11002/kjfp.2017.24.1.153
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Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2017;24(1):1-7.
https://doi.org/10.11002/kjfp.2017.24.1.1
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Drying characteristics and physical properties of medicinal and edible mushrooms
약용버섯과 식용버섯의 건조방법에 따른 품질특성
Bo-Min Kim , Eun-sun Jung , Yong-hyun Aan , In-Wook Hwang , Shin-Kyo Chung
김보민, 정은선, 안용현, 황인욱, 정신교
Korean J Food Preserv 2016;23(5):689-695.
https://doi.org/10.11002/kjfp.2016.23.5.689
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Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Young-Jin Seo , Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
서영진, 김종수, 김선화, 김미연, 정용진, 성기운, 정신교
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Bacillus amyloliquefaciens로부터 생산된 protease 특성 및 α-glucosidase 저해활성
Rea-Hyun Lee , Su-Jin Yang , Tae-Young Hwang , Shin-Kyo Chung , Joo-Heon Hong
이래현, 양수진, 황태영, 정신교, 홍주헌
Korean J Food Preserv 2015;22(5):727-734.
https://doi.org/10.11002/kjfp.2015.22.5.727
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Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
상황버섯(Phellinus baumii) 에탄올 추출물의 항산화능과 β-glucan 함량
Hyun-Kyung Bae , In-Wook Hwang , Hee-Do Hong , Shin-Kyo Chung
배현경, 황인욱, 홍희도, 정신교
Korean J Food Preserv 2015;22(5):721-726.
https://doi.org/10.11002/kjfp.2015.22.5.721
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Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
Sun-Hwa Kim , In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
김선화, 황인욱, 정신교, 서영진, 김종수, 정용진, 김미연
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
절단배추의 포장재질에 따른 단기 저장 중 품질특성
Eun Ji Son , In-Wook Hwang , Shin-Kyo Chung
손은지, 황인욱, 정신교
Korean J Food Preserv 2015;22(5):623-628.
https://doi.org/10.11002/kjfp.2015.22.5.623
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Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
전처리 방법에 따른 참외와인의 품질특성과 항산화능
Hee-Young Hwang , Hyoung-Tae Ha , Se-Bi Ha , Gi-Un Seong , In-Wook Hwang , Shin-Kyo Chung
황희영, 하형태, 하세비, 성기운, 황인욱, 정신교
Korean J Food Preserv 2015;22(3):421-427.
https://doi.org/10.11002/kjfp.2015.22.3.421
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The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2015;22(1):154-157.
https://doi.org/10.11002/kjfp.2015.22.1.154
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Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
절단배추의 단기 저장에 대한 예열처리 효과
Sang-Seop Kim , Kyung-Hyung Ku , Moon-Cheol Jeong , Joo-Heon Hong , Shin-Kyo Chung
김상섭, 구경형, 정문철, 홍주헌, 정신교
Korean J Food Preserv 2014;21(6):776-783.
https://doi.org/10.11002/kjfp.2014.21.6.776
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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