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Author: Shin-Young Park

12 Articles are founded.

Change of quality properties of Doenjang according to soaking method in brine
장 담금법에 따른 된장의 품질 특성 변화
Bo-Young Choi , Na-Young Gil , Shin-Young Park , Yong-Sik Cho , So-Young Kim
최보영, 길나영, 박신영, 조용식, 김소영
Korean J Food Preserv 2017;24(7):923-933.
https://doi.org/10.11002/kjfp.2017.24.7.923
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Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Bit-Na Song , Eun-Ju Kim , Da-Som Jeong , So-Young Kim , Yong-Sik Cho , Shin-Young Park
송빛나, 김은주, 정다솜, 김소영, 조용식, 박신영
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Na-Young Gil , Bo-Young Choi , Shin-Young Park , Yong-Sik Cho , So-Young Kim
길나영, 최보영, 박신영, 조용식, 김소영
Korean J Food Preserv 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
Na-Young Gil , Jin Song , Jeong Seon Eom , Shin-Young Park , Hye-Sun Choi
길나영, 송진, 엄정선, 박신영, 최혜선
Korean J Food Preserv 2016;23(6):811-818.
https://doi.org/10.11002/kjfp.2016.23.6.811
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Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period
다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화
Bo-Young Choi , Na-Young Gil , Shin-Young Park , So-Young Kim
최보영, 길나영, 박신영, 김소영
Korean J Food Preserv 2016;23(6):788-796.
https://doi.org/10.11002/kjfp.2016.23.6.788
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Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
Yeon-Jeong Jang , Eun-Ju Kim , So Young Kim , Yun Hye Lee , Shin-Young Park
장연정, 김은주, 김소영, 이윤혜, 박신영
Korean J Food Preserv 2016;23(5):680-688.
https://doi.org/10.11002/kjfp.2016.23.5.680
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Protective effects of quality certified traditional Doenjang in Korea on TNF-α-induced vascular inflammation in human umbilical vein endothelial cells
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
Eun-Ju Kim , Yeon-Jeong Jang , So-Young Kim , Hye-Sun Choi , Shin-Young Park
김은주, 장연정, 김소영, 최혜선, 박신영
Korean J Food Preserv 2016;23(3):378-386.
https://doi.org/10.11002/kjfp.2016.23.3.378
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Investigation of quality characteristics and alcohol content in commercial Korean fermented sources
시판 장류의 알코올 함유량 및 품질특성 조사
Na-Young Gil , So-Young Kim , Hye-Sun Choi , Shin-Young Park , Jae-Hyun Kim
길나영, 김소영, 최혜선, 박신영, 김재현
Korean J Food Preserv 2016;23(3):341-346.
https://doi.org/10.11002/kjfp.2016.23.3.341
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Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia
담자균 균사체가 배양된 황기의 이화학적 성분분석
Yeon-Jeong Jang, Yun-Hye Lee, Chan-Jung Lee, Jae-Hyeon Kim, Eun-Ju Kim, Soo-Jeong Ji, Shin-Young Park
장연정, 이윤혜, 이찬중, 김재현, 김은주, 지수정, 박신영
Korean J Food Preserv 2016;23(1):49-56.
https://doi.org/10.11002/kjfp.2016.23.1.49
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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
Shin-Young Park , Ji-Min Lim , Yun-Hee Choi , Hae-Sun Choi , Jae-Hyeon Kim , Eun-Ju Kim , Soo-Jeong Ji , Yeon-Jeong Jang
박신영, 임지민, 최윤희, 최혜선, 김재현, 김은주, 지수정, 장연정
Korean J Food Preserv 2015;22(5):636-643.
https://doi.org/10.11002/kjfp.2015.22.5.636
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Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang , Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
장연정, 김은주, 최윤희, 최혜선, 송진, 최지호, 박신영
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
Hyuk-Jin Kwon , Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
권혁진, 김화선, 최윤희, 최지호, 최혜선, 송진, 박신영
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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