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Author: So-Young Kim

24 Articles are founded.

Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang
다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색
SeongEui Yoo , Ye-Ji Jang , Hyun-Wook Jang , Hee-Min Gwon , So-Young Kim
유성의, 장예지, 장현욱, 권희민, 김소영
Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505
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Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구
Seung-A Woo , SeongEui Yoo , Chan-Woo Kim , Hee-Min Gwan , Mina K. Kim , So-Young Kim
우승아, 유성의, 김찬우, 권희민, 김미나, 김소영
Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494
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Selection and characterization of acetic acid bacteria from traditional Korean vinegars for starter culture development
Rich Son , So-Young Kim , Soon-Il Yun , Chan-Woo Kim
Food Sci. Preserv. 2026;33(2):245-254.
https://doi.org/10.11002/fsp.2026.33.2.245
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Evaluation of anti-inflammatory efficacy of Lacticaseibacillus rhamnosus L22-FR28 (KACC 92513P) isolated from infant feces and its Oenanthe javanica ferments
영아분변 유래 Lacticaseibacillus rhamnosus L22-FR28(KACC 92513P) 균주와 미나리 발효물의 항염증 효능 평가
Seoyeon Kwak , Hee-Min Gwon , Soo-Hwan Yeo , So-Young Kim
곽서연, 권희민, 여수환, 김소영
Food Sci. Preserv. 2024;31(3):474-485.
https://doi.org/10.11002/fsp.2024.31.3.474
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Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
Seoyeon Kwak , Seongeui Yoo , Jieon Park , Woosoo Jeong , Hee-Min Gwon , Soo-Hwan Yeo , So-Young Kim
곽서연, 유성의, 박지언, 정우수, 권희민, 여수환, 김소영
Korean J. Food Preserv. 2023;30(6):1082-1094.
https://doi.org/10.11002/kjfp.2023.30.6.1082
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Changes in quality characteristics of makjang depending on fermentation location and complex starters
발효 장소와 복합 종균에 따른 막장의 품질 특성 변화
Jieon Park , Myeong-Hui Han , Woosoo Jeong , Soo-Hwan Yeo , So-Young Kim
박지언, 한명희, 정우수, 여수환, 김소영
Korean J. Food Preserv. 2023;30(6):1056-1071.
https://doi.org/10.11002/kjfp.2023.30.6.1056
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Immunomodulatory effects of six Acetobacter pasteurianus strains in RAW-Blue macrophage
Sun Hee Kim , Woo Soo Jeong , So-Young Kim , Soo-Hwan Yeo
Korean J. Food Preserv. 2023;30(1):65-77.
https://doi.org/10.11002/kjfp.2023.30.1.65
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Method validation for quantitative analyzing aflatoxin productivity in Aspergillus sp. isolated from soybean paste
SeongEui Yoo , WooSoo Jeong , Soo-Hwan Yeo , So-Young Kim
Korean J. Food Preserv. 2023;30(1):28-41.
https://doi.org/10.11002/kjfp.2023.30.1.28
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Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places
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
이선경, 임재길, 이유석, 지수현, 김표현, 마경철, 이진우, 김소영
Korean J. Food Preserv. 2022;29(7):1059-1078.
https://doi.org/10.11002/kjfp.2022.29.7.1059
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Identification of growth characteristics and physiological functionality of useful fungi from nuruk
전통 누룩에서 분리한 유용 곰팡이의 생육특성 및 생리기능적 특성 규명
Woo Soo Jeong , Su Jeong Lee , So-Young Kim , Soo-Hwan Yeo
정우수, 이수정, 김소영, 여수환
Korean J. Food Preserv. 2022;29(5):768-776.
https://doi.org/10.11002/kjfp.2022.29.5.768
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Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
Su Jeong Lee , Sun Hee Kim , Hee-Min Gwon , So-Young Kim , Soo-Hwan Yeo
이수정, 김순희, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820
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Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”
“도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조
Seong-hyun Jeon , Hyun-Ju Park , So-Young Kim , Soo-Hwan Yeo , Hee-Min Gwon
전성현, 박현주, 김소영, 여수환, 권희민
Korean J. Food Preserv. 2021;28(1):117-128.
https://doi.org/10.11002/kjfp.2021.28.1.117
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Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』
고문헌 『산가요록』에 수록된 대추식초의 공정 개선과 품질 특성
Hyeon-Ju Park , Seong Hyun Jeon , So-Young Kim , Soo-Hwan Yeo , Hee-Min Gwon
박현주, 전성현, 김소영, 여수환, 권희민
Korean J. Food Preserv. 2021;28(1):107-116.
https://doi.org/10.11002/kjfp.2021.28.1.107
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Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots
창포식초 생산을 위한 누룩, 알코올 및 초산발효 조건 최적화
Na-Young Gil , Hee-Min Gwon , Soo-Hwan Yeo , So-Young Kim
길나영, 권희민, 여수환, 김소영
Korean J. Food Preserv. 2020;27(7):936-945.
https://doi.org/10.11002/kjfp.2020.27.7.936
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Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea
2018년 한국의 8개 권역에서 전통 방식으로 제조한 고추장의 품질특성과 외부환경과의 상관관계
Seung-Yeon Baek, Na-Young Gil, Myeong-Hui Han, Heui-Yun Kang, Ha-Yeon Lee, Hyang-Sik Yoon, Jeong Lee, Young-Eun Song, Sun-Kyung Lee, Jung-A Ryu, Hyeon-Young Kim, Soo-Hwan Yeo, So-Young Kim
백승연, 길나영, 한명희, 강희윤, 이하연, 윤향식, 이정, 송영은, 이선경, 류정아, 김현영, 여수환, 김소영
Korean J Food Preserv 2019;26(7):745-755.
https://doi.org/10.11002/kjfp.2019.26.7.745
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Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
염생식물 첨가 저염된장의 이화학적 특성 변화
Bo-Young Choi, Na-Young Gil, Ji-Young Mun, Soo-Hwan Yeo, So-Young Kim
최보영, 길나영, 문지영, 여수환, 김소영
Korean J Food Preserv 2018;25(7):819-829.
https://doi.org/10.11002/kjfp.2018.25.7.819
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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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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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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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