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Author: Soo-Hwan Yeo

47 Articles are founded.

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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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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Physicochemical and functional characteristics of non-Saccharomyces cerevisiae isolated from traditional nuruk
전통누룩에서 분리한 non-Saccharomyces cerevisiae의 이화학적 및 기능적 특성
A Ra Kim , Sun Hee Kim , Woo Soo Jeong , So Young Kim , Myung-Kon Kim , Soo-Hwan Yeo
김아라, 김순희, 정우수, 김소영, 김명곤, 여수환
Korean J. Food Preserv. 2022;29(3):482-493.
https://doi.org/10.11002/kjfp.2022.29.3.482
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Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars
농가형 발효식초로부터 분리한 초산균 6종의 배양 및 기능적 특성 규명
Sun Hee Kim , Joo-Yeon Kim , Woo Soo Jeong , Hee-Min Gwon , So Young Kim , Soo-Hwan Yeo
김순희, 김주연, 정우수, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2022;29(1):142-156.
https://doi.org/10.11002/kjfp.2022.29.1.142
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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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Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
Min-Kyeong Chae , Jun-Su Choi , Hyo-Bin Moon , Jong-Beom Park , Kyu-Taek Choi , Soo-Hwan Yeo , Heui-Dong Park
채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동
Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810
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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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Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20
누룩곰팡이 Aspergillus oryzae OF5-20를 이용한 쌀 품종별 고상종국제조 및 품질특성
Joo-Yeon Kim , Hee-Min Gwon , So-Yeong Kim , Soo-Hwan Yeo
김주연, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2020;27(7):915-924.
https://doi.org/10.11002/kjfp.2020.27.7.915
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Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature
고문헌에 수록된 곡류식초 재현을 통한 품질 특성
Sun Hee Kim , Joo-Yeon Kim , Hee-min Gwon , So Young Kim , Soo-Hwan Yeo
김순희, 김주연, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2020;27(7):859-871.
https://doi.org/10.11002/kjfp.2020.27.7.859
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Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Dae-Woon Kim , Da-Ham Kim , Jong-Kuk Kim , Soo-Hwan Yeo , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
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Quality characteristics of Kujippong (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria
초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성
Su Jeong Lee, Sun Hee Kim, So Young Kim, Soo-Hwan Yeo
이수정, 김순희, 김소영, 여수환
Korean J Food Preserv 2019;26(7):766-776.
https://doi.org/10.11002/kjfp.2019.26.7.766
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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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Quality characteristics of barley-Makgeolli fermented from yeast Y204 with different fermented agents
발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성
Sun Hee Kim, Ji-Young Mun, Joo-Yeon Kim, So Young Kim, Soo-Hwan Yeo
김순희, 문지영, 김주연, 김소영, 여수환
Korean J Food Preserv 2019;26(6):631-641.
https://doi.org/10.11002/kjfp.2019.26.6.631
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Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성
Sun Hee Kim, Ji-Young Mun, So Young Kim, Soo-Hwan Yeo
김순희, 문지영, 김소영, 여수환
Korean J Food Preserv 2018;25(7):874-884.
https://doi.org/10.11002/kjfp.2018.25.7.874
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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