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Author: Su Young Hong

3 Articles are founded.

Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Su Young Hong, Woe Ja Jeong, Hee Yul Lee, Jin Hwan Lee, Chun Eun Hwang, Su Cheol Kim, Ok Soo Joo, Kye Man Cho
홍수영, 정외자, 이희율, 이진환, 황정은, 김수철, 주옥수, 조계만
Korean J Food Preserv 2018;25(7):863-873.
https://doi.org/10.11002/kjfp.2018.25.7.863
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Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Chung Eun Hwang, Dong Hoon Lee, Baolo Kim, Ok Soo Joo, Su Cheol Kim, Jin Hwan Lee, Su Young Hong, A Ra Choi, Kye Man Cho
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
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Antioxidative and digestion enzyme inhibitory activity of Ganoderma lucidum depends on the extraction solvent
추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성
Ok Soo Joo , Chung Eun Hwang , Su Young Hong , Eui Cheol Sin , Sang Hae Nam , Kye Man Cho
주옥수, 황정은, 홍수영, 신의철, 남상해, 조계만
Korean J Food Preserv 2018;25(1):124-135.
https://doi.org/10.11002/kjfp.2018.25.1.124
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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