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Author: Su-Hwan Kim

9 Articles are founded.

Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
Yu-Ri Choi, Su-Hwan Kim , Chae-Mi Lee , Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jae-Hee Jeong, Imkyung Oh, Ho-Kyung Ha , Jungsil Kim , Chang-Ki Huh
최유리, 김수환, 이채미, 이동훈, 이채윤, 조형우, 정재희, 오임경, 하호경, 김정실, 허창기
Korean J. Food Preserv. 2023;30(2):272-286.
https://doi.org/10.11002/kjfp.2023.30.2.272
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Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii
Su-Hwan Kim , Jung-Won Lee , Chang-Ki Huh
Korean J. Food Preserv. 2023;30(1):1-14.
https://doi.org/10.11002/kjfp.2023.30.1.1
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Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee , Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
Su-Hwan Kim , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):873-883.
https://doi.org/10.11002/kjfp.2022.29.6.873
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Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성
Jae-Hee Jeong , Su-Hwan Kim , Chae-Mi Lee , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Chang-Ki Huh
정재희, 김수환, 이채미, 최유리, 이동훈, 이채윤, 허창기
Korean J. Food Preserv. 2022;29(3):494-508.
https://doi.org/10.11002/kjfp.2022.29.3.494
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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Su-Hwan Kim , Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
김수환, 우효경, 최유리, 이채미, 정재희, 이동훈, 이채윤, 오임경, 하호경, 김정실, 최병국, 허창기
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Ja-Yong Cho, Su-Hwan Kim, In-Kyung Cho, Jae-Hee Jeong, Jun-Ki Park, Do-Woo Gim, Yong-Doo Kim, Chang-Ki Huh
조자용, 김수환, 조인경, 정재희, 박준기, 김도우, 김용두, 허창기
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Su-Hwan Kim , Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
김수환, 허창기, 김소망, 조인경, 김용두
Korean J Food Preserv 2015;22(4):528-534.
https://doi.org/10.11002/kjfp.2015.22.4.528
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Physiochemical property of edible tissues (sprout and root) of steam-treated reed
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
Sung-Tae Kim , Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
김성태, 허창기, 김수환, 김용두
Korean J Food Preserv 2015;22(4):482-489.
https://doi.org/10.11002/kjfp.2015.22.4.482
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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