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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
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
, 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
Korean J. Food Preserv. 2023;30(2):272-286.
https://doi.org/10.11002/kjfp.2023.30.2.272
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https://doi.org/10.11002/kjfp.2023.30.2.272
Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii
Su-Hwan Kim , Jung-Won Lee , Chang-Ki Huh
, 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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https://doi.org/10.11002/kjfp.2023.30.1.1
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
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
, Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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https://doi.org/10.11002/kjfp.2022.29.6.976
Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
Su-Hwan Kim , Chang-Ki Huh
, 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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https://doi.org/10.11002/kjfp.2022.29.6.873
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
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
, Su-Hwan Kim , Chae-Mi Lee , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(3):494-508.
https://doi.org/10.11002/kjfp.2022.29.3.494
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https://doi.org/10.11002/kjfp.2022.29.3.494
Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
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
, 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
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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https://doi.org/10.11002/kjfp.2022.29.2.263
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
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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https://doi.org/10.11002/kjfp.2019.26.1.49
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Su-Hwan Kim , Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
, Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):528-534.
https://doi.org/10.11002/kjfp.2015.22.4.528
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https://doi.org/10.11002/kjfp.2015.22.4.528
Physiochemical property of edible tissues (sprout and root) of steam-treated reed
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
Sung-Tae Kim , Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
, Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):482-489.
https://doi.org/10.11002/kjfp.2015.22.4.482
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https://doi.org/10.11002/kjfp.2015.22.4.482
