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Author: Sung-Gil Choi

11 Articles are founded.

The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
골판지 포장지의 알루미늄 코팅이 팽이버섯의 저온저장 중 품질 특성에 미치는 영향
Ah-Na Kim , Kyo-Yeon Lee , Chae-Eun Park , Se Ri Kim , Song Yi Choi , Injun Hwang , Kyung Min Park , Sung-Gil Choi
김아나, 이교연, 박채은, 김세리, 최송이, 황인준, 박경민, 최성길
Food Sci. Preserv. 2024;31(4):612-622.
https://doi.org/10.11002/fsp.2024.31.4.612
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Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil
붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향
Kyo-Yeon Lee , Chae Yeon Han , Min Jeong Pyo , Sung-Gil Choi
이교연, 한채연, 표민정, 최성길
Korean J. Food Preserv. 2022;29(6):932-942.
https://doi.org/10.11002/kjfp.2022.29.6.932
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Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향
Kyo-Yeon Lee , Ah-Na Kim , Hye Young Lee , Min Jeong Pyo , Sung-Gil Choi
이교연, 김아나, 이혜영, 표민정, 최성길
Korean J. Food Preserv. 2021;28(6):747-757.
https://doi.org/10.11002/kjfp.2021.28.6.747
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Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향
Ah-Na Kim , Kyo-Yeon Lee , Jin Yong Kang , Muhammad Shafiur Rahman , Ho Jin Heo , Sung-Gil Choi
김아나, 이교연, 강진용, 라만샤피어, 허호진, 최성길
Korean J. Food Preserv. 2020;27(2):159-169.
https://doi.org/10.11002/kjfp.2020.27.2.159
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Effect of red beet (Beta vulgaris L.) powder addition on physicochemical and microbial characteristics of tofu
레드비트 분말 첨가가 두부의 이화학적 및 미생물학적 특성에 미치는 영향
Kyo-Yeon Lee, Ah-Na Kim, M. Shafiur Rahman, Sung-Gil Choi
이교연, 김아나, 샤피어라만, 최성길
Korean J Food Preserv 2019;26(6):659-666.
https://doi.org/10.11002/kjfp.2019.26.6.659
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Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var. kamtschaticus)
열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향
Ah-Na Kim, Kyo-Yeon Lee, Myeong-Hwa Ha, Ho Jin Heo, Sung-Gil Choi
김아나, 이교연, 하명화, 허호진, 최성길
Korean J Food Preserv 2018;25(7):811-818.
https://doi.org/10.11002/kjfp.2018.25.7.811
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The effect of air-bubble washing with natural sanitizers on microbial contamination and quality characteristics of perilla seeds
버블 침지 세척과 천연 세척보조제가 들깨의 미생물 저감화 및 품질특성에 미치는 영향
Ah-Na Kim, Kyo-Yeon Lee, Myeong-Hwa Ha, Myoung Hee Lee, Jung In Kim, Doyeon Kwak, Sung-Gil Choi
김아나, 이교연, 하명화, 이명희, 김정인, 곽도연, 최성길
Korean J Food Preserv 2018;25(7):797-803.
https://doi.org/10.11002/kjfp.2018.25.7.797
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The effect of aluminum coating to corrugated packaging on quality characteristics of paprika during storage
골판지 포장재에 알루미늄 코팅이 파프리카의 저장 중 품질특성에 미치는 영향
Ah-Na Kim , Myeong-Hwa Ha , Kyo-Yeon Lee , M. Shafiur Rahman , Nam-Sub Kim , Sung-Gil Choi
김아나, 하명화, 이교연, 샤피어라만, 김남섭, 최성길
Korean J Food Preserv 2017;24(7):934-941.
https://doi.org/10.11002/kjfp.2017.24.7.934
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The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves
과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향
Ah-Na Kim , Hee-Suk Ko , Kyo-Yeon Lee , M. Shafiur Rahman , Ho Jin Heo , Sung-Gil Choi
김아나, 고희숙, 이교연, 샤피어라만, 허호진, 최성길
Korean J Food Preserv 2017;24(3):464-471.
https://doi.org/10.11002/kjfp.2017.24.3.464
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Effects of superheated steam treatment on volatile compounds and quality characteristics of onion
과열 증기 처리에 따른 양파의 향기 성분 및 품질특성
Mi-Hyun Lee , Kyo-Youn Lee , Ahna Kim , Ho-Jin Heo , Hyun-Jin Kim , Ji-Yeon Chun , Sung-Gil Choi
이미현, 이교연, 김아나, 허호진, 김현진, 천지연, 최성길
Korean J Food Preserv 2016;23(3):369-377.
https://doi.org/10.11002/kjfp.2016.23.3.369
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Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree
열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향
Ahna Kim , Sung-Won Kang , Ho-Jin Heo , Ji-Yeon Chun , Sung-Gil Choi
김아나, 강성원, 허호진, 천지연, 최성길
Korean J Food Preserv 2015;22(3):408-420.
https://doi.org/10.11002/kjfp.2015.22.3.408
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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