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Author: Uk Lee

22 Articles are founded.

Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Minhui Kim , Yujung Jung , Maria Jose Silva Pincay , Jiyoon Kim , Jung Soo Kim , Sae-Byuk Lee , Young Hoon Jung , Sang-Han Lee , Kwang-Deog Moon , Deok-Soo Son , Seockmo Ku , Deokyeong Choe
Food Sci. Preserv. 2025;32(4):665-673.
https://doi.org/10.11002/fsp.2025.32.4.665
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Effect of drying temperature on the level of pharmacological compounds in the rhizome of Cnidium officinale Makino
Uk Lee , Hyun Ji Eo , Chung Ryul Jung , Yonghyun Kim
Food Sci. Preserv. 2025;32(1):158-164.
https://doi.org/10.11002/fsp.2025.32.1.158
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Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성
Sanghyuk Lee , Kyu-Taek Choi , Jun-Su Choi , Jong-Hyeon Lee , Sae-Byuk Lee
이상혁, 최규택, 최준수, 이종현, 이새벽
Food Sci. Preserv. 2024;31(4):633-644.
https://doi.org/10.11002/fsp.2024.31.4.633
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Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments
Young Min Kim , Minhui Kim , Yujung Jung , Jiyoon Kim , Jung Soo Kim , Dong Hyun Kim , Sae-Byuk Lee , Juhyun Kim , Sang-Han Lee , Kwang-Deog Moon , Seockmo Ku , Deokyeong Choe
Food Sci. Preserv. 2024;31(2):218-226.
https://doi.org/10.11002/fsp.2024.31.2.218
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Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽
Food Sci. Preserv. 2024;31(1):197-198.
https://doi.org/10.11002/fsp.2024.31.1.197
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Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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Comparison of postharvest quality of Aralia elata shoot according to packaging methods
Yonghyun Kim , Narae Han , Hyowon Park , UK Lee , Hyun Ji Eo
Korean J. Food Preserv. 2023;30(4):562-572.
https://doi.org/10.11002/kjfp.2023.30.4.562
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Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
최준수, 최규택, 김찬우, 박희동, 이새벽
Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155
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Improving effect of domestic walnut (Juglans regia) extract on high glucose- and oleic acid-induced non-alcoholic fatty liver disease in HepG2 cells
고당 및 올레산으로 유도된 HepG2 세포에서 국내산 호두(Juglans regia) 추출물의 비알코올성 지방간 질환 개선 효과
Jong Hyun Moon , Seung Gyum Joo , Uk Lee , Jong Min Kim , Jin Yong Kang , Hyo Lim Lee , Min Ji Kim , Hye Rin Jeong , Min Ji Go , Tae Yoon Kim , Ho Jin Heo
문종현, 주승겸, 이욱, 김종민, 강진용, 이효림, 김민지, 정혜린, 고민지, 김태윤, 허호진
Korean J. Food Preserv. 2022;29(5):813-824.
https://doi.org/10.11002/kjfp.2022.29.5.813
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Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Sae-Byuk Lee , Heui-Dong Park
최준수, 최규택, 김찬우, 이새벽, 박희동
Korean J. Food Preserv. 2022;29(5):800-812.
https://doi.org/10.11002/kjfp.2022.29.5.800
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Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Kyu-Taek Choi , Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
최규택, 이새벽, 전성현, 이우창, 최준수, 박희동
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
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Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin
Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Hyun-Jeong Wee, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo, Heui-Dong Park
위현정, 이새벽, 최규택, 함지연, 여수환, 박희동
Korean J Food Preserv 2018;25(6):730-741.
https://doi.org/10.11002/kjfp.2018.25.6.730
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Antioxidant and anti-aging activities of water extracts from Chionanthus retusus flesh according to different extraction temperatures
추출온도에 따른 이팝나무 과육 물 추출물의 항산화 및 항노화 활성
Hae-Sim Choi , Yang-Suk Lee , Su-Jeong Seo , Nam-Woo Kim
최해심, 이양숙, 서수정, 김남우
Korean J Food Preserv 2017;24(8):1129-1137.
https://doi.org/10.11002/kjfp.2017.24.8.1129
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Characteristics in the components of the paprika by drying methods
Hyun-Suk Lee , Ju-Yeon Hong , Young-Jun Choi , Yang Suk Lee , Su-Jeong Seo , Seung-Ryeul Shin
Korean J Food Preserv 2017;24(4):497-504.
https://doi.org/10.11002/kjfp.2017.24.4.497
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Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Hyo-sung Jeong , Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
정효성, 이새벽, 여수빈, 김다혜, 최준수, 김동환, 여수환, 박희동
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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Effect of shelf-life extension of birch sap using high pressure processing
초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향
Kyung Hwa Choi , Sun Im Kim , Dong Uk lee , Jung Tae Jeon
최경화, 김순임, 이동욱, 전정태
Korean J Food Preserv 2017;24(3):343-350.
https://doi.org/10.11002/kjfp.2017.24.3.343
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Quality characteristics of Sulgikdduk added acorn powder
도토리 분말을 첨가한 설기떡의 품질 특성
Sook-Yi Woo , Hyun-Suk Lee , Ju-Yeon Hong , Seung-Ryeul Shin
우숙이, 이현석, 홍주연, 신승렬
Korean J Food Preserv 2016;23(4):510-515.
https://doi.org/10.11002/kjfp.2016.23.4.510
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Physicochemical characteristics of acorn tea by processing methods
제조방법에 따른 도토리 차의 이화학적 특성
Hyun-Gi Kim , Hyun-Suk Lee , Ju-Yeon Hong , Seung-Ryeul Shin
김현기, 이현석, 홍주연, 신승렬
Korean J Food Preserv 2016;23(3):335-340.
https://doi.org/10.11002/kjfp.2016.23.3.335
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Antioxidant activities of ethanol extracts of Aster scaber grown in wild and culture field
야생 및 재배 참취 에탄올 추출물의 항산화성
Guy-Min Kim , Ju-Yeon Hong , Sook-Yi Woo , Hyun-Suk Lee , Young-Jun Choi , Seung-Ryeul Shin
김규민, 홍주연, 우숙이, 이현석, 최영준, 신승렬
Korean J Food Preserv 2015;22(4):567-576.
https://doi.org/10.11002/kjfp.2015.22.4.567
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Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89
내당성 효모 Saccharomyces cerevisiae SS89에 의한 늦수확 후지 사과의 사과주 발효 특
Dong-Hyun Kim , Sae-Byuk Lee , Heui-Dong Park
김동현, 이새벽, 박희동
Korean J Food Preserv 2014;21(6):917-924.
https://doi.org/10.11002/kjfp.2014.21.6.917
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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