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Author: Won Kim
9 Articles are founded.
Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성
김의 품종 및 채취시기별 성분 및 항산화 특성
Won Kim 
, Jin Young Kim , Su Ji Jeong , Ho Chul Yang , Jeong-Yong Cho
, Jin Young Kim , Su Ji Jeong , Ho Chul Yang , Jeong-Yong Cho
Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705
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https://doi.org/10.11002/kjfp.2021.28.6.705
A safety survey on pesticide residues in green coffee beans
커피원두의 잔류농약 안전성 조사
커피원두의 잔류농약 안전성 조사
Ji-Hee Son , Moon-Seog Oh , Sun-Ae Moon , Han-Taek Kim , Chang-Hee Lee , Ji-Eun Ryu , A-Ram Kim , Ji-Won Kim , Ok-Kyung Choi
, Moon-Seog Oh , Sun-Ae Moon , Han-Taek Kim , Chang-Hee Lee , Ji-Eun Ryu , A-Ram Kim , Ji-Won Kim , Ok-Kyung Choi
Korean J. Food Preserv. 2021;28(5):598-611.
https://doi.org/10.11002/kjfp.2021.28.5.598
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https://doi.org/10.11002/kjfp.2021.28.5.598
Medium optimization for enhanced growth of Bacillus subtilis SRCM102046 possessing antibacterial activity using response-surface methodology
반응표면분석법을 이용한 항균활성을 가지는 Bacillus subtilis SRCM102046의 균체 증량을 위한 배지 최적화
반응표면분석법을 이용한 항균활성을 가지는 Bacillus subtilis SRCM102046의 균체 증량을 위한 배지 최적화
Korean J Food Preserv 2018;25(5):613-624.
https://doi.org/10.11002/kjfp.2018.25.5.613
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https://doi.org/10.11002/kjfp.2018.25.5.613
Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
Myeong Seon Ryu , Hee-Jong Yang , Jin Won Kim , Su-Ji Jeong , Seong-Yeop Jeong , Jeong-Seon Eom , Do-Youn Jeong
, Hee-Jong Yang , Jin Won Kim , Su-Ji Jeong , Seong-Yeop Jeong , Jeong-Seon Eom , Do-Youn Jeong
Korean J Food Preserv 2017;24(8):1168-1179.
https://doi.org/10.11002/kjfp.2017.24.8.1168
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https://doi.org/10.11002/kjfp.2017.24.8.1168
Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell
해방풍 부위별 용매추출물의 항산화 활성 및 nitric oxide 생성 억제
해방풍 부위별 용매추출물의 항산화 활성 및 nitric oxide 생성 억제
Yul-Ri Gu , Sun-Won Kim , Yong-Won Son , Joo-Heon Hong
, Sun-Won Kim , Yong-Won Son , Joo-Heon Hong
Korean J Food Preserv 2017;24(1):116-124.
https://doi.org/10.11002/kjfp.2017.24.1.116
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https://doi.org/10.11002/kjfp.2017.24.1.116
Nutritional composition of horsemeat compared to white meat (chicken and duck)
백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교
백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교
Do-Hee Kim , Kyung-Won Kim , Young-Hoon Kim , Joo-Ah Kim , Jun Kim , Kwang-Deog Moon
, Kyung-Won Kim , Young-Hoon Kim , Joo-Ah Kim , Jun Kim , Kwang-Deog Moon
Korean J Food Preserv 2015;22(5):644-651.
https://doi.org/10.11002/kjfp.2015.22.5.644
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https://doi.org/10.11002/kjfp.2015.22.5.644
Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution
당액침지에 따른 반건시 가공품의 품질특성
당액침지에 따른 반건시 가공품의 품질특성
Gi-Man Kwon , Jae-Won Kim , Kwang-Sup Youn
, Jae-Won Kim , Kwang-Sup Youn
Korean J Food Preserv 2015;22(3):314-321.
https://doi.org/10.11002/kjfp.2015.22.3.314
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https://doi.org/10.11002/kjfp.2015.22.3.314
Quality characteristics of muffins added with Pholiota adiposa powder
검은비늘버섯 분말을 첨가한 머핀의 품질특성
검은비늘버섯 분말을 첨가한 머핀의 품질특성
Jae-Gwan Noh , Hyang-Sik Yoon , Eun Young Oh , Ji Won Kim , Sang Hee Kim , Yee Gi Kim , Nam Soo Han , Hyun-Ju Eom
, Hyang-Sik Yoon , Eun Young Oh , Ji Won Kim , Sang Hee Kim , Yee Gi Kim , Nam Soo Han , Hyun-Ju Eom
Korean J Food Preserv 2014;21(6):815-823.
https://doi.org/10.11002/kjfp.2014.21.6.815
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https://doi.org/10.11002/kjfp.2014.21.6.815
Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성
블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성
Jae-Won Kim , Kwang-Sup Youn
, Kwang-Sup Youn
Korean J Food Preserv 2014;21(5):694-701.
https://doi.org/10.11002/kjfp.2014.21.5.694
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https://doi.org/10.11002/kjfp.2014.21.5.694
