Advanced Search List
Search Keywords
Author: Woo-Duck Seo
6 Articles are founded.
Effects of different drying methods and storage conditions on the reduction of Escherichia coli and the quality parameters of barley sprouts
건조방법과 저장조건이 새싹보리의 대장균 저감과 품질 특성에 미치는 영향
건조방법과 저장조건이 새싹보리의 대장균 저감과 품질 특성에 미치는 영향
Song-Yi Choi 
, Hyo-Bin Chae , In-Jun Hwang , Jeong-Eun Hyun , Woo-Duck Seo , Se-Ri Kim
, Hyo-Bin Chae , In-Jun Hwang , Jeong-Eun Hyun , Woo-Duck Seo , Se-Ri Kim
Korean J. Food Preserv. 2022;29(7):1047-1058.
https://doi.org/10.11002/kjfp.2022.29.7.1047
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2022.29.7.1047
Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
Gi-Un Seong , Woo-Duck Seo , Ji-Yeong Yang , Ju-Won Kang , Young-Ho Kwon , So-Myeong Lee , Sais-Beul Lee , Jong-Hee Lee , Dong-Soo Park , Jun-Hyeon Cho , Ji-Yoon Lee
, Woo-Duck Seo , Ji-Yeong Yang , Ju-Won Kang , Young-Ho Kwon , So-Myeong Lee , Sais-Beul Lee , Jong-Hee Lee , Dong-Soo Park , Jun-Hyeon Cho , Ji-Yoon Lee
Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2022.29.2.311
Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
Jung-Min Kim , Jun-Hyeon Cho , Woo-Duck Seo , Kwang-Sup Youn
, Jun-Hyeon Cho , Woo-Duck Seo , Kwang-Sup Youn
Korean J. Food Preserv. 2020;27(5):617-626.
https://doi.org/10.11002/kjfp.2020.27.5.617
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2020.27.5.617
Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar
쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링
쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링
Korean J Food Preserv 2018;25(6):668-675.
https://doi.org/10.11002/kjfp.2018.25.6.668
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.6.668
Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures
도정률 및 로스팅 조건에 따른 향미벼의 이화학적 품질특성
도정률 및 로스팅 조건에 따른 향미벼의 이화학적 품질특성
Korean J Food Preserv 2018;25(3):289-295.
https://doi.org/10.11002/kjfp.2018.25.3.289
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.3.289
Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
San Nam , Yu-Ri Kwon , Jun-Hyun Cho , Woo-Duck Seo , Sik-Won Choi , Kwang-Sup Youn
, Yu-Ri Kwon , Jun-Hyun Cho , Woo-Duck Seo , Sik-Won Choi , Kwang-Sup Youn
Korean J Food Preserv 2016;23(5):673-679.
https://doi.org/10.11002/kjfp.2016.23.5.673
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2016.23.5.673
