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Author: Ye Seul Kwon
6 Articles are founded.
Effect of cultivation conditions, maturity stage, and harvest time on ergothioneine content of Gastrodia elata rhizome
천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향
천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향
Hyun Jin Choi 
, Ye Seul Kwon , Ji Su Lee , Young-Hoi Kim , Yong-Suk Kim , Chang Su Kim , Han-Seok Choi
, Ye Seul Kwon , Ji Su Lee , Young-Hoi Kim , Yong-Suk Kim , Chang Su Kim , Han-Seok Choi
Food Sci. Preserv. 2026;33(2):293-302.
https://doi.org/10.11002/fsp.2026.33.2.293
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https://doi.org/10.11002/fsp.2026.33.2.293
Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Mi Seong Kim , Ye Seul Kwon , Yong-Suk Kim , Han-Seok Choi
, Ye Seul Kwon , Yong-Suk Kim , Han-Seok Choi
Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50
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https://doi.org/10.11002/fsp.2025.32.1.50
Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
Mi-Sun Kim , Ye Seul Kwon , Hyun Jin Choi , Young-Hoi Kim , Han-Seok Choi
, Ye Seul Kwon , Hyun Jin Choi , Young-Hoi Kim , Han-Seok Choi
Food Sci. Preserv. 2024;31(4):623-632.
https://doi.org/10.11002/fsp.2024.31.4.623
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https://doi.org/10.11002/fsp.2024.31.4.623
Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
Ye Seul Kwon , Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
, Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
Korean J. Food Preserv. 2023;30(4):669-682.
https://doi.org/10.11002/kjfp.2023.30.4.669
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https://doi.org/10.11002/kjfp.2023.30.4.669
Quality characteristics of beer made using yeasts isolated from makgeolli or nuruk
막걸리와 누룩에서 분리한 효모를 이용한 맥주 발효
막걸리와 누룩에서 분리한 효모를 이용한 맥주 발효
Jeong Sil Choi , Ye Seul Kwon , Heui Yun Kang , Ji Eun Kang
, Ye Seul Kwon , Heui Yun Kang , Ji Eun Kang
Korean J. Food Preserv. 2022;29(7):1164-1173.
https://doi.org/10.11002/kjfp.2022.29.7.1164
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https://doi.org/10.11002/kjfp.2022.29.7.1164
Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교
시판 에일형과 라거형 맥주의 품질 특성 비교
Jeong Sil Choi , Ye Seul Kwon , Seok Tae Jeong , Heui Yun Kang , Ji Eun Kang
, Ye Seul Kwon , Seok Tae Jeong , Heui Yun Kang , Ji Eun Kang
Korean J. Food Preserv. 2022;29(2):292-300.
https://doi.org/10.11002/kjfp.2022.29.2.292
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https://doi.org/10.11002/kjfp.2022.29.2.292
