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Author: Yong Sik Cho
5 Articles are founded.
Effects of hydrogen peroxide treatment on the quality characteristics of sweet potato Tongchaeru stem during the blanching process
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화
Jung-Hyun Nam 
, Hyeonbin Oh , Bo-Ram Park , Kyung-Mi Kim , Ha-Yun Kim , Yong Sik Cho
, Hyeonbin Oh , Bo-Ram Park , Kyung-Mi Kim , Ha-Yun Kim , Yong Sik Cho
Food Sci. Preserv. 2024;31(6):969-976.
https://doi.org/10.11002/fsp.2024.31.6.969
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https://doi.org/10.11002/fsp.2024.31.6.969
Optimization of drying conditions for steamed-dried sweet pumpkin products using response surface methodology
반응표면분석법을 이용한 증자 처리 단호박 건조품의 건조조건 최적화
반응표면분석법을 이용한 증자 처리 단호박 건조품의 건조조건 최적화
Jung Mu Song , Young Hwang , Yong Sik Cho , Hyun Wook Jang , Yong Suk Kim
, Young Hwang , Yong Sik Cho , Hyun Wook Jang , Yong Suk Kim
Korean J. Food Preserv. 2022;29(3):440-454.
https://doi.org/10.11002/kjfp.2022.29.3.440
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https://doi.org/10.11002/kjfp.2022.29.3.440
Effect of heat treatment on physicochemical properties of soybean
열처리 방법에 따른 대두의 이화학적 특성 변화
열처리 방법에 따른 대두의 이화학적 특성 변화
Sun Hee Kim , Eun Suk Jung , So Young Kim , Shin Young Park , Yong Sik Cho
, Eun Suk Jung , So Young Kim , Shin Young Park , Yong Sik Cho
Korean J Food Preserv 2017;24(6):820-826.
https://doi.org/10.11002/kjfp.2017.24.6.820
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https://doi.org/10.11002/kjfp.2017.24.6.820
Characteristics of yeast with low temperature adaptation for Yakju brewed
약주 제조를 위한 저온 적응성 효모의 특성
약주 제조를 위한 저온 적응성 효모의 특성
Dong-Jun Seo , Soo-Hwan Yeo , Ji-Young Mun , Woo-Jin Jung , Yong Sik Cho , Seong Yeol Baek
, Soo-Hwan Yeo , Ji-Young Mun , Woo-Jin Jung , Yong Sik Cho , Seong Yeol Baek
Korean J Food Preserv 2015;22(6):908-914.
https://doi.org/10.11002/kjfp.2015.22.6.908
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https://doi.org/10.11002/kjfp.2015.22.6.908
Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
증숙 및 발효에 따른 도라지의 품질특성 비교
증숙 및 발효에 따른 도라지의 품질특성 비교
So-Young Kim , Ye-Jin Lee , Dong-Sik Park , Haeng-Ran Kim , Yong Sik Cho
, Ye-Jin Lee , Dong-Sik Park , Haeng-Ran Kim , Yong Sik Cho
Korean J Food Preserv 2015;22(6):851-858.
https://doi.org/10.11002/kjfp.2015.22.6.851
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https://doi.org/10.11002/kjfp.2015.22.6.851
