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Author: Yong-Doo Kim

11 Articles are founded.

The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Ja-Yong Cho, Jae-Hee Jeong, Sang-Jun Park, Ji-Hoon Na, Cheol-Gyo Lee, In-Kyung Cho, Chang-Ki Huh, Yong-Doo Kim
조자용, 정재희, 박상준, 나지훈, 이철교, 조인경, 허창기, 김용두
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Ja-Yong Cho, Su-Hwan Kim, In-Kyung Cho, Jae-Hee Jeong, Jun-Ki Park, Do-Woo Gim, Yong-Doo Kim, Chang-Ki Huh
조자용, 김수환, 조인경, 정재희, 박준기, 김도우, 김용두, 허창기
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor
갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교
Do-Woo Gim , Jun-Ki Park , Hyun-Jin Kim , In-Kyung Cho , Ja-Yong Cho , Yong-Doo Kim , Chang-Ki Huh
김도우, 박준기, 김현진, 조인경, 조자용, 김용두, 허창기
Korean J Food Preserv 2018;25(1):136-144.
https://doi.org/10.11002/kjfp.2018.25.1.136
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Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor
갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성
Do-Woo Gim , Hui-Yeon Koo , Seon-Gon Kim , Jun-Ki Park , Yu-Jin Kim , Chang-Ki Huh , Yong-Doo Kim , Hyun-Jin Kim
김도우, 구희연, 김선곤, 박준기, 김유진, 허창기, 김용두, 김현진
Korean J Food Preserv 2017;24(8):1067-1078.
https://doi.org/10.11002/kjfp.2017.24.8.1067
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Changes of useful components and biological activities of Solanum nigrum Linne fruit according to different harvest time
수확시기에 따른 까마중 열매의 유용성분 및 생리활성 변화
Seongkyu Choi , Kyeong-Won Yun , Yong-Doo Kim , Seong-Woo Jin , Kyung-Je Kim , Kyeong-Yun Kang , Young-Woo Koh , Seung-bin Im , Sang-Wook Jeong , Kyoung-Sun Seo
최성규, 윤경원, 김용두, 진성우, 김경제, 강경윤, 고영우, 임승빈, 정상욱, 서경순
Korean J Food Preserv 2017;24(6):849-856.
https://doi.org/10.11002/kjfp.2017.24.6.849
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The chemical constituents, antioxidant activity and anti-inflammatory activities of Solanum nigrum Linne by different harvest time
수확시기별 까마중 전초의 성분, 항산화활성 및 항염증 활성
Seongkyu Choi , Kyoung-Sun Seo , Yong-Doo Kim , Kyeong-Won Yun , Bong-suk Choi , Seong-Woo Jin , Kyeong-Yun Kang , In-Kyung Cho , Kyung-Je Kim
최성규, 서경순, 김용두, 윤경원, 최봉석, 진성우, 강경윤, 조인경, 김경제
Korean J Food Preserv 2016;23(6):866-875.
https://doi.org/10.11002/kjfp.2016.23.6.866
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Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Su-Hwan Kim , Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
김수환, 허창기, 김소망, 조인경, 김용두
Korean J Food Preserv 2015;22(4):528-534.
https://doi.org/10.11002/kjfp.2015.22.4.528
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Quality characteristics of Yakju at addition sprout and root of reed
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
Sung-Tae Kim , So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
김성태, 김소망, 정재희, 김용두
Korean J Food Preserv 2015;22(4):490-497.
https://doi.org/10.11002/kjfp.2015.22.4.490
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Physiochemical property of edible tissues (sprout and root) of steam-treated reed
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
Sung-Tae Kim , Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
김성태, 허창기, 김수환, 김용두
Korean J Food Preserv 2015;22(4):482-489.
https://doi.org/10.11002/kjfp.2015.22.4.482
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Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
Gyeong-Eun Lee , So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
이경은, 김소망, 허창기, 조인경, 김용두
Korean J Food Preserv 2015;22(3):443-451.
https://doi.org/10.11002/kjfp.2015.22.3.443
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Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi
곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교
Chang-Ki Huh , So-Mang Kim , Yong-Doo Kim
허창기, 김소망, 김용두
Korean J Food Preserv 2014;21(4):573-580.
https://doi.org/10.11002/kjfp.2014.21.4.573
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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