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Author: Yong-Jin Jeong

19 Articles are founded.

Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화
Sun Hwa Kim , Shin Young Oh , Ju Beom Kang , Yong-Jin Jeong
김선화, 오신영, 강주범, 정용진
Food Sci. Preserv. 2024;31(6):879-886.
https://doi.org/10.11002/fsp.2024.31.6.879
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Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
Sun Hwa Kim , Ji-Hyung Seo , Yong-Jin Jeong
Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235
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Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
Sun Hwa Kim , Shin Young Oh , Yong-Jin Jeong , Joong-Ho Kwon
김선화, 오신영, 정용진, 권중호
Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17
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Ethanol extract of Aster glehni exhibits anti-inflammatory and anti-oxidant effects in RAW 264.7 cells and Caenorhabditis elegans
섬쑥부쟁이 에탄올 추출물이 대식세포와 예쁜꼬마선충에서의 항염증 및 항산화 효과
Mi-Kyung Seo , Han-Na Chu , Da-Bin Lee , Haeng-Ran Kim , In-Seon Hwang , Yong-Jin Jeong , Sung-Ran Yoon , Seok-Seong Kang , Kyeong-A Jang , Min-Sook Kang
서미경, 추한나, 이다빈, 김행란, 황인선, 정용진, 윤성란, 강석성, 장경아, 강민숙
Korean J. Food Preserv. 2023;30(6):1095-1106.
https://doi.org/10.11002/kjfp.2023.30.6.1095
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Quality characteristics of Aster glehni extract depending on the concentration and time of enzyme treatment
효소처리 농도 및 시간에 따른 섬쑥부쟁이 추출물의 품질 특성
Sun Hwa Kim , Sung Ran Yoon , Yong-Jin Jeong
김선화, 윤성란, 정용진
Korean J. Food Preserv. 2023;30(4):654-662.
https://doi.org/10.11002/kjfp.2023.30.4.654
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Erratum to: Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes
Erratum to: 효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
Hye-Mi Kang , Shin-Yeong Oh , Hye-Min Kang , Yong-Jin Jeong , Joong-Ho Kwon
강혜미, 오신영, 강혜민, 정용진, 권중호
Korean J. Food Preserv. 2023;30(3):547-548.
https://doi.org/10.11002/kjfp.2023.30.3.547
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Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes
효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
Hye-Mi Kang , Shin-Yeong Oh , Hye-Min Kang , Joong-Ho Kwon , Yong-Jin Jeong
강혜미, 오신영, 강혜민, 권중호, 정용진
Korean J. Food Preserv. 2023;30(2):287-299.
https://doi.org/10.11002/kjfp.2023.30.2.287
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Functional constituents and quality stability according to storage conditions of chaga mushroom extract
차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성
Da-Hyun Park , Ji-Hong Hwang , Yong-Jin Jeong
박다현, 황지홍, 정용진
Korean J. Food Preserv. 2021;28(1):23-31.
https://doi.org/10.11002/kjfp.2021.28.1.23
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Evaluating the quality stability of black vinegar-based salad sauce during storage
현미흑초 기반 샐러드 소스의 저장 중 품질안정성 평가
Minji Choi, Yunhee Jo, Narae Kim, Chaeeun Bang, Changse Byeon, Hyunsoo Lee, Yang-Ho Jin, Yong-Jin Jeong, Joong-Ho Kwon
최민지, 조윤희, 김나래, 방채은, 변창세, 이현수, 진양호, 정용진, 권중호
Korean J Food Preserv 2019;26(2):141-147.
https://doi.org/10.11002/kjfp.2019.26.2.141
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Analysis of the quality characteristics of Kochujang prepared using pastes from different peach varieties
복숭아 품종별 페이스트를 이용한 고추장의 품질 특성
Kyung-Mi Jung , Yong-Jin Jeong
정경미, 정용진
Korean J Food Preserv 2018;25(1):19-26.
https://doi.org/10.11002/kjfp.2018.25.1.19
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Comparison of quality characteristics of Doenjang reduced of sodium content
나트륨 저감화에 따른 된장의 품질 특성
Mi-Yeon Kim , Mina Kim , Ji Hong Hwang , SunHwa Kim , Yong-Jin Jeong
김미연, 김민아, 황지홍, 김선화, 정용진
Korean J Food Preserv 2017;24(6):771-777.
https://doi.org/10.11002/kjfp.2017.24.6.771
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Effects of long-term endurance exercise and Salvia miltiorrhiza vinegar on body composition and insulin resistance in high fat diet-induced obese rats
장기간의 지구성 운동과 단삼식초 섭취가 고지방식 유도 비만 흰 쥐의 신체구성과 인슐린 저항성에 미치는 영향
Kijin Kim , Su-Ryun Jung , Na-young Ahn , Ju-sik Park , Young-Sik Ju , Sung-Wook Kim , Gyu-Ho Lee , Mi-Yeon Kim , Yong-Jin Jeong
김기진, 정수련, 안나영, 박주식, 주영식, 김성욱, 이규호, 김미연, 정용진
Korean J Food Preserv 2017;24(5):666-672.
https://doi.org/10.11002/kjfp.2017.24.5.666
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Characteristics of iron powder formulation produced from porcine blood by enzymatic treatment
효소 처리한 돈혈 활용 철분분말제제 특성
Mi-Yeon Kim , MinA Kim , Yong-Jin Jeong
김미연, 김민아, 정용진
Korean J Food Preserv 2016;23(5):753-757.
https://doi.org/10.11002/kjfp.2016.23.5.753
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Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis
효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화
Joo Young Park , Mi-Yeon Kim , Yong-Jin Jeong
박주영, 김미연, 정용진
Korean J Food Preserv 2016;23(3):413-421.
https://doi.org/10.11002/kjfp.2016.23.3.413
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Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Young-Jin Seo , Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
서영진, 김종수, 김선화, 김미연, 정용진, 성기운, 정신교
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
Sun-Hwa Kim , In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
김선화, 황인욱, 정신교, 서영진, 김종수, 정용진, 김미연
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
Seung-Mi Woo , Soo-Hwan Yeo , Joong-Ho Kwon , Sun-Hwa Kim , Yong-Jin Jeong
우승미, 여수환, 권중호, 김선화, 정용진
Korean J Food Preserv 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100
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Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
Se-Jin Jang , Yong-Jun Jo , Ji-Hyung Seo , Ok-Mi Kim , Yong-Jin Jeong
장세진, 조용준, 서지형, 김옥미, 정용진
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
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Characteristics of whole buckwheat by wet grinding over time
습식분쇄 시간에 따른 통메밀 분말의 품질특성
Yong-Jun Jo , Ji-Hyung Seo , Yong-Jin Jeong
조용준, 서지형, 정용진
Korean J Food Preserv 2014;21(2):181-186.
https://doi.org/10.11002/kjfp.2014.21.2.181
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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