Advanced Search List
Search Keywords
Author: Young-Soo Kim
14 Articles are founded.
Protective effects of Angelica keiskei extract against TNF-α-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells
Jae Young Shin 
, Ji Hyeon Park , Byoung Ok Cho , Eun Seo Kang , Mi Hyun Joo , Young-Soo Kim , Seon Il Jang
, Ji Hyeon Park , Byoung Ok Cho , Eun Seo Kang , Mi Hyun Joo , Young-Soo Kim , Seon Il Jang
Food Sci. Preserv. 2024;31(4):590-600.
https://doi.org/10.11002/fsp.2024.31.4.590
HTML
PDF
PubReader
https://doi.org/10.11002/fsp.2024.31.4.590
Characteristics and anti-obesity effect of fermented products of coffee wine
커피발효물의 발효특성 및 항비만 효과
커피발효물의 발효특성 및 항비만 효과
So Hyun Park , Hyeon Hwa Oh , Do Youn Jeong , Young-Soo Kim
, Hyeon Hwa Oh , Do Youn Jeong , Young-Soo Kim
Korean J. Food Preserv. 2023;30(4):703-715.
https://doi.org/10.11002/kjfp.2023.30.4.703
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2023.30.4.703
Quality characteristics and physiological activities of mulberry (Morus alba) vinegar
오디 식초의 품질 특성 및 생리활성
오디 식초의 품질 특성 및 생리활성
Eun Jung Yim , Seung Wha Jo , Hyeon Jin Kang , Hyo Bin Oh , Young-Soo Kim , Do-Youn Jeong
, Seung Wha Jo , Hyeon Jin Kang , Hyo Bin Oh , Young-Soo Kim , Do-Youn Jeong
Korean J. Food Preserv. 2023;30(4):691-702.
https://doi.org/10.11002/kjfp.2023.30.4.691
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2023.30.4.691
Changes in aroma compounds of decaffeinated coffee beans
디카페인 커피 원두의 향기성분 변화
디카페인 커피 원두의 향기성분 변화
Jin-Young Lee , Young-Soo Kim
, Young-Soo Kim
Korean J. Food Preserv. 2023;30(3):492-501.
https://doi.org/10.11002/kjfp.2023.30.3.492
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2023.30.3.492
Optimization of biomass production of Acetobacter pasteurianus SRCM101388
Acetobacter pasteurianus SRCM101388 바이오매스 생산 최적화
Acetobacter pasteurianus SRCM101388 바이오매스 생산 최적화
Jun-Tae Kim , Sung-Ho Cho , Do-Youn Jeong , Young-Soo Kim
, Sung-Ho Cho , Do-Youn Jeong , Young-Soo Kim
Korean J. Food Preserv. 2023;30(1):132-145.
https://doi.org/10.11002/kjfp.2023.30.1.132
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2023.30.1.132
Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
Inonge Noni Siziya , Dong-Ho Seo , Hyeonhwa Oh , Hyeon-Jin Kang , Young-Soo Kim
, Dong-Ho Seo , Hyeonhwa Oh , Hyeon-Jin Kang , Young-Soo Kim
Korean J. Food Preserv. 2021;28(4):522-531.
https://doi.org/10.11002/kjfp.2021.28.4.522
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.4.522
Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells
현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과
현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과
Eun Ah Sim , Hyeon Hwa Oh , Do Youn Jeong , Geun-Seoup Song , Young-Soo Kim
, Hyeon Hwa Oh , Do Youn Jeong , Geun-Seoup Song , Young-Soo Kim
Korean J. Food Preserv. 2021;28(3):416-425.
https://doi.org/10.11002/kjfp.2021.28.3.416
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.3.416
Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교
SeungWha Jo , EunJung Yim , Young-Soo Kim , ChangSik Lo , DongHwa Shin
, EunJung Yim , Young-Soo Kim , ChangSik Lo , DongHwa Shin
Korean J. Food Preserv. 2021;28(2):297-302.
https://doi.org/10.11002/kjfp.2021.28.2.297
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.2.297
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성
Sung-Hee Jeon , Young Youn , Do-Youn Jeong , Young-Soo Kim
, Young Youn , Do-Youn Jeong , Young-Soo Kim
Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.2.252
Enzyme activities and volatile compounds of Rhizopus oligosporus ‘Koji’
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Sung-Hee Jeon , Young Youn , Do-Youn Jeong , Young-Soo Kim
, Young Youn , Do-Youn Jeong , Young-Soo Kim
Korean J. Food Preserv. 2020;27(3):407-415.
https://doi.org/10.11002/kjfp.2020.27.3.407
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2020.27.3.407
Bread-making properties of rice bread added with naked oat flours
쌀귀리를 첨가한 쌀식빵의 제빵적성
쌀귀리를 첨가한 쌀식빵의 제빵적성
Korean J Food Preserv 2019;26(1):68-73.
https://doi.org/10.11002/kjfp.2019.26.1.68
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2019.26.1.68
Effect of particle size of naked oat flours on physicochemical and antioxidant property
쌀귀리 가루의 입도별 이화학적 특성 및 항산화 활성
쌀귀리 가루의 입도별 이화학적 특성 및 항산화 활성
Hyun-Il Jun , Sun-Hee Yoo , Geun-Seoup Song , Young-Soo Kim
, Sun-Hee Yoo , Geun-Seoup Song , Young-Soo Kim
Korean J Food Preserv 2017;24(7):965-974.
https://doi.org/10.11002/kjfp.2017.24.7.965
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2017.24.7.965
Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
균주를 달리하여 제조한 귤피 속성장의 특성
균주를 달리하여 제조한 귤피 속성장의 특성
Korean J Food Preserv 2016;23(1):117-126.
https://doi.org/10.11002/kjfp.2016.23.1.117
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2016.23.1.117
Physicochemical properties of rice varieties for manufacturing frozen fried rice
냉동볶음밥 제조를 위한 품종별 쌀의 특성
냉동볶음밥 제조를 위한 품종별 쌀의 특성
Young Youn , Young-Soo Kim
, Young-Soo Kim
Korean J Food Preserv 2015;22(6):823-830.
https://doi.org/10.11002/kjfp.2015.22.6.823
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2015.22.6.823
