ScholarWorks@Gyeongsang National University

Journal Articles(농업생명과학대학 > 식품공학부 > Journal Articles)601

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Collection's Items (Sorted by Submit Date in Descending order): 441 to 460 of 601

SCOPUSKCI
마이크로웨이브 진공건조로 생산된 마늘, 고추 분말의 품질특성

Kim, D.; Yeo, S.; Shin, E.; Song, H.; Kim, K.; Lee, H.; Jeong, Y.; Kim, M.; Lee, Y.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.10, pp 1044 - 1050Publisher한국식품영양과학회
SCOPUSKCI
Enhanced biological effect of fermented soy-powder milk with lactobacillus brevis increasing in γ-aminobutyric acid and isoflavone aglycone contentsopen access

Hwang, C.E.; Kim, S.C.; Lee, J.H.; Hong, S.Y.; Cho, K.M.

ArticleIssue Date2018CitationJournal of Applied Biological Chemistry, v.61, no.3, pp 245 - 255PublisherKorean Society for Applied Biological Chemistry
SCOPUSKCI
국내 식품 중 밥류와 국(탕) 및 찌개류의 수용성 바이타민 B 1, B 2, 그리고 B 3 함량 검토

Kim, D.-S.; Kim, H.S.; Hong, S.J.; Cho, J.-J.; Choi, M.; Heo, S.U.; Lee, J.; Chung, H.; Shin, E.-C.

ArticleIssue Date2018CitationKorean Journal of Food Science and Technology, v.50, no.4, pp 362 - 370Publisher한국식품과학회
SCOPUSKCI
볶음처리에 따른 백하수오(Cynanchi wilfordii Radix)의 이화학적 특성 및 영양성분 변화

Kim, D.-S.; Kim, H.-S.; Hong, S.J.; Cho, J.-J.; Shin, E.-C.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.3, pp 363 - 372Publisher한국식품영양과학회
SCOPUSKCI
Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegaropen access

Cho, K.M.; Hwang, C.E.; Kim, S.C.; Joo, O.S.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.1, pp 52 - 61PublisherKorean Society of Food Preservation
SCOPUSKCI
추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성open access

Joo, O.S.; Hwang, C.E.; Hong, S.Y.; Sin, E.C.; Nam, S.H.; Cho, K.M.

ArticleIssue Date2018CitationFood Science and Preservation, v.25, no.1, pp 124 - 135Publisher한국식품저장유통학회
SCOPUSKCI
Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevisopen access

Hwang, C.E.; Haque, M.A.; Lee, J.H.; Joo, O.S.; Kim, S.C.; Lee, H.Y.; Um, B.S.; Park, K.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.1, pp 7 - 18PublisherKorean Society of Food Preservation
SCOPUSKCI
Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extractsopen access

Hong, S.Y.; Jeong, W.J.; Lee, H.Y.; Lee, J.H.; Hwang, C.E.; Kim, S.C.; Joo, O.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.7, pp 863 - 873PublisherKorean Society of Food Preservation
SCOPUSKCI
Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybeanopen access

Hwang, C.E.; Cho, K.M.; Kim, S.C.; Joo, O.S.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.6, pp 696 - 705PublisherKorean Society of Food Preservation
SCOPUSKCI
송이버섯 균사체와 바실러스를 이용한 발효대두의 향미 분석

Kim, D.S.; Kim, H.S.; Seo, W.T.; Shin, E.-C.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.1, pp 107 - 115Publisher한국식품영양과학회
SCOPUSKCI
Quality characteristics of seomaeyaksuk (Artemisia argyi H.) vinegar using a three-step continuous fermentation method

Shin, J.Y.; Shin, J.H.; Kang, M.J.; Kang, J.R.; Choi, J.S.; Seo, W.T.; Shin, J.H.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.1, pp 55 - 64PublisherKorean Society of Food Science and Nutrition
KCI
수산가공식품 중 알레르겐 고등어 혼입여부 신속 검출을 위한 간접효소면역분석법의 개발

이정은; 김아윤; 김솔아; 김효인; 박지혜; 심원보

ArticleIssue Date2018Citation한국식품위생안전성학회지, v.33, no.3, pp 185 - 192Publisher한국식품위생안전성학회
KCI
제초제 내성 유전자 변형 옥수수 중 PAT단백질에 특이한단크론성 항체의 생산과 특성 확인

김솔아; 이정은; 심원보; 강성조; 정덕화

ArticleIssue Date2018Citation한국식품위생안전성학회지, v.33, no.3, pp 193 - 199Publisher한국식품위생안전성학회
KCI
채소류를 혼합한 블랙베리(Rubus fruticosus L.) 식초의 발효 특성

이수정; 김은자; 강민정; 김정인; 류충호

ArticleIssue Date2018Citation농업생명과학연구, v.52, no.4, pp 87 - 96Publisher경상국립대학교 농업생명과학연구원
KCI
식품알레르기에 대한 경남지역 제과제빵 종사자들의 인식도 조사

김솔아; 이정은; 조성래; 장지윤; 심원보

ArticleIssue Date2018Citation한국식품위생안전성학회지, v.33, no.5, pp 330 - 338Publisher한국식품위생안전성학회
KCI
2단계 단행복발효에 의해 생산된 품종별 감식초의 이화학적 특성

이윤주; 류재하; 서원택

ArticleIssue Date2018Citation농업생명과학연구, v.52, no.2, pp 107 - 122Publisher경상국립대학교 농업생명과학연구원
SCISCIESCOPUS
Ultrasensitive colorimetric detection of Salmonella enterica Typhimurium on lettuce leaves by HRPzyme-Integrated polymerase chain reaction

Kim, Seong U.; Batule, Bhagwan S.; Mun, Hyoyoung; Shim, Won-Bo; Kim, Min-Gon

ArticleIssue Date2018CitationFOOD CONTROL, v.84, pp 522 - 528PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Colorimetric molecular diagnosis of the HIV gag gene using DNAzyme and a complementary DNA-extended primer

Kim, Seong U.; Batule, Bhagwan S.; Mun, Hyoyoung; Byun, Ju-Young; Shim, Won-Bo; Kim, Min-Gon

ArticleIssue Date2018CitationANALYST, v.143, no.3, pp 695 - 699PublisherROYAL SOC CHEMISTRY
SCIESCOPUS
Analysis of microbial communities in local cultivars of astringent persimmon (Diospyros kaki) fruits grown in Gyeongnam Province of Koreaopen access

Choi, J. E.; Choi, S. H.; Lee, J. S.; Lee, K. C.; Kang, S. M.; Kim, J. I.; Choi, M. S.; Kim, H. G.; Seo, W. T.; Lee, K. Y., et al.

ArticleIssue Date2018CitationJOURNAL OF ENVIRONMENTAL BIOLOGY, v.39, no.2, pp 237 - 246PublisherTRIVENI ENTERPRISES
SCISCIESCOPUS
Colorimetric Detection of Norovirus in Oyster Samples through DNAzyme as a Signaling Probe

Batule, Bhagwan S.; Kim, Seong U.; Mun, Hyoyoung; Choi, Changsun; Shim, Won-Bo; Kim, Min-Gon

ArticleIssue Date2018CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.66, no.11, pp 3003 - 3008PublisherAMER CHEMICAL SOC
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