ScholarWorks@Gyeongsang National University

Journal Articles(해양과학대학 > Seafood science & Technology > Journal Articles)413

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Collection's Items (Sorted by Submit Date in Descending order): 281 to 300 of 413

KCI
넙치(Paralichthys olivaceus) 및 가다랑어(Katsuwonus pelamis) 알로부터 알칼리 가용화과정을 통해 회수한 알칼리 불용성획분의 이화학적 성분특성

윤인성; 강상인; 박선영; 차장우; 김도엽; 김진수; 허민수

ArticleIssue Date2018Citation한국수산과학회지, v.51, no.3, pp 230 - 237Publisher한국수산과학회
KCI
붕어찜통조림의 제조 및 품질특성

박진효; 박준석; 이재동; 박두현; 공청식; 김동환; 성태종; 김정균

ArticleIssue Date2018Citation수산해양교육연구, v.30, no.4, pp 1333 - 1344Publisher한국수산해양교육학회
KCI
어류 알로부터 알칼리 가용화공정을 통해 회수한 Collagenous Protein 획분의 식품 기능특성

윤인성; 김진수; 허민수

ArticleIssue Date2018Citation한국수산과학회지, v.51, no.4, pp 351 - 361Publisher한국수산과학회
KCI
원료의 열처리 방법이 매운맛소스 첨가 굴 통조림의 품질에 미치는 영향

박준석; 박두현; 이재동; 박진효; 공청식; 이영만; 김정균

ArticleIssue Date2018Citation수산해양교육연구, v.30, no.5, pp 1736 - 1748Publisher한국수산해양교육학회
KCI
조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성

박준석; 박두현; 공청식; 이영만; 이재동; 박진효; 김정균

ArticleIssue Date2018Citation한국수산과학회지, v.51, no.5, pp 469 - 476Publisher한국수산과학회
KCI
표면반응분석법을 활용한 뼈 연화 및 비린내 저감화 고등어(Scomber japonicus) 가공품의 가공공정 최적화

박선영; 김용중; 강상인; 이정석; 김진수

ArticleIssue Date2018Citation한국수산과학회지, v.51, no.5, pp 499 - 509Publisher한국수산과학회
KCI
뼈 연화 고등어(Scomber japonicus) 가공품의 식품성분 특성

박선영; 김용중; 강상인; 이정석; 김진수

ArticleIssue Date2018Citation한국수산과학회지, v.51, no.6, pp 623 - 631Publisher한국수산과학회
KCI
토마토소스 및 토마토페이스트소스 첨가 구운굴(Crassostrea gigas)통조림의 제조 및 품질특성

박준석; 박두현; 공청식; 이영만; 이재동; 박진효; 김정균

ArticleIssue Date2018Citation한국수산과학회지, v.51, no.6, pp 647 - 655Publisher한국수산과학회
SCISCIESCOPUS
Synergistic effect of X-ray irradiation and sodium hypochlorite against Salmonella enterica serovar Typhimurium biofilms on quail eggshells

Jung, Soo-Jin; Park, Shin Young; Ha, Sang-Do

ArticleIssue Date2018CitationFOOD RESEARCH INTERNATIONAL, v.107, pp 496 - 502PublisherELSEVIER
SCISCIESCOPUS
Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam

Park, Shin Young; Chung, Myung-Sub; Ha, Sang-Do

ArticleIssue Date2018CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.91, pp 568 - 572PublisherELSEVIER SCIENCE BV
SCISCIESCOPUS
Synergistic effects of combined X-ray and aqueous chlorine dioxide treatments against Salmonella Typhimurium biofilm on quail egg shells

Park, Shin Young; Jung, Soo-Jin; Ha, Sang-Do

ArticleIssue Date2018CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.92, pp 54 - 60PublisherELSEVIER SCIENCE BV
SCIESCOPUS
Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook-dried processopen access

Yoon, In Seong; Lee, Gyoon-Woo; Kang, Sang In; Park, Sun Young; Lee, Jung Suck; Kim, Jin-Soo; Heu, Min Soo

ArticleIssue Date2018CitationFOOD SCIENCE & NUTRITION, v.6, no.5, pp 1276 - 1286PublisherWILEY
SCISCIESCOPUS
Effects of sodium hypochlorite and peroxyacetic acid on the inactivation of murine norovirus-1 in Chinese cabbage and green onion

Jeong, Myeong-In; Park, Shin Young; Ha, Sang-Do

ArticleIssue Date2018CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.96, pp 663 - 670PublisherELSEVIER SCIENCE BV
SCIESCOPUS
In vivo antioxidant activity of mackerel (Scomber japonicus) muscle protein hydrolysateopen access

Bashir, Khawaja Muhammad Imran; Mohibbullah, Md; An, Jeong Hyeon; Choi, Ji-Yeon; Hong, Yong-Ki; Sohn, Jae Hak; Kim, Jin-Soo; Choi, Jae-Suk

ArticleIssue Date2018CitationPEERJ, v.6PublisherPEERJ INC
SCIESCOPUS
Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatmentopen access

Sutikno, Lisa Andriani; Bashir, Khawaja Muhammad Imran; Kim, Hari; Park, Yeseul; Won, Na Eun; An, Jeong Hyeon; Jeon, Jong-Hoe; Yoon, Sung-Joon; Park, Sun-Mee; Sohn, Jae Hak, et al.

ArticleIssue Date2019CitationJournal of Food Quality, v.2019PublisherBlackwell Publishing Inc.
KCI
국내 시판 주요 냉동수산식품의 영양 특성

김연계; 남기호; 박선영; 김도엽; 강상인; 한상국; 김진수

ArticleIssue Date2019Citation한국수산과학회지, v.52, no.1, pp 1 - 12Publisher한국수산과학회
KCI
국내 시판 주요 건제품의 영양 특성

남기호; 박선영; 김도엽; 강상인; 김연계; 정은정; 김진수

ArticleIssue Date2019Citation한국수산과학회지, v.52, no.3, pp 209 - 233Publisher한국수산과학회
KCI
Processing and Quality Characteristics of New Canned Fish Products Contained Omega-3 Fatty Acids

윤호동; L. V. Shulgina; S. P. Kasyanov; R. M. Sultanov; Yu. P. Shulgin; 민진기; 박두현; 김정균

ArticleIssue Date2019Citation수산해양교육연구, v.31, no.2, pp 347 - 361Publisher한국수산해양교육학회
KCI
대기압 플라즈마 처리에 의한 쥐치포 중 주요 식중독세균의 살균 효과

박신영

ArticleIssue Date2019Citation한국식품위생안전성학회지, v.34, no.2, pp 178 - 182Publisher한국식품위생안전성학회
KCI
명란의 등급별 영양 특성

박영주; 정효빈; 김진수

ArticleIssue Date2019Citation한국수산과학회지, v.52, no.2, pp 105 - 113Publisher한국수산과학회
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