가공치즈와 Polyphosphate의 기능

이부웅

식품공업

1989 .01

Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices

Young-Hee Pyo ,  Yoo-Jeong Jin ,  Ji-Young Hwang

Preventive Nutrition and Food Science

2014 .06

시판 과일주스의 이화학적 특성 및 기능성 비교

정해정

Food Science and Preservation

2012 .10

Total Phenol, Ascorbic Acid Contents and Browning Degree of Various Apple Cultivars

Jeong-Jin Hong ,  Hui-Gyeong Seol ,  Eun-ho Jeong 외 2명

한국원예학회 학술발표요지

2018 .10

Characterization of Enzymatic Browning Reaction of Apple Juices Extracted using Blender and Low-speed Masticating Household Juicer

Shin-Young Pa ,  k ,  Myo-Jeong Kim

한국식품영양과학회 학술대회발표집

2016 .10

착과량에 따른 감홍 /M.9 사과의 생장과 과실 품질

권헌중 ,  박무용 ,  송양익 외 1명

한국원예학회 학술발표요지

2015 .05

Variance of Photosynthetic Reaction by Daily Temperature Range at Late Growth Stage for ‘Fuji’/M.9 Apples

Hyun-Hee Han ,  JeomHwa Han ,  Seong-Sig Hong 외 4명

한국원예학회 학술발표요지

2014 .10

Development and Antioxidant Effects of Vinegar with concentrated Apple Juice

Ji-Hye Jeong ,  Jeong-Ho Kim ,  Ki-Hwan Shim 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates

Jun Ho Lee ,  Kyoung Suck Sohn

Journal of Food Science and Nutrition

2003 .09

Organic acid and sugar contents in different domestic fruit juices

Young-Min Kim ,  So-Jeong Hwang ,  Mi-mi Seo 외 2명

Korean Journal of Agricultural Science

2016 .12

Rapid Measurement of the Enzymatic Browning of Pear Juice by the Addition of L-DOPA

In-Gil Hwang ,  Kwang-Ro Yoon ,  Woo-Yeon Kim

Food Science and Biotechnology

1996 .06

‘후지’ 사과즙을 첨가한 반죽 및 식빵의 품질 특성

차승현 ,  장금일 ,  신나리 외 4명

한국식품영양학회지

2019 .01

Fate of pesticide residues during apple juice processing

Janice M. Baysa ,  Mi-Gyung Lee

한국농약과학회 학술발표대회 논문집

2012 .11

Processed cheese 제조에 있어 polyphosphates 대체에 관한 연구

안효일 ,  이부웅

한국식품영양과학회지

1982 .03

채소 모재료의 종류, 수확시기별, 부위별 혼합비율, 저장조건 및 생산회사에 따른 녹즙의 ${NO_3}^-$ 함량차이

손상목 ,  윤지영

한국유기농업학회지

1998 .01

Studies on the Efficient Clarification Process of Apple Juice with Ultrafiltration Process

Jeong Hoon Kim ,  Sang Sun Hu ,  Yong Hee Choi

Food Science and Biotechnology

1995 .06

Quality and sensory characteristics of bread added with "Fuji" apple juice

Jeong-youn Yi ,  Hye-mi An ,  Na- 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

3. 硼素過剩으로 因한 사과 果実의 褐变障害에 関한 研究 : 3. 果実內 Polyphenol 含量과 果肉褐变 障害 発生과의 関係

李盛植 ,  金圭來

한국원예학회 학술발표요지

1987 .07

Development and Quality Characteristics of Mixed Juice to Promote Consumption of Aronia Juice

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Minkyoung Kim 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Changes in Color Parameters of Clarified Apple and Carrot Blend Juice Using Response Surface Methodology

Jun Ho Lee ,  Yong Hee Choi

Food Science and Biotechnology

2001 .12