Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

Byeong Hyo Cho ,  Jung Hyun Lee ,  Tae Hwan Kang and others 2

Journal of the Korean Society of Food Science and Nutrition

2016 .09

건조방법에 따른 명월초의 항산화활성 및 기능성성분 비교

연은솔 ,  이성희 ,  도지원 and others 1

한국식품영양과학회 학술대회발표집

2021 .10

Quality characteristics of Aronia melanocarpa by different drying method

Seul Lee ,  Jong Kuk Kim

Food Science and Preservation

2015 .02

Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry

Dong-Sun Shin ,  Yeon-Mi Yoo ,  Ha-Yun Kim and others 1

Food Science and Preservation

2015 .08

Drying Carrot Slices by Combined Infrared and Hot Air Dryer and Molecular Press Dehydration Method

Ji Eun Hyun ,  Ha-Young Kim ,  Han-Sang Kim and others 1

Journal of the Korean Society of Food Science and Nutrition

2020 .08

Comparison of the antioxidant effects and physiological activities of grape fruit stem extracts derived with different drying methods

Kwang-Sup Youn

Food Science and Preservation

2018 .06

Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology

Hui Teng ,  Lee Won-Young

Food Science and Preservation

2015 .02

Quality characteristics of Rehmannia glutinosa dried at different drying temperature

Yae Jin Kim ,  Kyung Ho Ma ,  Jong Won Han and others 3

Food Science and Preservation

2020 .02

Effects of Drying Method and Drying Period on Drying Characteristics and Component Change of Garlic Powder

Jae Hyun Jeong ,  Young Hee Kwon ,  Jong Ok Jeon and others 3

HORTICULTURE ABSTRACTS

2016 .10

Garlic Drying Characteristics of Simple Hot-air-drying System in Plastic Film House

Jong Ok Jeon ,  Young Hee Kwon ,  Cheol Ku Youn and others 5

HORTICULTURE ABSTRACTS

2015 .10

농산물의 건조방법과 건조에 따른 품질변화, 적외선 건조법의 활용과 우수성

김재원

Food preservation and processing industry

2019 .12

Comparative study on physicochemical properties of cherry tomato (Solanum lycopersicum var. cerasiforme) prepared using hot-air and combined drying

Eun-jung Kang ,  Ye-ju Pa ,  k and others 3

Korean journal of food science and technology

2018 .06

Quality characteristics of Pleurotus eryngii, Lentinus edodes GNA01 and Grifola frondosa as affected by different drying methods

Hee-Jeong Je ,  Hyeon Young Kim ,  Gi-Jeong Ha and others 2

Food Science and Preservation

2018 .04

열풍건조와 적외선 조사가 반건조 수삼의 품질 특성에 미치는 영향

권인숙 ,  이은정 ,  홍근표

한국식품영양과학회 학술대회발표집

2020 .10

Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea

Hwa-Jung Sung ,  Deuk Hoi Kim ,  Ho-Yong Sohn

Food Science and Preservation

2017 .09