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맥주박 첨가 청국장의 이화학적 특성, 기능성 성분 및 항산화 활성 = Physicochemical properties, bioactive ingredients, and antioxidant activity of cheonggukjang added with brewer’s spent grain
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이시형, 윤경영
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p. 683-692
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동결건조에 따른 생강과 생강박 분말의 품질 특성 = Quality characteristics of ginger and ginger pomace powder by freeze-drying
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조윤정
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p. 693-699
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PCTP : toxicity, persistence, and safety considerations for potential contamination
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Junhyeong Park, Jiin Kim, Joon-Goo Lee
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p. 700-708
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Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures
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Katherine Reyna-Gonzales, María G. Pesantes-Gallardo, Eddy O. Huamán-Grandez, Jheniffer E. Valdivia-Culqui, Fredy A. Paredes-Tarrillo, Pedro A. Raymundo-Vasquez, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Juan Quispe-Neyra, Jorge L. Maicelo-Quintana, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta
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p. 709-722
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Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice
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Jerald P. Nituda, Rona Camille M. Lizardo-Agustin
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p. 721-734
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Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent
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Ha Seong Cho, Gwang Deok Park, Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee
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p. 735-745
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Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars
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Esther Ayomide Ogunwale, Peter Madabuchi Chikieze, Kehinde Adekunbi Taiwo, Tunde Afolabi Morakinyo, Charles Taiwo Akanbi, Saka Olasunkanmi Gbadamosi, Babatunde Olawoye, Micheal Olusegun Awoleye, Dorcas Lola Alabi, Oyebanji Olubunmi Alagbo, Olufemi Adebola Koya
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p. 745-755
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Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties
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Motunrayo Abigael Ogunjemilusi, Ogori Akama Friday
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p. 756-762
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Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)
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Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji Sanni
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p. 763-773
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Optimization of the succinylation process of Anchomanes diffformis[i.e. difformis] starch and the impact of starch modification on quality
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Akeem Olayemi Raji, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi Osunrinade
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p. 773-787
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Physiochemical quality characteristics of sulgidduk added with galangal (Alpinia officinarum Hance)
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Hyeyoung Kim
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p. 788-799
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Effect of red ginseng extract on the quality characteristics of mayonnaise
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Jung Soo Kim, Jiyoon Kim, Inju Nam, Soo Hyun Kim, Yu Min Seo, Jeong-Ho Lim, Kwang-Deog Moon
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p. 800-810
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Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria
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Wasiu Awoyale, Nwineh L. Zorbari, Lateef Oladimeji Sanni
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p. 811-817
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식품 신선도 모니터링을 위한 천연 염료와 고분자 기반의 색변환 가스 인디케이터 = Colorimetric gas indicators based on dye-doped natural polymers for food freshness monitoring
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임준규, 지다은, 이원진, 민경택
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p. 818-826
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가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성 = Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method
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오봉윤, 이슬기
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p. 827-836
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동물성 식품에서의 효소 가수분해에 의한 비오틴 추출 = Enzymatic hydrolysis for biotin extraction from animal-derived foods
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김나은, 유지현, 김윤정, 박은지, 최용민, 김영화
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p. 837-845
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한국학술지인용색인(NRF)
