| Effect of edible coating with Morus alba root extract and carboxymethyl cellulose for enhancing the quality and preventing the browning of banana (Musa acuminata Cavendish … J Kim, JY Choi, J Kim, KD Moon Food Packaging and Shelf Life 31, 100809, 2022 | 42 | 2022 |
| Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions JY Choi, J Park, J Kim, J Kim, S Jeong, M Kim, S Park, KD Moon Food Science and Preservation 28 (3), 344-355, 2021 | 9 | 2021 |
| Three‐dimensional printing of wheat flour and Acheta domesticus powder blends OE Adedeji, HE Lee, Y Kim, HJ Kang, MD Kang, JY Kim, JS Kim, ... International Journal of Food Science & Technology 57 (10), 6279-6285, 2022 | 6 | 2022 |
| Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce J Kim, JY Choi, J Kim, S Jeong, SH Lee, Y Oh, KD Moon Food Science and Preservation 28 (2), 181-189, 2021 | 6 | 2021 |
| The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time J Kim, J Kim, S Jeong, M Kim, S Park, I Kim, I Nam, J Park, KD Moon Korean Journal of Food Preservation 29 (3), 381-394, 2022 | 5 | 2022 |
| Quality characteristics of hot-air dried ‘Darae’(Actinidia arguta) with different sugar osmotic dehydration pretreatment JY Choi, J Kim, J Kim, S Jeong, KJ Yun, J Kim, JT Moon, KD Moon Food Science and Preservation 28 (3), 325-335, 2021 | 5 | 2021 |
| Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process JY Choi, J Kim, J Kim, S Jeong, M Kim, S Park, KD Moon Korean Journal of Food Preservation 28 (4), 445-455, 2021 | 5 | 2021 |
| Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder JH Kim, J Kim, JS Kim, I Kim, I Nam, JH Lim, D Choe, KD Moon Food Science and Preservation 31 (1), 80-98, 2024 | 2 | 2024 |
| Effects of isolated pea protein on honeyed red ginseng manufactured by 3D printing for patients with dysphagia J Kim, JS Kim, JH Lim, KD Moon LWT 191, 115570, 2024 | 2 | 2024 |
| Automated Grading of Red Ginseng Using DenseNet121 and Image Preprocessing Techniques M Kim, J Kim, JS Kim, JH Lim, KD Moon Agronomy 13 (12), 2943, 2023 | 2 | 2023 |
| Effects of zeolite-based functional paper packaging on the quality of the kawanakajima white peach during storage J Kim, JY Choi, J Kim, KD Moon Food Science and Preservation 29 (4), 577-589, 2022 | 2 | 2022 |
| Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods JY Choi, J Kim, J Kim, S Jeong, DH Gwak, S Kang, SJ Han, HJ Kim, ... Food Science and Preservation 29 (1), 34-48, 2022 | 2 | 2022 |
| Quality characteristics of plant-based rice milk prepared with different rice varieties GU Seong, J Kim, J Kim, S Park, JH Cho, JY Lee, SB Lee, D Shin, ... Food Science and Preservation 29 (3), 395-406, 2022 | 2 | 2022 |
| Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage J Kim, JY Choi, J Kim, KD Moon Food Science and Preservation 28 (1), 13-22, 2021 | 2 | 2021 |
| Evaluation of the storage quality characteristics of ‘Tteokbokki’sauce in the presence of preservatives and following heat sterilization JY Choi, J Kim, J Kim, S Jeong, KD Moon Food Science and Preservation 27 (3), 271-280, 2020 | 2 | 2020 |
| Quality characteristics of sesame oil obtained from imported sesame (Sesamum indicum) JY Choi, S Bae, J Kim, J Kim, KD Moon Korean Journal of Food Science and Technology 51 (4), 309-315, 2019 | 1 | 2019 |
| Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents GU Seong, JY Kim, JS Kim, SU Jeong, JH Cho, JY Lee, SB Lee, ... Foods 12 (7), 1518, 2023 | | 2023 |
| Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi J Kim, JS Kim, M Kim, JH Kim, I Kim, I Nam, JK Kim, KD Moon Food Science and Preservation 30 (2), 190-204, 2023 | | 2023 |
| Comparison of external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area by grade M Kim, J Kim, J Kim, S Park, J Kim, I Kim, I Nam, KD Moon Food Science and Preservation 29 (5), 701-714, 2022 | | 2022 |
| The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder J Kim, J Kim, S Jeong, M Kim, S Park, JT Moon, KD Moon Food Science and Preservation 29 (1), 129-141, 2022 | | 2022 |
Jiyoon KimKyungpook National University在 knu.ac.kr 的电子邮件经过验证
Jiyoon KimKyungpook National University在 knu.ac.kr 的电子邮件经过验证
Su-Hyeon KimKyungpook National University在 knu.ac.kr 的电子邮件经过验证