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Jiyoon Kim
Jiyoon Kim
在 knu.ac.kr 的电子邮件经过验证
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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
442022
Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis
S Heo, JY Choi, J Kim, KD Moon
Food Science and Biotechnology 30 (6), 783-791, 2021
222021
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
92021
The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries
S Bae, JY Choi, HJ Lee, J Kim, KD Moon
Food Science and Preservation 27 (4), 468-475, 2020
72020
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
62022
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
62021
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
52022
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
52021
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
22024
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
22022
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
22022
풍기지역 6 년근 홍삼의 등급별 외· 내부 및 화학적 품질 비교
김민현, 김지윤, 김정수, 박상혁, 김지혜, 김인선, 남인주, 문광덕
Food Science and Preservation 29 (5), 701-714, 2022
2022
초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성
김정수, 김지윤, 정새울, 김민현, 박상혁, 김인선, 남인주, 박준영, ...
한국식품저장유통학회지 29 (3), 381-394, 2022
2022
가공용 쌀 품종을 이용한 식물성 쌀 우유의 품질 특성 비교
성기운, 김정수, 김지윤, 박상혁, 조준현, 이지윤, 이샛별, 신동진, ...
한국식품저장유통학회지 29 (3), 395-406, 2022
2022
토종다래 (Actinidia arguta) 분말의 함량을 달리하여 제조한 식물성 머핀의 품질 특성
김정수, 김지윤, 정새울, 김민현, 박상혁, 문종태, 문광덕
한국식품저장유통학회지 29 (1), 129-141, 2022
2022
열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성
최지영, 김지윤, 김정수, 정새울, 곽다현, 강석, 한소진, 김현중, 문광덕
한국식품저장유통학회지 29 (1), 34-48, 2022
2022
초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성
정새울, 김민현, 김인선, 남인주, 박준영, 성기운, 김정수, 김지윤, ...
Korean Journal of Food Preservation 29 (3), 2022
2022
한국식품저장유통학회지제 29 권제 1 호 2022
성기운, 강주원, 조수민, 권영호, 이소명, 이샛별, 조준현, 박동수, ...
Korean Journal of Food Preservation 29 (1), 2022
2022
‘신고’배 과실 품질과 저장성에 미치는 지베렐린 페이스트들의 효과
김민현, 김지윤, 김정수, 박상혁, 김지혜, 김인선, 남인주, 문광덕, ...
Korean Journal of Food Preservation 29 (5), 2022
2022
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
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