| 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 | 44 | 2022 |
| 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 | 22 | 2021 |
| 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 |
| 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 | 7 | 2020 |
| 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 |
| 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 |
| 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 |
| 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 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 |
| 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 |
Olajide Emmanuel AdedejiDepartment of Food Science and Technology, Federal University Wukari, Wukari, Nigeria在 fuwukari.edu.ng 的电子邮件经过验证
