E-LIB Suche - Ergebnisse für: Huh, Chang-Ki

1

Separation and Identification of an Antimicrobial Substance..:

Jeong, Jae-Hee ; Kim, Su-Hwan ; Huh, Chang-Ki
Molecules. 28 (2023) 8 - p. 3417 , 2023

Link: https://doi.org/10.3390/..

2

Comparative analysis of nutritional components in various p..:

Kim, Su-Hwan ; Lee, Jung-Won ; Huh, Chang-Ki
Korean Journal of Food Preservation. 30 (2023) 1 - p. 1-14 , 2023

Link: https://doi.org/10.11002..

3

Quality characteristics of different parts of garlic sprout..:

Choi, Yu-Ri ; Kim, Su-Hwan ; Lee, Chae-Mi...
Korean Journal of Food Preservation. 30 (2023) 2 - p. 272-286 , 2023

Link: https://doi.org/10.11002..

4

Antioxidant activity and hepatoprotective effect of extract..:

Kim, Su-Hwan ; Lee, Jung-Won ; Huh, Chang-Ki
Journal of Food Measurement and Characterization. 18 (2023) 1 - p. 764-771 , 2023

Link: https://doi.org/10.1007/..

5

Quality characteristics of different parts of garlic sprout..:

Choi, Yu-Ri ; Kim, Su-Hwan ; Lee, Chae-Mi...
Korean Journal of Food Preservation. 30 (2023) 2 - p. 272-286 , 2023

Link: https://doi.org/10.11002..

6

Development of an Emulsion Gel Containing Peanut Sprout Oil..:

Jeong, Hyunjin ; Huh, Chang-Ki ; Ha, Ho-Kyung..
Gels. 9 (2023) 10 - p. 783 , 2023

Link: https://doi.org/10.3390/..

7

Screening of Acetic Acid Bacteria Isolated from Various Sou..:

Lee, Dong-Hun ; Kim, Su-Hwan ; Lee, Chae-Yun...
Fermentation. 10 (2023) 1 - p. 18 , 2023

Link: https://doi.org/10.3390/..

8

Comparison of physicochemical properties by different parts..:

Kim, Su-Hwan ; Huh, Chang-Ki
Korean Journal of Food Preservation. 29 (2022) 6 - p. 873-883 , 2022

Link: https://doi.org/10.11002..

9

Quality characteristics of yakju added with lacticacid bact..:

Kim, Su-Hwan ; Woo, Hyo-Gyeong ; Choi, Yu-Ri...
Korean Journal of Food Preservation. 29 (2022) 2 - p. 263-275 , 2022

Link: https://doi.org/10.11002..

10

Isolation and Identification of Fisetin: An Antioxidative C..:

Kim, Su-Hwan ; Huh, Chang-Ki
Molecules. 27 (2022) 14 - p. 4510 , 2022

Link: https://doi.org/10.3390/..

11

Quality characteristics and antioxidant activity of traditi..:

Lee, Chae-Mi ; Kim, Su-Hwan ; Jeong, Jae-Hee...
Korean Journal of Food Preservation. 29 (2022) 6 - p. 976-988 , 2022

Link: https://doi.org/10.11002..

12

Antibacterial activity and stability of Sophoraflavescens a..:

Jeong, Jae-Hee ; Kim, Su-Hwan ; Lee, Chae-Mi...
Korean Journal of Food Preservation. 29 (2022) 3 - p. 494-508 , 2022

Link: https://doi.org/10.11002..

13

Quality and antioxidant characteristics of 'Yakju'prepared ..:

Han, Hong-Bi ; Lee, Hee-Won ; Kim, Bok-Seon...
Korean Journal of Food Preservation. 28 (2021) 2 - p. 240-251 , 2021

Link: https://doi.org/10.11002..

14

Comparison of quality characteristics and antioxidant activ..:

Lee, Hee-Won ; Shim, Ki-Hoon ; Huh, Chang-Ki
Korean Journal of Food Preservation. 28 (2021) 6 - p. 799-809 , 2021

Link: https://doi.org/10.11002..

15

Quality characteristics of kombucha made with different mix..:

Woo, Hyo-Gyeong ; Lee, Chae-Mi ; Jeong, Jae-Hee..
Korean Journal of Food Preservation. 28 (2021) 5 - p. 646-653 , 2021

Link: https://doi.org/10.11002..