Effect of Shading Treatments on the Color Development Related to of Gold Kiwi (Actinidia chinensis) ‘Haegeum’

Somi Lee ,  Hye-sung Cho ,  Yun-sup Cho 외 2명

한국원예학회 학술발표요지

2016 .05

Optimum Alcohol Fermenting Conditions for Kiwi (Actinidia chinensis) Wine

Se Young Jang ,  Seung Mi Woo ,  Ok Mi Kim 외 2명

Food Science and Biotechnology

2007 .08

저장 및 후숙 특성 기반 참다래 수확적기 지표 확립

최한률 ,  이연미 ,  시멜레스 틸라훈 외 2명

한국원예학회 학술발표요지

2018 .05

Quality Characteristics of Kiwi Pudding prepared with Fruit Juice and Carrageenan

Hyun-Jeong Oh ,  Ju-Yeon Lee ,  Jin-Woo Baek 외 3명

한국식품영양과학회 학술대회발표집

2011 .10

고당도의 대과형 만생종 참다래 신품종 ‘성대 22호’(♀)와 수분수 ‘성대 23호’(♂) 선발

심경구 ,  하유미 ,  조윤섭 외 3명

한국원예학회 학술발표요지

2003 .05

Three Kind of Organic Acids in Kiwifruit (Actinidia deliciosa & Actinidia chinensis) Conserved in Korea

Mockhee Lee ,  Yong-Bum Kwack ,  Hong-Lim Kim 외 2명

한국원예학회 학술발표요지

2017 .10

Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure

Lee ,  Eun-Jung ,  Oh 외 12명

한국축산식품학회지

2009 .01

RAPD Variations in Actinidia chinensis Clones Collected from Mountainous Regions of China

Shim Kyung-Ku ,  Ha Yoo-Mi ,  Son Dong Hyun 외 1명

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

1998 .08

Effect of High Hydrostatic Pressure for Shelf-life and Chemical Characteristics of Green Yellow Juices

Nam Seok Oh ,  Myoung Sub Song ,  Min Young Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Analysis of American Consumer Interest in Bulgogi: Application of Importance-Performance Analysis in the U.S. Market

Min-A Lee ,  So-Hyun Pa ,  k

Journal of Food Science and Nutrition

2010 .12

Evaluation of Kiwifruit (Actinidia chinensis) Germplasms with Multivariate Analysis

Mockhee Lee ,  Hong-Lim Kim ,  Han-Cheol Rhee

한국원예학회 학술발표요지

2019 .10

Inactivation of Pathogenic Microorganisms in Apple Juice by High Hydrostatic Pressure Treatment

Dong Hwa Shin ,  Sung Su Ha ,  Seung Youp Lee 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

한국산 양다래(Actinidia chinensis Planch.)의 CA 저장성에 관한 연구

이세은 ,  김동만 ,  김길환 외 1명

한국식품과학회지

1989 .12

[S6-3] The Optimum Formulation of Seasoning Sauce for Pork Bulgogi by a Mixture Experimental Design

Chang-Soon Kim ,  Hyun-Ju Oh

한국식품영양과학회 학술대회발표집

2007 .10

Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices

Young-Hee Pyo ,  Yoo-Jeong Jin ,  Ji-Young Hwang

Preventive Nutrition and Food Science

2014 .06

Vitamin C Contents and Titrable Acidity of Two Kiwifruit Germplasms (Actinidia deliciosa & Actinidia chinensis) Conserved in Korea

Mockhee Lee ,  Yong-bum Kwack ,  Hong-lim Kim 외 3명

한국원예학회 학술발표요지

2017 .05

참다래 소비행태 분석

김미옥 ,  최칠구 ,  박승용 외 1명

한국원예학회 학술발표요지

2015 .05

Quality Characteristics of Omija Juice (Schizandra chinensis) with High-hydrostatic Pressure Treatment Conditions during Storage Periods

Gwi Yeong Jang ,  Eun Suk Lee ,  Ji Yeon Lee 외 7명

한국약용작물학회 학술대회논문집

2020 .10

Isolation and Characterization of Yeast from Fruits for Production of Kiwi Wine

Ji Hyeon Shin ,  Weon Taek Seo ,  Hyeon Kook Cho 외 2명

한국식품영양과학회 학술대회발표집

2012 .10