Change in color Red Pepper Powder with the Storage

You-Ri Kang ,  Seung-Hee Oh ,  Hyun-Young Kim 외 7명

한국식품영양과학회 학술대회발표집

2011 .10

Microbiological Contamination of Fresh-Red Pepper and Packaged-Red Pepper Powder in South Korea

A-Ram Jeong ,  Mi Jin Jo ,  MinSeon Koo 외 5명

Journal of Food Science and Nutrition

2010 .09

고춧가루의 색도측정(色度測定)과 품질(品質)과의 관계(關係)

전재근 ,  박상기

Applied Biological Chemistry

1979 .01

고추의 생산 및 소비 실태에 대한 비교 분석

홍승지 ,  김성훈

Korean Journal of Agricultural Science

2013 .12

한국인(韓國人)의 고추식생활(食生活)에 관한 조사연구(調査硏究)

박상기 ,  전재근

Applied Biological Chemistry

1977 .01

[P4-04] Effect of UV-C Irradiation on the Quality of Red Pepper Powder during Storage

Sung Ae Jang ,  Ho Hyun Chun ,  Ju Yeon Kim 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

Investigation of Identification of Irradiated Red Pepper and Cinnamon Powders Using Physical Analytical Methods

Mi-Seon Jeong ,  Gui-Ran Kim ,  Jae-Jun Ahn 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

Changes in Capsaicinoid Contents of Red Pepper Powder with Storage

You-Ri Kang ,  Seung-Hee Oh ,  Hyun-Young Kim 외 7명

한국식품영양과학회 학술대회발표집

2011 .10

고추의 열풍건조특성(熱風乾燥特性)

전재근 ,  김공환

Applied Biological Chemistry

1974 .01

충북지역 산지 고추와 유통 고춧가루 중 잔류농약 모니터링 및 위해성 평가

김광일 ,  김흥태 ,  경기성 외 10명

농약과학회지

2006 .03

[P1-04] A Pilot Study on the Quality Attributes of Packaged Red Pepper Powder Products Marketed in Korea

A-Ram Jeong ,  Hye-Young Seo ,  Mi Jin Jo 외 6명

한국식품영양과학회 학술대회발표집

2009 .11

Effect of Gamma - Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

Jeung Hee Lee ,  Tae Hwa Sung ,  Mee Ree Kim

Journal of Food Science and Nutrition

2005 .03

Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder

Byoungseung Yoo ,  Sun-Mee Lee ,  Yun-Hyuk Chang

Food Science and Biotechnology

2001 .06

한국산 고춧가루의 품질 비교

최선미 ,  전영수 ,  박건영

한국식품과학회지

2000 .12

Effect of Red Pepper Seeds Powder on Lipid Composition in Rats Fed High-FatㆍHigh-Cholesterol Diets

Won-Young Song ,  Sung-Sik Chun ,  Kyung-Hyung Ku 외 1명

Journal of Food Science and Nutrition

2010 .09

Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder

Kyung-Hyung Ku ,  Kyung-A Lee ,  Jae-Bok Pa 외 1명

Preventive Nutrition and Food Science

2012 .03

Determination of Pesticide Residues in Red-Pepper Powder by GC-ECD

Mi-Gyung Lee ,  Jong-Hwa Lee ,  Koo Min Chung

Food Science and Biotechnology

2002 .06

Comparative Analysis of Tebuconazole in Red Pepper Powder by Non-Matrix and Matrix Matched Calibration Method Used to QuEChERS Method by GC/MS and GC/NPD P-65BangSik

BangSik Lee ,  SungSik Kwon ,  JaeKoo Lee 외 1명

한국농약과학회 학술발표대회 논문집

2013 .10

Sensory Characteristics of Commercial Red Pepper Using Quantitative Descriptive Analysis

Lee Kyung-A ,  Choi Eun Jeong ,  Ku Kyung Hyung

한국식품영양과학회 학술대회발표집

2013 .11