Isolation and identification of microorganisms contaminated in red pepper powder

Hyun-Jung Jung ,  Zi-On Choi ,  Du-Yeong Jung 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder

Jae Eun Pa ,  k ,  Hyun-Ju Eom 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Differences in the occurrence pattern of red pepper anthracnose due to control in the pepper field in Jeonbuk Province in 2018

Ju-Hee Kim ,  Min-Kyung Choi ,  In-Yeong Choi 외 4명

한국농약과학회 학술발표대회 논문집

2018 .10

Identification of Origin of Hot Pepper Powder Produced at Different Regions

Jinsoo Kang ,  Yehji Chung ,  Dain Kim 외 11명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of planting density on the production of pepper for mechanized production operation

Su-Ji Kwak ,  Jae-Woong Han ,  Eun-Ji Kwak 외 1명

Korean Journal of Agricultural Science

2018 .12

Complete genome sequence of Paenibacillus macerans isolated from red pepper powder

Hyeonjun Moon ,  Jaehoon Jung ,  Sang-Soon Kim

한국식품과학회지

2023 .04

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho ,  Sangbuem ,  Kim 외 9명

Applied Biological Chemistry

2015 .01

Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging

Sang Seop Kim ,  Ji-Young Choi ,  Jeong Ho Lim 외 1명

Food Science and Preservation

2023 .04

Effect of Irradiation Parameters on Electron Spin Resonance Signals in E-Beam Irradiated Red Pepper Powder

Hyun-Kyu Kyung ,  Joong-Ho Kwon

한국식품영양과학회 학술대회발표집

2017 .10

Erratum to: Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging

Sang Seop Kim ,  Ji-Young Choi ,  Jeong Ho Lim 외 1명

Food Science and Preservation

2023 .06

The Combined Effects of Radio Frequency Heating and Non-Thermal Plasma Treatment for Improving Microbiological Safety of Red Pepper Powder

Hui Seon Yang ,  Hye Ji Choi ,  Eun Ji Choi 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Methods for Determining the Adulteration of Hot Pepper Powder Partially Mixed with Hot Pepper Seeds

Yehji Chung ,  Jinsoo Kang ,  Dain Kim 외 10명

한국식품영양과학회 학술대회발표집

2016 .10

Changes of Quality Characteristics and Acrylamide Content in Red Pepper Oil by Cooking Conditions

Jiyun Lee ,  Seunghee Choi ,  Hyo Kyoung Song 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

경기북부권역에서의 유통식품 안전성 연구

강정복 ,  방선재 ,  권연옥 외 4명

한국식품위생안전성학회지

2016 .01

풋고추 품종별 가격 및 규모 신축성 분석

최세현 ,  노수정 ,  조재환

한국유기농업학회지

2017 .01

Analysis on the inhibitory effects of frozen pepper imports from China by tariff-rate quota, a trade policy tool using a structural equation model

Seungjee Hong ,  Sukho Han ,  Heesoo Jang

Korean Journal of Agricultural Science

2020 .06

Investigation of pathogen occurrence before and after winter in weeds around red pepper fields

Mi-Kyung Kwon ,  Byung-Ryun Kim ,  Kyung-Soon Lee 외 1명

한국잡초학회 별책(학술대회 초록집)

2021 .10

Evaluation of Ergosterol and Phytosterols as Markers for the Fungal Spoilage of Red Pepper Powder

Eunji Choi ,  Hyang Sook Chun ,  Sangdoo Ahn 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Inductively Coupled Plasma and X-Ray Fluorescence-Based Analysis Approach for Discriminating Korean and Chinese Red Pepper (Capsicum annuum L.) Powder

Jung Eun Lee ,  Soo Jeong Lee ,  Cheol Seong Jang 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Comparative Nutritional Profiles and Quality Properties of Red Pepper Cultivars Cultivated in the Different Locations

Si-Myung Lee ,  Hui-Young Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2017 .10