Improvement of oxidation and emulsion stability of model salad dressing by glucose oxidase-catalase
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Journal of Food Science, 200305
212
Changes of volatile compounds, lactic acid bacteria, pH, and headspace gases in Kimchi, a traditional korean fermented vegetable product
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Journal of Food Science, 200304
213
Commercial scale pulsed electric field processing of tomato juice
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Journal of Agricultural and Food Chemistry, 200304
214
Effects of water activity on the inactivation of Enterobacter cloacae inoculated in chocolate liquor and a model system by pulsed electric field treatment
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Journal of Food Processing and Preservation, 200211
215
Fabrication of edible gelatin-based films by heat pressing.
Kim EH, Song AY, Min SC
Korean Journal of Food Science and Technology, 2022
216
Application of cold plasma treatment as a method to improve the physical properties of defatted mustard meal-based edible films.
Jeong HE, Oh YA, Min SC
Korean Journal of Food Science and Technology, 2021
217
Fabrication of edible gelatin-based films by heat pressing
Kim EH, Song AY, Min SC
Korean Journal of Food Science and Technology, 2022
218
Application of cold plasma treatment as a method to improve the physical properties of defatted mustard meal-based edible films
Jeong HE, Oh YA, Min SC
Korean Journal of Food Science and Technology, 2021
219
Development of antimicrobial edible films and coatings: a review.
Kim SY, Min SC
Food Science and Industry, 2017
220
Development and shelf-life determination of senior-friendly strawberry jelly.
Kim JH, Min SC
Korean Journal of Food Science and Technology, 2017