Release profile and antimicrobial activity of nisin control-released from agar gel foods.
Zong Y, Han JH, Oh YJ, Min SC
Korean Society for Food Engineering, 2017
222
Prevention of quality deterioration in concentrated strawberry puree by employing pH regulators during heat treatment.
Lee IG, Min SC, Kim HS, Han GJ, Kim MH
Journal of the Korean Society of Food Science and Nutrition, 2016
223
Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservation of onion powder.
Won MY, Choi HY, Lee KS, Min SC
Korean Journal of Food Science and Technology, 2016
224
Prevention of quality deterioration of concentrated blueberry juice by means of pH regulators during thermal treatment.
Lee IG, Min SC, Kim HS, Han GJ, Kim MH
Korean Journal of Food Science and Technology, 2016
225
Quality deterioration suppressing effects of pH regulators during heat treatment of concentrated blueberry puree.
Lee IG, Min SC, Kim HS, Han GJ, Kim MH
Korean Journal of Food and Cookery Science, 2016
226
Muffin development using blueberry powder and shelf life determination of modified atmosphere packaged blueberry muffin.
Lee SJ, Kim MH, Han GJ, Min SC
Korean Society for Food Engineering, 2016
227
Combined treatment of chlorine dioxide gas, mild heat, and fumaric acid on inactivation of *Listeria monocytogenes* and quality of *Citrus unshiu* Marc. during storage.
Kim HG, Min SC, Oh DH, Koo JJ, Song KB
Journal of the Korean Society of Food Science and Nutrition, 2016
228
Impact of poly？γ？glutamic acid addition and pH changes on the 3D？food printability of cookie dough
민세철
FOOD SCIENCE AND BIOTECHNOLOGY, 202506
229
Active packaging film utilizing cerium metal-organic frameworks doped with titanium dioxide as ethylene scavengers for postharvest ripening control of avocados