| 論文著作、科研成果及榮譽 |
論文和專著
1）Electron donating abilities, nitrite scavenging effects and antimicrobial activities of Smilax china leaf. J. Korean Soc. Food Sci. Nutr. 33(4) 621-625 （2004） 第一作者
2）Processing of Japanese Apricots for value-added products and storage and packaging method for shelf-life extension of Japanese Apricots. Food Preservation and Processing Industry.3(1) 68-80（2004） 第二作者
3）The effect of replacement levels of non-waxy rice on the quality of Jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J. Food Sci.Technol.37(6)939-943 (2005) 第一作者
4）Changes of physicochemical characteristic and functional components of cereals for Saengsik, uncooked food by drying methods. Korean J. Food Preserv.12(3) 442-448 (2005) 第一作者
5）Changes of physicochemical characteristic and functional components in the raw materials of Saengsik, uncooked food by drying methods. Korean J. Food Sci.Technol.38(2)188-196 (2006) 第一作者
6）The effect of fermentation temperature on the quality of Jinyangju Korean traditional rice wine. Korean J. Food Sci.Technol.38(3) 414-418 (2006) 第一作者
7）Change of physicochemical characteristics and functional components in the cereals of Saengsik, uncooked food by washing with electrolyzed water. Korean J. Food Sci.Technol.38(4) 506-512 (2006) 第一作者
8）Chemical composition of Smilax china leaver and quality characteristics of rice cakes prepared with its water extract. Food Sci. Biotechnol. (SCI) 15(4) 606-611 (2006) 第二作者
9）Properties of puffed mulberry-rice Ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J. Food Sci.Technol.38(6) 756-761 (2006) 第二作者
10）Changes of physicochemical and sensory characteristics in Rice wine, Yakju made with different addition of red yeast rice. Korean J. Food Sci.Technol.39(3) 309-314 (2007) 第一作者
11）The effect of waxy glutinous rice degree of milling on the quality of Jinyangju, a Korean traditional rice wine. Korean J. Food Sci.Technol.39(5) 549-551 (2007) 第二作者
12）Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. J. Korean Soc. Food Sci. Nutr. 37(1) 76-82 (2008) 第一作者
13）Processing methods and characterization for quality improvement of Bokbunja (Rubus coreanus Miquel) Jam. J. Korean Soc. Food Sci. Nutr. 37(1) 48-52 (2008) 第一作者
14）Changes of physicochemical properties and functional components in the uncooked foods treated with electrolyzed water. Food Sci. Biotechnol. (SCI) 17(1) 72-79 (2008) 第一作者
15）Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, Yakju added with different ratios of Codonopsis lanceolata. Korean J. Food Sci.Technol.40(2) 201-206 (2008) 第一作者
16）Changes of physicochemical and sensory characteristics in th Cohonopsis laceolata Sanegsik, uncooked food by different dring methods. Korean J. Food Sci.Technol.40(6) 721-725 (2008)
第一作者
17）Changes of Physicochemical, Sensory and Antioxidant Activity Characteristics in Rice Wine Added with Different Ratios of ginseng (Panax ginseng). 食品科技. 34(12) 157-161 (2009) 第一作者
18）Exploring influence of Ciwujia on blood glucose in diabetic animal model. 畜牧與飼料科學. 30(9) 170-171(2009) 第二作者
19）Effects of sulfite on immune indices in mice. 環境與職業醫學. 27(4) 226-228 (2010) 第二作者
20）Manufacturing characteristics and physicochemical component analysis of Bokbunja jelly. J. Korean Soc. Food Sci. Nutr. 39(4) 48-52 (2010) 第一作者
21）食品化學教學改革與實踐. 科學咨詢 科技•管理. 28(224) 120-121(2010) 第一作者
22） 沙參米酒的理化特性與抗氧化性. 延邊大學農學學報. 33（1） 30-34 （2011） 第二作者
23）山草莓米酒的理化、感官與抗氧化特性的研究. 食品科技. 36（8） 119-122 （2011）第二作者
24）糖添加量對山草莓果酒品質的影響. 延邊大學農學學報. 33（3） 216-220 （2011） 第一作者
25）長壽食品大豆(專著). 韓國農心(株)出版社. (2009) 第一作者
26）In vitro and in vivo antioxidant properties of water and methanol extracts of linden bee pollen(Article).Biocatalysis and Agricultural Biotechnology. 13 186-189 (2018) 第一作者
27）Effect of different sterilization methods on physicochemical and microbiological properties of rice wine.Beni-Suef University Journal of Basic and Applied Sciences.7(4) 487-491 (2018) 第一作者
專利
1）添加大米制造《真釀酒》的方法. 專利号: 10-0714965
2）添加桑葉粉制作膨化餅幹的方法. 專利号: 10-0763244
3）添加沙參制造米酒的方法. 專利号: 10-0969856
4）山草莓醋的制造方法. 專利号: 10-0943024 |
