자원과학연구(Resources Science Research)

3D Printing Technology : Food Tech Analysis
3D 프린팅 기술: 푸드테크 분석

Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi

김유리, 윤현정, 김범근, 최희돈, 최윤상

Resour Sci Res 2022;4(1):1-11.
https://doi.org/10.52346/rsr.2022.4.1.1

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Regulation of Adipocyte Differentiation by Reversine in 3T3-L1 Cells
Reversine에 의한 3T3-L1 지방세포의 분화조절

Yohan Kim, Byeong Seok Choi, Yang Soo Moon

김요한, 최병석, 문양수

Resour Sci Res 2023;5(2):131-141.
https://doi.org/10.52346/rsr.2023.5.2.131

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A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
고령친화식품의 점도 특성 조사를 통한 품질기준 세분화

Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim

정다솔, 최형윤, 박선현, 김종찬

Resour Sci Res 2023;5(1):1-15.
https://doi.org/10.52346/rsr.2023.5.1.1

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Isolation and Characterization of Bifidobacterium Growth Stimulator Produced by Leuconostoc mesenteroides isolated from Kimchi
김치에서 분리한 Leuconostoc mesenteroides가 생산하는 Bifidobacterium 성장 자극 물질의 분리 및 특성

Yunkyoung Kwon, Jae-Yong Park

권윤경, 박재용

Resour Sci Res 2023;5(2):72-86.
https://doi.org/10.52346/rsr.2023.5.2.72

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Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성

Hyun Jin Cho, Jeeyeon Lee

조현진, 이지연

Resour Sci Res 2021;3(2):63-70.
https://doi.org/10.52346/rsr.2021.3.2.63

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Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir
Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과

Jeong-Eun Lee, Moochang Kook

이정은, 국무창

Resour Sci Res 2021;3(2):71-80.
https://doi.org/10.52346/rsr.2021.3.2.71

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Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성

Hye-Yoon Yi, Ju Gyeong Seo, Si Eun Jeong, Ji-Yeon Chun

이혜윤, 서주경, 정시은, 천지연

Resour Sci Res 2021;3(2):90-100.
https://doi.org/10.52346/rsr.2021.3.2.90

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Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
Levilactobacillus brevis의 γ-Aminobutyric Acid 생산 및 항산화 효능

Jeong-Eun Lee, So-Yeon Jo, Moo-Chang Kook

이정은, 조소연, 국무창

Resour Sci Res 2021;3(1):16-23.
https://doi.org/10.52346/rsr.2021.3.1.16

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Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology
반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립

Dong-Heon Song, Hyun-Wook Kim

송동헌, 김현욱

Resour Sci Res 2022;4(1):56-66.
https://doi.org/10.52346/rsr.2022.4.1.56

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Comparison of Antioxidant and Antidiabetic Activities of Jeju Crops Extracts according to Extraction Conditions
추출 조건에 따른 제주산 작물 추출물의 항산화 및 항당뇨 활성 비교

Hee-Jin Kim, Ji-Woo Mun, Su-Bin Oh, Jae-Wan Park, Su-Bin Yang, Ji-Yeon Chun, Hye-Yoon Yi

김희진, 문지우, 오수빈, 박재완, 양수빈, 천지연, 이혜윤

Resour Sci Res 2024;6(2):69-82.
https://doi.org/10.52346/rsr.2024.6.2.69

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The Replacement Effect of Sucrose with Functional Sugars on Physicochemical Properties of Ground Pork Sausages

Si-Young Kim, Jun Hwang, Woo-Young Son, Hyun-Shik Choi, Jung-Sook Han, Sung Gu Han, Hyun-Wook Kim

Resour Sci Res 2024;6(2):116-126.
https://doi.org/10.52346/rsr.2024.6.2.116

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Development of Microbiological Prediction Models for Hamburger Patties prepared with Mealworm (Tenebrio molitor) Powder as Meat Partial Substitute
갈색거저리 유충 분말로의 대체에 따른 햄버거 패티의 예측 미생물 모델 개발 및 검증

Hyun Uk Cho, Chemin Nam, Seohyeon Jeon, Yejin Kim, Heeyoung Lee, Hae In Yong

조현욱, 남채민, 전서현, 김예진, 이희영, 용해인

Resour Sci Res 2024;6(2):91-102.
https://doi.org/10.52346/rsr.2024.6.2.91

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Effects of Shading Treatments on Characteristics of Leaf Growth, Photosynthesis and Its Related Traits in Rice
차광처리가 벼 잎의 생장과 광합성작용 및 관련형질에 미치는 영향

Chung Yeol Lee

이충 렬

Resour Sci Res 2024;6(2):109-115.
https://doi.org/10.52346/rsr.2024.6.2.109

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Effect of Kleingrass Feed on Goat Meat Carcass Weight and Quality
클레인그라스 급이에 의한 염소 고기의 특성 분석

Kwanghyun Cho, Jin-Ki Park, Jun-Mo Yeo, Dong-Wook Kim, Jeongsung Jung, Kichoon Choi, Youngsang Yu, Won-Young Lee

조광현, 박진기, 여준모, 김동욱, 정종성, 최기춘, 유영상, 이원영

Resour Sci Res 2024;6(2):103-108.
https://doi.org/10.52346/rsr.2024.6.2.103

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Comparative Analysis of Meat Quality in Poultry
가금육 육질 특성 비교 분석

Beob Mo Ku, Min Jun Kim, Ji Woo Kang, Sang Hun Park, Gyu Tae Park, So Young Jang, Young Ho Lim, Sol-Hee Lee, Hack-Youn Kim, Jung Seok Choi

구법모, 김민준, 강지우, 박상훈, 박규태, 장소영, 임영호, 이솔희, 김학연, 최정석

Resour Sci Res 2024;6(2):83-90.
https://doi.org/10.52346/rsr.2024.6.2.83

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Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef
소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발

Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim

박신영, 강선문, 김학연

Resour Sci Res 2021;3(2):81-89.
https://doi.org/10.52346/rsr.2021.3.2.81

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Comparison of Antioxidant Activities of the Enzymatic Hydrolysate Fractions derived from Oilseed Meals
박류 사료 유래 효소 가수분해물 분획의 항산화 활성 비교

Woo-Young Son, Na-Eun Yang, Dae-Nyeon Kim, Jun Hwang, Hyun-Wook Kim

손우영, 양나은, 김대년, 황준, 김현욱

Resour Sci Res 2023;5(2):61-71.
https://doi.org/10.52346/rsr.2023.5.2.61

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Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food
건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석

Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim

박신영, 강선문, 김학연

Resour Sci Res 2021;3(2):55-62.
https://doi.org/10.52346/rsr.2021.3.2.55

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Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour
흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성

Kyu-Min Kang, Hack-Youn Kim

강규민, 김학연

Resour Sci Res 2022;4(1):21-29.
https://doi.org/10.52346/rsr.2022.4.1.21

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Analysis of Reproductive Performances according to Environmental Conditions in Sows
모돈의 사육환경에 따른 번식돈 성적 분석

Gye-Woong Kim, Seung-Ki Seo, Sung-Duck Cho

김계웅, 서승기, 조성덕

Resour Sci Res 2020;2(2):59-67.
https://doi.org/10.52346/rsr.2020.2.2.59

HTML PDF PubReader Last 3 months views: 236

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