자원과학연구(Resources Science Research)

Antioxidant Activity of Beef Tteokgalbi Added with Raspberry and Shiitake Mushroom Powder
라즈베리와 표고버섯 분말을 첨가한 소고기 떡갈비의 항산화 활성

Kyu-Min Kang, Hack-Youn Kim, Yu-Jin Kim, Dong-Hyun Shin, Seok-Ho Yu, Ji-Won Yoon, Pil-Lip Lee, Min-Seock Jang, Dong-Wook Kim

강규민, 김학연, 김유진, 신동현, 유석호, 윤지원, 이필립, 장민석, 김동욱

Resour Sci Res 2020;2(2):86-95.
https://doi.org/10.52346/rsr.2020.2.2.86

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Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods
다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성

Ha-Young Kim, Tae-Kyun Shin, Mee-Jung Ahn, Gi-Ok Kim, Ji-Yeon Chun

김하영, 신태균, 안미정, 김기옥, 천지연

Resour Sci Res 2021;3(1):46-54.
https://doi.org/10.52346/rsr.2021.3.1.46

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Quality Characteristics of Pork Restructured Jerky with Various Levels of Sunflower Seed
해바라기 씨 첨가 수준에 따른 돈육 재구성 육포의 품질 특성

Chang-Hwan Jeong, Hack-Youn Kim, Sun-Gyeom Kim, Dea-il Kim, Hui-Rak Park, Ga-Hyeon Jeong, Yoon-Ha Jee, Yoon-Hyuk Choi, Kuk-Hwan Seol

정창환, 김학연, 김선겸, 김대일, 박희락, 정가현, 지윤하, 최윤혁, 설국환

Resour Sci Res 2020;2(1):9-17.
https://doi.org/10.52346/rsr.2020.2.1.9

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Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성

Jeong-A Lee, Hack-Youn Kim, Chan-Young Park, In-Deok Seo, Ki-Woong Lee, Kuk-Hwan Seol

이정아, 김학연, 박찬영, 서인덕, 이기웅, 설국환

Resour Sci Res 2020;2(2):76-85.
https://doi.org/10.52346/rsr.2020.2.2.76

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Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향

Ha-Yoon Go, Hack-Youn Kim, Jee-Yeon Lee

고하윤, 김학연, 이지연

Resour Sci Res 2021;3(1):24-34.
https://doi.org/10.52346/rsr.2021.3.1.24

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Analysis of Reproductive Performances according to Sow Farm Sizes
모돈 농장의 규모별 번식능력 분석

Gye-Woong Kim, Seung-Ki Seo, Kang-Young Lee, Sung-Kyu Park

김계웅, 서승기, 이강영, 박성규

Resour Sci Res 2021;3(1):1-7.
https://doi.org/10.52346/rsr.2021.3.1.1

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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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Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts
환형동물(지렁이) 열수 추출물의 면역활성 효과

Kwangwook Kim, Eui-Hong Byun

김광욱, 변의홍

Resour Sci Res 2019;1(2):58-65.
https://doi.org/10.52346/rsr.2019.1.2.58

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Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향

Sol-Hee Lee, Jong-Hwan Hong, Hack-Youn Kim

이솔희, 홍종환, 김학연

Resour Sci Res 2021;3(1):8-15.
https://doi.org/10.52346/rsr.2021.3.1.8

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Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi
김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환

Moochang Kook

국무창

Resour Sci Res 2019;1(2):66-70.
https://doi.org/10.52346/rsr.2019.1.2.66

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Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley
D-Allulose와 새싹보리를 첨가한 닭 가슴살 떡갈비의 품질 특성

Jong-Hwan Hong, Hack-Youn Kim, Su-Han Kang, Ui-Bin Baek, Ji-Su You, Jeong-Woo Han, Moochang Kook

홍종환, 김학연, 강수한, 백의빈, 유지수, 한정우, 국무창

Resour Sci Res 2020;2(1):18-27.
https://doi.org/10.52346/rsr.2020.2.1.18

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Antioxidant Activity and Quality Characteristics of The Pork Emulsion Sausage Added with Spinach Powder
시금치 분말을 첨가한 유화형 소시지의 항산화 활성과 품질 특성

Jeong-Ah Lee, Min-Yung Choi, Si-Yeon Choo, Dong-Bin Hwang, Hack-Youn Kim

이정아, 최민영, 추시연, 황동빈, 김학연

Resour Sci Res 2019;1(1):24-31.
https://doi.org/10.52346/rsr.2019.1.1.24

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Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder
새우 분말의 첨가가 닭 튀김의 품질 특성과 저장성에 미치는 영향

Chang-Hwan Jeong, Hack-Youn Kim, Moo-Chang Kook

정창환, 김학연, 국무창

Resour Sci Res 2021;3(1):35-45.
https://doi.org/10.52346/rsr.2021.3.1.35

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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

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Efficacy of Dietary Supplementation of Turmeric Extract Containing Curcumin in Broiler Chicks
육계에 대한 커큐민 (Curcumin) 함유 강황 추출물의 사료 내 첨가 급여 효과 구명

Dong-Wook Kim, Whan-Gook Nho, Sang-Ho Kim

김동욱, 노환국, 김상호

Resour Sci Res 2020;2(1):28-38.
https://doi.org/10.52346/rsr.2020.2.1.28

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Effect on Storage Improvement with Various Levels of Jalapeno Powder
할라피뇨 분말의 첨가가 유화형 소시지의 저장성에 미치는 영향

Sol-Hee Lee, Ji-Hoon Lim, Ji-su Lee, Hye-In Kim, Hack-Youn Kim

이솔희, 임지훈, 이지수, 김혜인, 김학연

Resour Sci Res 2019;1(1):9-15.
https://doi.org/10.52346/rsr.2019.1.1.9

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Quality Properties of Cinnamon Powder on Emulsion-type Pork Sausage
계피 분말을 첨가한 돈육 유화형 소시지의 품질 특성

Kyu-Min Kang, Seung-Ho Choi, Hyun-Woo Jeon, Hack-Youn Kim

강규민, 최승호, 전현우, 김학연

Resour Sci Res 2019;1(1):16-23.
https://doi.org/10.52346/rsr.2019.1.1.16

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Effect of Nitrite Substitution of Pork Emulsion Sausage with Red Beet Powder
레드비트를 이용한 돈육 유화형 소시지의 아질산염 대체 효과

Kang-Min Lee, Jang-Hyun Lee, Hack-Youn Kim

이강민, 이장현, 김학연

Resour Sci Res 2019;1(1):32-38.
https://doi.org/10.52346/rsr.2019.1.1.32

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Physicochemical and Sensory Properties of Emulsion-type Sausage Added with Basil and Garlic Powder
바질과 마늘을 첨가한 유화형 소시지의 이화학적 및 관능적 특성

Sin-Young Park, Da-Won Jeong, Yu-Da Jeong, Hack-Youn Kim

박신영, 정다원, 정유다, 김학연

Resour Sci Res 2019;1(1):1-8.
https://doi.org/10.52346/rsr.2019.1.1.1

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Quality Properties of Pork Restructured Jerky with Basil Powder and Tomato Puree
바질가루와 토마토퓨레를 첨가한 돈육 재구성 육포의 품질 특성

Sin-Young Park, Young-Sun Ji, Seong-Min Kim, Yun-gyu Baek, Min-Ji Kim, Gun-Woo Kim, Seung-Chan Hong, Hack-Youn Kim

박신영, 지영선, 김성민, 백윤규, 김민지, 김건우, 홍승찬, 김학연

Resour Sci Res 2020;2(2):68-75.
https://doi.org/10.52346/rsr.2020.2.2.68

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