자원과학연구(Resources Science Research)

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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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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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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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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Physiological Effects of Natural Products
천연물 유래 생리활성 소재의 개발

Moochang Kook

국무창

Resour Sci Res 2020;2(2):109-114.
https://doi.org/10.52346/rsr.2020.2.2.109

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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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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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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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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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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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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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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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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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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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Quality Characteristics of Ricotta Cheese Added with Various Types of Red Vinegars
다양한 홍초를 활용한 리코타 치즈의 품질 특성

Kang-Min Lee, Hack-Youn Kim, Won-Gi Jung, Hyo-Seong Park, Si-Eun Bak, Ji-Yeon Chun

이강민, 김학연, 정원기, 박효성, 박시은, 천지연

Resour Sci Res 2020;2(1):39-46.
https://doi.org/10.52346/rsr.2020.2.1.39

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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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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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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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Effect of Dietary Supplementation of Silkworm Powder on Laying Performance, Egg Quality, Blood Characteristic, and Egg Storage Stability in Laying Hens
산란계에 대한 누에 분말의 사료 내 첨가 급여가 난생산성, 계란품질, 혈액특성 및 계란 저장성에 미치는 영향

Dong-Wook Kim, Seong-Ryul Kim, Kwang-Ho Choi, Whan-Gook Nho

김동욱, 김성렬, 최광호, 노환국

Resour Sci Res 2020;2(1):47-57.
https://doi.org/10.52346/rsr.2020.2.1.47

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Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa

Hyung-Yoon Choi, Heeyoung Lee, Mi Jang, Sunhyun Park, Jiyoun Jeong, You-Shin Shim, Jong-Chan Kim

Resour Sci Res 2021;3(2):101-115.
https://doi.org/10.52346/rsr.2021.3.2.101

HTML PDF PubReader Last 3 months views: 103

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