Review on Potential Technologies for Decolourisation of Batik Wastewater
Siti Zuraida, M., Ku Halim, K.H., Nurhaslina, C.R.
Published in Advanced Materials Research (01.07.2015)
Published in Advanced Materials Research (01.07.2015)
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Quality Characteristics of Doenjang Added with Red Pepper (Capsicum annuum L.) Seed
Ku, K.H., Korea Food Research Institute, Seongnam, Republic of Korea, Choi, E.J., Korea Food Research Institute, Seongnam, Republic of Korea, Park, W.S., Korea Food Research Institute, Seongnam, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2009)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2009)
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Chemical Component Analysis of Red Pepper (Capsicum annuum L.) Seeds with Various Cultivars
Ku, K.H. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: khku@kfri.re.kr, Choi, E.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Park, J.B. (Korea Food Research Institute, Seongnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.08.2008)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.08.2008)
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Effect of Red Pepper Seeds Powder on Antioxidative System and Oxidative Damage in Rats Fed High-FatㆍHigh-Cholesterol Diet
Song, W.Y., International University of Korea, Jinju, Republic of Korea, Yang, J.A., Ulsan University, Ulsan, Republic of Korea, Ku, K.H., Korea Food Research Institute, Seongnam, Republic of Korea, Choi, J.H., International University of Korea, Jinju, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.09.2009)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.09.2009)
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Functional Activity of Water and Ethanol Extracts from Red Pepper (Capsicum annuum L.) Seeds
Ku, K.H. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: khku@kfri.re.kr, Choi, E.J. (Korea Food Research Institute, Seongnam, Republic of Korea), Park, W.S. (Korea Food Research Institute, Seongnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.2008)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.2008)
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Journal Article
Effect of Radish Leaves Powder on the Gastrointestinal Function and Fecal Triglyceride, and Sterol Excretion in Rats Fed a Hypercholesterolemic Diet
Jang, H.S. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), Ahn, J.M. (Kyungpook National University, Daegu, Republic of Korea), Ku, K.H. (Korea Food Research Institute, Seongnam, Republic of Korea), Rhee, S.J. (Catholic University of Daegu, Gyungsan, Republic of Korea), Kang, S.K. (International University of Korea, Jinju, Republic of Korea), Choi, J.H. (International University of Korea, Jinju, Republic of Korea), E-mail: jhappychoi@hanmail.net
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.2008)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.2008)
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Journal Article
Quality Characteristics of Baechukimchi Added Ginseng during Fermentation Periods
Ku, K.H. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: khku@kfri.re.kr, Lee, K.A. (Korea Food Research Institute, Seongnam, Republic of Korea), Park, W.S. (Korea Food Research Institute, Seongnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.2006)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.2006)
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Effects of Process Conditions on the Color and Firmness of Salted Radish Root (Danmooji) at Model System
Ku, K.H. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: khku@kfri.re.kr, Park, W.S. (Korea Food Research Institute, Seongnam, Republic of Korea), Lee, K.A. (Korea Food Research Institute, Seongnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2005)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2005)
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Quality Characteristics of Hot-air Dried Radish (Raphanus sativus L.) Leaves
Ku, K.H. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: khku@kfri.re.kr, Lee, K.A. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, Y.L. (Korea Food Research Institute, Sungnam, Republic of Korea), Lee, Y.W. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.07.2006)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.07.2006)
Journal Article
Effects of Pre-treatment Method on the Surface Microbes of Radish (Raphanus sativus L.) Leaves
Ku, K.H. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: khku@kfri.re.kr, Lee, K.A. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, Y.L. (Korea Food Research Institute, Sungnam, Republic of Korea), Lee, M.G. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.05.2006)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.05.2006)
Journal Article
Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation
Ku, K.H. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: khku@kfri.re.kr, Sunwoo, J.Y. (Korea Food Research Institute, Sungnam, Republic of Korea), Park, W.S. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.02.2005)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.02.2005)
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Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control)
Park, D.J, Ku, K.H, Kim, C.J, Kim, C.T. (Korea Food Research Institute, Songnam, Republic of Korea), Lee, S.J. (Bucheon College, Bucheon, Republic of Korea), Yang, J.L, Kim, Y.H. (Changwon National University, Changwon, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.02.2003)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.02.2003)
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Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu kimchi
Ku, K.H, Cho, J.S, Park, W.S, Nam, Y.J. (Korea Food Research Institute, Songnam (Korea Republic).)
Published in Korean Journal of Food Science and Technology (01.06.1999)
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Published in Korean Journal of Food Science and Technology (01.06.1999)
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Effects of heating, pH, salts and organic acids on color changes of ground garlic
Cho, J.S, Ku, K.H. (Korea Food Research Institute, Songnam (Korea Republic).), Kim, W.J. (Sejong University, Seoul (Korea Republic). Department of Food Science and Technology)
Published in Korean Journal of Food Science and Technology (01.04.1999)
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Published in Korean Journal of Food Science and Technology (01.04.1999)
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