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      KCI등재 SCOPUS

      저염 양파 오곡된장의 품질 및 저장 특성 = Quality and Storage Characteristics of Low Salted Onion and Five Cereals-Doenjang

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      https://www.riss.kr/link?id=A75589391

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      참고문헌 (Reference)

      1 Bae, J.H., "physicochemical properties of onion powder added whet flour dough" 35 : 436-441, 2003

      2 Park, J.S., "Volatile flavor components of soybean paste(doenjang) prepared from different types of strains" 26 : 255-260, 1994

      3 Kim, Z.U., "Utilization of soymilk residue for wheat doenjang as koji" 32 : 362-366, 1989

      4 Kim, Z.U., "Utilization of soymilk residue for wheat doenjang" 32 : 357-361, 1989

      5 Kim, Z.U., "Utilization of soymilk residue for barley doenjang" 32 : 91-97, 1989

      6 Yoon, I.S., "Studies on the changes of N-compounds during the fermentation process of the Korean doenjang" 9 : 131-137, 1977

      7 Hull, M.E., "Studies on milk proteins, Ⅱ. Colorimetric determination of the partial hydrolysis of the proteins in milk" 30 : 881-884, 1974

      8 Meilgaard, M., "Sensory evaluation Techniques" CRC Press, Inc 39-112, 1987

      9 Kim, J.H., "Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju" 49 : 7-14, 2006

      10 Park, I.B., "Quality of soybean paste(doenjang) prepared with Lotus root powder" 34 : 519-523, 2005

      1 Bae, J.H., "physicochemical properties of onion powder added whet flour dough" 35 : 436-441, 2003

      2 Park, J.S., "Volatile flavor components of soybean paste(doenjang) prepared from different types of strains" 26 : 255-260, 1994

      3 Kim, Z.U., "Utilization of soymilk residue for wheat doenjang as koji" 32 : 362-366, 1989

      4 Kim, Z.U., "Utilization of soymilk residue for wheat doenjang" 32 : 357-361, 1989

      5 Kim, Z.U., "Utilization of soymilk residue for barley doenjang" 32 : 91-97, 1989

      6 Yoon, I.S., "Studies on the changes of N-compounds during the fermentation process of the Korean doenjang" 9 : 131-137, 1977

      7 Hull, M.E., "Studies on milk proteins, Ⅱ. Colorimetric determination of the partial hydrolysis of the proteins in milk" 30 : 881-884, 1974

      8 Meilgaard, M., "Sensory evaluation Techniques" CRC Press, Inc 39-112, 1987

      9 Kim, J.H., "Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju" 49 : 7-14, 2006

      10 Park, I.B., "Quality of soybean paste(doenjang) prepared with Lotus root powder" 34 : 519-523, 2005

      11 Kim, J.G., "Quality characteristics of wheat flour noodle added with onion powder" 10 : 269-274, 2006

      12 Jung, B.M., "Physicochemical characteristics of freeze dried soybean paste block with sea mustard" 19 : 318-323, 2003

      13 A.O.A.C., "Official methods of analysis" Association of official analytical chemists 1984

      14 Kang, N.S., "Modification of quality characteristics of onion powder by Hot-air, vacuum and freeze drying methods" 14 : 61-66, 2007

      15 Shin, S.Y., "Flavor improvement of soybean pastes by the addition of Bacillus licheniformis and Saccharomyces rouxii" 17 : 8-14, 1985

      16 Kim, S.H., "Fermentation of doenjang prepared with sea salts" 32 : 1365-1370, 2000

      17 Park, W.P., "Effects of powder and concentrates of Prnus mume on the quality of doenjang during fermentation" 13 : 574-580, 2006

      18 Jung, S.W., "Effect of preparation and aging temperature on the properties of rice-doenjang" 38 : 83-89, 1995

      19 Summer, J.B., "Dinitrosalicylic acid method for glucose" 60 : 393-398, 1925

      20 Hanley, A.B., "Cultivated alliums" 6 : 211-238, 1985

      21 An, H.S., "Comparison of free amino acids, sugars, and organic acids in soy bean paste prepared with various organisms" 30 : 345-351, 1987

      22 Joo, H.K., "Changes of enzymatic activities during the fermentation of soybean-soy paste by Aspergillus spp" 32 : 295-302, 1989

      23 Kim, J.G., "Changes of components affecting organoleptic quality during the ripening of traditional korean soybean paste-amino nitrogen, amino acids, and color" 19 : 31-37, 2004

      24 Lee, C.H., "Changes in the physicochemical property, angiotensin converting enzyme inhibitory effect and antimutagenicity during the fermentation of Korean traditional soy paste(doenjang)" 13 : 603-610, 2006

      25 Park, C.S., "Changes in the freshness of frozen-thawed fish fillet during cold storage" 10 : 553-558, 1997

      26 Mok, C.K., "Changes in microorganisms and enzyme activity of low salt soybean paste(doenjang) during fermentation" 9 : 112-117, 2005

      27 Block, E., "Antithrombotic organosulfur compounds from garlic" 108 : 1045-1049, 1986

      28 Vreu, W., "Allium cepa L. (onion): Chemistry analysis and pharmacology" 6 : 116-147, 1994

      29 Kim, J.D., "A study on correlation between blood pressure and dietary Na, K intakes pattern in the family members of normal and cerebrovascular disease patients" 24 : 24-29, 1995

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      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2013-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-11-27 학술지명변경 한글명 : 한국식품저장유통학회 -> 한국식품저장유통학회지 KCI등재
      2007-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2006-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-06-08 학술지등록 한글명 : 한국식품저장유통학회
      외국어명 : 미등록
      KCI등재후보
      2005-03-08 학회명변경 한글명 : 한국농산물저장유통학회 -> 한국식품저장유통학회
      영문명 : Korean Society Of Postharvest Science & Technology Of Agricultural Products -> The Korean Society of Food Preservation
      KCI등재후보
      2004-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.78 0.78 0.89
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.91 0.9 1.636 0.11
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