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Author: Soo-Ki Kim
5 Articles are founded.
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass
Food Sci Anim Resour 2023;43(1):73-84.
https://doi.org/10.5851/kosfa.2022.e59
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https://doi.org/10.5851/kosfa.2022.e59
Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract
Food Sci Anim Resour 2021;41(1):122-134.
https://doi.org/10.5851/kosfa.2020.e88
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https://doi.org/10.5851/kosfa.2020.e88
Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors
Food Sci Anim Resour 2020;40(4):613-627.
https://doi.org/10.5851/kosfa.2020.e38
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https://doi.org/10.5851/kosfa.2020.e38
Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Korean J Food Sci Anim Resour 2018;38(3):451-467.
https://doi.org/10.5851/kosfa.2018.38.3.451
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https://doi.org/10.5851/kosfa.2018.38.3.451
Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
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https://doi.org/10.5851/kosfa.2017.37.1.38