Il-Doo Kim's Publications

Il-Doo Kim's Publications

Effect of Illite Treatment on the Yield and Quality Characteristics of Germinated Carrot Seeds

Author(s): Il-Doo Kim, Dong-Young Im, Jae-il Kwon

Keywords: Amino Acid, Illite, Mineral, Carrot Sprout

Abstract   References Volume 11 - Jan 2022 DOI: 10.18483/ijSci.2551

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Quality Characteristics of Germinated Radish Seeds Treated with Illite Clay

Author(s): Il-Doo Kim, Dong-Young Im

Keywords: Amino Acid, Illite, Mineral, Radish Sprout, Yield

Abstract   References Volume 11 - Jan 2022 DOI: 10.18483/ijSci.2550

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Comparison of Physicochemical Properties and Antioxidant Potential of Four Commercial Sauces

Author(s): Hong Ahn, Il-Doo Kim

Keywords: Antioxidant Potential, Honey Mustard Sauce, Oyster Sauce, Physicochemical Property, Pork Cutlet Sauce, Sweet Chilli Sauce

Abstract   References Volume 10 - Jun 2021 DOI: 10.18483/ijSci.2471

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Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

Author(s): Hong Ahn, Il-Doo Kim

Keywords: Antioxidant Potential, Butternut Squash Powder, Color Value, Seasoning

Abstract   References Volume 10 - Apr 2021 DOI: 10.18483/ijSci.2464

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Influence of Ulmi (Ulmus macrocarpa Hance) Cortex on Quality Characteristics and Antioxidant activity of Korean Traditional Wine, Takju

Author(s): Hong Ahn, Il-Doo Kim

Keywords: Ulmi Cortex Extract, Quality Characteristics, Antioxidant Activity, Korean Traditional Wine, takju

Abstract   References Volume 9 - Jun 2020 DOI: 10.18483/ijSci.2333

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Quality Characteristics and Antioxidant Potential of Rice-Germ Rice Processed with Different Heat Treatments

Author(s): Myung-Gu Lee, Byong-Hee Chun, Sanjeev Kumar Dhungana, Jae-Jung Park, Il-Doo Kim

Keywords: Antioxidant Potential, Heat Treatments, Quality Characteristics, Rice Germ

Abstract   References Volume 9 - Mar 2020 DOI: 10.18483/ijSci.2280

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Quality Characteristics of Dried Persimmon Prepared By Different Pretreatments

Author(s): Mun-Gyeong Cho, Ji-Hyeong Cho, Eun-Mi Park, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: Dried Persimmon, Firmness, Moisture Content, Pretreatment, Soluble Solid Content

Abstract   References Volume 7 - Nov 2018 DOI: 10.18483/ijSci.1846

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Color, Tannin Content, and Antioxidant Potential of Dried Persimmon Fruits Prepared after Different Pretreatments

Author(s): Mun-Gyeong Cho, Ji-Hyeong Cho, Mun-yeong Lee, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: Antioxidant, Color Value, Drying, Pretreatment, Tannin Content

Abstract   References Volume 7 - Nov 2018 DOI: 10.18483/ijSci.1837

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Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

Author(s): Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon, Il-Doo Kim

Keywords: Green Pepper, Red Pepper, Wine, Quality Characteristics, Antioxidant Potential

Abstract   References Volume 7 - Oct 2018 DOI: 10.18483/ijSci.1807

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Eastern Prickly Pear (Opuntia humifusa Raf.) Power Enhanced the Quality of Korean Traditional Wine, Takju

Author(s): Young-Joon Choi, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: antioxidant potential, Korean traditional wine, Opuntia humifusa, overall acceptance

Abstract   References Volume 7 - Jul 2018 DOI: 10.18483/ijSci.1750

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Hot Pepper Extract Enhanced the Quality Characteristics and Antioxidant Potentials of Scorched Rice Chips, Nuroong-gi

Author(s): Kil-Su Jang, Sanjeev Kumar Dhungana, Il-Doo Kim, Young-Joon Choi, Chan-Yong Kim

Keywords: Antioxidant Potential, Hot Pepper, Nuroong-gi, Overall Acceptance

Abstract   References Volume 7 - Jun 2018 DOI: 10.18483/ijSci.1678

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Color Value, Free Amino Acid Content, and Antioxidant Potential of Seasoning Prepared with Hot Pepper Seeds

Author(s): Kil-Su Jang, Chan-Yong Kim, Oh-Hun Kwon, Jung-Bae Kwon, Sanjeev Kumar Dhungana, Yong-Sung Park, Hyeon-Min Do, Hye-Ryun Kim, Jin-Hwan Son, Il-Doo Kim

Keywords: DPPH, Culinary, Physicochemical Property, Polyphenol, Spice

Abstract   References Volume 6 - Aug 2017 DOI: 10.18483/ijSci.1412

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Influence of Peach (Prunus persica L. Batsch) Fruit Addition on Quality Characteristics and Antioxidant Activities of Beer

Author(s): Kyung-Mi Jung, San-Yeong Kim, Eun-Chul Seo, Hyung-Ill Lee, Oh-Heun Kwon, Hye-Ryun Kim, Sanjeev Kumar Dhungana, Yong-Sung Park, Il-Doo Kim

Keywords: Antioxidant Potential, Beer, Overall Acceptance, Peach Fruit

Abstract   References Volume 6 - Aug 2017 DOI: 10.18483/ijSci.1411

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Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

Author(s): Kyung-Mi Jung, Sun-Hwa Kim, Eun-Chul Seo, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: Kochujang, Peach Jam, Quality Characteristics, Salt Replacement, Sodium

Abstract   References Volume 6 - Jul 2017 DOI: 10.18483/ijSci.1359

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Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

Author(s): Jin-Hwan Son, Bo-Ra Kim, Il-Doo Kim, Hye-Ryun Kim, Sanjeev Kumar Dhungana, Yong-Sung Park, Eun-Jung Park

Keywords: antioxidant activity, fruit dressing, lentil, quality characteristics

Abstract   References Volume 6 - May 2017 DOI: 10.18483/ijSci.1307

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Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Author(s): Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon, Su-Gyeong Jeon, Jung-Bae Kwon, Sanjeev Kumar Dhungana, Ji-Hye Mun, Yong-Sung Park, Il-Doo Kim

Keywords: Antioxidant Potential, Beer, Green Pepper, Quality Characteristic

Abstract   References Volume 6 - May 2017 DOI: 10.18483/ijSci.1288

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Volume 13, June 2024


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