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Variations in Soil-to-Red Pepper Transfer Factors of Radionuclides with Time of Their Application and Fruit Harvest

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Effects of low dose gamma irradiation on the germination and physiological activity of old red pepper(capsicum annuum L.) seed

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한국포장학회 한국포장학회지 Vol. 6 No. 1 1999.03 pp.58-72

Mycology of Red Pepper (Capsicum annuum L.) Fruits Discolored due to Mold Growth during Sun-drying KCI 등재 SCIE

Hee Jung Ko, Jong Hoon Choi, Dong Sub Kim, Yang Ja Yoo, Kyu Hang Kyung

한국식품과학회 Food Science and Biotechnology Volume 13 Number 5 2004.10 pp.627-631

Effects of Red Pepper and Temperature on the Formation of Lactic Acid During Fermentation of Yeolmoo Mool Kimchi

In Seon Park, Tai Jin Kim, Jae Sun Jo, Bong Soo Noh

한국식품과학회 Food Science and Biotechnology Volume 4 Number 1 1995.03 pp.29-33

Microencapsulation of Red Pepper Oleoresin

Sang Hoon Son, Hyong Joo Lee, Seoung Jun Chang, Gun Jo Woo

한국식품과학회 Food Science and Biotechnology Volume 2 Number 2 1993.12 pp.136-140

Comparison of Volatile Compounds in Red Pepper ( Capsicum annuum L. ) Powders from Different Origins KCI 등재

Hae Roung Jun, Young Suk Kim

한국식품과학회 Food Science and Biotechnology Volume 11 Number 3 2002.06 pp.293-302

Reduction of Chlorpyrifos and Fenitrothion Residues in Red Pepper Peel by Washing and Drying KCI 등재

Mi Gyung Lee

한국식품과학회 Food Science and Biotechnology Volume 10 Number 4 2001.08 pp.429-430

Determination of Ergosterol Used as a Fungal Marker of Red Pepper (Capsicum annuum L.) Powders by Near-Infrared Spectroscopy KCI 등재

Sun A. Kim, Jae Bok Park, Jun Ho Chun, Sun Mee Lee

한국식품과학회 Food Science and Biotechnology Volume 12 Number 3 2003.06 pp.257-261

Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder KCI 등재

Byoung Seung Yoo, Sun Mee Lee, Yun Hyuk Chang

한국식품과학회 Food Science and Biotechnology Volume 10 Number 3 2001.06 pp.311-314

Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars KCI 등재 SCIE

Sung Hyeon Lee, Hong Ju Park, Soo Muck Cho, Hye Kyung Chun, Dong Hern Kim, Tae Hun Ryu, Myeoung Cheoul Cho

한국식품과학회 Food Science and Biotechnology Volume 13 Number 6 2004.12 pp.830-833

Optimizing Minimum Degradation Condition of Red Pigments in Red Bell Pepper ( Capsicum annuum L . ) Using Response Surface Methodology

Je Ho Shin, Sung Sue Rheem, Jong Kyo Seo, Seok Ki Lee, Jae Hun Shim, Sang Kyo Kim, Young Jin Baek

한국식품과학회 Food Science and Biotechnology Volume 8 Number 6 1999.12 pp.351-356

Determination of Pesticide Residues in Red - Pepper Powder by GC-ECD KCI 등재

Mi Gyung Lee, Jong Hwa Lee, Koo Min Chung

한국식품과학회 Food Science and Biotechnology Volume 11 Number 3 2002.06 pp.220-225

Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation KCI 등재 SCIE SCOPUS

Ki Hyeon Sim, Young Sil Han

한국식품과학회 Food Science and Biotechnology Volume 17 Number 2 2008.04 pp.295-301

Comparative Study of Red Pepper (Capsicum annum) Oil Obtained by Supercritical Carbon Dioxide and Hexane Extraction

Ryoung-Hee KIM, Byung-Soo CHUN

한국생물공학회 한국생물공학회 학술대회 2013 춘계학술대회 2013.04 p.165

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste(Kochujang), and Its Heat Resistance Characteristics KCI 등재 SCIE SCOPUS

Yong-Suk Kim, Yong-Sun Ahn, Do-Youn Jeong, Dong-Hwa Shin

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.123-129

Reduction of Pesticide Residues in the Production of Red Pepper Powder KCI 등재 SCIE

Chun, Mi-Hwa, Lee, Mi-Gyung

한국식품과학회 Food Science and Biotechnology Volume 15 Number 1 2006.02 pp.57-62

Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS) KCI 등재 SCIE

Lee, Sun-Mee, Kim, Su-Na, Park, Jae-Bok, Hwang, In-Kyeong

한국식품과학회 Food Science and Biotechnology Volume 14 Number 2 2005.04 pp.280-285