Zobrazeno 1 - 10 of 42 pro vyhledávání: '"Yong Ik Jin"'
5
Effects of Chitting Duration on Early Maturation of Potatoes in a Short Season Environment
Autor: Chung Gi Cheon, Dong Chil Chang, Yong Ik Jin, Jung Hwan Nam, Su Jeong Kim, Ji Hong Cho
Publikováno v: American Journal of Potato Research. 97:43-53
The objective of this study was to assess the efficacy of pre-plant light-sprouting (chitting) on hastening the maturation of potato. Four cultivars with different maturities (‘Superior’, ‘Haryeong’, ‘Seohong’, and ‘Jayoung’) were use
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b8e08d416ec239ac053407d9a7109b1b
https://doi.org/10.1007/s12230-019-09747-2
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7
Early drought effect on canopy development and tuber growth of potato cultivars with different maturities
Autor: Jung Hwan Nam, Su Jeong Kim, Dong Chil Chang, Ji Hong Cho, Chung Gi Cheon, Yong Ik Jin, Hong-Seob Yu
Publikováno v: Field Crops Research. 215:156-162
The morphological growth characteristics of shoots, stolons, and tubers were measured on potatoes (Solanum tuberosum L.) grown in irrigation and drought from plant emergence. Three cultivars with a wide range of seasonal maturing patterns, Chubaek (v
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8fc205c3801d4d02f4bc7ab286a904f3
https://doi.org/10.1016/j.fcr.2017.10.008
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8
Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce
Autor: Youngseung Lee, Sangki Lee, Yoon Hyuk Chang, Misook Kim, Jin-Cheol Jeong, Yong-Ik Jin, Joongjae Lee, Yoonhwa Jeong
Publikováno v: LWT - Food Science and Technology. 79:518-524
The objective of this work was to isolate Bacillus strains from Korean traditional soy sauces, and evaluate them for probiotic potential and safety. Three Bacillus strains, MKSK-E1, MKSK-J1 and MKSK-M1, were selected which were highly resistant to si
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::452aa57b5ef1ce2bd73b5d38cfcc5a9a
https://doi.org/10.1016/j.lwt.2016.08.040
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10
Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride
Autor: Misook Kim, Youngseung Lee, Chuin Won, Yoon Hyuk Chang, Yong-Ik Jin
Publikováno v: International Journal of Food Properties. 20:3076-3089
The objective of the present study was to investigate the structural and rheological properties of octenyl succinic anhydrate (OSA) modified potato starch. Potato starch was modified with different concentrations of OSA (0, 1, 3, and 5%, v/v). X-ray
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::97c7ee8a1de237c366545c05ef53a44f
https://doi.org/10.1080/10942912.2016.1272610
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