Jaebok Park

Microbiological Contamination of Fresh-Red Pepper and Packaged-Red Pepper Powder in South Korea

Se-Wook Oh, Hyun-Jung Kim, Minseon Koo, 2010 .

Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.)

Suna Kim, K. Lee, H. Lee, 2006 .

Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum, L.)

Tae Youl Ha, Suna Kim, T. Ha, 2008 .

Characteristics of Color and Pungency in the Red pepper for Kimchi

Na-Young Kim, Kyung-Hyung Ku, W. Park, 2001 .

Development of Mixed Seasoning Products for Fish Dishes using Korean Chili Peppers(Capsicum annuum L.)

I. Hwang, Seul Lee, Kyung-Mi Yoo, 2011 .

Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.)

I. Hwang, Seul Lee, Kyung-Mi Yoo, 2012 .

Development of Value-added Ketchup Products with Korean Chile Peppers(Capsicum annuum L.) and Their Sensory Evaluation

I. Hwang, Seul Lee, Kyung-Mi Yoo, 2012 .

Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder

K. Ku, Jaebok Park, Kyung-Ae Lee, 2012, Preventive nutrition and food science.