Study on the Oxidative and Microbial Stabilities of Four Edible Insects during Cold Storage after Sacrificing with Blanching Methods / 2016 / The Korean Journal of Food And Nutrition / vol.29, no.6, pp.849 /

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Antioxidant effects of ethanol extracts from plants on semi-dried eels / 2019 / Korean Journal of Food Preservation / vol.26, no.1, pp.109 /

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Effects of Storage Conditions on Shelf Stability of Freeze-dried Silkworm / 2023 / Food Engineering Progress / vol.27, no.4, pp.381 /

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Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions / 2016 / Food Science and Biotechnology / vol.25, no.1, pp.105 /

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녹차 추출물의 민물장어 과산화 억제효과 / 2018 / Korean Journal of Food Preservation / vol.25, no.7, pp.763 /

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Quality and Characteristics of the Yanggaeng Made with Mealworm Powder / 2021 / Korean Journal of Human Ecology / vol.30, no.1, pp.169 /

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Tenebrio molitor powder: an analysis of the techniques for the production of powder at an industrial level / 2023 / Journal of Insects as Food and Feed / vol.9, no.4, pp.457 /

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Influence on the Physico-Chemical Qualities of Emulsified Sausages Added Different Levels of Tenebrio Molitor L. Powder / 2024 / Journal of Agriculture & Life Science / vol.58, no.1, pp.51 /

10.14397/jals.2024.58.1.51

염지 방법이 식용곤충 스낵의 품질 특성에 미치는 영향 / 2023 / Korean Journal of Food and Cookery Science / vol.39, no.6, pp.458 /

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Changes in Food Composition of Tenebrio molitor by Life Stage / 2016 / Korean Journal of Food & Cookery Science / vol.32, no.5, pp.656 /

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Quality characteristics of tea of Tenebrio molitor larvae according to manufacturing methods / 2019 / Korean Journal of Food Preservation / vol.26, no.2, pp.179 /

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Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature / 2020 / Entomological Research / vol.50, no.11, pp.517 /

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Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods / 2015 / Korean journal of food and cookery science / vol.31, no.5, pp.534 /

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Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder / 2017 / Korean Journal of Food & Cookery Science / vol.33, no.5, pp.513 /

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Quality Characteristics of Patty Prepared with Mealworm Powder / 2015 / The Korean Journal of Food And Nutrition / vol.28, no.5, pp.813 /

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