| 일반논문 |
2025-09-01 |
Exploring flavor patterns in the peel of tangor: A new citrus variety based on electronic sensors and GC-MS/O |
| 일반논문 |
2025-06-27 |
Effects of Gryllus bimaculatus Powder on Physicochemical Properties and Consumer Acceptability of 3D-Printed Gluten-Free Chocolate Cookies Using Survival Analysis |
| 일반논문 |
2025-04-25 |
Investigation of the Chemical Sensory Properties of Commercial Fruit Jelly Products Using an Electronic Tongue and Nose |
| 일반논문 |
2025-04-25 |
Proximate Composition, Resistant Starch, Apparent Amylose Content, and Steady Shear Flow Properties of Commercial Kudzu Powder |
| 일반논문 |
2025-03-26 |
Suitability of Processing Winter Radish Juice Blocks from Jeju Island |
| 일반논문 |
2025-03-23 |
Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste |
| 일반논문 |
2025-01-01 |
오존처리와 건조온도가 월동무즙의 감각특성과 소비자 기호도에 미치는 영향 |
| 일반논문 |
2024-12-18 |
Editorial: Hold the salt: dietary sodium's effect on cardiovascular and kidney diseases
|
| 일반논문 |
2024-09-13 |
Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies |
| 일반논문 |
2024-09-09 |
Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice |
| 일반논문 |
2024-08-29 |
Physicochemical Properties of Commercial Gelatinized Rice Flour |
| 일반논문 |
2024-05-01 |
Analysis of the Chemosensory Properties of Red Beet (Beta vulagaris L.) with Ascorbic Acid Using Electronic Nose, Electronic Tongue, and GC-MS/O |
| 일반논문 |
2024-04-01 |
Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography |
| 일반논문 |
2024-02-01 |
Quality characteristics of muffins with hydrangea leaf extract powder |
| 일반논문 |
2024-01-31 |
Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods |
| 저서/역서 |
2024-01-16 |
(실험으로 배우는) 조리과학 |
| 일반논문 |
2023-12-06 |
Effects of NaCl on the Physical Properties of Cornstarch–Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System |
| 일반논문 |
2023-12-01 |
Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking |
| 일반논문 |
2023-12-01 |
Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics" |
| 일반논문 |
2023-09-27 |
Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS |
| 일반논문 |
2023-09-27 |
Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying |
| 일반논문 |
2023-09-25 |
Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge |
| 일반논문 |
2023-09-15 |
Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food |
| 일반논문 |
2023-07-01 |
Evaluation of taste and aroma compounds in oven-roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose |
| 일반논문 |
2023-06-10 |
Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry |
| 일반논문 |
2023-06-01 |
Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis |
| 일반논문 |
2023-06-01 |
Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties |
| 일반논문 |
2023-05-10 |
Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju |
| 일반논문 |
2023-05-01 |
Comparison of conventional and consumer-based sensory profiling methods for ready-to-drink coffee beverages |
| 일반논문 |
2023-02-01 |
Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition |
| 일반논문 |
2022-12-01 |
Chemical Modifications of Starch; A Prospective for Sweet Potato Starch |
| 일반논문 |
2022-12-01 |
Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer |
| 학술발표 |
2022-10-20 |
Effects of Gryllus bimaculatus powder on the quality characteristics of gluten-free chocolate cookie made using 3D Food Printer |
| 학술발표 |
2022-10-20 |
Effects of NaCl on the Physical Properties of Corn Starch-Methyl Cellulose Mixtures in Model System and Pastes Produced using 3D food printer |
| 학술발표 |
2022-10-19 |
Comparison of CATA, RATA, Flash profile, Free listing, and Conventional Profiling for the Sensory Profiling of Ready-To-Drink (RTD) Coffee Beverages |
| 일반논문 |
2022-09-01 |
Recent Advances in Physical, Enzymatic, and Genetic Modifications of Starches |
| 일반논문 |
2022-09-01 |
Comparative efficacy of soybean meal vs fermented soybean meal on ileal digestibility and urine contents in weaned pigs |
| 일반논문 |
2022-08-01 |
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
| 일반논문 |
2022-04-01 |
A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing |
| 저서/역서 |
2022-03-01 |
고등학교 HMR 편의식품 가공 |
| 일반논문 |
2022-02-06 |
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing |
| 일반논문 |
2021-12-01 |
Physicochemical and Sensory Characteristics of Domestic Winter Radishes (Raphonus sativus L.) According to Cultivars |
| 일반논문 |
2021-12-01 |
추출 방법에 따른 제주산 월동무(Raphanus sativus L.)의향미 화합물 특성 비교 연구 |
| 일반논문 |
2021-12-01 |
Analysis of the Sensory Characteristics of Broccoli from Jeju Island & Its Protein Fractions |
| 일반논문 |
2021-11-01 |
A comparative research of flavor characteristics in different methods of broccoli (Brassica oleracea var. Italica) extracts using electronic sensors |
| 학술발표 |
2021-10-28 |
Volatile Components and Sensory Characteristics of Korean Winter radish (Raphanus sativus L.) by Cultivars |
| 학술발표 |
2021-10-28 |
Textural characteristics of meat analogue (soy meat) added with Gryllus bimaculatus powder produced using 3D Food Printer |
| 학술발표 |
2021-10-27 |
Sensory profiles and hedonic perception of chicken salad made using meat balanced ratio of 1:4 between omega-3 and omega-6 under blind and informed consumer tests |
| 일반논문 |
2021-09-01 |
Investigation of taste and flavor properties of radish varieties harvested in Korea using electronic tongue and electronic nose |
| 일반논문 |
2021-09-01 |
구아검 과 소금이 순두부찌개 소스의 소비자 기호도 감각특성 및 물성 에 미치는 영향 |
| 일반논문 |
2021-08-01 |
Identifying drivers of liking for Korean traditional rice wine (Yakju) across different age groups by penalty analysis based on the CATA method |
| 일반논문 |
2021-08-01 |
Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju) |
| 일반논문 |
2021-08-01 |
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods |
| 일반논문 |
2021-08-01 |
Physicochemical characteristics of wintering radish produced in Jeju Island by different processing methods |
| 일반논문 |
2021-01-01 |
Effects of the size and fractions based on molecular weight on sensory characteristics of jeju winter radish |
| 일반논문 |
2020-12-01 |
Quality characteristics of wintering radishes produced in jeju island using e-nose, e-tongue, and gc-msd approach |
| 일반논문 |
2020-10-01 |
Physicochemical properties, antioxidant activities and sensory characteristics of commercial grape vinegars during long-term storage |
| 일반논문 |
2020-09-01 |
COMPARING THE IMPACTS OF FENUGREEK (TRIGONELLA FOENUM-GRACUM) GALACTOMANNAN TO ARABIC GUM, κ-CARRAGEENAN, XANTHAN AND CARBOXYMETHYL CELLULOSE ON WHEAT FLOURS FUNCTIONAL CHARACTERISTICS |
| 일반논문 |
2020-07-01 |
Stachys sieboldii Miq. Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet |
| 일반논문 |
2020-07-01 |
Sensory profiles and hedonic perception of commercial potato chips under blind and informed consumer tests |
| 일반논문 |
2020-06-01 |
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers |
| 일반논문 |
2019-12-01 |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
| 일반논문 |
2019-08-01 |
Physicochemical properties, volatile components, sensory characteristics, and consumer acceptability of commercially available grape vinegars |
| 일반논문 |
2019-07-01 |
Quality characteristics of sponge cakes prepared from different varieties of potatoes available in Korea |
| 일반논문 |
2019-05-01 |
Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk) |
| 일반논문 |
2019-04-30 |
Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method |
| 일반논문 |
2019-03-01 |
Recent trends in check-all-that-apply (CATA) method for food industry applications |
| 일반논문 |
2018-12-01 |
Effect of mixed culture inoculation on chemical and sensory properties of aronia (Aronia melanocarpa) |
| 학술발표 |
2018-11-01 |
Effect of Microwave Vacuum Drying on the Quality Characteristics of Ginseng and Ginger Powder |
| 학술발표 |
2018-11-01 |
Quality Characteristics of Balsamic Vinegar Produced by Domestic Grapes |
| 학술발표 |
2018-11-01 |
On the Quality Characteristics of the Commercial Smoked Chicken Breast Meat |
| 학술발표 |
2018-11-01 |
The textural properties of potato chips using both descriptive sensory analysis and Miniature Ottawa Kramer Cell |
| 일반논문 |
2018-10-30 |
Effect of microwave vacuum drying on the quality characteristics of garlic and chili pepper powder |
| 일반논문 |
2018-10-01 |
Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics |
| 저서/역서 |
2018-08-30 |
식품의 감각평가와 기호적 품질관리 |
| 일반논문 |
2018-08-01 |
Comparison of Quality Characteristics of Jeungpyeon Fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by Potato Addition |
| 일반논문 |
2018-03-01 |
Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage |
| 일반논문 |
2017-12-01 |
Effect of capsaicin on the threshold of sweet, sour, salty, and umami tastes |
| 일반논문 |
2017-12-01 |
Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride |
| 일반논문 |
2017-11-01 |
Inhibitory activities of digestive enzymes and antioxidant activities of fermented beverages using Momordica charantia L |
| 연구과제 |
2017-11-01 |
국산포도를 이용한 고품질 방향식초의 관능특성 및 기호도 조사 연구 |
| 일반논문 |
2017-10-01 |
Comparison of a double compression test for the prediction of sensory texture attributes of cooked rice to a single compression test |
| 지식재산권 |
2017-09-15 |
한국 전통 간장에서 분리된 신규 바실러스 균주 및 이를 함유하는 프로바이오틱스(Novel Bacillus sp. Isolated from Korean Traditional Soy Sauce and Probiotics Containing Thereof) |
| 일반논문 |
2017-09-01 |
Physicochemical and textural properties of noodles prepared from different potato varieties |
| 지식재산권 |
2017-08-22 |
아크릴아마이드가 저감된 전분질 가공 식품의 제조방법(Method for manufacturing of reduced-acrylamide starchy processed foods) |
| 일반논문 |
2017-08-01 |
알코올 함량에 따른 구기자 막걸리의 소비자 기호도 및 묘사 특성 |
| 연구과제 |
2017-07-21 |
마이크로웨이브 진공 건조 제품에 대한 품질지표 분석 |
| 일반논문 |
2017-06-01 |
Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce |
| 일반논문 |
2017-06-01 |
Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch |
| 일반논문 |
2017-05-01 |
Physicochemical, Structural, and Rheological Properties of New Domestic Potato Cultivars |
| 연구과제 |
2017-03-01 |
구절초 단무지의 관능특성 및 기호도 조사 |
| 저서/역서 |
2017-03-01 |
(실험으로 배우는) 조리과학 |
| 일반논문 |
2016-12-01 |
Rheological and pasting properties of naked barley flour as modified by guar, Xanthan, and locust bean gums |
| 학술발표 |
2016-11-02 |
Reduction of acrtlamide formation inpotato chips by Bacillus subtilis fermentation |
| 학술발표 |
2016-11-02 |
Production and characterization of potato bread fermented with dextran-producing lactic acid bacteria |
| 학술발표 |
2016-11-01 |
Physical properties of chocolate by the aeration and concentration of DMP emulsifier |
| 학술발표 |
2016-11-01 |
Methods for determining the adulteration of potato starch |
| 학술발표 |
2016-11-01 |
Methods for determining the adulteration of hot pepper powder partially mixed with hor pepper seeds |
| 학술발표 |
2016-11-01 |
Methods for determining the adulteratio of sesame oil |
| 학술발표 |
2016-11-01 |
Identification of origin of hot pepper powder produced at different regions |
| 학술발표 |
2016-11-01 |
Effect of extraction and fermentation on antioxidant activities of Hemerocallis fulva L. |
| 학술발표 |
2016-11-01 |
Antioxidant activity of Peucedanum japnicum thunberg root against H2O2-induced oxidative stress in HepG2 cells |
| 학술발표 |
2016-11-01 |
Antioxidant activity of Lespedeza cuneata G. Don against H2O2-induced oxidative stress in HepG2 |
| 연구과제 |
2016-10-31 |
MSG 사용에 따른 다섯 가지 맛의 미각적 변화 상관성 연구 |
| 학술발표 |
2016-10-31 |
Physicochemical and microbial characterisitics of Kimchi supplemented with pork meat |
| 일반논문 |
2016-10-01 |
Rheological properties of cross-linked potato starch |
| 학술발표 |
2016-08-18 |
Comparison of selected dextran-producing lactic acid bacteria on quality and shelf life of loaf bread |
| 학술발표 |
2016-08-18 |
Effect of alcohol content on the qualty characteristics of Makgeolli with chinese matrimony vine |
| 학술발표 |
2016-08-18 |
Preparation, pasting, and rheological properties of potato starch cross-linked by sodium trimetaphosphate and sodium tripolyphosphate |
| 학술발표 |
2016-08-18 |
Textural and sensory characteristics of pork sausages made with partially replacement with chicken and duck meat |
| 학술발표 |
2016-08-18 |
Enhanced lysozyme activity and antimicrobial spectrum of heated and dextran-conjugated lysozyme |
| 학술발표 |
2016-08-17 |
Antioxidant activity of Suaeda japonica Makino sprout against H2O2-induced oxidative stress in HepG2 cells |
| 일반논문 |
2016-08-01 |
Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt |
| 일반논문 |
2016-08-01 |
Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States |
| 연구과제 |
2016-05-01 |
가금육의 비파괴 품질 검사법 개발(3/3) |
| 연구과제 |
2016-04-01 |
스프 및 소스제품의 향미 및 물성 최적화 연구 |
| 일반논문 |
2016-03-01 |
Bacillus sp. 발효를 이용한 감자 칩의 아크릴아마이드 저감화 |
| 일반논문 |
2016-02-29 |
Antioxidant activity and total polyphenol content of coffee extracted by three extraction methods |
| 일반논문 |
2016-02-02 |
Non-invasive deformation test for the tenderness classification of broiler breast meat |
| 일반논문 |
2016-02-02 |
Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics |
| 일반논문 |
2016-01-02 |
발효온도가 사과와인 품질 특성에 미치는 영향 |
| 일반논문 |
2016-01-02 |
Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference |
| 연구과제 |
2016-01-01 |
식품진위 판별을 위한 최신 식품 분석기술 조사연구 |
| 일반논문 |
2015-12-01 |
국내산 시판 닭 가슴살의 품질 특성 |
| 일반논문 |
2015-12-01 |
Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts |
| 일반논문 |
2015-12-01 |
Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash |
| 일반논문 |
2015-12-01 |
Estimating sensory texture of cooked rice using full and optimized predictive regression models |
| 일반논문 |
2015-10-01 |
Effectiveness of palate cleansers on various alcoholic beverages |
| 일반논문 |
2015-10-01 |
Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit |
| 일반논문 |
2015-09-01 |
단감 증류주의 품질 및 관능 특성 |
| 연구과제 |
2015-07-07 |
식품 진위판별을 위한 소시지의 품질지표 개발 |
| 학술발표 |
2015-06-04 |
Screening of Bacillus spp. with potential probiotic properties isolated from Korean traditional soy sauce |
| 학술발표 |
2015-06-04 |
Enhanced health functionality of Yogurt added with Momordica charantia L. |
| 학술발표 |
2015-06-04 |
Quality of commercial broiler breast fillets retailed in Korea |
| 학술발표 |
2015-06-04 |
Effects of fermentation on color and the acrylamide formation of potato chips |
| 학술발표 |
2015-06-04 |
Effect of concentrations on rheological and pasting properties of potato flour dispersions |
| 일반논문 |
2015-06-01 |
감자가루 분산액의 유변학적 및 페이스팅 특성 분석 |
| 일반논문 |
2015-05-01 |
Evaluation of quality characteristics of Brassica campetris L. Treated with environmentally-friendly red clay-processed materials |
| 일반논문 |
2015-05-01 |
Quality characteristics of sponge cake with addition of protease |
| 연구과제 |
2015-05-01 |
가금육의 비파괴 품질 검사법 개발(2/3) |
| 일반논문 |
2015-03-02 |
Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice |
| 일반논문 |
2015-03-01 |
SumizymeTM을 이용한 쌀 증류주의 누룩취 저감화 |
| 일반논문 |
2015-03-01 |
Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향 |
| 일반논문 |
2015-02-02 |
Application of Maximum Likelihood Estimation for First Serving Order Bias Adjustment |
| 일반논문 |
2015-02-01 |
. Long-term change in consumer acceptance for salt-reduced ‘udon noodle soup’ over repeated intake at home |
| 일반논문 |
2015-02-01 |
Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements |
| 일반논문 |
2015-02-01 |
EFFECTS OF GALACTOMANNAN ADDITION ON RHEOLOGICAL, PASTING AND PHYSICAL PROPERTIES OF WATER CHESTNUT STARCH |
| 일반논문 |
2015-01-01 |
오디(Morus bombycis) 추출물 침지 커피의 품질 특성 |
| 연구과제 |
2014-12-24 |
한식 간편 찌개류 소스제품의 품질 규격 설정 및 표준화 기술 개발(2/2) |
| 학술발표 |
2014-10-29 |
Drivers of Liking for Commercial Red Ginseng Extracts |
| 학술발표 |
2014-10-29 |
Using near-infrared reflectance analysis for predicting tenderness of chicken breast fillets |
| 학술발표 |
2014-10-29 |
Quality Characteristics of Commercial Red Bean Sediments |
| 학술발표 |
2014-10-29 |
Effects of guar gum on the quality of soft tofu stew sauce |
| 연구과제 |
2014-10-19 |
황토가공나노신소재 장어/농산물의 기능성 및 품질평가(3/3) |
| 일반논문 |
2014-10-01 |
Prediction of sensory texture of broiler breast meat using spectral stress strain analysis |
| 일반논문 |
2014-10-01 |
Effects of Cooking Methods on Textural Properties and Water-Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times |
| 일반논문 |
2014-09-30 |
친환경 황토 가공 신소재 적용 재배법에 의한 무의 품질 특성 |
| 학술발표 |
2014-08-26 |
Prediction of Sensory Crispiness of Potato Chips Using a Reference-calibration Method |
| 학술발표 |
2014-08-26 |
Identification of Group Ideals for Commercial Instant Coffee Products Using Euclidian Distance Ideal Point Modeling |
| 학술발표 |
2014-08-26 |
The Effect of a Position in Evaluation of Overall Liking Questions in Acceptance Tests |
| 학술발표 |
2014-08-18 |
Chemical, Sensory, and Antioxidant Charateristics of Ganjang Fermented in Onggi, Korean Ethnic Earthenware |
| 일반논문 |
2014-06-01 |
찌개 HMR(Home Meal Replacement)에 대한 L.A. 지역 미국 소비자들의 태도, 인식 조사 및 기호도 조사 |
| 학술발표 |
2014-05-13 |
Effectiveness of palate cleansers on various alcoholic beverages |
| 연구과제 |
2014-05-01 |
가금육의 비파괴 품질 검사법 개발(1/3) |
| 연구과제 |
2014-04-04 |
젊은 소비자를 Target으로 하는 제품의 대학생 패널 관능평가 |
| 일반논문 |
2014-02-01 |
친환경 황토 가공 신소재가 장어의 품질 특성에 미치는 영향 |
| 일반논문 |
2013-12-31 |
Prediction of Consumer Acceptability of Potato Chips with Various Moisture Contents using Survival Analysis |
| 연구과제 |
2013-12-24 |
한식 간편 찌개류 소스제품의 품질 규격 설정 및 표준화 기술 개발(1/2) |
| 일반논문 |
2013-12-01 |
증류 및 여과 방법을 달리한 증류식소주의 품질 특성 |
| 학술발표 |
2013-11-15 |
Quality Characteristics of Rice Pan Bread Added with Barley Flour |
| 학술발표 |
2013-11-15 |
Prediction of Sensory Hardness of Commercial Vanilla Ice Creams |
| 학술발표 |
2013-11-15 |
Antioxidant Activity of Epimedium koreanum Nakai Extracts |
| 학술발표 |
2013-11-15 |
Antioxidant Activity and Angiotensin I-Converting Enzyme Inhibitort Activity of Makgeolli Lees Hydrolysates |
| 학술발표 |
2013-11-15 |
Importance of Sound for Assessing Crispness in Potato Chips |
| 학술발표 |
2013-11-15 |
Quality Characteristics of Rice Sponge Cake Added with Black Garlic Extracts |
| 학술발표 |
2013-11-14 |
Compositional Changes of Ganjang (Korean Soy Sause) Fermented in Onggi (Korean earthenware) from Different Locations |
| 학술발표 |
2013-11-14 |
Antioxidant Capacity of Makgeolli Lees Fermented by Bacillus subtilis from Ganjang (Korean Soy Sauce) |
| 학술발표 |
2013-11-14 |
Anti-inflammatory Activity of Angelica reflexa Ethanol Extracts on LPS-Stimulated PMA Differentiated THP-1 Human Monocyte Cells |
| 학술발표 |
2013-11-14 |
Quality Characteristics of Spirits Prepared by Different Distillation and Filtrations |
| 학술발표 |
2013-11-14 |
Plums Fermented with Lactobacillus sp. as Probiotic Juices |
| 학술발표 |
2013-11-14 |
Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Traditional and Improved Nuruks |
| 일반논문 |
2013-11-01 |
찹쌀 첨가에 따른 전통발효주의 품질 특성 |
| 연구과제 |
2013-10-19 |
황토가공나노신소재 장어/농산물의 기능성 및 품질평가(2/3) |
| 일반논문 |
2013-10-01 |
Viscoelastic and Textural Properties of Cheddar Cheese under Various Temperature Conditions |
| 일반논문 |
2013-09-01 |
식품의 관능적 유통기한 (Sensory Shelf-Life)의 중요성과 설정방법 |
| 학술발표 |
2013-08-30 |
Antioxidant Activity of Rumex crispus L. Fraction and Their Inhibitory Effect against H2O2 Oxidative Stress Induced Cell Damage |
| 학술발표 |
2013-08-30 |
Anti-cancer Effects of Marine Brown Algae Sargassum thunbergi Polysaccharide in AGS Human Gastric Cancer Cell |
| 학술발표 |
2013-08-30 |
Comparison of a Free Sorting Task(FST) for the Identification of Drivers of Consumer Liking for the Pressed Hams to a Check-all-that-apply(CATA) Question |
| 학술발표 |
2013-08-30 |
Inhibition of α-Glucosidase Activity by Sellobio-oligosaccharides |
| 학술발표 |
2013-08-30 |
Antioxidant activity of Ancer tegmentosun Extracts with Protective Effects against H2O2-Induced Oxidative Stress in HepG2 Cell |
| 학술발표 |
2013-08-29 |
Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Makgeolli Lees Hydrolysates |
| 학술발표 |
2013-08-29 |
Comparison of Fermentative Properties of makgeolli by Various Yeasts |
| 연구과제 |
2013-05-01 |
농심 커피 제품의 품질 최적화를 위한 평가법 개발 |
| 연구과제 |
2013-03-04 |
식품 개발을 위한 관능평가 프로세스 구축 |
| 일반논문 |
2013-01-01 |
Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices |
| 학술발표 |
2012-11-02 |
Antioxidant Activities of Glycine max (L.) Merr. hull |
| 학술발표 |
2012-11-02 |
Identifying Drivers of Liking for Makgeolli with the Addition of Different Hongcho (Pomegranate, Blueberry and Blackberry) |
| 학술발표 |
2012-11-02 |
Physiochemical and Sensory Properties of Makgeolli with the Addition of Hongcho (Pomegranate, Blueberry and Blackberry) |
| 학술발표 |
2012-11-01 |
Influence of light wavelength on fatty acid compositions of chlorella vulgaricus |
| 학술발표 |
2012-11-01 |
Quality Characterization of Rice Bread added with Collagen |
| 학술발표 |
2012-11-01 |
Quality Characterization of Brocoli Powder Added Rice Pan Bread |
| 학술발표 |
2012-11-01 |
Quality Characterization of Glucomannan Added Rice Pan Bread |
| 일반논문 |
2012-10-24 |
Effect of High Hydrostatic Pressure on the Production of Conjugated Fatty Acids and Trans Fatty Acids by Bifidobacterium breve LMC520 |
| 연구과제 |
2012-10-19 |
황토가공나노신소재 장어/농산물의 기능성 및 품질평가(1/3) |
| 일반논문 |
2012-10-01 |
Textural properties and water-holding capacity of broiler breast meat cooked to various internal endpoint temperatures |
| 학술발표 |
2012-06-15 |
Physicochemical and senosory properties of commercial Makgeolli |
| 학술발표 |
2012-06-15 |
Fermentative properties of Makgeolli with the addition of Schizandra chinensis |
| 학술발표 |
2012-06-15 |
Fermentative properties of Makgeolli with the addition cultivated wild ginseng |
| 학술발표 |
2012-06-15 |
Industrial context of survival analysis to predict sensory shelf life of snacks |
| 학술발표 |
2012-06-14 |
Effects of Corn Starch, Potato Starch and Tapioca Starch on the Quality of Gluten-free Rice Bread |
| 학술발표 |
2012-06-01 |
Prediction of sensory shelf life of snacks using survival analysis concept |
| 일반논문 |
2012-05-01 |
Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping |
| 일반논문 |
2012-04-05 |
Effects of Partial and Complete Replacement of Sodium Chloride with Potassium Chloride on the Texture, Flavor and Water-Holding Capacity of Marinated Broiler Breast Fillets |
| 학술발표 |
2011-11-01 |
Microbiological, Chemical and Sensory Characteristics of Korean Glutinous Rice Wine, Makgeolli |
| 학술발표 |
2011-11-01 |
Viscoelastic Properties of Cheddar Cheese Under Various Temperature Conditions |
| 일반논문 |
2011-10-01 |
Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat |
| 일반논문 |
2011-03-01 |
Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses |
