마이크로웨이브 Roasting 중 Cocoa Bean의 이화학적 성분 변화

김석신 ,  이주희 ,  장규섭

한국식품과학회지

2000 .08

Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte-Better Taste and Color Process

Shin-Young Lee ,  Seung-Seok Yoo ,  Man-Jong Lee 외 2명

Food Science and Biotechnology

2001 .06

Microwave Roasting에 의한 Cocoa Bean의 Methyl Pyrazine류의 변화

이주희 ,  김석신

한국식품과학회지

2000 .06

Microwave Dielectric Properties and Specific Heat of Cocoa Mass as a Function of Temperature

Eun Jung Lee ,  Kyung Hee Koh ,  Myung Seok Oh 외 1명

Food Science and Biotechnology

2001 .02

Cocoa Mass의 마이크로파 Roasting 중 향기성분의 변화

이은정 ,  윤상현 ,  노회진 외 5명

한국식품영양과학회지

2000 .06

Cadmium Contents of Soils and Cocoa Beans from Ghana

Kwasi Ofo ,  i-F ,  impong

한국토양비료학회 학술발표회 초록집

2014 .06

Characterization of Flavor Components in Cocoa Mass Produced by Better Taste & Color Treatment Using GC/MS and Principal Component Analysis

Seung Seok Yoo ,  Kun Kim ,  Shin Young Lee 외 5명

Food Science and Biotechnology

1998 .12

Multivariate Analysis of Organic Acids and Sugars in Cocoa Mass Produced from Better Taste & Color Treatment by High Performance Ion Chromatography

Seung Seok Yoo ,  Kun Kim ,  Shin Young Lee 외 5명

Food Science and Biotechnology

1998 .09

An Investigation on Whether the Presence of Mycorrhizae Influences the Response of Cocoa Seedlings to Water Stress

G. U. Chibuike ,  A. J. Daymond

한국토양비료학회 학술발표회 초록집

2014 .06

Changes in Physicochemical Characteristics of Ginseng Powder by Roasting Treatment

Jin Yu ,  In Bae Jang ,  Ji Won Moon 외 3명

한국약용작물학회 학술대회논문집

2019 .05

Component Changes in Garlic Stems by Roasting

Gyeong-Wha Kim ,  Sung-Hun Chung ,  Dong-Gyu Kim 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Roasting Temperature and Time on the Physicochemical Properties of Buckwheat Tea

Myung-Hye Lee ,  Jin-Ho Cho ,  Hye-Jeong Yang 외 3명

한국식품영양과학회 학술대회발표집

2012 .10

Effect of extrusion process on physicochemical and antioxidant properties of extrudates developed from corn flour and cocoa powder

Edou Ondo Se ,  ge ,  Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2011 .10

Selective Headspace Purge-and-Trap Method for the Analysis of Volatiles in Roast Pork and Roast Chicken

Ho-Nam Chun ,  Chi-Tang Ho ,  Jung-Hoan Kim

Food Science and Biotechnology

2000 .12

볶음조건이 치커리의 이화학적 특성과 향기성분에 미치는 영향

김현구 ,  이부용 ,  신동빈 외 1명

한국식품과학회지

1998 .12

Physicochemical Properties of Platycodon grandiflorum Extract with Different Roasting Time

Hee-Wook Byun ,  Jae-Ran Kang ,  Min-Jung Kang 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

들깨의 볶음 조건에 따른 들기름의 산화 안정성 변화

김인환 ,  이영철 ,  정숙영 외 2명

Applied Biological Chemistry

1996 .01

Effects of Roasting on the Antioxidant Activities of Oat

Hyeonmi Ham ,  Yu Young Lee ,  Byongwon Lee 외 6명

한국식품영양과학회 학술대회발표집

2016 .10