Application of Multi-residue Method for Analysis of Pesticides Residues in Paste and Sauce containing Hot pepper

Soyoung Jung ,  Kyungai Pa ,  k 외 6명

한국농약과학회 학술발표대회 논문집

2016 .10

Methods for Determining the Adulteration of Hot Pepper Powder Partially Mixed with Hot Pepper Seeds

Yehji Chung ,  Jinsoo Kang ,  Dain Kim 외 10명

한국식품영양과학회 학술대회발표집

2016 .10

Transcriptome Profiling during Grape Seed Development Reveals Candidate Genes Distinguishing between Seeded and Seedless Grape

Se-Hwan Joo ,  Soo Hyun Pa ,  k 외 6명

한국원예학회 학술발표요지

2017 .10

Contents of water-soluble vitamin thiamine and niacin for traditional fermented soybean food of seven provinces in Korea

Younghyeon Jang ,  Jinsoo Jeon ,  Sang Hoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Quality characteristic of the baking sauce using Korean traditional actinidia (Actinidia arguta) paste

Hyeon-Young Kim ,  Bong Sin Kim ,  Hee-Jeong Je 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Several Packaging and Pre-treatment on the Quality of Grapes during Storage

Do Su Pa ,  k ,  Cheon Soon Jeong

한국원예학회 학술발표요지

2015 .05

Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

A Study on Spicy Sauce Using Cheongyang Green Pepper Containing Angelica keiskei

Heejeong Eo ,  Jaewan Hong ,  Nami Joo

한국식품영양과학회 학술대회발표집

2021 .10

Quantitative Changes of Phenolic Compounds in Pine Twigs by Variety, Harvest Season, and Growing Region

Ju-Hee Kim ,  Jeong-Eun Seo ,  Sang-Won Choi

Preventive Nutrition and Food Science

2022 .09

The Sensory Properties of Fermented Red Pepper Sauce added Native Grass

Ju-Hee Heo ,  Myung-Lan Kim ,  Hyung-San Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Commercial Grape Vinegar during Long-Term Storage

Jiyoon Jung ,  Minjeong Kang ,  Sanghyok Lee 외 5명

한국식품영양과학회 학술대회발표집

2019 .10

Content of water-soluble vitamin riboflavin for traditional fermented soybean food of seven provinces in Korea

Younghyeon Jang ,  Jinsoo Jeon ,  Sang Hoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Kim ,  Yong An ,  Ba 외 3명

Food science of animal resources

2019 .01

Identification of Origin of Hot Pepper Powder Produced at Different Regions

Jinsoo Kang ,  Yehji Chung ,  Dain Kim 외 11명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidant Activities of Grape Stem Extract by Different Extraction Methods

Byoung Ok Cho ,  An Na Choi ,  Hyun Seo Lee 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성

한영선 ,  최혜진 ,  이승리 외 4명

Food Science and Preservation

2016 .10

포도씨추출물을 첨가한 포도씨유의 산화 안정성

장성호 ,  이준수 ,  최원석

한국식품영양과학회지

2015 .12

국내산 포도와 수입산 포도의 페놀계화합물 함량

정성민 ,  김수진 ,  허윤영

한국식품과학회지

2020 .06

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho ,  Sangbuem ,  Kim 외 9명

Applied Biological Chemistry

2015 .01

토마토소스 및 토마토페이스트소스 첨가 구운굴(Crassostrea gigas)통조림의 제조 및 품질특성

박준석 ,  박두현 ,  공청식 외 4명

한국수산과학회지

2018 .12