연속수증기증류추출법에 의한 오렌지와 자몽의 휘발성 유기화합물 확인

홍영신 ,  김경수

Food Science and Preservation

2016 .02

Physicochemical Properties, Total Phenolic, Flavonoid content and Antioxidant Activities of Commercial Orange and Grapefruit Juices

Jin Ju Lee ,  Eun Jeong Kim ,  Kyung Young Yoon

한국식품영양과학회 학술대회발표집

2018 .10

Analysis of Furocoumarins in Plasma and Urine of Healthy Adults Following Consumption of Grapefruit and Grapefruit Juice

Sang Gil Lee

한국식품영양과학회 학술대회발표집

2018 .10

Chemical profiling of insect-resistant rice shows that geographical variations produce greater differences in chemical composition than genetic modifications

심지은 ,  Oh Sung-Dug ,  김예진 외 8명

Plant Biotechnology Reports

2023 .02

SDE 및 SPME법을 이용한 개똥쑥(Artemisia annua L.)의 휘발성 향기성분의 비교

홍영신 ,  손지현 ,  정지영 외 3명

Food Science and Preservation

2018 .06

Establishment of the Optimal HS-SPME/GC×GC-TOFMS Methods for the Analysis of the Volatile Compounds in Tea

Suyoung Kang ,  Yin Zhu ,  So Jin Lee 외 3명

한국원예학회 학술발표요지

2020 .11

Analysis of Volatile Compounds in Korean Distilled Liquors using HS-SPME GC-MS

Seung-Joo Lee ,  Hyoung-Uk Choi

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Grapefruit Seed Extract on the Quality Characteristics of Chicken Breast Meat

Seon-Sook Cha ,  Yeon-Kyoung Kim ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Analysis of volatile compounds in Lycium chinense Miller with various extraction and drying methods

Subeen Do ,  Junyoung Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Characterization of Tofu Prepared by Grapefruit Concentrate and Magnesium Chloride

Hyo Seok Moon ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2017 .10

조리방법에 따른 고추의 향기성분 변화

권세영 ,  김가연 ,  이현주 외 3명

농업생명환경연구

2021 .12

Effect of grapefruit seed extract addition on physicochemical and microbial characteristics of onion puree

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2023 .10

Changes in Volatile Compounds in Garlic by Cooking Methods

Ga-Yeon Kim ,  Se-Young Kwun ,  Eun-Hee Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

A New Cultivar of Schlumbergera Hybrids ‘Orange Candle’ with Orange Flower

Gee Young Lee ,  Jae Hong Lee ,  Hye Hyeong Kim

한국원예학회 학술발표요지

2020 .11

Difference of Volatile Compounds According to Fatty Acid Contents of Three Different Coffee

Du-Min Jo ,  Dong-Gyu Yoo ,  Ha-Min Ji 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Analysis of Relative Scent Patterns and Volatile Compounds from Flowers of Aster Species using Electronic Nose and HS-SPME-GC-MS

Seung-Yeop Song ,  Myung Suk Ahn ,  Manjulatha Mekapogu 외 4명

한국원예학회 학술발표요지

2022 .11

밝은 오렌지색 스탠다드 장미 ‘오렌지아이(Orange Eye)’ 육성

양경록 ,  유봉식 ,  김세진 외 1명

한국원예학회 학술발표요지

2020 .11

추출방법에 따른 제주산 애플망고의 휘발성 향기성분 분석

안미란 ,  금영수 ,  이시경

한국식품영양과학회지

2015 .05

Impact of the Maillard Reaction on Volatile Compounds in Edible Insect Oils Using HS-SPME-Arrow-GC/MS

You Rim Min ,  Hae Won Jang

한국식품영양과학회 학술대회발표집

2024 .10

The Volatile Flavor Compounds of Shiitake mushroom (Lentinus edodes) by SPME-GC-MS

Ji Yeon Choi ,  Ja Myung Yu ,  Sae 외 3명

한국식품영양과학회 학술대회발표집

2020 .10