Roselle(Hibiscus sabdariffa L.) 차의 향기성분 분석 및 동정

김은아 ,  서정근 ,  백형희

한국원예학회 학술발표요지

2016 .05

Quality Characteristics of Sulgidduck with Roselle (Hibiscus sabdariffa L.) Powder

So Yeon Shin ,  Ka-young Song ,  Hyeonbin O 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

국내 재배 Hibiscus sabdariffa L. 향기성분 분석 및 동정

김은아 ,  안병준 ,  백형희

한국원예학회 학술발표요지

2016 .10

Chromosome and Karyotype Analysis of Hibiscus sabdariffa

Deen Mohammad Deepo ,  Mazha ,  ul Islam 외 3명

한국원예학회 학술발표요지

2019 .10

로젤(Hibiscus sabdariffa L.) 꽃받침 분말을 첨가한 설기떡의 품질특성 및 항산화 활성

신소연 ,  김영순 ,  송가영 외 2명

한국식품영양학회지

2017 .04

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Kang ,  Seok-Seong ,  Kim 외 3명

Food science of animal resources

2019 .01

Quality Characteristics and Antioxidant Capacities of Commercial Set Yogurts in Korea

Young-Hee Noh ,  Ah-Soon Jang ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2019 .10

F₁ Hybrid Generation by Interspecific Hybridization between Hibiscus syriacus, Hibiscus sinosyriacus and Hibiscus moscheutos by in-vitro Culture

Yaqoob Sultan ,  Deen Mohammad Deepo ,  Yun-Jae Ahn 외 2명

한국원예학회 학술발표요지

2022 .05

F1 Plantlets Generation by Interspecific Hybridization between Hibiscus syriacus, Hibiscus paramutabilis and Hibiscus sinosyriacus through in-vitro Culture

Deen Mohammad Deepo ,  Che ,  y Ann Tapec 외 4명

한국원예학회 학술발표요지

2019 .05

Preparation and Quality Characteristics of Yogurt Added with GABA Fermentation

Soo Ae Kim ,  Dae Yong Lee ,  Yoo Seung Jin 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics of Yogurt Added with Spring Onion Root Extraction

Min Jeong Kim ,  La Young Pa ,  k

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characterization of Commercial fish sauce and Quality Improvement and Process Control Standardization of Sailfin Sandfish Sauce

Dae Won Han ,  Soon yeong Cho ,  Ju young Pa 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성

한영선 ,  최혜진 ,  이승리 외 4명

Food Science and Preservation

2016 .10

Optimization of Manufacturing Conditions of Seasoning Sauce using Anchovy Sauce Residue by Reaction Flavor Technology through Response Surface Methodology

Eunsong Cha ,  Jin Hyeon Kim ,  Changheon Lee 외 3명

한국식품영양과학회 학술대회발표집

2022 .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

숙성온도 및 숙성기간에 따른 쌀소스의 품질 특성 변화

정소정 ,  금준석 ,  박종대 외 3명

산업식품공학

2019 .01

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

Embryo Development in Interspecific Crosses of Hibiscus Species

Che ,  y Ann Tapec ,  Deen Mohammad Deepo 외 3명

한국원예학회 학술발표요지

2019 .10

The chemical components that affect the flavor difference between Korean traditional soy sauce and commercially brewed soy sauce

Myeong Won Seo ,  Ho Duk Choi ,  Tae Eun Kwon 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

Yun Hwan Pa ,  k ,  Jung Seok Choi

Korean Journal of Agricultural Science

2021 .06