고온반응기로 제조한 구운 불고기 반응향의 향미특성

서원호 ,  김영권 ,  장성호 외 1명

한국식품과학회지

2015 .04

Sensory Properties and Just-About-Right rating of suitable Bulgogi Recipe

Ki-Ok Kim ,  Yong-Suk Kwon ,  Han-Na Chu 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of Isoflavones and Aroma Volatile Flavor Compounds in Soybean Leaf Tea from Different Cultivation Conditions

Ha Yeon Lee ,  Ju-Young Kim ,  Yun-Hee Choi 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions

Lee ,  Na-Kyoung ,  Ahn 외 5명

한국축산식품학회지

2015 .01

Correlating Volatile Aroma Compounds Identified in Traditional Doenjang Produced in Gyeonggi Region to it Sensory Characteristics

In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

청국장과 된장의 휘발성 향기성분 데이터베이스

백형희

식품과학과 산업

2017 .12

Properties of Bulgogi sauce with crust derived from dry-aged beef loin

Sin-Young Pa ,  k ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2020 .10

Developing a flavor-aroma wheel for Jjajang noodle products

Haeun Kim ,  Ju Yeon Won ,  Byung Hoon Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

Manufacture of Green Laver Chips Enhanced with Reaction Flavor Technology for Flavor Improvement

Jeong-Min Heo ,  Jeong-Jin Seo ,  Yong-Hee Jung 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Effects of sex and line on volatile flavor compound contents in Korean native chicken breast meat

P ,  abuddha Manjula ,  Hee-Bok Pa 외 11명

한국가금학회 정기총회 및 학술발표회

2015 .11

Elucidation of aroma components by transplanting time of aroma rice using HSS-GS×GC TOF MS

Woo Duck Seo ,  Ji-Eun Ra ,  Mi Ja Lee 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

약주의 향미 평가항목 개발 연구

권예슬 ,  전진아 ,  정석태 외 2명

산업식품공학

2021 .11

Study on the Release of Beef-like Flavor Compounds in Plant-based Meat

Bo-Gyeong Kim ,  Min-Cheol Kang ,  Bum-Kuen Kim 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses

In-Seo Hwang ,  Mina K. Kim

Preventive Nutrition and Food Science

2022 .12

Optimization of Manufacturing Condition for Development of Reaction Flavor Induced Sauce

unsong Cha ,  Changheon Lee ,  Seungmin Moon 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Natural Flavoring Materials Using Traditional Korean Sauces and Vegetables

Young-Suk Kim

한국식품영양과학회 학술대회발표집

2021 .10

Determination of orthonasal threshold of key volatile flavor compounds responsible for traditional doenjang flavor in two different matrices

Hyun Hee Hong ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2018 .10

Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology

Wenfeng Wang ,  Yong-Jun Cha

Preventive Nutrition and Food Science

2018 .12