Characterization of volatile aroma compounds of 8 commercially-available garlic powder products in Korea using Purge and Trap followed by Gas Chromatography-Mass Spectrometry

In-seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

Development of Sensory Lexicon for Commercially-Available Garlic Powder in Korea

Seo-yeong Chon ,  Gyung-Eun Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

UK Consumer Response to a Novel Garlic Seasoning Product

Pete ,  Bu ,  gess

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics of Bread with Garlic Powder

Hyun Ju Oh ,  Jung Hoon Choi ,  Min Su Kang 외 2명

한국식품영양과학회 학술대회발표집

2016 .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

Development of semi-dried garlic of promotion of consumption of Korean garlic

Seung-Woo Lee ,  Sang-Hyen Kim ,  Gu-Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

마늘 모형을 이용한 마늘 생산 예측

문경환 ,  송은영 ,  위승환 외 2명

한국농림기상학회 학술발표논문집

2018 .01

Sensory Flavor Evaluation of Commercial Dried Garlic Products

Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics of black garlic by garlic pretreatment and enzyme treatment

Hyun-Ju Eom ,  Hye-Jin Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

미세캡슐화 마늘분말의 안정성 및 관능특성

이창민 ,  김영은 ,  우희동 외 1명

산업식품공학

2015 .01

Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatment conditions

Il-Doo Kim ,  Yong-Sung Pa ,  k 외 3명

한국식품과학회지

2019 .10

Analysis of Quality Characteristics of Baeksan Garlic, Daeseo Garlic, and Namdo Garlic

Seung-Hee Yoo ,  Dong-Gyu Kim ,  Jin-Seong Moon 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Change of Aroma Profile of Different Strawberry Cultivars during Storage Using Electronic Nose

And ,  i Jaya Laksana ,  Jong-Hoon Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

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

Optimization Mixing Ratio for improving antioxidant activity in the mixture of Aged-Garlic, Garlic, and Pine needle

Jae-Hee Pa ,  k ,  Ji-Eun Jeong 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of in vitro anti-obesity effect of raw garlic and processed garlic

Young-Hee Pyo ,  Da-Bin Lee

한국식품영양과학회 학술대회발표집

2021 .10

Efficient Control of Garlic Leaf Blight using Unmanned Aerial Vehicles (UAVs) in Garlic

Sung-Won Pa ,  k ,  Wooman An 외 10명

한국농약과학회 학술발표대회 논문집

2025 .04

Regional variations in the volatile and sensory aroma profile of doenjang fermented in different region

Yujin Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2023 .10

Aroma Profiling of Vacuum-Packed Beef during Distribution using Electronic Nose

And ,  i Jaya Laksana ,  Jun-Hee Bae 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics of Garlic Oil Stored under Different Conditions

Insu Choi ,  Inseo Hwang ,  Jisun Hwang 외 1명

한국식품영양과학회 학술대회발표집

2020 .10