국내 시판 콜드필링 사과주스의 품질특성 및 향기성분 분석

김건오 ,  오유림 ,  이창현 외 6명

한국식품영양과학회지

2022 .02

Quality Evaluation of Apple Pomace and Apple Juice

Sukyeong Kim ,  Wooju Wee ,  Jinwoo Jang 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics of Commercially Available Pear Juices and Farm-processed Pear Juices

Chul-Hwan Oh ,  Se-Bin Bae ,  Ju-Ran Lee 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Quality and sensory characteristics of bread added with "Fuji" apple juice

Jeong-youn Yi ,  Hye-mi An ,  Na- 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Validation of the external preference mapping for the sensory characteristics using intensity scales and rate-all-that-apply (RATA): A case study of apple juice

Yoojin Jeong ,  Giho Kim ,  Daeun Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Sensory Flavor Evaluation of Commercial Dried Garlic Products

Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

착과량에 따른 감홍 /M.9 사과의 생장과 과실 품질

권헌중 ,  박무용 ,  송양익 외 1명

한국원예학회 학술발표요지

2015 .05

Development and Quality Characteristics of Mixed Juice to Promote Consumption of Aronia Juice

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Minkyoung Kim 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

배주스의 휘발성 향기성분

김미영 ,  황영 ,  서원호

한국식품영양학회지

2018 .01

Organic acid and sugar contents in different domestic fruit juices

Young-Min Kim ,  So-Jeong Hwang ,  Mi-mi Seo 외 2명

Korean Journal of Agricultural Science

2016 .12

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

The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis

Hamed Hassanzadeh ,  Mohammadya ,  Hosseini 외 3명

Food Science and Preservation

2023 .10

Sensory Properties and Flavor Profiles of Onion Seasonings Prepared by Different Extraction Methods

Yunjin Choi ,  Eui-Cheol Shin ,  Suengmok Cho

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Volatile Flavor Compound Profile of Rice Doenjangs made with Different Koji and Salt Ratio

In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10

Antioxidant properties of commercial fruit juices and vinegars

Ji-Young Hwang ,  Ho-Youn Cho ,  So-Youn Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

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

Yujin Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2023 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

Functional juice and quality characteristics using fruits and vegetables

Heejeong Eo ,  Taenam Lee ,  Yeowool Kang 외 4명

한국식품영양과학회 학술대회발표집

2022 .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

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10