Comparison of Larger Beer Taste Using Taste Sensing System

Sang Sook Kim ,  Mi ,  an Kim and others 4

한국식품영양과학회 학술대회발표집

2019 .10

Taste Supplementation of Low-Salinity Kimchi

Ki-Eui Lee ,  Ha-Yull Chung

산업식품공학

2021 .11

Correlation of International Bitterness Unit and Electronic Taste Analyzer in Larger Beer

Ji eun Kim ,  Yang Soo Byeon ,  Han Sub Kwak

한국식품영양과학회 학술대회발표집

2020 .10

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

Evaluation of the Taste of Cooked Rice with Different Rice Cultivars Using Taste Sensing System

곽지은 ,  이점식 ,  윤미라 and others 3

한국국제농업개발학회지

2015 .01

The Taste for Health: Extraoral Bitter Taste Receptors as New Targets for Functional Foods

Gab ,  iella Mo ,  ini

한국식품영양과학회 학술대회발표집

2020 .10

Taste Characteristics of Commercial Low-Salinity Kimchi

Ki-Eui Lee ,  Ha-Yull Chung

산업식품공학

2020 .01

Taste Education Case Studies in France and Food Consciousness in Japan, Insight of the Culinary Identity from Taste of Umami

Hyun-Sook Kim

한국식품영양과학회 학술대회발표집

2016 .10

A Study on the Perception of Aesthetics before Confucius in China

Jong-Won JANG

THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION

2022 .10

Analysis of Taste Intensity according to the Formulation of Various Animal Processed Foods using Electronic Tongue

Se Young Yu ,  Hee Sung Moon ,  Hyeonjin Pa and others 8

한국식품영양과학회 학술대회발표집

2024 .10

The Current Status of Taste Education and Exploring the Possibility of Dietary Education

Hyun-Joo Kim

한국식품영양과학회 학술대회발표집

2016 .10

A Cross-Cultural Study of Health Interests and Pleasure in Taste among Consumers from 10 Countries

Chunxiao Pan ,  Suyeon Pa ,  k and others 5

한국식품영양과학회 학술대회발표집

2024 .10

Study on the sensory detection and recognition thresholds of five basic tastes in Korean

Yu-Jin Lee ,  Seyeong Pa ,  k and others 3

한국식품영양과학회 학술대회발표집

2024 .10

How Digitized Taste Data Are Changing Japanese Food Industry?

Masaaki Haba ,  a

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Capsaicin on the Threshold of Basic Tastes

Yehji Chung ,  Jinsoo Kang ,  Dain Kim and others 6

한국식품영양과학회 학술대회발표집

2017 .10

The Important Role of Umami Taste in Health

Sato ,  u Kubo

한국식품영양과학회 학술대회발표집

2017 .10

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

Hwang ,  Young-Hwa ,  Ismail and others 4

한국축산식품학회지

2018 .01

Physicochemical Properties and Taste Measurement by Electronic Tongue for Doenjang Made with Various Salt Contents during Fermentation

Han Sub Kwak ,  JungAe Heo ,  Mi Jeong Kim and others 1

한국식품영양과학회 학술대회발표집

2017 .10

Molecular Biological Evaluation of Taste

Jaewon Shim

Food Industry and Nutrition

2016 .06

Comparison of taste patterns of dried green onion during post-irradiation storage and identification of discrimination markers using electronic tongue

Namhyeok Chung ,  Joong-Ho Kwon

한국식품영양과학회 학술대회발표집

2018 .10