Quality characteristics of stock seasoning according to onion peels addition ratio

Hyeon-Young Kim ,  Bong-Sin Kim ,  Yeo-Ok Pa 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Physicochemical changes and sensory properties of Spicy flavored and Galbi flavored seasoning lavers during the storage period

Min Seouk Jung ,  Kang Ho Ko ,  Jong Won Han 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Biological Properties of Onion Products

Ji-Su Song ,  Dong-Gyu Kim ,  Seong-Cheol Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

과열 증기 처리에 따른 양파의 향기 성분 및 품질특성

이미현 ,  이교연 ,  김아나 외 4명

Food Science and Preservation

2016 .06

Quality Characteristics of Onion Juice Affected by Onion Varieties

Mi Jin Lee ,  Jong Tae Lee ,  Seock Han Yoon 외 1명

한국원예학회 학술발표요지

2019 .05

Sensory Qualities and Volatile Flavor Profiling of Commercial Apple Juices in Korea

Keono Kim ,  Yu ,  im Oh 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics and Antioxidant Activity of Vinegar Added with Onion and Black Onion

Nan Kyung Kim ,  Mi Suk Kim ,  Ji Hyun Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Sensory and Chemical Property Changes of Cooked Onions with Various Vaporization Conditions

Seung-Beum Ha ,  Jong-Uk You ,  Myung-Gon Shin 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Yogurt Added with Spring Onion Root Extraction

Min Jeong Kim ,  La Young Pa ,  k

한국식품영양과학회 학술대회발표집

2016 .10

A Method for preparation of seasoning products containing mushroom and squid

Su-Yeon Back ,  Sung Soo Kim ,  Dong-Hwa Shon 외 1명

한국수산과학회 양식분과 학술대회

2016 .05

개체동결 굴(Crassostrea gigas) 엑스분을 이용한 굴 풍미계 과립조미료의 제조 및 품질특성

황석민 ,  조준현 ,  김상현 외 2명

한국수산과학회지

2016 .12

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

Sensory Flavor Evaluation of Commercial Dried Garlic Products

Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

Quercetin Profile and Antioxidant Effects of Colored Onions

Xiaonan Yang ,  Enning Xu ,  Lei Chen 외 5명

한국원예학회 학술발표요지

2015 .05

Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

김봉주 ,  김성길

Plant Breeding and Biotechnology

2019 .01

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Onion Concentrate Addition Levels on Quality Characteristics and Antioxidant Activity of Soy Sauce Containing Onion Peel Extract

Hyun Ju Oh ,  Min Su Kang ,  Han Yeong Bae 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

양파분말을 첨가한 국수의 품질과 저장성

김요셉 ,  박나영 ,  노홍균

Food Science and Preservation

2016 .04

Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate

Hyun Ju Oh ,  Jung Hoon Choi ,  Han Yeong Bae 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

The Effect of Grinding at Various Vacuum Levels on the Color, Phenolics, and Antioxidant Properties of Onion

Kyo-yeon Lee ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2016 .10