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공과대학
식품생명공학과
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Results 21-30 of 39 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2010
Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars
김영석
Article
2010
Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup
김광옥; 김영석; 홍재희; 이상미
Article
2010
Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various bacillus strains during fermentation
김영석; 심순미
Article
2010
Effect of 1-monocaprin addition on the emulsion stability and the storage stability of mayonnaise
임승룡
Article
2010
Effects of riboflavin photosensitization on daidzein and its photosensitized derivatives
박진병
Article
2010
d' and variance of d' for four-alternative forced choice (4-AFC)
이혜성
Article
2010
Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids
김영석
Article
2010
Comparison of d′ estimates produced by three versions of a duo-trio test for discriminating tomato juices with varying salt concentrations: The effects of the number and position of the reference stimulus
이혜성
Article
2010
Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis
김영석; 조인희
Article
2010
Comparison of absorption of 1-deoxynojirimycin from mulberry water extract in rats
김영석; 권오란
Article
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Affective and analytical discrimi...
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Cognitive decision strategy
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Cognitive strategy
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Consumer sensory difference test
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Ordering effects
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Reminder design
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