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Issue DateTitleAuthor(s)Type
2014Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture김영석Article
2012Prevalence and characterization of typical aeromonas salmonicida chum salmon isolates in Korea윤장원Article
2014Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce김광옥; 정서진Article in Press
2011The compositions of volatiles and aroma-active compounds in dried omija fruits (schisandra chinensis baillon) according to the cultivation areas김영석; 조인희Article
2011Descriptive sensory analysis of copper and iron compounds in water in comparison with psychophysical measurement홍재희Article
2015Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line김선애Article
2015Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology김선애Article
2015Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice김선애Article
2015Vulcanisaeta thermophila sp nov., a hyperthermophilic and acidophilic crenarchaeon isolated from solfataric soil이진규Article
20163 '-UTR engineering to improve soluble expression and fine-tuning of activity of cascade enzymes in Escherichia coli박진병Article
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