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공과대학
식품생명공학과
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Results 271-280 of 398 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2012
Differences in the volatile compositions of ginseng species (Panax sp.)
김영석
Article
2010
Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences
이혜성
Article
2010
Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel
김영석
Article
2010
Production of xylitol from d-xylose and glucose with recombinant Corynebacterium glutamicum
박진병
Article
2010
Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars
김영석
Article
2019
Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age
김광옥; 이소민
Article
2019
Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce
김영석; 이상미
Article
2018
Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae
김영석
Article
2016
Inhibition of hepatitis C virus in mouse models by lipidoid nanoparticle-mediated systemic delivery of siRNA against PRK2
이진규
Article
2016
Consumer acceptability of coffee as affected by situational conditions and involvement
김광옥; 이소민
Article
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고민정
12
권영주
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권오란
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권용억
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김광옥
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Escherichia coli
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Corynebacterium glutamicum
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Fatty acids
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Intense pulsed light (IPL)
6
Salmonella
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Biotransformation
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poultry
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Subcritical water extraction
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volatile compounds
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Constant-reference duo-trio
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