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공과대학
식품생명공학과
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Results 281-290 of 398 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2016
Heparin-immobilized hydroxyapatite nanoparticles as a lactoferrin delivery system for improving osteogenic differentiation of adipose-derived stem cells
이진규
Article
2018
Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel
이혜성
Article
2013
Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods
정명수
Article
2012
Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors
김광옥; 정서진
Article
2012
Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing
김광옥; 홍재희; 정서진
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
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Escherichia coli
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Corynebacterium glutamicum
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Fatty acids
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Salmonella
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Biotransformation
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poultry
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Subcritical water extraction
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Constant-reference duo-trio
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