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공과대학
식품생명공학과
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Results 11-20 of 142 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2008
Inactivation of escherichia coli O157:H7, salmonella typhimurium, and listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment
정명수
Article
2004
Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
김광옥; 정서진
Article
2001
How do the signal detection indices react to frequency context bias for intensity scaling?
김광옥; 이혜성
Article
2001
Effects of forgetting on various protocols for category and line scales of intensity
김광옥
Article
2006
Structural modification of pectin by pectin methyl esterase (PME): Effects on rheological and sensory properties of pectin gels
김광옥
Meeting Abstract
2009
Effects of antioxidant vitamins on the reduction of volatile off-flavors in fermented soymilk
김영석
Meeting Abstract
2009
Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods
김영석
Meeting Abstract
2009
Determination of aroma-active compounds formed by the Maillard reaction of glutathione with reducing sugars
김영석
Meeting Abstract
2009
Metabolites profiling of meju prepared by diffrent fermentation methods and periods
김영석
Meeting Abstract
2007
AGFD 205-Formation of volatile components from the thermal interactions of theanine with reducing sugars
김영석
Meeting Abstract
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김광옥
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김영경
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d′
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Difference tests
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2-AFC
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bulgogi
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Cognitive strategies
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Consumer acceptability
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