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Issue DateTitleAuthor(s)Type
2016Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions김광옥Article
2016Total phenolics contents, total flavonoids contents and antioxidant capacities of commercially available Korean domestic and foreign intermediate food materials이진규Article
2016Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds김영석Article
2016Unspecified duo-trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies이혜성Article
2016Whole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybrid김영석Article
2016Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation김영석; 이상미Article
2016Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)김광옥Article
2016Simultaneous Identification of 13 Foodborne Pathogens by Using Capillary Electrophoresis-Single Strand Conformation Polymorphism Coupled with Multiplex Ligation-Dependent Probe Amplification and Its Application in Foods오상석Article
2016Reactivity change of IgE to buckwheat protein treated with high-pressure and enzymatic hydrolysis오상석Article
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