Browsing "식품공학과" byIssue Date

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Showing results 261 to 280 of 310

Issue DateTitleAuthor(s)Type
2010Metabolites Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Different Bacillus Strains during Fermentation백진경Master's Thesis
2010다양한 반응 조건에서 제조한 glutathione-Maillard 반응산물 첨가가 쇠고기 육수의 관능적 특성 및 기호도에 미치는 영향권구영Master's Thesis
2010Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components through the Maillard reaction이상언Master's Thesis
2010Hydroxylation of Linoleic Acid with Recombinant Escherichia coli Expressing CYP102A2 of Bacillus subtilis이나래Master's Thesis
2010시판 된장의 관능적 특성 및 소비자 기호도김혜경Master's Thesis
2010Subcritical water extraction of flavonol quercetin from onion skin고민정Master's Thesis
2010Profiling of volatile and non-volatile organic acids in kimchi during fermentation김지윤Master's Thesis
2009평가 빈도 및 간격과 단맛 강도가 새로운 녹차 음료의 기호도 변화에 미치는 영향손정수Master's Thesis
2009Metabolomic profiling of Doenjang (Korean soybean paste) during fermentation남궁혜정Master's Thesis
2009Effects of maltodextrins with different dextrose equivalent on the release of aldehydes in aqueous model systems조아름Master's Thesis
2009Development of Norovirus Detection Method Using Polyclonal Antibodies김진영Master's Thesis
2009젖산균과 효모를 이용한 기능성 소재 함유 맥아 발효음료 개발Purev DelgerzayaMaster's Thesis
2009젖산균과 효모를 이용한 맥아발효음료의 관능적 특성 및 소비자 기호도신진영Master's Thesis
2009Synergistic effect of hypobromous acid and sodium hypochlorite on bactericidal action in lettuce박한나Master's Thesis
2009스팀 열처리 방식이 식품의 조리 특성에 미치는 영향이진희Master's Thesis
2009Formation of Furan, Furan-derivatives and Nitrogen-containing Compounds from the Thermal Interactions of Glucose with Glutamine, Glutamic acid, Glutaric acid or Ammonium sulfate이수진Master's Thesis
2009Glutathione 첨가에 따른 쇠고기 국의 관능적 특성 및 소비자 기호도정다와Master's Thesis
2009이점 선호도 검사성영은Master's Thesis
2009연속식 Ohmic Heating 장치를 이용한 모델식품의 가열살균정정윤Master's Thesis
2009Engineering of whole-cell biocatalysts for cofactor-dependent oxygenations두은희Master's Thesis

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