Theses_Master 196 Collection home page

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Issue DateTitleAuthor(s)Type
2018A study on comparative evaluation of flavor components in fermentation- processed coffees김수진Master's Thesis
2017Investigation of test performance of dual reminder A-Not A (DR A-Not A) in comparison to 3-AFC for sensory discrimination of drinking water문지원Master's Thesis
2019Improving microbial inactivation effect for seed and powdered food using scale-up intense pulsed light (IPL) device이소윤Master's Thesis
2019Optimization of Processing Conditions to Enhance Functional Properties of Sword Beans (Canavalia gladiata)정주영Master's Thesis
2019Investigation of test performance of choice task and eye-tracking in combination with sensory acceptance test to better predict the consumer perception and behavior김주원Master's Thesis
2019Subcritical Water Extraction (SWE) of Gallic acid, Ellagic acid and Eugenol from Clove (Syzygium aromaticum)김나연Master's Thesis
2019Changes in physicochemical properties of cacao beans (Theobroma cacao L.) during roasting, conching, tempering process이선호Master's Thesis
2013Development of a measure for the perceived holistic softness of personal products서지은Master's Thesis
2019Enzyme Cascade Reactions for the Biosynthesis of Long Chain Aliphatic Amines from Renewable Fatty Acids이다솜Master's Thesis
2019한국인의 상용식품 중 캡사이시노이드 함량 데이터베이스 구축조호연Master's Thesis
2019미세 가공 중 식품 매트릭스 내 유해금속의 분석법 연구최은미Master's Thesis
2019Engineering of Outer Membrane Vesicles of Escherichia coli as Nanobioreactors for Fatty Acid Biotransformation and Lactam Degradation정하연Master's Thesis
2019Changes in Antioxidant Activity and Permeability Associated with Ginger Drying, Grinding and Extraction Processes한예은Master's Thesis
2019Development of consumer sensory test for sugar reduction김명신Master's Thesis
2019감칠맛과 향 조합의 조화도가 향미 인지에 미치는 영향윤민지Master's Thesis
2019Comparison of Extraction Methods for Enhancing Antioxidant Activity of Tumeric박하은Master's Thesis
2019Engineering of Candida antarctica Lipase B to Improve Regioselectivity toward Monoacyl Glycerols강영서Master's Thesis
2019Optimization of Processing Conditions to Enhance the Functionality of Coffee Bean ExtractsJIN, XUANYANMaster's Thesis
2018Comparison of volatile and non-volatile metabolites produced by Saccharomycopsis fibuligera KJJ81, Saccharomycopsis fibuligera KPH12 and Saccharomyces cerevisiae S288C (a reference strain) according to cultivation times고승현Master's Thesis
2018Comparison of volatile and non-volatile metabolites produced by Rhizopus oryzae JJ3-9 and KCCM35485 according to cultivation conditions오수민Master's Thesis