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공과대학
식품생명공학과
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Results 11-20 of 102 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2020
Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup
김광옥
Article
2020
Improving the quality of vegetable foodstuffs by microwave inactivation
정명수
Article
2022
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
이혜성
Article
2021
Estimation of Dietary Capsaicinoid Exposure in Korea and Assessment of Its Health Effects
권영주
Article
2020
Increased Production of omega-Hydroxynonanoic Acid and alpha,omega-Nonanedioic Acid from Olive Oil by a Constructed Biocatalytic System
박진병
Article
2020
Engineering of a Microbial Cell Factory for the Extracellular Production of Catalytically Active Phospholipase A(2) of Streptomyces violaceoruber
박진병
Article
2020
Development of a database of capsaicinoid contents in foods commonly consumed in Korea
권영주
Article
2020
Spatiotemporal Regulation ofVibrioExotoxins by HlyU and Other Transcriptional Regulators
김병식
Review
2022
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
김영석
Article
2022
Cartdridged Food Materials for 3D Printing of Alternative Meat: Regarding Modified Texture of 3D Printed Food according to the Ionic State of Particle Surface exposed on Protein Powder
이진규; 이남근
Article
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권영주
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권용억
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김광옥
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김민아
7
김병식
10
김선애
18
김영석
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도한솔
19
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MARTX toxin
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Metabolomics
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Vibrio vulnificus
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antioxidant
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Bacillus subtilis
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Biomarker
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biotransformation
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Consumer survey
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consumption
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Difference tests
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29
2022
31
2021
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2020
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