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• Effect of intense pulsed light (IPL) treatment on the microbial inactivation and change of vitamin D...
• The effect of microbial inactivation due to the combined wavelength and sequential treatment by inte...
• 한국인의 식품 유래 비스페놀 A 섭취량 데이터베이스 구축
• Engineering of Baeyer-Villiger monooxygenase-based Escherichia coli biocatalysts for the production ...
• Optimizing aroma characterization techniques for herbs
• 종양미세환경 구성 지방세포가 난소암세포의 이동성에 미치는 영향
• Determination of furan levels in Korean agricultural products and effect of caffeic acid on the form...
• Effect of leucine-enriched cultivation conditions on the formation of volatile and non-volatile meta...
• Comparative analysis of volatile and non-volatile metabolites produced by Saccharomycopsis fibuliger...
• Comparative analysis of volatile and non-volatile metabolites in beer brewed with different rice cul...
• SPME-GC/MS를 이용한 Furan, Trihalomethane, Benzene의 동시 분석법 개발 및 탄수화물과 𝑪𝒍¯, 𝑩𝒓¯ 가열 반응 시 chloroform과 b...
• Effect of reverse osmosis on the composition of volatile and non-volatile compounds in garlic (Alliu...
• Changes of volatile compounds in heated welsh onion (Allium fistulosum L.) during storage
• Comparison of volatile compounds formed from the thermal interaction of alliin or deoxyalliin with r...
• Investigating individual differences in oral sensitivity to fat and its association with PROP in a K...
• Subcritical Water Extraction of Quercetin and Glucosides from Early and Mid-late Maturing Onion (All...
• Understanding consumer perception of fresh lettuce using a novel affect magnitude profiling and desc...
• Analysis on Microbial Communities of Fish Sauce Using Culture Method and High-throughput Sequencing
• Biotransformation of C1 and C2 Chemicals into Industrially Relevant Multi-Carbon Products using Carb...
• Microbial Trace-investigation on Chickens and Associated Environments During the Entire Chicken Supp...