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• Dynamics of microbial and metabolic composition during kimchi fermentation and characterization of h...
• Determination of key volatile compounds related to sensory attributes and consumer liking of Doenjan...
• Formation of styrene and volatile/non-volatile metabolites by Penicillium expansum according to pH a...
• Detection of Undeclared Egg and Milk Allergens using Immunological Method and Confirmation of Egg an...
• Formation of Volatile Compounds and Carotenoids Degradation Products in Red Pepper Fermented by Lact...
• Exploring Microbial Stress Metabolism and Enzyme Stability for the Productive Whole Cell Biocatalysi...
• Comparison of Volatile and Non-volatile Metabolites of Makgeolli Fermented by Koji Inoculated with S...
• Determination of volatiles and indicators during aging of soy sauces
• Detection of undeclared soybean and walnut allergens using immunological method and confirmation of ...
• Development of sensory measures for the perceived kokumi of chicken bouillon products
• Molecular characterization of a Phospholipase A2 from Sciscionella marina and its application to the...
• Effect of a pre-session of tasting samples on results of food choice experiments with eye-tracking u...
• Effects of frying conditions on the formation of volatile compounds and hazardous compounds in welsh...
• Measurement of human taste perception of fatty acids
• Structure modeling-based engineering of Baeyer-Villiger monooxygenase to improve the catalytic activ...
• 종양미세환경이 난소암 세포 성장과 전이에 미치는 영향
• Engineering of Glyoxylate carboligase from Escherichia coli and its application for the production o...
• Effect of environmental water activity and selective wavelength on microbial inactivation by intense...
• Comprehensive investigation on the bioformations of metabolites in fermentative microorganisms using...
• Oxygenase-Based Whole-Cell Biotransformation of Fatty Acids into Industrially Relevant Oleochemicals...