2019 | Determination of key volatile compounds related to sensory attributes and consumer liking of Doenjang | 김선아 | Master's Thesis |
2018 | Determination of Origins of Soybeans Distributed in Korea on the Base of Volatile Metabolites Profiles | 김소영 | Master's Thesis |
2016 | Determination of volatile compounds in herbs related to enhancing saltiness perception | 노윤정 | Master's Thesis |
2017 | Determination of volatiles and indicators during aging of soy sauces | 김사빈 | Master's Thesis |
2018 | Developing an affective difference-preference test method using A-Not A with reminder to determine ‘meaningful difference’ for product reformulation | 박은경 | Master's Thesis |
2013 | Development of a measure for the perceived holistic softness of personal products | 서지은 | Master's Thesis |
2008 | Development of a monoclonal single chain Fv-Fc fusion antibody-based enzyme immunoassay for quantitative detection of amygdalin in foods | 이보경 | Master's Thesis |
2016 | Development of a more powerful unspecified 2-AFC method using variants of constant-reference duo-trio methods | 신현경 | Master's Thesis |
2008 | Development of a recombinant Corynebacterium glutamicum-based biocatalyst for the production of xylitol from xylose | 김소현 | Master's Thesis |
2019 | Development of consumer sensory test for sugar reduction | 김명신 | Master's Thesis |
2011 | Development of Fermented Onion Products and Their Preservation | 김수우 | Master's Thesis |
2021 | Development of Intense Pulsed Light, Plasma, and UV combined system for microbial inactivation of granular and powdered food | 이지윤 | Master's Thesis |
2015 | Development of more ecological and powerful sensory discrimination and acceptance test methodology using affective reference framing | 김민아 | Doctoral Thesis |
2009 | Development of Norovirus Detection Method Using Polyclonal Antibodies | 김진영 | Master's Thesis |
2017 | Development of pilot-scale intense pulsed light (IPL) device and modeling for microbial inactivation of dried seed foods | 황희정 | Doctoral Thesis |
2017 | Development of sensory measures for the perceived kokumi of chicken bouillon products | 이소엽 | Master's Thesis |
2020 | Development of strategic assessment methods on food quality through integrated understanding of consumers’ perception mechanism | 이윤미 | Doctoral Thesis |
2017 | Development of two‒step rating‒based ‘double‒faced applicability’ test methodology for measuring consumers’ product usage experience | 김인아 | Doctoral Thesis |
2015 | Difference in the contents of benzo(a)pyrene, sesamol and sesamolin, and volatile profiles in sesame oils | 신보람 | Master's Thesis |
2011 | Difference in the volatile compositions and aroma-active compounds of omija fruits (Schizandra chinensis Baillon) from different cultivated areas | 이현정 | Master's Thesis |