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Showing results 61 to 80 of 307

Issue DateTitleAuthor(s)Type
2019Determination of key volatile compounds related to sensory attributes and consumer liking of Doenjang김선아Master's Thesis
2018Determination of Origins of Soybeans Distributed in Korea on the Base of Volatile Metabolites Profiles김소영Master's Thesis
2016Determination of volatile compounds in herbs related to enhancing saltiness perception노윤정Master's Thesis
2017Determination of volatiles and indicators during aging of soy sauces김사빈Master's Thesis
2018Developing an affective difference-preference test method using A-Not A with reminder to determine ‘meaningful difference’ for product reformulation박은경Master's Thesis
2013Development of a measure for the perceived holistic softness of personal products서지은Master's Thesis
2008Development of a monoclonal single chain Fv-Fc fusion antibody-based enzyme immunoassay for quantitative detection of amygdalin in foods이보경Master's Thesis
2016Development of a more powerful unspecified 2-AFC method using variants of constant-reference duo-trio methods신현경Master's Thesis
2008Development of a recombinant Corynebacterium glutamicum-based biocatalyst for the production of xylitol from xylose김소현Master's Thesis
2019Development of consumer sensory test for sugar reduction김명신Master's Thesis
2011Development of Fermented Onion Products and Their Preservation김수우Master's Thesis
2021Development of Intense Pulsed Light, Plasma, and UV combined system for microbial inactivation of granular and powdered food이지윤Master's Thesis
2015Development of more ecological and powerful sensory discrimination and acceptance test methodology using affective reference framing김민아Doctoral Thesis
2009Development of Norovirus Detection Method Using Polyclonal Antibodies김진영Master's Thesis
2017Development of pilot-scale intense pulsed light (IPL) device and modeling for microbial inactivation of dried seed foods황희정Doctoral Thesis
2017Development of sensory measures for the perceived kokumi of chicken bouillon products이소엽Master's Thesis
2020Development of strategic assessment methods on food quality through integrated understanding of consumers’ perception mechanism이윤미Doctoral Thesis
2017Development of two‒step rating‒based ‘double‒faced applicability’ test methodology for measuring consumers’ product usage experience김인아Doctoral Thesis
2015Difference in the contents of benzo(a)pyrene, sesamol and sesamolin, and volatile profiles in sesame oils신보람Master's Thesis
2011Difference in the volatile compositions and aroma-active compounds of omija fruits (Schizandra chinensis Baillon) from different cultivated areas이현정Master's Thesis

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