Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis

Hyung Joo Kim ,  Hyung Hee Baek

Food Science and Biotechnology

2005 .04

Headspace Analysis of Robus coreanus Berry by Solid-phase Microextraction and Its Sniffing Test by Gas Chromatography-olfactometry

Hyang-Sook Choi

Food Science and Biotechnology

2002 .08

Finding Key Odorants in Foods : Gas Chromatography Olfactometry (GC/O)

Seung-Joo Lee

Food Science and Biotechnology

2003 .10

Determination of Acrylamide in Foods by Solid Phase Microextraction-Gas Chromatography

Liangbi Chen ,  Haizhu Liu ,  Ping Yu 외 2명

Food Science and Biotechnology

2009 .08

한국(韓國)간장의 당금중(中)의 화학적(化學的) 변화(變化) 및 당금기간(其間)에 대(對)하여

장지현

Applied Biological Chemistry

1965 .01

저장(貯藏)간장의 생화학적(生化學的) 연구(硏究)

장지현

Applied Biological Chemistry

1968 .01

Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal

Xian-Li Gao ,  Hai-Feng Zhao ,  Mou-Ming Zhao 외 2명

Food Science and Biotechnology

2009 .12

Gas Chromatography-Olfactometry of Static Headspace for the Analysis of Flavor Change in Corn Flakes during Storage

Young-Suk Kim ,  Jessica Cassens ,  Robin Dickmann 외 2명

Food Science and Biotechnology

2001 .06

[P8-303] Longer aging time increased Antioxidant Activity Fermented of Soy Sauce

Jiale Song ,  Linnan Shao ,  Xin Zhao 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

장기숙성 한식간장의 숙성 기간별 품질 특성 비교

최원석 ,  최웅규 ,  이난희

한국식품영양학회지

2019 .01

Functionality Analysis on Tomato-fermented Soy Sauce

Yun-sun Kim ,  Eun-jung Yim ,  Seung-wha Jo 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

장기 숙성된 한식간장의 맛성분 및 관능적 특성

장혁순 ,  최웅규 ,  이난희

한국식품영양학회지

2019 .01

Discrimination of Origin of Potatochips on Sale and Its Multivariate Analysis Combined with Gas-Chromatography and Olfactometry-Mass Spectrometry

Seong Ryul Kim ,  Hoejin Roh

한국식품영양과학회 학술대회발표집

2016 .10

[P2-12] Solid Phase Microextraction을 이용한 된장의 휘발성분 분석

이승주 ,  안봄이 ,  최신양

한국식품영양과학회 학술대회발표집

2007 .10

Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea

Hyun Jung Kim ,  Jae Ho Ha ,  Hyang Sook Chun 외 1명

Food Science and Biotechnology

2006 .10

Effects of Soy Sauce Koji and Commercial Proteolytic Enzyme on the Acceleration of Fish Sauce Production

Soo-Kyu Chae ,  Hi ,  oshi Itoh 외 1명

한국식품과학회지

1989 .10

Growth characteristics of Bacillus .os isolated from Korean traditional soy sauce

Mi Chang ,  Hae Choon Chang

한국식품영양과학회 학술대회발표집

2011 .10