The Study of Sensory and Physicochemical Characteristics of Pectin Jelly by Heating Time

Ahna Kim ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of Jelly with Opuntia Humifusa Powder Added

Hyeon-A Jung ,  Suk-Hyeon Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

Factors affecting the estimation of antler production in elk deer (Cervus canadensis)

Dayeon Jeon ,  Sang-Hoon Lee ,  Jinwook Lee 외 7명

Korean Journal of Agricultural Science

2019 .09

Effect of Temperature on the Coloration of ‘Irwin’ Mango Fruit

Shinya Kanzaki ,  Sen-ichi ,  o Naka 외 3명

한국원예학회 기타 간행물

2006 .08

Assuring Quality and Safety of Mango Fruits in Taiwan

Tzong-Shyan Lin

한국원예학회 기타 간행물

2006 .08

Quality Characteristics of Sweet Jelly of Red Beans with Opuntia Humifusa Powder Added

Hyeon-A Jung ,  Suk-Hyeon Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2012 .10

Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity

Bong Jeun An ,  Sang Chan Kim ,  Jong Hun Chung 외 5명

Food Science and Biotechnology

2002 .12

Analysis of Genetic Relationships among Mango Germplasm Using ISSR Marker

Jiang-Hui Xie ,  Wei-Hong Ma ,  Cheng-Ming Liu

한국원예학회 기타 간행물

2006 .08

Quality and antioxidant properties of jelly incorporated with corn concentrate

Min Ji Cha ,  Jun Ho Lee

Food Science and Preservation

2018 .07

Morphological and molecular analysis of indigenous Myanmar mango (Mangifera indica L.) landraces around Kyaukse district

May Sanda ,  Kyaing

Journal of Plant Biotechnology

2019 .01

Characteristics of Yanggaeng and Jelly Added with Seaweed

Jinglei Li ,  Tao Tong ,  Du-Ock Ko 외 1명

한국식품영양과학회 학술대회발표집

2012 .10

Growth Specific and Economic Efficiency of Mango by Heating Style in Jeju

Seung-Chan Ko ,  Young-Chul Pa ,  k 외 3명

한국원예학회 기타 간행물

2008 .12

Major royal jelly protein 2 acts as an antimicrobial agent and antioxidant in royal jelly

Min Ji Pa ,  k ,  Bo Yeon Kim 외 7명

한국농약과학회 학술발표대회 논문집

2018 .10

젤리의 기계적 및 관능적 물성

이태휘 ,  이윤형 ,  유명식 외 1명

한국식품과학회지

1991 .06

Physicochemical Characteristics of Seafood-Added Kimchi during Fermentation and Its Sensory Properties

Minji Woo ,  Jung Ran Choi ,  Mijeong Kim 외 3명

한국식품영양과학회 학술대회발표집

2012 .10

[S7-1] Radiation Technology Enabled Market Access to Indian Mango in US

A ,  un Sha ,  ma

한국식품영양과학회 학술대회발표집

2008 .10

Physicochemical, Rheological, and Sensory Properties of Low-Sugar Pomegranate Jelly added with Water Extracts from Graviola (Annona muricata) Leaf

Moonkyeung Choi ,  Taehee Lee ,  In-Sook Lim 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

[P3-20] Influence of the Addition of Purple Sweet Potato Powder on Physicochemical and Sensory Qualities of Steamed Bread

Sun Hui Kim ,  Jun Ho Lee

한국식품영양과학회 학술대회발표집

2010 .10

[P3-85] Antioxidant Activities and Quality Characteristics of Black Onion Sweet Jelly

Hyun Ju Oh ,  Hyeong Jin Lee ,  Jung Hoon Choi 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Antioxidant Activities and Quality Characteristics of Jelly with Rhubarb Extract

Mun Suk Ha ,  Ji Hyun ,  Min A Pa 외 6명

한국식품영양과학회 학술대회발표집

2018 .10