Influence of Distillation Methods for Alcohol Production Profile, and Contents of Methanol, Acetaldehyde and Urea of Apple Distilled Liquor

Younghun Bae ,  Han Sub Kwak ,  Jae Soon Seo 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Influence of Distillation Methods for Alcohol Production Profile, and Contents of Methanol, Acetaldehyde and Urea of Red Grape Distilled Liquor

Hyun Hwa Lim ,  Han Sub Kwak ,  Jae Soon Seo 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Aroma and Quality Characteristics of Distilled Liquor by Solid-State Fermentation Using Sorghum and Corn

Hye Jin Pa ,  k ,  Hyun-Ju Eom 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

강원도 전통주의 제조 특성에 관한 문헌 연구

박은희 ,  김명동

식품과학과 산업

2016 .09

Analysis of Volatile Compounds in Korean Distilled Liquors using HS-SPME GC-MS

Seung-Joo Lee ,  Hyoung-Uk Choi

한국식품영양과학회 학술대회발표집

2021 .10

Changes of Cyanide Content during the Distilled Spirit Production from Cassava

Jung-Ah Shin ,  Yan Qin ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2020 .10

Comparative Flavor Profile of Mash of Distilled-Soju from Various Rice Varieties Using an Electronic Nose and Electronic Tongue

Bo-Ram Kim ,  Hyun-Ho Kang ,  Bo-Ra Lim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Study on Sensory Characteristics of Korean Native Rice

Seung Eun Lee ,  Young-Hee Pa ,  k

한국식품영양과학회 학술대회발표집

2023 .10

왕겨흑액의 수초지 표면코팅 특성평가

성용주 ,  김동성 ,  이지영

펄프·종이기술

2016 .12

Screening of High-Alcohol Producing Yeasts for Quality Optimization of Distilled Spirits and Their Oenological Characteristics in Wine Making

Young-Ran Song ,  Byeong-Uk Lim ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2015 .08

Alteration of Gut Microbiota Composition by Shortterm Low-dose Alcohol Intake is Restored by Fermented Rice Liquor in Mice

Jang Eun Lee ,  Jung Su Ha ,  Ho Young Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Global Trends and Prospects of Black Liquor as Bioenergy

Chul-Hwan Kim ,  Ji-Young Lee ,  See-Han Pa 외 2명

펄프·종이기술

2019 .10

The Performance on Rice Industry and Future Role by Quantification of Sensory Perception

Sang Sook Kim

한국식품영양과학회 학술대회발표집

2018 .10

Relating volatile and sensory data using partial least squares regression analysis in commercial Korean distilled liquor, soju

Seung-Joo Lee

한국식품영양과학회 학술대회발표집

2022 .10

Sensory Characteristics of Rice Snacks by Descriptive Analysis

Heami Sung ,  Boyeon Shin

한국식품영양과학회 학술대회발표집

2018 .10

Sensory evaluation and food innovation: a new multi-step sensory profiling to quantify product attributes determining consumer satisfaction

Yeon-Joo Lee ,  Gyuwhan Lee ,  Hye-Seong Lee

한국식품영양과학회 학술대회발표집

2022 .10

숙성증류주의 산업화를 위한 제언

김태완

식품산업과 영양

2015 .12

왕겨초액을 처리한 계란포장용 펄프몰드의 저장성 유지 효능 분석

민춘기 ,  조중연 ,  신준섭

펄프·종이기술

2018 .12

Non-targeted and Targeted Metabolite Comparison of Three Types of Traditional Korean Liquor

Hyun-Ji Tak ,  Na-Rae Lee ,  So-Won Yang 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Metabolite profiling of rice according to storage conditions

Su Jin Yang ,  Hong Sik Kim ,  Su Hyeon Pa 외 2명

한국식품영양과학회 학술대회발표집

2024 .10