Analytical Method Validation for Determination of Glutamine in Health Functional Food

Yong Woon Shin ,  Hee Sun Jeong ,  Sang A Kim 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Method validation of analytical method for determination of ethoxyquin in various food matrix

Gill-Woong Jang ,  Sun-Il Choi ,  Han-Xioanggao 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Method Validation of Analytical Method for Determination of Thiabendazole in Various Food Matrix

Xionggao Han ,  Sun-Il Choi ,  Xiao Men 외 5명

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Cellulose Gums on Rheology of Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Yield Stress of Xanthan Gum-Based Binary Gum Mixtures with Vane Method

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

Dong ,  yeol Lee ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Anti-microbial Activities of Commercial Dental Gum and Disciples-produced Gum for Companion Dog

Deok-Gyeong Kang ,  Yun-Jin Lee ,  Ji-Min Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

표준레시피로 조리된 한국 국류 및 찌개류의 엽산과 비타민 B₁₂ 분석 검증

정유나 ,  문현규 ,  천지연

한국식품영양과학회지

2019 .11

Validation and determination of analytical methods for Organotins using GC-MS/MS

Ga-Yeong Lee ,  Juhee Cho ,  Dahui Kim 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

Sung-Jin Yoon ,  Youngseung Lee ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2016 .12

Steady and Dynamic Shear Rheological Properties of Thickened Water Prepared with Agglomerated Gum Mixtures : Effect of Gum Concentration

Jaechun Pa ,  k ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2018 .10

Effect of NaCl Addition on Synergistic Interaction of Binary Mixtures of Xanthan Gum/Guar Gum

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Rheological Characterization of Binary System of Xanthan Gum and Locust Bean Gum: Effect of NaCl

Wonjun Jo ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2016 .10

Determination of 39 Food Colorants in Drink using UPLC-PDA

Juhee Pa ,  k ,  Seunghee Choi 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Flow and Dynamic Rheological Properties of Ternary systems of Xanthan Gum, Guar Gum, and HPMC

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Development and validation of analytic method for determination of aflatoxins analysis in fermented food

Sam-Pin Lee ,  Hyun-Jeong Kim ,  Jung-Woo Chae 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Development and Validation of an Analytical Method for the Determination of Acequinocyl in Soybean using LC-MS/MS

Hyejin Pa ,  k ,  ChaeUk Lim 외 7명

한국농약과학회 학술발표대회 논문집

2023 .04

Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2018 .09

Comparison of the Various Analytical Methods for Determination of Oxidized Polyethylene Wax in Food

Jae-Min Kim ,  Seung-Hyun Choi ,  Sun-Il Choi 외 4명

한국식품영양과학회 학술대회발표집

2016 .10