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

Sang Sook Kim

한국식품영양과학회 학술대회발표집

2018 .10

Cholesterol analysis of porridges widely consumed in Korea

Gwang-Su Cho ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2016 .10

Microbiological Quality of Ready to Eat (RTE) Salad and Fried Rice Served in Restaurants in Seoul

Han Sol Kim ,  Jin Hwa Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Cholesterol Contents in Rice, Soup/Stew, and Side Dishes Frequently Consumed in Korea

Wonju Song ,  Sun-Hye Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Cholesterol Content in Different Parts of Beef Meat in South Korea (2018)

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

한국식품영양과학회 학술대회발표집

2018 .10

Effects of Frying Oil, Temperature and Time on the Quality of Deep-Fat Fried Carrot

Hyun Su Pa ,  k ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical Characteristics of Fried-fish Snacks with Different Types of Surimi

Jiyeon Chae ,  Suengmok Cho

한국수산과학회 양식분과 학술대회

2020 .07

Cholesterol analysis for noodle dishes highly consumed in Korea

Seong-Gyeol Hong ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2016 .10

Food Ingredients That Inhibit Cholesterol Absorption

Elliot D. Jesch ,  Timothy P. Ca

Preventive Nutrition and Food Science

2017 .06

Physiochemical and Textural Properties of Blanching Dried Noodles and Fried Snacks by Rolling Process Prepared from Korean Rice 'Baromi2'

Byeonghyeock Yoo ,  Jaemin Kim ,  Jongsoo Lee 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

Determination of cholesterol contents from the 8 selected Korean foods obtained in 2016

Yan Qin ,  Jong-Min Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Methods comparison for improving cholesterol analytical method

So Hee Jung ,  You Mi Han ,  Na Young Yoon 외 2명

한국수산과학회 양식분과 학술대회

2021 .04

클린라이스 제조방식에 따른 백미의 품질 특성

김의웅 ,  김훈 ,  이효재 외 1명

Food Science and Preservation

2016 .08

Applicability of Soil Suitability Class Assessed with the Quantification Theory I

Woo ,  i Go ,  Byunghwan Seo 외 3명

한국토양비료학회지

2022 .05

Quality Characteristics of Plant-Based Rice Milk Using Processed and Functional Varieties

Sanghyeok Pa ,  k ,  Gi Un Seong 외 7명

한국식품영양과학회 학술대회발표집

2021 .10

New Perspectives on Cholesterol Reducing Probiotics

Byong Hoon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Determination of cholesterol contents in seafood with different cooking methods in South Korea (2019)

Yan Qin ,  Jung-Ah Shin ,  Beibei Duan 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Probiotic LAB Stimulates Longevity and Reduces Cholesterol Levels in Cholesterol-Fed C. Elegans

E ,  ic B-M Dali ,  i 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

밥맛이 우수한 경기지역 적응 조생종 벼 ‘정드림’

장정희 ,  최병렬 ,  원태진 외 8명

한국육종학회지

2021 .01

Quality characteristics of extruded rice snacks based on the rice cultivar and addition of rice germs

Hyeon-Young Kim ,  Bong-Sin Kim ,  Yeo-Ok Pa 외 4명

한국식품영양과학회 학술대회발표집

2023 .10