Gel Textural Properties of Surimi (Fish-meat) Prepared from Various Cultured Fishes

Hyung Kwang Kim ,  Myeong Sook Kwon ,  Ya Gao 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

최윤진 ,  채지연 ,  김성희 외 4명

Fisheries and Aquatic Sciences

2023 .02

Functional Characteristics of Freeze-Dried Surimi Powder Using Domestic Croaker

Seung Eun Lee ,  Seo Hyun Choi ,  Jeong Hyen Song 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Development of Repeatable Measuring Apparatus for Texture of Surimi Gels

Won Byong Yoon ,  Hwabin Jung ,  Jae W. Pa 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Consumer Evaluation of Acceptability of Commercial Surimi Products, Eomuk

Yoonkyung Choi ,  Minsoo Kim ,  Jiyun Yang 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성

강경훈 ,  제해수 ,  박시영 외 5명

한국수산과학회지

2016 .12

마른 새우(Acetes chinensis) 첨가 Extrusion 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 품질특성

제해수 ,  강경훈 ,  정희범 외 6명

한국수산과학회지

2016 .06

Quantification of Cholesterol Content in Eight Kinds of Fried Rice Consumed in South Korean (2018)

Beibei Duan ,  Jung-Ah Shin ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2018 .10

마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성

강경훈 ,  박시영 ,  제해수 외 4명

한국수산과학회지

2016 .12

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

Sensory Characteristics of Rice Snacks by Descriptive Analysis

Heami Sung ,  Boyeon Shin

한국식품영양과학회 학술대회발표집

2018 .10

Development of Extruded Snacks with Sesame Press Cake to Enhance physicochemical Properties

Hojin Jung ,  Yoseob Han ,  Jeongmin Kim 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Extrusion collet을 이용한 농수산복합 snack의 제조 및 저장 중 품질특성

이상호 ,  권령원 ,  정희범 외 4명

수산해양교육연구

2020 .06

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

Study on Consumer Behavior Analysis for Developing Seaweed Snacks

Su Jung Kim ,  Tai Seok Yang ,  Chang Kyung Oh 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Surimi digest from Paralichthys olivaceus downregulates apoptotic signals in AAPH-induced oxidative stress; in vitro and in vivo model study Surimi digest from Paralichthys olivaceus, potential anti-oxidant in AAPH-induced oxidative stress; in vitro and in vivo model study

Hyun-Soo Kim ,  Jae-Young Oh ,  You-Jin Jeon

한국수산과학회 양식분과 학술대회

2019 .05

Efficient Pre-treatment Method for Making Seaweed Snacks

Ki-Woong Kim ,  Cheol-Woo Kim ,  Dong-Soo Kang

한국수산과학회 양식분과 학술대회

2016 .10

Cross-Cultural Analysis of Consumers’ Interest in Snack Food Ingredients across 13 Countries

Yunjeong Cho ,  Hakyeong Yu ,  Jaeeun Mo 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Surimi digest from Paralichthys olivaceus; Protection against AAPH-induced oxidative stress via the regulation of apoptotic signals in in vitro and in vivo conditions

Thilina U. Jayawa ,  dena ,  Jae-Young Oh 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Development of Mixed Fruit Snack Bar with Antioxidant Activity

Jae-Hee Pa ,  k ,  Yunjung Lee 외 5명

한국식품영양과학회 학술대회발표집

2018 .10