A Profiling of Alkaloids, Phenolic Compounds, and Volatile Organic Compounds in Various Parts of Tomato Plants

Dong Sub Kim ,  Yu ,  ina Kwack 외 2명

한국원예학회 학술발표요지

2013 .05

[P2-83] Comparison of Volatile Organic Compounds in Fresh and Dried Red pepper

Sung Lye Shim ,  Keun Young Ryu ,  Min Seok Jung 외 5명

한국식품영양과학회 학술대회발표집

2008 .10

Analysis of Fungal Volatile Organic Compounds for a Quality Indicator in Stored Cereals

So Young Kim ,  Dong-Ho Kim ,  Kang Hee Seo 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

[P1-23] A study of volatile organic compounds in Cuscutae semen

Su Hyeong Yang ,  Keun Young Ryu ,  Rajend 외 5명

한국식품영양과학회 학술대회발표집

2005 .10

Effect of Foliage Plants and Soil Microorganism on the Removal of Volatile Organic Pollutants

Mung Hwa Yoo ,  Youn Jung Kwon ,  Ki-Cheol Son 외 1명

한국원예학회 기타 간행물

2006 .08

Analysis of the Volatile Organic Compounds of Panax ginseng by SPME/GC/MS

Ji Yeon Choi ,  Eun Yeong Nho ,  Gi 외 6명

한국식품영양과학회 학술대회발표집

2014 .10

Changes in Volatile Compounds in Garlic by Cooking Methods

Ga-Yeon Kim ,  Se-Young Kwun ,  Eun-Hee Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of Volatile and Non-volatile Compounds as Antioxidant Indicators of Water Spinach (Ipomoea aquatic Forsk.)

Shim ,  Soon-Mi

Applied Biological Chemistry

2012 .01

온도변화에 따른 휘발성 유기화합물농도 변화

이재용 ,  주정덕 ,  김동구 외 4명

한국산림휴양학회 학술발표회 자료집

2013 .11

Evaluation on Four Volatile Organic Compounds (VOCs) Contents in the Groundwater and Their Human Risk Level

Dahee Song ,  Sunhwa Pa ,  k 외 11명

한국토양비료학회지

2017 .08

[P1-21] Change of the Volatile Organic Compounds from Irradiated Zanthoxylum schinifolium

Sung Lye Shim ,  Hye Young Seo ,  Keun Young Ryu 외 4명

한국식품영양과학회 학술대회발표집

2005 .10

Difference of Volatile Compounds According to Fatty Acid Contents of Three Different Coffee

Du-Min Jo ,  Dong-Gyu Yoo ,  Ha-Min Ji 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures

In Hee Cho ,  Hyong Joo Lee ,  Young-Suk Kim

Food Science and Biotechnology

2005 .06

Effects of Drying Conditions on the Antioxidant Activities and Volatile Compounds of Chrysanthemi Flos Flowers

Sung-Mun Bae ,  Ae-Sil Na ,  Hye-Kyeong Seo 외 1명

Journal of Food Science and Nutrition

2009 .12

[P4-22] Packaging using Charcoal Eliminates Volatile Organic Compounds and Off-odor in Irradiated Ground Pork

Jang Ho Kim ,  Cheo ,  un Jo 외 4명

한국식품영양과학회 학술대회발표집

2005 .10

Analysis of Volatile Compounds in Bulgogi

In Hee Cho ,  Tae Hwan Kim ,  Somi Kim Cho 외 2명

Food Science and Biotechnology

2002 .06

Development of Model and Calculating Equation for Rate of Volatile Formaldehyde Removal of Indoor Plants

Kwang Jin Kim ,  Hyoung Deug Kim

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2008 .06

산지별 유자의 이화학적 특성, 유리당 및 향기성분

이수정 ,  신정혜 ,  강민정 외 3명

한국식품영양과학회지

2010 .01

Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

Pa ,  k ,  Sung-Yong 외 6명

한국축산식품학회지

2009 .01