Comparison of Larger Beer Taste Using Taste Sensing System

Sang Sook Kim ,  Mi ,  an Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Taste Supplementation of Low-Salinity Kimchi

이기의 ,  정하율

산업식품공학

2021 .11

Correlation of International Bitterness Unit and Electronic Taste Analyzer in Larger Beer

Ji eun Kim ,  Yang Soo Byeon ,  Han Sub Kwak

한국식품영양과학회 학술대회발표집

2020 .10

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

Taste Sensing System을 이용한 밥맛 측정

곽지은 ,  이점식 ,  윤미라 외 3명

한국국제농업개발학회지

2015 .01

The Taste for Health: Extraoral Bitter Taste Receptors as New Targets for Functional Foods

Gab ,  iella Mo ,  ini

한국식품영양과학회 학술대회발표집

2020 .10

Taste Characteristics of Commercial Low-Salinity Kimchi

이기의 ,  정하율

산업식품공학

2020 .01

Taste Education Case Studies in France and Food Consciousness in Japan, Insight of the Culinary Identity from Taste of Umami

Hyun-Sook Kim

한국식품영양과학회 학술대회발표집

2016 .10

중국 공자 이전의 미학사상에 대한 인식 연구

장종원

수산해양교육연구

2022 .10

Analysis of Taste Intensity according to the Formulation of Various Animal Processed Foods using Electronic Tongue

Se Young Yu ,  Hee Sung Moon ,  Hyeonjin Pa 외 8명

한국식품영양과학회 학술대회발표집

2024 .10

The Current Status of Taste Education and Exploring the Possibility of Dietary Education

Hyun-Joo Kim

한국식품영양과학회 학술대회발표집

2016 .10

A Cross-Cultural Study of Health Interests and Pleasure in Taste among Consumers from 10 Countries

Chunxiao Pan ,  Suyeon Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Study on the sensory detection and recognition thresholds of five basic tastes in Korean

Yu-Jin Lee ,  Seyeong Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

How Digitized Taste Data Are Changing Japanese Food Industry?

Masaaki Haba ,  a

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Capsaicin on the Threshold of Basic Tastes

Yehji Chung ,  Jinsoo Kang ,  Dain Kim 외 6명

한국식품영양과학회 학술대회발표집

2017 .10

The Important Role of Umami Taste in Health

Sato ,  u Kubo

한국식품영양과학회 학술대회발표집

2017 .10

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

Hwang ,  Young-Hwa ,  Ismail 외 4명

한국축산식품학회지

2018 .01

Physicochemical Properties and Taste Measurement by Electronic Tongue for Doenjang Made with Various Salt Contents during Fermentation

Han Sub Kwak ,  JungAe Heo ,  Mi Jeong Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

분자생물학 기반 맛의 평가

심재원

식품산업과 영양

2016 .06

Comparison of taste patterns of dried green onion during post-irradiation storage and identification of discrimination markers using electronic tongue

Namhyeok Chung ,  Joong-Ho Kwon

한국식품영양과학회 학술대회발표집

2018 .10