Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Metabolomic Comparative Analysis of Korean Wheat Varieties

Myeong-Ji Kim ,  Hyoun-Min Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2024 .10

Contents of water-soluble vitamin thiamine and niacin for traditional fermented soybean food of seven provinces in Korea

Younghyeon Jang ,  Jinsoo Jeon ,  Sang Hoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Metabolomic Studies in Apis mellifera

Jewon Jung

Journal of Apiculture

2023 .06

LC/MS-Based Metabolomic Analysis of Glycyrrhiza uralensis

Hee-Won Lee ,  Seul-Ki Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2022 .10

The Sensory Properties of Fermented Red Pepper Sauce added Native Grass

Ju-Hee Heo ,  Myung-Lan Kim ,  Hyung-San Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Fermented Red Pepper Paste (Gochujang) Modulates Glucose Metabolism and Gut Microbiota in Parasympathetic Suppression: Network Pharmacology and In vivo Study

Ji-Won Seo ,  Sunmin Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Simultaneous Analysis of Pesticides and Ochratoxin A in Red pepper using LC-MS/MS and GC-MS/MS

Jongsung Ahn ,  Jimee Cho

한국농약과학회 학술발표대회 논문집

2016 .10

Comparative Analysis of Cultivation Region of Zingiber officinale Using a LC-MS-Based Metabolomics

Yang Hee Jo ,  Hyung Won Ryu ,  Hyun Jae Jang 외 4명

한국약용작물학회 학술대회논문집

2019 .10

Mitigating Ammonia and Nitrous Oxide Emissions and Increasing Nitrogen use Efficiency through Nitrogen Inhibitors under Calcareous Soil Using ¹⁵N Stable Isotope

Muhammad Is ,  a ,  Khan 외 5명

한국토양비료학회 학술발표회 초록집

2024 .10

Content of water-soluble vitamin riboflavin for traditional fermented soybean food of seven provinces in Korea

Younghyeon Jang ,  Jinsoo Jeon ,  Sang Hoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Stable Carbon and Nitrogen Isotope Ratios of Hot Pepper Samples from Korea, China and Vietnam

Hyun Jeong Oh ,  Min-Young Yang ,  Gyeong-a Ko 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Application of Multi-residue Method for Analysis of Pesticides Residues in Paste and Sauce containing Hot pepper

Soyoung Jung ,  Kyungai Pa ,  k 외 6명

한국농약과학회 학술발표대회 논문집

2016 .10

Differences in the occurrence pattern of red pepper anthracnose due to control in the pepper field in Jeonbuk Province in 2018

Ju-Hee Kim ,  Min-Kyung Choi ,  In-Yeong Choi 외 4명

한국농약과학회 학술발표대회 논문집

2018 .10

Metabolomic Characterization in Various Parts of Panax ginseng during Different Harvesting Seasons through a 1H NMR-Based on Metabolomics Study

Hyo-Jung Lee ,  Young-Shick Hong

한국식품영양과학회 학술대회발표집

2017 .10

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

Yeon ,  Su-Jung ,  Kim 외 12명

한국축산식품학회지

2017 .01

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho ,  Sangbuem ,  Kim 외 9명

Applied Biological Chemistry

2015 .01

Comparative Nutritional Profiles and Quality Properties of Red Pepper Cultivars Cultivated in the Different Locations

Si-Myung Lee ,  Hui-Young Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2017 .10

Metabolomics and Its Application to Food Sciences

Dae Young Lee

한국식품영양과학회 학술대회발표집

2022 .10