Development of optimal extraction conditions for aromatic volatile compounds found in yangjo-ganjang using DRP-LLE followed by GC-MS analysis

Juyeon Lee ,  In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2023 .10

Study on the Characteristics of Ganjang Prepared Using B. subtilis and B. amyloliquefacience Screened from Long-Term Aged Ganjang

Sunghun Yi ,  Youngho Kim ,  Sangdong Lim 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Non-Saccharomyces Yeast Strains with Improved Flavors from Korean Fermented Sauce (Doenjang and Ganjang)

Min-Kyeong Pa ,  k ,  Chan-Mi Lee 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Analysis of Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)

Seulki Kim ,  Sun-Young Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Development of Sensory Lexicon for Commercially-Available Garlic Powder in Korea

Seo-yeong Chon ,  Gyung-Eun Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

The Characteristics of Bacillus Species Isolated from Korean Traditional Soy Sauce, Ganjang

Yeoun-Ju Choi ,  Ju Hee Yoon ,  Ji Hyeon Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Identification of microorganisms by next generation sequencing Ganjang (Korean soy sauce)

Kyung-Tae Jang ,  Min-Ho Lee

한국식품영양과학회 학술대회발표집

2022 .10

Impact of Salt Concentration on Bacterial Diversity and Biogenic Amines Content in Ganjang

Ranhee Lee ,  Gwangsu Ha ,  Hee-Jong Yang 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

Comparison of Extraction Methods for instrumental Flavor analysis of Nuroongji

Jisun Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10

Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce

박재남 ,  변의백 ,  한인준 외 6명

Fisheries and Aquatic Sciences

2015 .01

Sensory Flavor Evaluation of Commercial Dried Garlic Products

Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

Sensory Qualities and Volatile Flavor Profiling of Commercial Apple Juices in Korea

Keono Kim ,  Yu ,  im Oh 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

숙성 기간에 따른 간장과 된장의 항당뇨 효과

양혜정 ,  김민정 ,  홍상필

Food Science and Preservation

2019 .06

Physicochemical changes and sensory properties of Spicy flavored and Galbi flavored seasoning lavers during the storage period

Min Seouk Jung ,  Kang Ho Ko ,  Jong Won Han 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

A Daily Regiment of Ganjang Supplementation with Black Garlic Extract Alleviates Scopolamine-Induced Memory Deficiency

Su Jin Kang ,  Ji Yeon Seo ,  Gwang Rae Jo 외 9명

한국식품영양과학회 학술대회발표집

2015 .08

Sensory Properties and Flavor Profiles of Onion Seasonings Prepared by Different Extraction Methods

Yunjin Choi ,  Eui-Cheol Shin ,  Suengmok Cho

한국식품영양과학회 학술대회발표집

2022 .10

Physiochemical Quality and Sensory Characteristics of Commercially-avaliable Rice-based Doenjang in Korea

Yong Woo Jo ,  Jung Jae Lee ,  Mina K Kim

한국식품영양과학회 학술대회발표집

2020 .10

Protective effect of Ganjang (soy sauce) on Dextran Sulfate Sodium (DSS)-included colitis in mice

Hyeon-Ji Lim ,  Ha-Rim Kim ,  In-Sun Pa 외 5명

한국식품영양과학회 학술대회발표집

2022 .10