The Volatile Flavor Compounds of Shiitake mushroom (Lentinus edodes) by SPME-GC-MS

Ji Yeon Choi ,  Ja Myung Yu ,  Sae 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Introduction to High Oleic Soybean Oil: Overview and Its Application in Food Service and Food Manufacturing

David Tegede

한국식품영양과학회 학술대회발표집

2021 .10

Changes of Physical Properties by Different Parts and Heat Treatments of Lentinula edodes

Neul-i Ha ,  Seung-Bin Im ,  Seong-Woo Jin 외 9명

한국식품영양과학회 학술대회발표집

2020 .10

Neuroprotective effects of mushroom Lentinula edodes extracts with antioxidants on oxidative-stress-induced PC-12 cells

Hye-Young Cho ,  Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2022 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

표고 톱밥재배 시 상대습도가 자실체 생육에 미치는 영향

오태석 ,  박윤진 ,  이명학 외 3명

한국버섯학회지

2018 .01

Optimization of Extraction Method for Antioxidant Activities from Shiitake Mushroom (Lentinula edodes) using Response Surface Methodology (RSM)

Da Hye Ryu ,  Young Ran Im ,  Chu Won Nho 외 1명

한국원예학회 학술발표요지

2022 .11

Effects of sex and line on volatile flavor compound contents in Korean native chicken breast meat

P ,  abuddha Manjula ,  Hee-Bok Pa 외 11명

한국가금학회 정기총회 및 학술발표회

2015 .11

Texture and Flavor Characteristics of Plant-Based Meat Alternatives Made from Domestic Soybeans and Fermented Mushroom Extracts

Hye-Jin Cho ,  Da-Seul Kim ,  Young-Ran Song 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Detection of off-flavor causing substances in pork by GC-MS/MS

Ho-Min Jang ,  Yeonhee Lee ,  Dongwoo Kang 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Comparisons of Expression Level of Lentinula edodes β-Glucan Gene According to the Growth Conditions

Seung-Bin Im ,  Neul-i Ha ,  Seong-Woo Jin 외 9명

한국식품영양과학회 학술대회발표집

2020 .10

Influence of Oak Mushroom (Lentinula edodes) and Chickpea Flour Ratios on the Physicochemical Characteristics of Plant-Based Meat Analogues

Bo Ra Lee ,  Imkyung Oh

한국식품영양과학회 학술대회발표집

2024 .10

Control Effect of Tomato Bacterial wilt caused by Ralstonia solanacearum Using Water Extract of Spent Mushroom Media of Lentinula edodes

Sang Yeob Lee ,  Jeong Jun Kim ,  Ji Hee Han 외 1명

한국농약과학회 학술발표대회 논문집

2016 .04

표고 톱밥재배용 교배균주의 자실체 온도형 및 생산성 비교

노종현 ,  구창덕 ,  박흥수 외 1명

한국버섯학회지

2015 .01

Determination of orthonasal threshold of key volatile flavor compounds responsible for traditional doenjang flavor in two different matrices

Hyun Hee Hong ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Isoflavones and Aroma Volatile Flavor Compounds in Soybean Leaf Tea from Different Cultivation Conditions

Ha Yeon Lee ,  Ju-Young Kim ,  Yun-Hee Choi 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Manufacture of Green Laver Chips Enhanced with Reaction Flavor Technology for Flavor Improvement

Jeong-Min Heo ,  Jeong-Jin Seo ,  Yong-Hee Jung 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Chemical Components and Nutritional Value of the Korean Lentinula edodes Strains and Imported Strains

Seung-Bin Im ,  Seong-Woo Jin ,  Kyung-Je Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

표고 수집종들의 유리당, 아미노산 및 β-glucan 함량

김경제 ,  서경순

한국버섯학회지

2016 .01