ScholarWorks@Gyeongsang National University

Browsing by 홍성준Author

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 8 of 8

Changes in taste and volatile compounds in radishes upon different heat treatments using electronic cheomosensors

신의철; 허성욱; 조성민; 윤소정; 정향연; 부창국; 홍성준; 이영승; 박성수

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Chemo Sensory Properties by the Storage Periods and Temperatures in Jeju Wintering Radishes

신의철; 조성민; 홍성준; 부창국; 허성욱; 정향연; 윤소정

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Chemometric approach to flavor and taste in Brazil Yellow Bourbon extracts using chemical sense tools

신의철; 부창국; 홍성준

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Chemosensory approach of Coffea arabica L.(cv. Yellow Bourbon) roasted by microwave and oven using electronic sensors

신의철; 윤소정; 정향연; 조성민; 허성욱; 부창국; 홍성준

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Inhalation of patchouli (Pogostemon cablin Benth.) essential oil improved metabolic parameters and fatty acid profiles in obesity-induced sprague dawley rats

신의철; 홍성준

ConferenceIssue Date2021Citation한국식품과학회 국제학술대회Publisher한국식품과학회PlaceKO; 대전
Investigation of chemosensory for Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors

신의철; 정향연; 윤소정; 조성민; 허성욱; 부창국; 홍성준

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
SCOPUSKCI
로스팅한 햄프씨드(Cannabis sativa L.)로 추출된 햄프씨드 오일의 이화학적 특성 분석

정향연; 윤소정; 홍성준; 조성민; 반영란; 박현진; 문희성; 유세영; 윤문연; 신의철

ArticleIssue Date2024Citation한국식품영양과학회지, v.53, no.4, pp 378 - 384Publisher한국식품영양과학회
SCOPUSKCI
회전식 점도계를 이용한 상업용 증점제의 점도 분석법 검토

반영란; 정향연; 윤소정; 박현진; 홍성준; 조성민; 이양봉; 신의철

ArticleIssue Date2024Citation한국식품과학회지, v.56, no.1, pp 1 - 7Publisher한국식품과학회
1
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0533

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어