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Browsing by Park, S.-S.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCIESCOPUSKCI
Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

Hong, S.J.; Jo, S.M.; Yoon, S.; Jeong, H.; Lee, Y.; Park, S.-S.; Shin, E.-C.

ArticleIssue Date2023CitationFood Science and Biotechnology, v.32, no.7, pp 937 - 947Publisher한국식품과학회
SCOPUSKCI
Indigo carmine enhances phenylephrine-induced contractions in an isolated rat aortaopen access

Choi, Y.S.; Ok, S.-H.; Lee, S.M.; Park, S.-S.; Ha, Y.M.; Chang, K.C.; Kim, H.J.; Shin, I.-W.; Sohn, J.-T.

ArticleIssue Date2011CitationKorean Journal of Anesthesiology, v.61, no.1, pp 55 - 62PublisherKorean Society of Anesthesiologists
SCOPUSKCI
가공 방법에 따른 제주산 월동무의 이화학적 특성 변화open access

Hong, S.J.; Boo, C.G.; Heo, S.U.; Jo, S.M.; Yoon, S.; Jeong, H.; Lee, Y.; Park, S.-S.; Shin, E.-C.

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.7, pp 748 - 755Publisher한국식품영양과학회
SCOPUSKCI
전자 센서를 이용한 브로콜리의 추출별 향미 특성 비교open access

Hong, S.J.; Boo, C.G.; Jo, S.M.; Yoon, S.; Jeong, H.; Lee, Y.; Park, S.-S.; Shin, E.-C.

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.10, pp 1091 - 1100Publisher한국식품영양과학회
SCOPUSKCI
전자코, 전자혀, GC-MSD 분석을 통한 제주산 월동무의 감각평가 연구

Boo, C.G.; Hong, S.J.; Lee, Y.; Park, S.-S.; Shin, E.-C.

ArticleIssue Date2020CitationJournal of the Korean Society of Food Science and Nutrition, v.49, no.12, pp 1407 - 1415Publisher한국식품영양과학회
SCOPUSKCI
전자혀와 전자코 분석을 이용한 국내산 무 품종의 감각특성

Hong, S.J.; Boo, C.G.; Heo, S.U.; Jo, S.M.; Jeong, H.; Yoon, S.; Lee, Y.; Park, S.-S.; Shin, E.-C.

ArticleIssue Date2021Citation한국식품과학회지, v.53, no.4, pp 375 - 381Publisher한국식품과학회
SCOPUSKCI
제주도산 브로콜리 및 단백질 분획물의 감각 특성 분석open access

Sang, C.; Rong, J.; Jang, Y.; Hong, K.-B.; Kim, C.-S.; Ko, S.-B.; Shin, E.-C.; Lee, Y.; Park, S.-S.

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.12, pp 1333 - 1343Publisher한국식품영양과학회
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