Search Results - "IMM, BUE YOUNG" :: K.UTB vyhledávací portál

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Effects of sensory labels on taste acceptance of commercial food products

by Imm, Bue-Young, Lee, Ji Hye, Lee, Sung Hee
Published in Food quality and preference (01.09.2012)

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Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices

by Imm, Bue‐Young, Heo, Ye Won, Choi, Wonwoo, Kang, Byeong Jin
Published in Journal of food processing and preservation (01.06.2017)

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Relationships between Sensory and Instrumental Hardness and the Estimation of Hardness Specifications for Commercial Soybean Curd

by Imm, B.Y., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea, Shim, J.Y., Hankyong National University, Ansung, Republic of Korea, Imm, J.Y., Kookmin University, Seoul, Republic of Korea
Published in Food science and biotechnology (01.10.2010)

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Relationships between Sensory and Instrumental Hardness and the Estimation of Hardness Specifications for Commercial Soybean Curd

by Imm, Bue-Young, Shim, Jae-Yong, Imm, Jee-Young
Published in Food science and biotechnology (2010)

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Relationship between savory/sweet and contents of protein, sodium, sugar, and fat of Korean ready meal products

by Imm, Bue-Young, Heo, Ye Won
Published in Food quality and preference (01.09.2013)

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Sensory quality index (SQI) for commercial food products

by Imm, Bue-Young, Lee, Ji Hye, Lee, Sung Hee
Published in Food quality and preference (01.12.2011)

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$Effect of Poly-${\gamma}$-glutamic Acids (PGA) on Oil Uptake and Sensory Quality in Doughnuts$

Effect of Poly-${\gamma}$-glutamic Acids (PGA) on Oil Uptake and Sensory Quality in Doughnuts

by Lim, Su-Min, Kim, Jung-Jee, Shim, Jae-Yong, Imm, Bue-Young, Sung, Moon-Hee, Imm, Jee-Young
Published in Food science and biotechnology (2012)

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Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts

by Lim, Su-Min, Kim, Jungjee, Shim, Jae-Yong, Imm, Bue-Young, Sung, Moon-Hee, Imm, Jee-Young
Published in Food science and biotechnology (01.02.2012)

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Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

by Kim, Mi-Ra, Shim, Jae-Yong, Park, Ki-Hwan, Imm, Bue-Young, Oh, Sejong, Imm, Jee-Young
Published in Food science & technology (2009)

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Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

by Imm, Bue-Young, Kim, Chung Hwan, Imm, Jee-Young
Published in Korean journal for food science of animal resources (2014)

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Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen

by Imm, Bue Young, Heo, Ye Won, Imm, Jee-Young
Published in Food quality and preference (01.09.2021)

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Capability Analysis of Sensory Quality of Jajang Sauce

by Imm, B.Y., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea, Lee, J.H., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea, Yeo, I.H., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea
Published in Food science and biotechnology (01.06.2009)

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Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

by Imm, Bue-Young, Kim, Chung Hwan, Imm, Jee-Young
Published in Korean journal for food science of animal resources (2014)

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METHOD FOR MANAGING SENSORY QUALITY CLAIM

by LEE, SUNG HEE, LEE, SANG YUN, LEE, JI HYE, IMM, BUE YOUNG, YEO, IK HYUN
Year of Publication 07.08.2012

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Patent

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QUANTITATIVE SENSORY QUALITY MONITORING SYSTEM OF SCHOOL MEALS

by LEE, SUNG HEE, LEE, SANG YUN, LEE, JI HYE, IMM, BUE YOUNG, YEO, IK HYUN
Year of Publication 01.06.2011

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Patent

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METHOD FOR ESTIMATING SENSORY QUALITY SCORE AND QUALITY CONTROL SYSTEM USING THE SENSORY QUALITY SCORE

by LEE, SUNG HEE, LEE, SANG YUN, LEE, JI HYE, IMM, BUE YOUNG, YEO, IK HYUN
Year of Publication 13.05.2011

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Patent

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Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices: Consumers' Freshness Responses to Fruit Juices

by Imm, Bue-Young, Heo, Ye Won, Choi, Wonwoo, Kang, Byeong Jin
Published in Journal of food processing and preservation (01.06.2017)

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Journal Article

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Optimization of the enzymatic modification of egg yolk by phospholipase A 2 to improve its functionality for mayonnaise production

by Kim, Mi-Ra, Shim, Jae-Yong, Park, Ki-Hwan, Imm, Bue-Young, Oh, Sejong, Imm, Jee-Young
Published in Food science & technology (2009)

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Journal Article

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Effect of poly- Delta g-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts

by Lim, Su-Min, Kim, Jungjee, Shim, Jae-Yong, Imm, Bue-Young, Sung, Moon-Hee, Imm, Jee-Young
Published in Food science and biotechnology (01.02.2012)

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Journal Article

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THE METHOD AND THE SYSTEM OF LOHAS QUALITY COMPETENCY MEASUREMENT AND PREDICTION

by LEE, JI HYE, IMM, BUE YOUNG, LEE, SANG JO, YEO, IK HYUN
Year of Publication 14.04.2009

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Patent

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