Search Results - "LEE YOUNGSEUNG" :: K.UTB vyhledávací portál

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Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food

by Saleh, Mohammed, Lee, Youngseung
Published in Foods (01.09.2023)

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1.7 GHz long-term evolution radiofrequency electromagnetic field with stable power monitoring and efficient thermal control has no effect on the proliferation of various human cell types

by Goh, Jaeseong, Suh, Dongwha, Park, Gyuyeon, Jeon, Sangbong, Lee, Youngseung, Kim, Nam, Song, Kiwon
Published in PloS one (07.05.2024)

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Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

by Lee, Sangki, Lee, Joongjae, Jin, Yong-Ik, Jeong, Jin-Cheol, Chang, Yoon Hyuk, Lee, Youngseung, Jeong, Yoonhwa, Kim, Misook
Published in Food science & technology (01.06.2017)

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Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System

by Kim, Juhee, Chang, Yoon Hyuk, Lee, Youngseung
Published in Foods (06.12.2023)

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Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

by Al-Marazeeq, Khaled, Saleh, Mohammed, Angor, Malak, Lee, Youngseung
Published in Frontiers in sustainable food systems (13.09.2024)

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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice

by Jeong, Yoojin, Kwak, Han Sub, Lim, Manyoel, Kim, Young Jun, Lee, Youngseung
Published in Foods (08.09.2024)

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Stachys sieboldii Miq . Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet

by Lee, Jennifer K, Lee, Jae-Joon, Kim, Yeon-Kyoung, Lee, Youngseung, Ha, Jung-Heun
Published in Nutrients (11.07.2020)

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Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry

by Seong, Hui-Yeong, Shin, Eui-Cheol, Lee, Youngseung, Kim, Misook
Published in Foods (09.06.2023)

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Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

by Kim, DaEun, Kwak, HanSub, Lim, Manyoel, Lee, Youngseung
Published in Foods (25.09.2023)

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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

by Lee, Sanghyeok, Kwak, Han Sub, Kim, Sang Sook, Lee, Youngseung
Published in Foods (16.08.2021)

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Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography

by Lim, Manyoel, Kim, Sang Sook, Lee, Cho-Long, Lee, Youngseung, Kwak, Han Sub
Published in Foods (01.04.2024)

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Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

by Kwak, Han Sub, Chang, Yoon Hyuk, Lee, Youngseung
Published in International journal of food science & technology (01.02.2015)

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Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

by Chung, Yehji, Yu, Daeung, Kwak, Han Sub, Park, Sung-Soo, Shin, Eui-Cheol, Lee, Youngseung
Published in Foods (01.08.2022)

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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

by Kang, Jinsoo, Joo, Jae-young, Kwak, Han Sub, Lee, Namrye, Lee, Youngseung
Published in Journal of food quality (01.01.2018)

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Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

by Saleh, Mohammed, Chang, Yoon Hyuk, Kim, Sang Sook, Kwak, Han Sub, Lee, Youngseung
Published in Journal of food quality (01.01.2019)

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Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

by Kwak, Han Sub, Kim, Misook, Lee, Youngseung, Jeong, Yoonhwa
Published in International journal of food science & technology (01.02.2015)

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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

by Yoon, Sung-Jin, Lee, Youngseung, Yoo, Byoungseung
Published in Preventive nutrition and food science (01.12.2016)

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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

by Yoon, Sung-Jin, Lee, Youngseung, Yoo, Byoungseung
Published in Preventive nutrition and food science (2016)

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Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

by Kang, Jinsoo, Lee, Jungu, Choi, Moonkyeung, Jin, Yongik, Chang, Dongchil, Chang, Yoon Hyuk, Kim, Misook, Jeong, Yoonhwa, Lee, Youngseung
Published in Preventive nutrition and food science (01.09.2017)

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Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash

by Won, Seon Yi, Seo, Jae Soon, Kwak, Han Sub, Lee, Youngseung, Kim, Misook, Shim, Hyoung-Seok, Jeong, Yoonhwa
Published in Preventive nutrition and food science (01.12.2015)

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