Search Results - "Sub Kwak, Han" :: K.UTB vyhledávací portál

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Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)

by Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Published in Food chemistry (15.04.2018)

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Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

by Yoon, Jae-Yeon, Kwak, Han-Sub, Kim, Mi-Ran, Chung, Seo-Jin
Published in Foods (02.02.2023)

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Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

by Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Published in Molecules (Basel, Switzerland) (03.09.2018)

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Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

by Park, Seyeong, Heo, JeongAe, Oh, Jungmin, Chung, Seo-Jin, Sub Kwak, Han
Published in Food quality and preference (01.07.2023)

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Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

by Kwak, Han Sub, Kim, Misook, Jeong, Yoonhwa
Published in Journal of food quality (01.01.2018)

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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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Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

by Byeon, Yang Soo, Lim, Seung-Taik, Kim, Hyun-Jin, Kwak, Han Sub, Kim, Sang Sook
Published in Journal of food quality (2021)

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Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

by Kim, Sang Sook, Kwak, Han Sub, Kim, Mi Jeong, Kang, Min Jeong
Published in Journal of food quality (01.01.2019)

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Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain

by Aung, Thinzar, Kim, Bo Ram, Kwak, Han Sub, Kim, Mi Jeong
Published in Foods (01.09.2023)

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Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

by Kim, Sungchan, Kwak, Han Sub, Jeong, Yoonhwa
Published in Journal of texture studies (01.02.2017)

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Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

by Kim, Mi Jeong, Kwak, Han Sub, Lee, Min Jung, Kim, Sang Sook
Published in Food science & technology (15.09.2017)

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Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

by Kim, Mina K., Lee, Young-Jin, Kwak, Han Sub, Kang, Myung-woo
Published in Journal of food science (01.09.2013)

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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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Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

by Lee, Dabeen, Kim, Mi Jeong, Byeon, Yang Soo, Kim, Sang Sook, Kwak, Han Sub
Published in Journal of food quality (26.10.2020)

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Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts

by Chang, Yoon Hyuk, Kwak, Han Sub, Yoo, Byoungseung, Lee, Youngseung
Published in International journal of food science & technology (01.12.2015)

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Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

by Heo, JeongAe, Kim, Sang Sook, Kim, Mi-Ran, Kwak, Han Sub
Published in Foods (07.04.2023)

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Protective Effect of Chrysanthemum boreale Flower Extracts against A2E-Induced Retinal Damage in ARPE-19 Cell

by Kim, Min Jung, Kim, Dong Hee, Kwak, Han Sub, Yu, In-Sun, Um, Min Young
Published in Antioxidants (30.03.2022)

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Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

by Lee, Dabeen, Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Published in Foods (04.01.2020)

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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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