16 results on '"Kim, Hoe‐Sung"'
Search Results
2. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study
3. Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting
4. Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp. Fastigiata L.)
5. Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying
6. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing
7. Physicochemical Properties and Taste Measurement Using an Electronic Sensor in Wasabia koreana Nakai
8. Characterization of Edible Oil Containing Wasabi during Frying Process
9. IDH2 Deficiency Aggravates Fructose-Induced NAFLD by Modulating Hepatic Fatty Acid Metabolism and Activating Inflammatory Signaling in Female Mice
10. Changes in Physicochemical and Antioxidative Properties of Cynanchi wilfordii Radix after a Roasting Treatment
11. Flavor and Taste Properties of Fermented Soybeans with Mycelia of Tricholoma matsutake and Bacillus sp.
12. Chemical Characterization and Oxidative Stability of Medium- and Long-Chain Fatty Acid Profiles in Tree-Borne Seed Oils
13. Nutritional Components and Physicochemical Properties of Lipids Extracted from Forest Resources
14. Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaeassp. FastigiataL.)
15. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.
16. Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.