Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Bong-Soo Noh"'
Autor:
Hyuk-Hwan Song, Ji Young Moon, Hyung Won Ryu, Bong-Soo Noh, Jeong-Han Kim, Hyeong-Kyu Lee, Sei-Ryang Oh
Publikováno v:
Journal of Ginseng Research, Vol 38, Iss 3, Pp 187-193 (2014)
Background: White ginseng (Panax ginseng Meyer) is commonly distributed as a health food in food markets. However, there is no practical method for distinguishing Korean white ginseng (KWG) from Chinese white ginseng (CWG), except for relying on the
Externí odkaz:
https://doaj.org/article/6af94f8f20324d5e8464c4174f005927
Publikováno v:
Food Science and Biotechnology. 25:1313-1318
The combined approach of E-senses was undertaken to discriminate the taste and aroma profiles of aged vinegars, including Chinese Shanxi extra aged vinegar (EX, 5-8 years), Japanese black vinegar (BL, 1-5 years), and Italian balsamic vinegar (BA, 8-2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66d257298ed11bc1eed5db981d7d6586
https://doi.org/10.1007/s10068-016-0206-4
https://doi.org/10.1007/s10068-016-0206-4
Publikováno v:
Textile Science and Engineering. 53:143-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37400bfd724a2ed89d22f62c6ee177b6
https://doi.org/10.12772/tse.2016.53.143
https://doi.org/10.12772/tse.2016.53.143
Publikováno v:
Korean Journal of Food Science and Technology. 48:193-200
The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73628aac41b938a77df36005cfeb96ef
https://doi.org/10.9721/kjfst.2016.48.3.193
https://doi.org/10.9721/kjfst.2016.48.3.193
Publikováno v:
Food Science and Biotechnology. 25:695-700
The objective of this study was to discrimination the cultivar, growing region, and geographical origin of rice (Oryza sativa) using a mass spectrometry-based electronic nose (MSE-nose). The inside-needle dynamic extraction (INDEX) system was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::263df2e6923b2229056aa2ece369e1d4
https://doi.org/10.1007/s10068-016-0121-8
https://doi.org/10.1007/s10068-016-0121-8
Publikováno v:
Food Science and Biotechnology. 25:145-151
Volatile compounds from vegetable oils under lighting emitting diode (LED) illumination were analyzed during 12 weeks of storage using different containers. Pattern changes in volatile compounds were analyzed using an electronic nose based on MS. Veg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2bef94475ad4471c95465103ea863eb
https://doi.org/10.1007/s10068-016-0022-x
https://doi.org/10.1007/s10068-016-0022-x
Publikováno v:
Korean Journal of Food Science and Technology. 47:480-485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c13060b9f893a974381be544a540d168
https://doi.org/10.9721/kjfst.2015.47.4.480
https://doi.org/10.9721/kjfst.2015.47.4.480
Publikováno v:
Korean Journal of Food Science and Technology. 47:425-430
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b336d534b067eaf4d98663c3f7e9d6a4
https://doi.org/10.9721/kjfst.2015.47.4.425
https://doi.org/10.9721/kjfst.2015.47.4.425
Publikováno v:
Korean Journal of Food Science and Technology. 47:345-349
Hyo Yeon Jung, Jung Sun Kim, and Bong Soo Noh*Department of Food Science and Technology, Seoul Women’s universityAbstract The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishyodor in steamed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ee05e646a7f69f85d3078f7b10f0b2a
https://doi.org/10.9721/kjfst.2015.47.3.345
https://doi.org/10.9721/kjfst.2015.47.3.345
Autor:
Yong-Jin Jeong, Bong Soo Noh, Yunhee Jo, Joong-Ho Kwon, Ji-Yeong Baek, Soo-Hwan Yeo, Il-Yun Jeong
Publikováno v:
Food Science and Biotechnology. 24:445-452
High acidity vinegar using grape concentrate was manufactured by fed-batch fermentation without additional chemical nutrients. Physicochemical properties and volatile components were investigated at different wine vinegar fermentation stages (stages
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3412bc834af78ed6af060fe7d4a5c63
https://doi.org/10.1007/s10068-015-0059-2
https://doi.org/10.1007/s10068-015-0059-2