Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Hyung-Hee Baek"'
Publikováno v:
Food Science & Biotechnology; Jun2024, Vol. 33 Issue 7, p1623-1632, 10p
Publikováno v:
Journal of Sensory Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae3d71ac9f9f3050bc56163fd6cca524
https://doi.org/10.1111/joss.12853
https://doi.org/10.1111/joss.12853
Autor:
JeongAe Heo, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek, Hyukjin Shin, Young-seung Lee, Sanghyeok Lee, Sang Sook Kim
Publikováno v:
Foods, Vol 9, Iss 6, p 722 (2020)
The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assis
Externí odkaz:
https://doaj.org/article/07172ef5a97b433ba21e3be57e7f01e1
Publikováno v:
Molecules, Vol 24, Iss 17, p 3107 (2019)
Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid
Externí odkaz:
https://doaj.org/article/57c6d51fcb34434c90d56c4642687e77
Autor:
Sanghyeok Lee, JeongAe Her, Sang Sook Kim, Hyung Hee Baek, Hyukjin Shin, Jae-Ho Kim, Han Sub Kwak, Youngseung Lee, Mi-Ran Kim
Publikováno v:
Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 722, p 722 (2020)
Volume 9
Issue 6
Foods, Vol 9, Iss 722, p 722 (2020)
The sensory characteristics and volatile compounds that affect consumers&rsquo
acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solve
acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcae383e1b44ae5b03c68460c0eaab56
Publikováno v:
Chemosensory Perception. 12:32-39
The flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::186ed4acb0e932e5c7adab94aa6aab4b
https://doi.org/10.1007/s12078-018-9249-7
https://doi.org/10.1007/s12078-018-9249-7
Autor:
Hun-Joo Kwon, Seung-Hee Lim, Hyun-Su Sim, Hyung-Hee Baek, Hee Sop Nam, Joong-Hee Park, Jae-Bum Park, Myoung-Dong Kim, Suk-Jin Ha
Publikováno v:
Food Science and Biotechnology. 26:441-446
The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dac0d43a3ddd60451358a2b18b11847
https://doi.org/10.1007/s10068-017-0060-z
https://doi.org/10.1007/s10068-017-0060-z
Publikováno v:
Molecules, Vol 24, Iss 17, p 3107 (2019)
Molecules
Volume 24
Issue 17
Molecules
Volume 24
Issue 17
Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef44347b3c1ed99b6ea5180156d07ab4
https://www.mdpi.com/1420-3049/24/17/3107
https://www.mdpi.com/1420-3049/24/17/3107
Publikováno v:
Korean Journal of Food Science and Technology. 48:122-127
Dongwon F&BAbstract The objective of this study was to identify the volatile compounds and aroma-active compounds from acaiberry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation(SAFE) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2df11ba8cec8cc9c645c0ef567b711f
https://doi.org/10.9721/kjfst.2016.48.2.122
https://doi.org/10.9721/kjfst.2016.48.2.122
Publikováno v:
Korean Journal of Food Science and Technology. 47:176-183
Department of Food Engineering, Dankook UniversityAbstract To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperaturereaction apparatus, the volatile flavor and aroma-active compounds were analyzed us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23799863345ad8a4770b15bcea001f69
https://doi.org/10.9721/kjfst.2015.47.2.176
https://doi.org/10.9721/kjfst.2015.47.2.176