Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

by Mina K. Kim
Published 2020-05-01

Influence of Processing Conditions on the Flavor Profiles of Mulberry (<i>Morus alba</i> Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

by In-Seo Hwang, Mina K. Kim
Published 2020-05-01

Physiochemical Quality and Sensory Characteristics of <i>koji</i> Made with Soybean, Rice, and Wheat for Commercial <i>doenjang</i> Production

by Hyun Hee Hong, Mina K. Kim
Published 2020-07-01

Changes of Physiochemical and Enzymatic Activities of <i>doenjang</i> Prepared with Different Amount of Rice <i>koji</i> during 30 Days of Fermentation

by Yongwoo Jo, Woo-suk Bang, Mina K. Kim
Published 2021-02-01

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

by Mina K. Kim, Hae won Jang, Kwang-Geun Lee
Published 2020-05-01

An Experimental Study on the Performance of Corrugated Cardboard as a Sustainable Sound-Absorbing and Insulating Material

by Chun-Won Kang, Mina K. Kim, Eun-Suk Jang
Published 2021-05-01

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

by In-Seo Hwang, Seo-Yeong Chon, Woo-Suk Bang, Mina K. Kim
Published 2021-12-01

Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness

by So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim, Ji-Hyoung Ha
Published 2021-01-01

Suppressive Effect of <i>Arctium Lappa</i> L. Leaves on Retinal Damage Against A2E-Induced ARPE-19 Cells and Mice

by Dong Hee Kim, Yae Rim Choi, Jaewon Shim, Yun-Sang Choi, Yun Tai Kim, Mina K. Kim, Min Jung Kim
Published 2020-04-01