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Antioxidant properties and quality characteristics of nine different fruits

김미나경민

ConferenceIssue Date2015Place대한민국; 벡스코
Chinese consumer preferences on Korean fermented cabbage (Kimchi) according to their food neophobic tendency

김미나경민

ConferenceIssue Date2015Place대한민국; 코엑스
Consumer awareness and interests toward Korean Kimchi among Chinese consumers

김미나경민

ConferenceIssue Date2015Place대한민국; 알펜시아 리조트
Defining traditional Doenjang flavor using sensory and flavor chemistry approach

김미나경민

ConferenceIssue Date2015Place대한민국; 벡스코
Determination of furan levels in commercial orange juice products and its correlation to the sensory and physiochemical characteristics

김미나경민

ConferenceIssue Date2015Place미국; Boston Convenstion Center
Development and validation of analytical method of Benzo(a)pyrene in two different types of food matrices using GC/MS

김미나경민

ConferenceIssue Date2014Place대한민국; 컨벤션센터
Development of green coffee grinder for suitable green coffee roasting process to reduce energy consumption

김미나경민

ConferenceIssue Date2014Place대한민국; 전주대학교
Effect of Urease on the formation of ethyl carbamate in the presence of citrulline, ethanol and urea using a soybean paste model system

김미나경민

ConferenceIssue Date2014Place대한민국; Kimdaejung Convension center
Identification of Key Flavor Compounds Responsible for Different Orange Flavor Characteristics (natural- and processed-orange flavor) in Orange Juice

김미나경민

ConferenceIssue Date2014Place미국; San Francisco
Influence of consumer emotions associated with Doenjang products manufacturedf by commercialized and traditional methods

김미나경민

ConferenceIssue Date2015Place미국; McCormicks place
Influence of cooking method on the consumer acceptability: Fermented soybean paste (Doenjang) model

김미나경민

ConferenceIssue Date2015Place대한민국; 벡스코
Influence of serving container on the consumer acceptability

김미나경민

ConferenceIssue Date2015Place미국; McCormicks place
Influence of test method on the consumer acceptability: Central location test (CLT) vs. Home usage test (HUT)

김미나경민

ConferenceIssue Date2015Place대한민국; 벡스코
Validation of the flavor pairing theory using cauliflower and chocolate model system

김미나경민

ConferenceIssue Date2015Place대한민국; 알펜시아 리조트
우유에 빠질 팥

김미나경민

ConferenceIssue Date2015Place대한민국; 알펜시아리조트
전통된장과 개량된장의 취식에 따른 소비자 감성의 변화 비교 연구

김미나경민

ConferenceIssue Date2014Place대한민국; 전주대학교 스타센터
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