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Browsing by Kim, Mina K.Author

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Analysis of ethyl carbamate in plum wines produced in Koreaopen access

Lee, Jung-Bin; Kim, Mina K.; Kim, Bo-Kyung; Chung, Yun-Hee; Lee, Kwang-Geun

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.1, pp 277 - 282PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCISCIESCOPUS
Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega-3 fatty acids in commercially available Korean functional fish oil supplements

Lee, Jung-Bin; Kim, Mina K.; Kim, Bo-Kyung; Kim, Jyung-Youn; Lee, Kwang-Geun

ArticleIssue Date2016CitationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.51, no.10, pp 2217 - 2224PublisherWILEY
SCIESCOPUS
Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception

Song, Nho-Eul; Kim, Mina K.; Lee, Kwang-Geun; Jang, Hae Won

ArticleIssue Date2021CitationFOOD RESEARCH INTERNATIONAL, v.141PublisherELSEVIER
SCISCIESCOPUS
Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice winesopen access

Kim, Mina K.; Nam, Pil-Woo; Lee, Seung-Joo; Lee, Kwang-Geun

ArticleIssue Date2014CitationJOURNAL OF THE INSTITUTE OF BREWING, v.120, no.4, pp 537 - 542PublisherINST BREWING
SCIESCOPUS
Categorization of fruits according to their content of polyphenols and vitamin C, antiradical activity, and quality parametersopen access

Kim, Mina K.; Kim, Min-Yeop; Lee, Kwang-Geun

ArticleIssue Date2018CitationJOURNAL OF FOOD PROCESSING AND PRESERVATION, v.42, no.2PublisherWILEY
SCIESCOPUS
Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysisopen access

Kim, Mina K.; Jang, Hae Won; Lee, Kwang-Geun

ArticleIssue Date2020CitationFOODS, v.9, no.5PublisherMDPI
SCIESCOPUSKCI
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Koreaopen access

Kang, Seok-Seong; Kim, Mina K.; Kim, Young-Jun

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.5, pp 820 - 830PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Consumer Awareness and Interest Toward Sodium Reduction Trends in Korea

Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2014CitationJOURNAL OF FOOD SCIENCE, v.79, no.7, pp S1416 - S1423PublisherWILEY
SCISCIESCOPUS
Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea

Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2014CitationJOURNAL OF FOOD SCIENCE, v.79, no.11, pp S2330 - S2336PublisherWILEY
SCISCIESCOPUS
Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis

Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2018CitationFOOD CHEMISTRY, v.267, pp 210 - 216PublisherELSEVIER SCI LTD
SCIESCOPUSKCI
Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptabilityopen access

Kim, Mina K.; Lee, Mi-Ai; Lee, Kwang-Geun

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.5, pp 1265 - 1273PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCISCIESCOPUS
Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics

Kim, Mina K.; Kim, Min Yeop; Lee, Kwang-Geun

ArticleIssue Date2016CitationFOOD CHEMISTRY, v.211, pp 654 - 660PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder

Her, Jae-Young; Kim, Min Suk; Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2015CitationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.50, no.10, pp 2222 - 2228PublisherWILEY-BLACKWELL
SCISCIESCOPUS
Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system

Kim, Yong Gun; Lyu, Jihye; Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2015CitationFOOD CHEMISTRY, v.189, pp 74 - 79PublisherELSEVIER SCI LTD
SCIESCOPUS
Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

Lee, Su Jeong; Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2017CitationINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v.44, pp 97 - 102PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Formation and reduction of furan in a soy sauce model system

Kim, Min Yeop; Her, Jae-Young; Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2015CitationFOOD CHEMISTRY, v.189, pp 114 - 119PublisherELSEVIER SCI LTD
SCOPUSKCI
Furan in thermally processed foods - A reviewopen access

Seok, Yun-Jeong; Her, Jae-Young; Kim, Yong-Gun; Kim, Min Yeop; Jeong, Soo Young; Kim, Mina K.; Lee, Jee-Yeon; Kim, Cho-Il; Yoon, Hae-Jung; Lee, Kwang-Geun

ArticleIssue Date2015CitationToxicological Research, v.31, no.3, pp 241 - 253PublisherKorean Society of Toxicology
SCISCIESCOPUS
Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions

Han, Jeesoo; Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE, v.82, no.11, pp 2759 - 2766PublisherWILEY
SCISCIE
Identification of key flavor compounds responsible for different orange flavor characteristics (natural- and processed-orange flavor) in orange juice

Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2014CitationABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, v.248PublisherAMER CHEMICAL SOC
SCIESCOPUSKCI
Influences of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and Kano analysis techniques

Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2015CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.5, pp 1687 - 1693PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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