ScholarWorks@Dongguk University: Lee, Kwang Geun

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Lee, Kwang Geun (이광근)

College of Life Science and Biotechnology (식품바이오융합공학과)

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Tel 031-961-5342
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Volatile compounds:15||Furan:11||Maillard reaction:7||Coffee:7||GCMS:7||furan:6||volatile compounds:5||Roasting:4||Reduction:4||coffee:4||Analysis:4||Risk assessment:3||Ultrasound:3||Lactic acid bacteria:3||Validation:3||Sensory analysis:3||Volatiles:3||Soy sauce:3||Soybean:3||Doenjang:3||Physicochemical properties:3||Food additives:3||Emulsifying properties:3||Monitoring:3||Bioconversion:3||Ethyl carbamate:3||volatiles:3||Antioxidant activity:3||Mung bean:2||Orange juice:2||Omija:2||Maillard reaction products:2||Bacteriocinproducing LAB:2||alphaDicarbonyl compounds:2||risk assessment:2||Black soybean:2||alphadicarbonyl compounds:2||Food:2||Cold brew coffee:2||Kano analysis:2||ICPMS:2||Glyoxal:2||5HMF:2||Halal:2||Leuconostoc citreum HW02:2||Agriculture:2||Structural properties:2||spray freezedrying:2||bioconversion:2||cooking:2||Fatty acid:2||4(5)methylimidazole:2||Powder process:2||Gum arabic:2||Awards And Prizes:2||Deepfrying:2||Gas chromatographymass spectrometry:2||Sensory properties:2||Volatile analysis:2||organic acid:2||food additives:2||Organic acids:2||Fermentation:2||Aflatoxins:2||Antioxidant:2||Chemical composition:1||Chinese consumers:1||Citrulline:1||Coagulasenegative staphylococci:1||Coffea arabica:1||Coffee bean variety:1||Cold brew:1||Color analysis:1||Combined risk assessment:1||Commercial coffee product:1||Consumer acceptability:1||Cooking conditions:1||Coptis chinensis:1||Correlation:1||Cranberry juice:1||Culinary culture:1||Curcuma longa L.:1||Curcuminoids:1||Dribose:1||Dxylose:1||Dairy products:1||Decaffeinated coffee:1||Deepfat frying:1||Derivatization:1||Descriptive sensory analysis:1||Diacetyl:1||Differentiated myoblasts:1||Drying method:1||Espresso:1||Estrogen receptor beta (ER8):1||Estrogenic compound:1||Ethanol:1||Extraction:1||Extraction methods:1||Fermented food:1||Fermented foods:1||Fermented soybean:1||Fermented soybean paste:1||Flatfish:1||Flavor:1||Flavour characteristics:1||Food Chemistry:1||Food Regulatory Science:1||Food intake:1||Food matrix:1||Food model:1||Food safety policy:1||Framework Act on Food Safety:1||French fries:1||Freshness indicator:1||Fried chicken breast:1||Frying oil:1||GCMS/MS:1||GCNPD:1||GC/MS:1||Gas chromatography mass spectrometry:1||Gas chromatography/ion trap:1||Gas chromatography/mass selective detector:1||Georgia:1||Glycidyl ester:1||Glycine max:1||Glycyrrhiza uralensis:1||Goji berry:1||Green coffee bean:1||Green tea:1||Gusoo:1||Gugijaju:1||HPLC:1||HPLCPDA:1||HSSPME:1||Hardtack:1||Hazardous substances:1||Headspace stirbar sorptive extraction:1||Health Functional Food Products:1||Health functional foods:1||Heavy metal:1||Herbal medicines:1||Heterocyclic amines:1||Home:1||Hot pepper powder:1||Human:1||Human milk oligosaccharide:1||Human sensory perceptions:1||Humans:1||Hx percentage:1||Hybrid Formats:1||ICPOES:1||Immunoaffinity column:1||Immunoafflnity column:1||Indica rice:1||Instant noodles:1||Instrumetal flavor analysis:1||Integrated dietary exposure assessment:1||Isoflavone:1||Japanese apricot:1||Japanese apricot fruit juice:1||Kinetic modelling:1||Kobra cell:1||Korean herbal medicine:1||Korean processed foods:1||Kukwhaju:1||Lignans:1||Liquid chromatography/triple quadrupole mass spectrometers:1||Liquidliquid extraction:1||Listeria monocytogenes:1||MAPKs:1||MRSA:1||Maesilju:1||Maillard reaction HSSPME:1||Meat products:1||Medicinal plants:1||Meju:1||Mesh size:1||Method validation:1||Methylglyoxal:1||Microwave roasting:1||Mitigation strategies:1||Mixing ratio:1||Model system:1||Model systems:1||Monosaccharide:1||Mucor sp:1||Muscle regulatory factors (MRFs):1||NBT solution:1||NIR analysis:1||Nitrosamines:1||Nutbased milk alternatives:1||Nutbased milk coffee:1||Nutritional components:1||Nuts:1||Optimized method:1||Oral Presentations:1||Oral Slope Factor:1||Organic acid:1||Oxidation products:1||Oxidative stability:1||PAHs:1||Pan roasting:1||Particle:1||Particle size:1||Paste matrix:1||Pediococcus acidilactici:1||Pediococcus acidilactici HW01:1||Pesticide use pattern:1||Pesticides:1||Phenyl boronic acid:1||Plum:1||Plum wine:1||Polycyclic aromatic hydrocarbons:1||Polycyclic aromatic hydrocarbons (PAHs):1||Porcine DNA:1||Porphyra dentata:1||Poster Presentations:1||Potential hazards:1||Probiotic properties:1||Probiotics:1||Processed foods:1||QuEChERS:1||Quality control:1||Radishbased Kimchi:1||Realtime PCR:1||Resistant:1||Rhizopus oryzae:1||Roasting black soybean:1||Roasting omija:1||Roasting process:1||Robusta:1||Robusta coffee:1||Rooibos tea:1||Safety assessment:1||Sauce:1||Schisandra chinensis Baill fruit:1||Secondary metabolite:1||Sensory attributes:1||Sensory flavor anlaysis:1||Sensory modality:1||Silicon Dioxide:1||Simultaneous distillationextraction:1||Sodium benzoate:1||Soybean curd:1||Soybean fermentation:1||Soybean paste:1||Soybean paste (doenjang):1||Soymilk:1||Spirulina protein extract:1||Spray freezedrying:1||Staphylococcus aureus:1||Staphylococcus succinus:1||Starter:1||Starter cultures:1||Steam distillation under reduced pressure:1||Sugar:1||Sugar treatment:1||Sulphite:1||Survey design:1||Sweetened condensed milk alternatives:1||Technical Programme:1||Technological property:1||Technology Issues:1||Terbutryn:1||The arrhenius equation:1||Thermally processed foods:1||Tofu:1||Total diet study:1||Total flavonoid:1||Total flavonoids:1||Total polyphenol:1||Total polyphenols:1||Ultrasonication:1||Ultrasound sonication:1||Ultrasoundassisted extraction:1||Ultrasoundassisted soaking:1||United States:1||Unsaturated fatty acids:1||Urea:1||Urease:1||Various roasting methods:1||Virtual Meetings:1||Viscosity:1||Vitamin C:1||Vitamin beverage:1||Volatile and nonvolatile analysis:1||Volatile compound:1||Volatile flavor anlaysis:1||Water type:1||Waterdecaffeination:1||adhesion:1||adulteration:1||alphadicarbonyl compound:1||alphatocopherol:1||antibiofilm:1||antiinflammatory effect:1||antioxidant:1||antioxidant compounds:1||antioxidant enzymes:1||antioxidative activity:1||aroma:1||arsenic species:1||bacterial lysates:1||biofilm:1||biogenic amine:1||biological activity:1||blackbean paste:1||blend oil:1||brewing:1||cadmium:1||canola oil:1||caramel colorant:1||caramel colorings:1||caramel colour:1||caramel model system:1||caramel syrup:1||carcinogenic 4(5)methylimidazole:1||characterisation:1||chemical substances:1||chronic diseases:1||colitis:1||colour stability:1||consumer acceptance:1||consumer acceptance test:1||cookie:1||descriptive analysis:1||detection:1||dextran sodium sulfate:1||diacetyl:1||dietary supplement:1||drying method:1||electron spin resonance (ESR):1||enzyme:1||exposure:1||exposure assessment:1||fish oil:1||flavor analysis:1||food service facilities:1||freshness:1||frying method:1||functional health food:1||functional health foods:1||gammairradiation:1||gas chromatography:1||gas chromatographymass spectrometry (GCMS):1||glyoxal:1||goji berry:1||green beans:1||grinding:1||handling conditions:1||hepatic damage:1||herbal medicine:1||highperformance liquid chromatography:1||highbush blueberry:1||hot pepper powder:1||in vitro dimerization assay:1||inhaled drug:1||inorganic arsenic:1||instant noodle:1||invasion:1||isolation:1||kinetics:1||lactic acid bacteria:1||lead:1||leucine:1||lipopolysaccharide:1||mackerel:1||malt:1||mass spectrometry:1||mechanism of action:1||medicinal plants:1||mercury:1||methylglyoxal:1||methylmercury:1||microwave:1||model system:1||monitoring:1||natural antioxidante:1||nonvolatile:1||nutrition labeling:1||nuts:1||odor activity value:1||omega3 fatty acids:1||omija:1||optimized solvent:1||orange juice:1||oxidation stability:1||oxidative stress:1||palm oil:1||peroxide value:1||pesticides:1||phenolic compound:1||physicochemical properties:1||polychlorinated biphenyls:1||powder process:1||pretreatment:1||processed sauce:1||purchase intent:1||red ginseng juice:1||red pepper:1||reduction:1||regional difference:1||response surface analysis:1||rice:1||rice beer:1||rice bran:1||roasting:1||safety:1||seaweed:1||sensory evaluation:1||sensory threshold:1||shiitake mushroom:1||simultaneous determination:1||soaking:1||sodium reduction:1||solidphase microextraction:1||soy sauce:1||soybean paste:1||standard addition method:1||storage:1||synthetic colourant:1||terpene:1||thermal treatment:1||tofu:1||toxic metals:1||traditional foods:1||traditionallybrewed rice wine:1||unsaturated fatty acids:1||volatile and nonvolatile fractions:1||yuza (Citrus junos) and yuza tea:1||α–dicarbonyl compounds:1||αDicarbonyl:1||dicarbonyl compounds:1||αdicarbonyl compounds:1||1,3Dichloro2propanol:1||2 ' Fucosyllactose:1||3MCPD:1||3Monochloro1,2propanediol:1||3Monochloro1,2propanediol (3MCPD):1||4(5)methylimidazole (4MI):1||4Methylimidazole:1||4methylimidazole:1||8Oxooctanoate:1||9Oxononanoate:1||ADicarbonyl compound:1||ATP degradation products:1||Acetaminophen:1||Acid Digestion:1||Acid value:1||Acrylamide:1||Act on Regulatory Science Innovation:1||Activation energy:1||Adulterants:1||Aflatoxins (AFs):1||Air fryer:1||Air fryer roasting:1||Air frying:1||Alcohol:1||Alcoholic beverage:1||Almond:1||Aloe vera flower:1||American Chemical Society:1||Amino acids:1||Analytical Method:1||Analytical methods:1||Antibacteria:1||Antibacterial:1||Antiinflammatory:1||Antiinflammatory effect:1||Antibacterial:1||Antimicrobial:1||Antioxidant effect:1||Antioxidant enzyme:1||Antioxidants:1||Antioxidation:1||Aquafaba:1||Ascorbic acid:1||Aspergillus oryzae:1||Atlanta:1||BMDL10:1||Bacteriocin:1||Benzene:1||Benzo[?]pyrene:1||Betaine:1||Biogenic amines:1||Biological activity:1||Bioluminescence resonance energy transfer (BRET):1||Black bean:1||Black pepper:1||Black raspberry:1||Brewer's spent grain protein:1||Brewing method:1||Bromination:1||Capsule dietary supplement:1||Caramel coloring:1||Caramel colour:1||Carcinogenic 4(5)methylimidazole:1||Catechin:1||

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