ScholarWorks :: 이광근

전체 340건 중 1번부터 10번까지의 결과를 표시합니다.

2026

Article

Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts

Article

Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids

Article

Comparison of conventional and room-temperature derivatization methods for the analysis of fatty acids in edible oils

Article

Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties

Article

Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread

Patent

아미노산 (알라닌, 글라이신) 분말 도포에 의한 로부스타 커피 원두의 향미 증진 방법

Article

Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates

Patent

초음파 처리한 서목태 아쿠아파바의 천연유화제 제조법

Article

Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction

2025

Article

Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria-bioconversioned black raspberry (Rubus Coreanus Miquel) extract

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Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts

Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids

Comparison of conventional and room-temperature derivatization methods for the analysis of fatty acids in edible oils

Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties

Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread

아미노산 (알라닌, 글라이신) 분말 도포에 의한 로부스타 커피 원두의 향미 증진 방법

Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates

초음파 처리한 서목태 아쿠아파바의 천연유화제 제조법

Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction

Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria-bioconversioned black raspberry (Rubus Coreanus Miquel) extract