이광근

전체 342건 중 21번부터 30번까지의 결과를 표시합니다.

2024

Article

Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)

Article

Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids

Article

Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Article

Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Article

Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans

Article

Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives

Article

Analysis of volatile compounds, α-dicarbonyl compounds, and acetic acid in Robusta coffee by soaking with D-xylose and D-ribose

Article

Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes

Article

Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

Article

Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries

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Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)

Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids

Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans

Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives

Analysis of volatile compounds, α-dicarbonyl compounds, and acetic acid in Robusta coffee by soaking with D-xylose and D-ribose

Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes

Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries