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Seung Seok Yoo

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세종대학교
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주요 연구분야

  • 자연과학 > 자연과학일반
  • 농수해양학 > 식품과학

저자의 논문 현황

연도별 상세보기를 클릭하시면 연도별 이용수·피인용수 상세 현황을 확인하실 수 있습니다.
피인용수는 저자의 논문이 DBpia 내 인용된 횟수이며, 실제 인용된 횟수보다 적을 수 있습니다.
  • 논문수14
  • 발행기간1998 ~ 2011
  • 이용수978
  • 피인용수1

논문제목를 인용한 논문목록입니다.

  • 피인용 논문 제목
    • 피인용 논문 저자
게시판 목록
논문명 저널명 발행연도 이용수 피인용수
단백질가수분해효소를 이용한 탁주박의 가수분해 및 그 분해물의 특성 한국식품과학회지 2011 446 0
쌀 시럽박의 단백질 가수분해 특성 생명과학회지 2011 209 1
식품 중 3-monochloropropane-1,2-diol의 분석법 비교 연구 한국식품과학회지 2007 72 0
Generation of Sesame Flavor by the Thermal Reaction Technique Food Science and Biotechnology 2007 9 0
A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent Food Science and Biotechnology 2005 40 0
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages Food Science and Biotechnology 2005 11 0
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages Food Science and Biotechnology 2004 26 0
Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte-Better Taste and Color Process Food Science and Biotechnology 2001 104 0
Analysis of Metals from Recycled Papers and Paper Products for Food Packaging Food Science and Biotechnology 2001 7 0
Determination of Reaction Kinetic Parameters for Inactivation of Enzymes Using a Differential Scanning Calorimeter Food Science and Biotechnology 1999 4 0
Characterization of Flavor Components in Cocoa Mass Produced by Better Taste & Color Treatment Using GC/MS and Principal Component Analysis Food Science and Biotechnology 1998 15 0
Characteristics of the Volatile Flavor Components from Peanut Butters Isolated by Selective Purge-and-Trap Method Food Science and Biotechnology 1998 14 0
Multivariate Analysis of Organic Acids and Sugars in Cocoa Mass Produced from Better Taste & Color Treatment by High Performance Ion Chromatography Food Science and Biotechnology 1998 5 0
The Study on the Formation of Sulfur-Containing Compounds Responsible for Meat Flavor Generated by the Maillard Reaction Food Science and Biotechnology 1998 16 0