Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures

In Hee Cho ,  Hyong Joo Lee ,  Young-Suk Kim

Food Science and Biotechnology

2005 .06

추출방법에 따른 잎담배 종류별 휘발성 향기성분 특성비교

이장미 ,  이정민 ,  이창국 외 2명

한국연초학회지

2010 .01

Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi

Pa ,  k ,  Jin-Gyu 외 18명

한국축산식품학회지

2011 .01

Volatile Organic Compound

한국환경기술인연합회

환경관리인

1998 .01

Analysis of the Volatile Organic Compounds of Panax ginseng by SPME/GC/MS

Ji Yeon Choi ,  Eun Yeong Nho ,  Gi 외 6명

한국식품영양과학회 학술대회발표집

2014 .10

Analysis of Fragrance Volatiles of Korean Rosa hybrida Using Gas Chromatography-Mass Spectrometry

Cho ,  Yong-Sik ,  Cho 외 6명

Applied Biological Chemistry

2006 .01

SDE 및 SPME법을 이용한 개똥쑥(Artemisia annua L.)의 휘발성 향기성분의 비교

홍영신 ,  손지현 ,  정지영 외 3명

Food Science and Preservation

2018 .06

Volatiles Analysis of Honey by Gas Chromatography-Mass Spectrometry (GC-MS) : Comparison of SPME Volatiles Extraction Methods

Aman Dekebo ,  Soon-Youl Kwon ,  Dae-Ho Kim 외 1명

Journal of Apiculture

2018 .06

Determination of volatile compounds in orange and grapefruit using SDE and GC-MS

Young Shin Hong ,  Ji Yeon Choi ,  Eun Yeong Nho 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

SPME 방법으로 GC/MS를 이용한 사과의 휘발성 성분 분석

민태기 ,  강우식

한국원예학회 학술발표요지

2001 .05

추출방법에 따른 후지사과의 휘발성 향기성분 특성

서혜영 ,  이해창 ,  김윤숙 외 5명

한국식품영양과학회지

2008 .12

Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

Pa ,  k ,  Sung-Yong 외 6명

한국축산식품학회지

2009 .01

[P2-89] Rapid Analysis of Volatile Flavor Components in Fuji Apple by SPME/GC/MS

Hye Young Seo ,  Hae Chang Lee ,  In Wook Choi 외 5명

한국식품영양과학회 학술대회발표집

2008 .10

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

Ba ,  Hoa Van ,  Olive 외 7명

한국축산식품학회지

2010 .01

Establishment of the Optimal HS-SPME/GC×GC-TOFMS Methods for the Analysis of the Volatile Compounds in Tea

Suyoung Kang ,  Yin Zhu ,  So Jin Lee 외 3명

한국원예학회 학술발표요지

2020 .11

Comparison of Volatile and Non-volatile Compounds as Antioxidant Indicators of Water Spinach (Ipomoea aquatic Forsk.)

Shim ,  Soon-Mi

Applied Biological Chemistry

2012 .01

추출방법에 따른 제주산 애플망고의 휘발성 향기성분 분석

안미란 ,  금영수 ,  이시경

한국식품영양과학회지

2015 .05

Profiling of Volatile Components Using Gas Chromatography-Mass Spectrometry in Commercial Pine Needle (Pinus densiflora S. and Z.) Powder

Joo-Shin Kim ,  Hau Yin Chung

Journal of Food Science and Nutrition

2011 .03

Changes in Volatile Compounds in Garlic by Cooking Methods

Ga-Yeon Kim ,  Se-Young Kwun ,  Eun-Hee Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Analysis of American Consumer Interest in Bulgogi: Application of Importance-Performance Analysis in the U.S. Market

Min-A Lee ,  So-Hyun Pa ,  k

Journal of Food Science and Nutrition

2010 .12