Quality Characteristics of Tteokbokki Tteok Varying Packing Unit by Heat Treatment

Sa Ra Pa ,  k ,  Ok lan Sung 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Rehydration of Tteokbokki Tteok with Punching Technology by Storage Condition

Ok-lan Sung ,  Ha-Na Ra ,  Kyung-Mi Kim 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Onion Juice Affected by Onion Varieties

Mi Jin Lee ,  Jong Tae Lee ,  Seock Han Yoon 외 1명

한국원예학회 학술발표요지

2019 .05

Quality Characteristics and Antioxidant Activity of Vinegar Added with Onion and Black Onion

Nan Kyung Kim ,  Mi Suk Kim ,  Ji Hyun Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Improvement Effect of Tteokbokki Sauce with Functional Labeling System on Dexamethasone-induced C2C12 myotube models

Geon Oh ,  Sun-Il Choi ,  Xionggao Han 외 7명

한국식품영양과학회 학술대회발표집

2023 .10

흑미 첨가량을 달리한 떡볶이 떡의 품질에 관한 연구

신동선 ,  유선미 ,  한귀정 외 1명

Food Science and Preservation

2016 .04

Effects of Onion Concentrate Addition Levels on Quality Characteristics and Antioxidant Activity of Soy Sauce Containing Onion Peel Extract

Hyun Ju Oh ,  Min Su Kang ,  Han Yeong Bae 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate

Hyun Ju Oh ,  Jung Hoon Choi ,  Han Yeong Bae 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Analysis of Physicochemical Propertis and Antioxidant Activities of Commonly Consumed Tteokbokki Sauce in Korea

Geon Oh ,  Sun-Il Choi ,  Xinggao Han 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Development of High-Moisture, Room-Temperature-Stable Tteok-bokki without Chemical Preservatives

Ji Soo Kim ,  Cheon Kyu Lee ,  Sang Hyo Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

김봉주 ,  김성길

Plant Breeding and Biotechnology

2019 .01

포장방법과 저장온도가 신선편이 양파의 품질 및 미생물 생장에 미치는 영향

배영석 ,  최현진 ,  이정수 외 3명

Food Science and Preservation

2016 .10

Changes in quality characteristics according to the storage period of garlic and onion due to natural browning inhibitor treatment

Yun-Jeong Jo ,  Jeong Lee ,  Jong-Kug Lee 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

과열 증기 처리에 따른 양파의 향기 성분 및 품질특성

이미현 ,  이교연 ,  김아나 외 4명

Food Science and Preservation

2016 .06

Effect of grapefruit seed extract addition on physicochemical and microbial characteristics of onion puree

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2023 .10

Prediction of Onion Quality Changes during Cold Storage Using Artificial Neural Network

Nu ,  hisna Nandita I ,  saulul 외 12명

한국원예학회 학술발표요지

2022 .11

Biological Properties of Onion Products

Ji-Su Song ,  Dong-Gyu Kim ,  Seong-Cheol Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics and Antioxidant Activity of Jjajang Sauce Containing Onion Concentrate with Added Levels of Onion Black Soybean Cheonggukjang

Hyun Ju Oh ,  Jung Hoon Choi ,  Min Su Kang 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

The Effect of Red Onion Powder Containing Peels on Quality Characteristics of Bread

Hyun Ju Oh ,  Min Su Kang ,  Jung Hoon Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Post-winter Growth Characteristics between Various Onion Genotypes

Soohyun Kang ,  Jiwon Han ,  Seokgyu Yoon 외 2명

한국원예학회 학술발표요지

2023 .10