The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise

Shima Shaygannia ,  Mohammad Reza Eshaghi ,  Mohammad Fazel 외 2명

Preventive Nutrition and Food Science

2021 .03

Quality Characteristics of Perilla Blended Oils in Mayonnaise Preparation

Kyo-yeon Lee ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2015 .08

Effect of storage temperature on the quality characteristics and oxidation reaction of perilla oil mayonnaise

Kyo-Yeon Lee ,  Chae Eun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of red ginseng extract on the quality characteristics of mayonnaise

Jung Soo Kim ,  Jiyoon Kim ,  Inju Nam 외 4명

Food Science and Preservation

2024 .10

Effect of onion powder on quality characteristics and oxidative stability of mayonnaise prepared with perilla oil

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2022 .10

Devlopment of low-fat mayonnaise mimics using chickpea and thickening hydrocolloids

Hyeon-Seong Lee ,  Jeong-Min Lee ,  Won-Pyo Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Effects of turmeric powder on quality characteristics and oxidation stability in perilla oil mayonnaise manufacturing

Chae Yeon Han ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2022 .10

Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses

Meh ,  an Aalami ,  Mahshid Rahba 외 7명

Food Science and Preservation

2023 .06

The physicochemical properties and Antioxidant Activities of Mayonnaise Prepared With Different Contents of Fermented Maesil (Prunus mume) Sugar solution

Yun-Jin Jeong ,  Ji-Hyun Kim

한국식품영양과학회 학술대회발표집

2023 .10

Novel Vegan Mayonnaise using Commercial Tofu Wastewater(Aquaforté)

Moon Yeong Hwang ,  Youngmin Heo ,  Youn Young Shim 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

Optimizing sensory quality by modulating fat droplet size for the soy milk with reduced fat content

Ji-Yeon Nam ,  Myeong-On Ko ,  Ji-Eun Hwang 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

‘감각·소비자과학’이란?

이혜성

식품과학과 산업

2019 .03

Sensory evaluation research of meat product using sensory quality factors and industrial utilization

Soohyun Cho

한국식품영양과학회 학술대회발표집

2023 .10

Consumer Acceptability of Intramuscular Fat

F ,  ank ,  Damian 외 5명

한국축산식품학회지

2016 .01

Study on Sensory Characteristics of Korean Native Rice

Seung Eun Lee ,  Young-Hee Pa ,  k

한국식품영양과학회 학술대회발표집

2023 .10

Effect of dietary fat supplementation on productive performance, egg quality, and hepatic fat contents in laying hens

G. P. Han ,  D. G. Yu ,  D. Y. Kim 외 2명

한국가금학회 정기총회 및 학술발표회

2019 .06

Sensory evaluation and food innovation: a new multi-step sensory profiling to quantify product attributes determining consumer satisfaction

Yeon-Joo Lee ,  Gyuwhan Lee ,  Hye-Seong Lee

한국식품영양과학회 학술대회발표집

2022 .10

Consumer testing beyond the sensory facility

Han Sub Kwak

한국식품영양과학회 학술대회발표집

2023 .10

초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성

김정수 ,  김지윤 ,  정새울 외 6명

Food Science and Preservation

2022 .06

Qualitative and Quantitative Consumer Sensory Evaluation Methods

Jeehyun Lee

한국식품영양과학회 학술대회발표집

2022 .10