19 results on '"Moon, Bokyung"'
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2. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
3. Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
4. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
5. Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
6. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
7. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
8. The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
9. Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
10. Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis
11. Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment
12. Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product
13. Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction
14. Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties
15. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
16. Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling
17. Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation
18. Inhibitory Effect of Cinnamon Powder on Pathogen Growth in Laboratory Media and Oriental-Style Rice Cakes (Sulgidduk)
19. Relative antioxidant and cytoprotective activities of common herbs
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