이영승 사진

이영승 | 과학기술대학 식품영양학과 (자연과학2관)

  • 직급:
    교수

교수소개

미국 University of Arkansas 식품학과에서 축육제품의 가공특성과 물성, 관능검사에 대한 연구로 박사학위를 받고 대림수산㈜와 ㈜농심 연구소에서 5년동안 다양한 신제품 연구, 개발 업무를 수행하였다. 미국 Sensory Spectrum Inc.에서 주관한 4th Annual Elaine Skinner Memorial 신제품 개발 관능검사 컨테스트 1등과 PSA (Poultry Science Association)에서 최우수 논문상 및 KAFTA (Korean American Food Technologists Association)에서 우수 논문상을 수상하였다.

교육철학

지식과 가치에 대한 탐구

학력

  • [1998] 학사 단국대학교 / 식품영양과 / 식품영양
  • [2001] 석사 동국대학교 / 식품공학과
  • [2007] 박사 Univ. of Arkansas at Fayetteville / Food Science / 식품가공학

주요경력

  • (주)농심 (2009-08-10)
  • 대림수산(주) (1999-06-01)
  • University of Arkansas (2008-01-01)
  • University of Arkansas (2008-11-01)

주요연구분야

관능검사 (소비자조사, 묘사분석, 다변량 분석 등)
식품의 rheology, texture
식품의 가공특성 (축육, 농산가공)
식품의 품질평가법 개발 (파괴,비파괴)
통계, 수학적 모델링 활용 품질 최적화

컨설팅 가능 분야

식품의 가공 특성
식품의 물성 (rheology, texture)
관능검사 (소비자 조사, 묘사분석, 다변량분석 등) 활용 신제품 개발
식품의 품질평가법 (파괴, 비파괴) 개발

연구업적

  • 일반논문[20240501] Analysis of the Chemosensory Properties of Red Beet (Beta vulagaris L.) with Ascorbic Acid Using Electronic Nose, Electronic Tongue, and GC-MS/O
  • 일반논문[20240401] Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography
  • 일반논문[20240201] Quality characteristics of muffins with hydrangea leaf extract powder
  • 일반논문[20240131] Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods
  • 일반논문[20231206] Effects of NaCl on the Physical Properties of Cornstarch–Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System
  • 일반논문[20231201] Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking
  • 일반논문[20231201] Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"
  • 일반논문[20230927] Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying
  • 일반논문[20230927] Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS
  • 일반논문[20230925] Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge
  • 일반논문[20230915] Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food
  • 일반논문[20230701] Evaluation of taste and aroma compounds in oven-roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose
  • 일반논문[20230610] Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry
  • 일반논문[20230601] Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties
  • 일반논문[20230601] Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
  • 일반논문[20230510] Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju
  • 일반논문[20230501] Comparison of conventional and consumer-based sensory profiling methods for ready-to-drink coffee beverages
  • 일반논문[20230201] Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition
  • 일반논문[20221201] Chemical Modifications of Starch; A Prospective for Sweet Potato Starch
  • 일반논문[20221201] Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer
  • 일반논문[20220901] Recent Advances in Physical, Enzymatic, and Genetic Modifications of Starches
  • 일반논문[20220901] Comparative efficacy of soybean meal vs fermented soybean meal on ileal digestibility and urine contents in weaned pigs
  • 일반논문[20220801] Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability
  • 일반논문[20220401] A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing
  • 일반논문[20220206] A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
  • 일반논문[20211201] Analysis of the Sensory Characteristics of Broccoli from Jeju Island & Its Protein Fractions
  • 일반논문[20211201] 추출 방법에 따른 제주산 월동무(Raphanus sativus L.)의향미 화합물 특성 비교 연구
  • 일반논문[20211201] Physicochemical and Sensory Characteristics of Domestic Winter Radishes (Raphonus sativus L.) According to Cultivars
  • 일반논문[20211101] A comparative research of flavor characteristics in different methods of broccoli (Brassica oleracea var. Italica) extracts using electronic sensors
  • 일반논문[20210901] 구아검 과 소금이 순두부찌개 소스의 소비자 기호도 감각특성 및 물성 에 미치는 영향
  • 일반논문[20210901] Investigation of taste and flavor properties of radish varieties harvested in Korea using electronic tongue and electronic nose
  • 일반논문[20210801] Identifying drivers of liking for Korean traditional rice wine (Yakju) across different age groups by penalty analysis based on the CATA method
  • 일반논문[20210801] Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
  • 일반논문[20210801] Physicochemical characteristics of wintering radish produced in Jeju Island by different processing methods
  • 일반논문[20210801] Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)
  • 일반논문[20210101] Effects of the size and fractions based on molecular weight on sensory characteristics of jeju winter radish
  • 일반논문[20201201] Quality characteristics of wintering radishes produced in jeju island using e-nose, e-tongue, and gc-msd approach
  • 일반논문[20201001] Physicochemical properties, antioxidant activities and sensory characteristics of commercial grape vinegars during long-term storage
  • 일반논문[20200901] COMPARING THE IMPACTS OF FENUGREEK (TRIGONELLA FOENUM-GRACUM) GALACTOMANNAN TO ARABIC GUM, κ-CARRAGEENAN, XANTHAN AND CARBOXYMETHYL CELLULOSE ON WHEAT FLOURS FUNCTIONAL CHARACTERISTICS
  • 일반논문[20200701] Stachys sieboldii Miq. Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet
  • 일반논문[20200701] Sensory profiles and hedonic perception of commercial potato chips under blind and informed consumer tests
  • 일반논문[20200601] Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
  • 일반논문[20191201] Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
  • 일반논문[20190801] Physicochemical properties, volatile components, sensory characteristics, and consumer acceptability of commercially available grape vinegars
  • 일반논문[20190701] Quality characteristics of sponge cakes prepared from different varieties of potatoes available in Korea
  • 일반논문[20190501] Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk)
  • 일반논문[20190430] Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method
  • 일반논문[20190301] Recent trends in check-all-that-apply (CATA) method for food industry applications
  • 일반논문[20181201] Effect of mixed culture inoculation on chemical and sensory properties of aronia (Aronia melanocarpa)
  • 일반논문[20181030] Effect of microwave vacuum drying on the quality characteristics of garlic and chili pepper powder
  • 일반논문[20181001] Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics
  • 일반논문[20180801] Comparison of Quality Characteristics of Jeungpyeon Fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by Potato Addition
  • 일반논문[20180301] Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage
  • 일반논문[20171201] Effect of capsaicin on the threshold of sweet, sour, salty, and umami tastes
  • 일반논문[20171201] Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride
  • 일반논문[20171101] Inhibitory activities of digestive enzymes and antioxidant activities of fermented beverages using Momordica charantia L
  • 일반논문[20171001] Comparison of a double compression test for the prediction of sensory texture attributes of cooked rice to a single compression test
  • 일반논문[20170901] Physicochemical and textural properties of noodles prepared from different potato varieties
  • 일반논문[20170801] 알코올 함량에 따른 구기자 막걸리의 소비자 기호도 및 묘사 특성
  • 일반논문[20170601] Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
  • 일반논문[20170601] Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce
  • 일반논문[20170501] Physicochemical, Structural, and Rheological Properties of New Domestic Potato Cultivars
  • 일반논문[20161201] Rheological and pasting properties of naked barley flour as modified by guar, Xanthan, and locust bean gums
  • 일반논문[20161001] Rheological properties of cross-linked potato starch
  • 일반논문[20160801] Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt
  • 일반논문[20160801] Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States
  • 일반논문[20160301] Bacillus sp. 발효를 이용한 감자 칩의 아크릴아마이드 저감화
  • 일반논문[20160229] Antioxidant activity and total polyphenol content of coffee extracted by three extraction methods
  • 일반논문[20160202] Non-invasive deformation test for the tenderness classification of broiler breast meat
  • 일반논문[20160202] Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics
  • 일반논문[20160102] Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference
  • 일반논문[20160102] 발효온도가 사과와인 품질 특성에 미치는 영향
  • 일반논문[20151201] 국내산 시판 닭 가슴살의 품질 특성
  • 일반논문[20151201] Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts
  • 일반논문[20151201] Estimating sensory texture of cooked rice using full and optimized predictive regression models
  • 일반논문[20151201] Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash
  • 일반논문[20151001] Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit
  • 일반논문[20151001] Effectiveness of palate cleansers on various alcoholic beverages
  • 일반논문[20150901] 단감 증류주의 품질 및 관능 특성
  • 일반논문[20150601] 감자가루 분산액의 유변학적 및 페이스팅 특성 분석
  • 일반논문[20150501] Quality characteristics of sponge cake with addition of protease
  • 일반논문[20150501] Evaluation of quality characteristics of Brassica campetris L. Treated with environmentally-friendly red clay-processed materials
  • 일반논문[20150302] Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice
  • 일반논문[20150301] Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향
  • 일반논문[20150301] SumizymeTM을 이용한 쌀 증류주의 누룩취 저감화
  • 일반논문[20150202] Application of Maximum Likelihood Estimation for First Serving Order Bias Adjustment
  • 일반논문[20150201] . Long-term change in consumer acceptance for salt-reduced ‘udon noodle soup’ over repeated intake at home
  • 일반논문[20150201] EFFECTS OF GALACTOMANNAN ADDITION ON RHEOLOGICAL, PASTING AND PHYSICAL PROPERTIES OF WATER CHESTNUT STARCH
  • 일반논문[20150201] Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements
  • 일반논문[20150101] 오디(Morus bombycis) 추출물 침지 커피의 품질 특성
  • 일반논문[20141001] Effects of Cooking Methods on Textural Properties and Water-Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times
  • 일반논문[20141001] Prediction of sensory texture of broiler breast meat using spectral stress strain analysis
  • 일반논문[20140930] 친환경 황토 가공 신소재 적용 재배법에 의한 무의 품질 특성
  • 일반논문[20140601] 찌개 HMR(Home Meal Replacement)에 대한 L.A. 지역 미국 소비자들의 태도, 인식 조사 및 기호도 조사
  • 일반논문[20140201] 친환경 황토 가공 신소재가 장어의 품질 특성에 미치는 영향
  • 일반논문[20131231] Prediction of Consumer Acceptability of Potato Chips with Various Moisture Contents using Survival Analysis
  • 일반논문[20131201] 증류 및 여과 방법을 달리한 증류식소주의 품질 특성
  • 일반논문[20131101] 찹쌀 첨가에 따른 전통발효주의 품질 특성
  • 일반논문[20131001] Viscoelastic and Textural Properties of Cheddar Cheese under Various Temperature Conditions
  • 일반논문[20130901] 식품의 관능적 유통기한 (Sensory Shelf-Life)의 중요성과 설정방법
  • 일반논문[20130101] Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices
  • 일반논문[20121024] Effect of High Hydrostatic Pressure on the Production of Conjugated Fatty Acids and Trans Fatty Acids by Bifidobacterium breve LMC520
  • 일반논문[20121001] Textural properties and water-holding capacity of broiler breast meat cooked to various internal endpoint temperatures
  • 일반논문[20120501] Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping
  • 일반논문[20120405] Effects of Partial and Complete Replacement of Sodium Chloride with Potassium Chloride on the Texture, Flavor and Water-Holding Capacity of Marinated Broiler Breast Fillets
  • 일반논문[20111001] Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat
  • 일반논문[20110301] Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses
  • 저서/역서[20240116] 실험으로 배우는 조리과학 2
  • 저서/역서[20220301] 고등학교 HMR 편의식품 가공
  • 저서/역서[20180830] 식품의 감각평가와 기호적 품질관리
  • 저서/역서[20170301] (실험으로 배우는) 조리과학
  • 지식재산권[20170915] 한국 전통 간장에서 분리된 신규 바실러스 균주 및 이를 함유하는 프로바이오틱스(Novel Bacillus sp. Isolated from Korean Traditional Soy Sauce and Probiotics Containing Thereof)
  • 지식재산권[20170822] 아크릴아마이드가 저감된 전분질 가공 식품의 제조방법(Method for manufacturing of reduced-acrylamide starchy processed foods)
  • 학술발표[20221020] Effects of Gryllus bimaculatus powder on the quality characteristics of gluten-free chocolate cookie made using 3D Food Printer
  • 학술발표[20221020] Effects of NaCl on the Physical Properties of Corn Starch-Methyl Cellulose Mixtures in Model System and Pastes Produced using 3D food printer
  • 학술발표[20221019] Comparison of CATA, RATA, Flash profile, Free listing, and Conventional Profiling for the Sensory Profiling of Ready-To-Drink (RTD) Coffee Beverages
  • 학술발표[20211028] Volatile Components and Sensory Characteristics of Korean Winter radish (Raphanus sativus L.) by Cultivars
  • 학술발표[20211028] Textural characteristics of meat analogue (soy meat) added with Gryllus bimaculatus powder produced using 3D Food Printer
  • 학술발표[20211027] Sensory profiles and hedonic perception of chicken salad made using meat balanced ratio of 1:4 between omega-3 and omega-6 under blind and informed consumer tests
  • 학술발표[20181101] The textural properties of potato chips using both descriptive sensory analysis and Miniature Ottawa Kramer Cell
  • 학술발표[20181101] On the Quality Characteristics of the Commercial Smoked Chicken Breast Meat
  • 학술발표[20181101] Quality Characteristics of Balsamic Vinegar Produced by Domestic Grapes
  • 학술발표[20181101] Effect of Microwave Vacuum Drying on the Quality Characteristics of Ginseng and Ginger Powder
  • 학술발표[20161102] Production and characterization of potato bread fermented with dextran-producing lactic acid bacteria
  • 학술발표[20161102] Reduction of acrtlamide formation inpotato chips by Bacillus subtilis fermentation
  • 학술발표[20161101] Antioxidant activity of Lespedeza cuneata G. Don against H2O2-induced oxidative stress in HepG2
  • 학술발표[20161101] Physical properties of chocolate by the aeration and concentration of DMP emulsifier
  • 학술발표[20161101] Methods for determining the adulteratio of sesame oil
  • 학술발표[20161101] Methods for determining the adulteration of hot pepper powder partially mixed with hor pepper seeds
  • 학술발표[20161101] Methods for determining the adulteration of potato starch
  • 학술발표[20161101] Identification of origin of hot pepper powder produced at different regions
  • 학술발표[20161101] Antioxidant activity of Peucedanum japnicum thunberg root against H2O2-induced oxidative stress in HepG2 cells
  • 학술발표[20161101] Effect of extraction and fermentation on antioxidant activities of Hemerocallis fulva L.
  • 학술발표[20161031] Physicochemical and microbial characterisitics of Kimchi supplemented with pork meat
  • 학술발표[20160818] Enhanced lysozyme activity and antimicrobial spectrum of heated and dextran-conjugated lysozyme
  • 학술발표[20160818] Comparison of selected dextran-producing lactic acid bacteria on quality and shelf life of loaf bread
  • 학술발표[20160818] Effect of alcohol content on the qualty characteristics of Makgeolli with chinese matrimony vine
  • 학술발표[20160818] Preparation, pasting, and rheological properties of potato starch cross-linked by sodium trimetaphosphate and sodium tripolyphosphate
  • 학술발표[20160818] Textural and sensory characteristics of pork sausages made with partially replacement with chicken and duck meat
  • 학술발표[20160817] Antioxidant activity of Suaeda japonica Makino sprout against H2O2-induced oxidative stress in HepG2 cells
  • 학술발표[20150604] Effects of fermentation on color and the acrylamide formation of potato chips
  • 학술발표[20150604] Quality of commercial broiler breast fillets retailed in Korea
  • 학술발표[20150604] Effect of concentrations on rheological and pasting properties of potato flour dispersions
  • 학술발표[20150604] Screening of Bacillus spp. with potential probiotic properties isolated from Korean traditional soy sauce
  • 학술발표[20150604] Enhanced health functionality of Yogurt added with Momordica charantia L.
  • 학술발표[20141029] Quality Characteristics of Commercial Red Bean Sediments
  • 학술발표[20141029] Drivers of Liking for Commercial Red Ginseng Extracts
  • 학술발표[20141029] Using near-infrared reflectance analysis for predicting tenderness of chicken breast fillets
  • 학술발표[20141029] Effects of guar gum on the quality of soft tofu stew sauce
  • 학술발표[20140826] The Effect of a Position in Evaluation of Overall Liking Questions in Acceptance Tests
  • 학술발표[20140826] Prediction of Sensory Crispiness of Potato Chips Using a Reference-calibration Method
  • 학술발표[20140826] Identification of Group Ideals for Commercial Instant Coffee Products Using Euclidian Distance Ideal Point Modeling
  • 학술발표[20140818] Chemical, Sensory, and Antioxidant Charateristics of Ganjang Fermented in Onggi, Korean Ethnic Earthenware
  • 학술발표[20140513] Effectiveness of palate cleansers on various alcoholic beverages
  • 학술발표[20131115] Importance of Sound for Assessing Crispness in Potato Chips
  • 학술발표[20131115] Antioxidant Activity of Epimedium koreanum Nakai Extracts
  • 학술발표[20131115] Antioxidant Activity and Angiotensin I-Converting Enzyme Inhibitort Activity of Makgeolli Lees Hydrolysates
  • 학술발표[20131115] Prediction of Sensory Hardness of Commercial Vanilla Ice Creams
  • 학술발표[20131115] Quality Characteristics of Rice Pan Bread Added with Barley Flour
  • 학술발표[20131115] Quality Characteristics of Rice Sponge Cake Added with Black Garlic Extracts
  • 학술발표[20131114] Compositional Changes of Ganjang (Korean Soy Sause) Fermented in Onggi (Korean earthenware) from Different Locations
  • 학술발표[20131114] Antioxidant Capacity of Makgeolli Lees Fermented by Bacillus subtilis from Ganjang (Korean Soy Sauce)
  • 학술발표[20131114] Plums Fermented with Lactobacillus sp. as Probiotic Juices
  • 학술발표[20131114] Anti-inflammatory Activity of Angelica reflexa Ethanol Extracts on LPS-Stimulated PMA Differentiated THP-1 Human Monocyte Cells
  • 학술발표[20131114] Quality Characteristics of Spirits Prepared by Different Distillation and Filtrations
  • 학술발표[20131114] Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Traditional and Improved Nuruks
  • 학술발표[20130830] Anti-cancer Effects of Marine Brown Algae Sargassum thunbergi Polysaccharide in AGS Human Gastric Cancer Cell
  • 학술발표[20130830] Antioxidant activity of Ancer tegmentosun Extracts with Protective Effects against H2O2-Induced Oxidative Stress in HepG2 Cell
  • 학술발표[20130830] Comparison of a Free Sorting Task(FST) for the Identification of Drivers of Consumer Liking for the Pressed Hams to a Check-all-that-apply(CATA) Question
  • 학술발표[20130830] Antioxidant Activity of Rumex crispus L. Fraction and Their Inhibitory Effect against H2O2 Oxidative Stress Induced Cell Damage
  • 학술발표[20130830] Inhibition of α-Glucosidase Activity by Sellobio-oligosaccharides
  • 학술발표[20130829] Comparison of Fermentative Properties of makgeolli by Various Yeasts
  • 학술발표[20130829] Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Makgeolli Lees Hydrolysates
  • 학술발표[20121102] Physiochemical and Sensory Properties of Makgeolli with the Addition of Hongcho (Pomegranate, Blueberry and Blackberry)
  • 학술발표[20121102] Identifying Drivers of Liking for Makgeolli with the Addition of Different Hongcho (Pomegranate, Blueberry and Blackberry)
  • 학술발표[20121102] Antioxidant Activities of Glycine max (L.) Merr. hull
  • 학술발표[20121101] Influence of light wavelength on fatty acid compositions of chlorella vulgaricus
  • 학술발표[20121101] Quality Characterization of Glucomannan Added Rice Pan Bread
  • 학술발표[20121101] Quality Characterization of Rice Bread added with Collagen
  • 학술발표[20121101] Quality Characterization of Brocoli Powder Added Rice Pan Bread
  • 학술발표[20120615] Fermentative properties of Makgeolli with the addition of Schizandra chinensis
  • 학술발표[20120615] Physicochemical and senosory properties of commercial Makgeolli
  • 학술발표[20120615] Fermentative properties of Makgeolli with the addition cultivated wild ginseng
  • 학술발표[20120615] Industrial context of survival analysis to predict sensory shelf life of snacks
  • 학술발표[20120614] Effects of Corn Starch, Potato Starch and Tapioca Starch on the Quality of Gluten-free Rice Bread
  • 학술발표[20120601] Prediction of sensory shelf life of snacks using survival analysis concept
  • 학술발표[20111101] Microbiological, Chemical and Sensory Characteristics of Korean Glutinous Rice Wine, Makgeolli
  • 학술발표[20111101] Viscoelastic Properties of Cheddar Cheese Under Various Temperature Conditions
캠퍼스별 교무팀