H. Baek

发表

Changes in quality of shiitake mushroom (Lentinus edodes) by different drying methods

H. Baek, Dongman Kim, Kil-Hwan Kim, 1989 .

Enzymatic hydrolysis of crayfish processing by-products

H. Baek, K. Cadwallader, 1995 .

Maltoheptaose and maltooctaose as the superior aroma encapsulating agents

So Young Kwon, Kwan-Hwa Park, H. Baek, 2010 .

Aroma Volatiles in Cooked Alligator Meat

H. Baek, K. Cadwallader, 1997 .

Identification of predominant aroma compounds in muscadine grape juice

Juan L. Silva, H. Baek, K. Cadwallader, 1997 .

Enzymatic Hydrolysis of Crawfish Processing By-Products for Bioflavor Production.

H. Baek, 2018 .

Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

So Young Kwon, H. Baek, Zhihua Li, 2018, Chemosensory Perception.

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Jae-Bum Park, S. Ha, Myoung-Dong Kim, 2017, Food Science and Biotechnology.

Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis.

H. Baek, H. G. Lee, W. Seo, 2007, Journal of food science.

Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis

H. Baek, Hyung Joo Kim, 2004 .

Aroma Characteristics of Acai Berry

H. Baek, H. Nam, Seung-Hee Lim, 2016 .

Determination of trimethylamine in spinach, cabbage, and lettuce at alkaline pH by headspace solid-phase microextraction.

H. Baek, Jae-Ean Shim, 2012, Journal of food science.

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry

H. Baek, K. Cadwallader, 2008 .

Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint)

H. Lee, H. Baek, Tae Hwan Kim, 2001 .

Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment

H. Baek, K. Cadwallader, 1996 .

Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product

H. Baek, S. Meyers, Hyeung‐Rak Kim, 1994 .

Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate

H. Baek, K. Cadwallader, Y. Cha, 1993 .

Volatile components in flavour concentrates from crayfish processing waste

T. C. Hsieh, H. Baek, Y. Cha, 1992 .

Effects of temperature, pH, organic acids, and sulfites on tagatose browning in solutions during processing and storage

So Young Kwon, H. Baek, 2014, Food Science and Biotechnology.

PURIFICATION AND CHARACTERIZATION OF ANTIOXIDANT PEPTIDES FROM SOY PROTEIN HYDROLYSATE

Soon-young Park, H. Baek, Ji-Soo Lee, 2010 .

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.

H. Baek, Kyung-Mo Kang, 2014, Food chemistry.

Development of novel ibuprofen-loaded solid dispersion with enhanced bioavailability using cycloamylose

So Young Kwon, H. Baek, Han‐Gon Choi, 2012, Archives of pharmacal research.

Enhanced solubility and bioavailability of flurbiprofen by cycloamylose

So Young Kwon, H. Baek, Han‐Gon Choi, 2011, Archives of pharmacal research.

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Jae-Ho Kim, H. Baek, Youngseung Lee, 2020, Foods.

Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans

T. Oh, H. Baek, C. Lee, 2004 .

Compilation of volatile flavor compounds in Cheonggukjang and Doenjang

H. Baek, 2017 .

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

So Young Kwon, H. Baek, Ling Dong, 2019, Molecules.

Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.

H. Baek, W. Seo, 2009, Journal of agricultural and food chemistry.

Aroma-impact compounds in cooked tail meat of freshwater crayfish (Procambarus clarkii)

H. Baek, K. Cadwallader, 1998 .

Contribution of Lipid-Derived Components to the Flavor of Alligator Meat

H. Baek, H. Chung, K. Cadwallader, 1994 .

Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).

H. Baek, N. Thuy, J. Shin, 2000, Journal of agricultural and food chemistry.

Optimization of the Enzymatic Hydrolysis of Crab Processing By-Products using Flavourzyme™

H. Baek, K. Cadwallader, 1999 .

Development and characterization of a flavoring agent from oyster cooker effluent.

H. Baek, C. Ahn, K. Cadwallader, 2000, Journal of agricultural and food chemistry.

Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes

Dan Li, Jong-Tae Park, P. Tran, 2013, Food Science and Biotechnology.

Solid self-nanoemulsifying drug delivery system (SNEDDS) for enhanced oral bioavailability of poorly water-soluble tacrolimus: physicochemical characterisation and pharmacokinetics

H. Baek, Han‐Gon Choi, P. Chang, 2015, Journal of microencapsulation.

Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice

H. Baek, Keith R. Cadwallader, K. Cadwallader, 1999 .

Character-Impact Aroma Compounds of Crustaceans

Keith R Cadwallader, H. Baek, K. Cadwallader, 1997 .

Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.

H. Baek, K. Cadwallader, H. Nam, 2001, Journal of agricultural and food chemistry.

Development of a Meat‐Like Process Flavoring from Soybean‐Based Enzyme‐Hydrolyzed Vegetable Protein (E‐HVP)

P. Gerard, H. Baek, K. Cadwallader, 2000 .

Enzymatic Hydrolysis Optimization of a Snow Crab Processing By-product

H. Baek, W. Seo, J. Jang, 2009 .

Identification of characteristic aroma-active compounds from water dropwort (Oenanthe javanica DC.).

H. Baek, W. Seo, 2005, Journal of agricultural and food chemistry.

Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry

H. Baek, D. Kim, Hyun-Ah Bae, 2015, Food Science and Biotechnology.

Effects of barley roasting methods on the aroma characteristics of boricha

Su-Jeong Kim, H. Baek, B. Hurh, 2022 .

Antioxidant and ACE inhibitory activities of soybean hydrolysates: Effect of enzyme and degree of hydrolysis

H. Baek, Yoo, J. S. Lee, 2008 .

Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion

H. Baek, W. Seo, Ki-Won Kim, 2006 .

Characterization of Physicochemical Properties of Spray-dried Solid Dispersions Loaded with Unmodified Crystalline Fenofibrate

H. Baek, Han‐Gon Choi, P. Chang, 2015 .

Safety of Saccharin and Its Current Status of Regulation in the World

H. Baek, Jeong-Weon Kim, Hyung Hee Baek, 2011 .

Maillard Browning Reaction of D-Psicose as Affected by Reaction Factors

So Young Kwon, H. Baek, S. Baek, 2008 .

Garlic Fermentation by Lactic Acid Bacteria

H. Baek, I. Chung, G. Ji, 2009 .

Conversion of citron (Citrus junos) peel oil by Enterobacter agglomerans

H. Baek, H. Chang, I. Kim, 2004 .

Characterization of Saffron Flavor by Aroma Extract Dilution Analysis

H. Baek, K. Cadwallader, Min Cai, 1997 .