Tae-Young Kang

发表

A dye-incorporated chitosan-based CO2 indicator for monitoring of food quality focusing on makgeolli quality during storage

Sanghoon Ko, Kyuho Lee, Kyuho Lee, 2015, Food Science and Biotechnology.

Effect of rice variety on the processability for preparing rice cookies

Suyong Lee, Sanghoon Ko, M. Yoon, 2016 .

Effect of the shape of rice starch granules on flour characteristics and gluten‐free bread quality

Sanghoon Ko, M. Yoon, Jeom-Sig Lee, 2015 .

Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread

Hye Young Jo, Sanghoon Ko, M. Yoon, 2014 .

Effect of Adding Taurine, Hypotaurine and Trehalose as Antioxidants to a Tris-based Egg Yolk Extender on Korean Jeju Black Bull Sperm Quality Following Cryopreservation

Young-Ho Chung, Tae-Young Kang, Sunho Choi, 2012 .

Effect of Amides as a Cryoprotectant on Quality of Frozen-thawed Sperm in Korean Jeju Black Bull

Tae-Young Kang, Sunho Choi, M. Ko, 2012 .

Effects of Japonica Type Rice Cultivar on Quality of Gluten-free Rice Bread

Hye Young Jo, Sanghoon Ko, M. Yoon, 2013 .

Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.

Sanghoon Ko, M. Yoon, Jeom-Sig Lee, 2015, Journal of food science.

An irreversible ripeness indicator to monitor the CO2 concentration in the headspace of packaged kimchi during storage

Sanghoon Ko, Kyuho Lee, Kyuho Lee, 2015, Food Science and Biotechnology.