Mina K. Kim

发表

Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics.

Kwang-geun Lee, Mina K. Kim, Min Yeop Kim, 2016, Food chemistry.

An Experimental Study on the Performance of Corrugated Cardboard as a Sustainable Sound-Absorbing and Insulating Material

E. Jang, Mina K. Kim, Chunhui Kang, 2021 .

Furan in Thermally Processed Foods - A Review

Cho-il Kim, Kwang-geun Lee, H. Yoon, 2015, Toxicological Research.

Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

Mina K. Kim, Jun-Hwan Oh, 2021, Foods.

Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega‐3 fatty acids in commercially available Korean functional fish oil supplements

Kwang-geun Lee, J. Kim, Mina K. Kim, 2016 .

Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.

Myung-Woo Kang, H. Kwak, Mina K. Kim, 2013, Journal of food science.

Consumer awareness and interest toward sodium reduction trends in Korea.

Kwang-geun Lee, Mina K. Kim, 2014, Journal of food science.

Organic acids as a freshness indicator for tofu (soybean curd)

Kwang-geun Lee, J. Her, Mina K. Kim, 2017, Journal of Food Science and Technology.

Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception.

Kwang-geun Lee, H. Jang, Mina K. Kim, 2020, Food research international.

Impact of Temperature and pH on the Survival of Listeria monocytogenes in Souse meat

Mina K. Kim, 2006 .

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

Mina K. Kim, 2020, Foods.

Antioxidant activities of volatile and non‐volatile fractions of selected traditionally brewed Korean rice wines

Seung-Joo Lee, Kwang-geun Lee, Pil-Woo Nam, 2014 .

Development of a 3D scanning method to discriminate blocks of Octopus minor with surplus water gain.

Jaehwan Lee, Mi-Ja Kim, Heesun Na, 2020, Food chemistry.

Formation and reduction of furan in a soy sauce model system.

Kwang-geun Lee, J. Her, Mina K. Kim, 2015, Food chemistry.

Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness

Su-yeon Kim, Ji-Hyoung Ha, Y. Dang, 2021, Foods.

Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods.

Kwang-geun Lee, H. Jang, Mina K. Kim, 2017, Food chemistry.

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

Woo-Suk Bang, Mina K. Kim, In-Seo Hwang, 2020, Foods.

Reduction of 4(5)-Methylimidazole Using Cookie Model Systems.

Kwang-geun Lee, Mina K. Kim, Min-Chul Jung, 2017, Journal of food science.

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Kwang-geun Lee, H. Jang, Mina K. Kim, 2020, Foods.

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

Kwang-Geun Lee, Youngmok Kim, Kwang-geun Lee, 2016, Journal of Food Science and Technology.

Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder

Kwang-geun Lee, J. Her, Mina K. Kim, 2015 .

Descriptive Analysis of Seven Leguminous Plants in Korea

Mina K. Kim, Y. Jo, Hyeona Oh, 2022, Preventive nutrition and food science.

Aroma analyses of fermented soybean paste ( doenjang ) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry

H. Jang, Mina K. Kim, J. Yu, 2021, Journal of Sensory Studies.

Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste ( doenjang )

Mina K. Kim, Y. Jo, 2020 .

Influence of bacterial starter cultures on the sensory characteristics of doenjang , a fermented soybean paste, and their impact on consumer hedonic perception

Do-Won Jeong, Jong-Hoon Lee, Mina K. Kim, 2019, Journal of Sensory Studies.

The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

S. Suh, Yejin Shin, Mina K. Kim, 2022, Journal of Sensory Studies.

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Mina K. Kim, H. Hong, 2020, Foods.

Identification of sensory characteristics that drive consumer preferences of commercially mass‐produced doenjang in Korea

M. J. Kim, H. Kwak, Sang Sook Kim, 2018 .

Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis.

Kwang-geun Lee, Mina K. Kim, 2017, Food chemistry.

Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea.

Kwang-geun Lee, Mina K. Kim, 2014, Journal of food science.

Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults

Jungjae Lee, Mina K. Kim, Y. Jo, 2023, Food Science and Biotechnology.

Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

Woo-Suk Bang, Mina K. Kim, Hyun‐Jung Chung, 2018, Journal of Sensory Studies.

Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

Kwang-geun Lee, Mina K. Kim, Su Jeong Lee, 2017 .

Influences of product pH and salinity on the retronasal threshold values of capsaicin

Mina K. Kim, Seo-Yeong Chon, 2021, Journal of Sensory Studies.

Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system

Mina K. Kim, H. Hong, 2020 .

Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea

S. Suh, Mina K. Kim, 2020 .

Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions.

Kwang-geun Lee, Mina K. Kim, Jee-Sun Han, 2017, Journal of food science.

Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system.

Kwang-geun Lee, Mina K. Kim, Y. G. Kim, 2015, Food chemistry.

Influences of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and Kano analysis techniques

Kwang-geun Lee, Mina K. Kim, 2015, Food Science and Biotechnology.

Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea

Yun-Jeong Choi, Mina K. Kim, Mi-Ai Lee, 2017 .

Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions.

Kwang-geun Lee, H. Jang, Mina K. Kim, 2019, Food research international.

Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages

H. Kwak, Mina K. Kim, 2015 .

Categorization of fruits according to their content of polyphenols and vitamin C, antiradical activity, and quality parameters

Mina Kim, Kwang-geun Lee, Mina K. Kim, 2018 .

Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference.

Youngseung Lee, Mina K. Kim, P. Greve, 2016, Journal of food science.

Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies

Jeongmin Lee, Woo-Suk Bang, Jung-Sun Do, 2015, Food Science and Biotechnology.

The roles of sucrose on the retronasal thresholds of tea catechins and polyphenols in water‐based system

Mina K. Kim, Hyeona Oh, 2021 .

Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

Mina K. Kim, In-Seo Hwang, 2020, Foods.

[Not Available].

Cho-il Kim, Kwang-geun Lee, H. Yoon, 2015, Toxicological research.

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Young-Jun Kim, Seok-Seong Kang, Mina K. Kim, 2019, Food science of animal resources.

Influence of visual appearance on consumer perception of spiciness in kimchi

Mina K. Kim, Sora Yoon, Seo-Yeong Chon, 2021 .

Analysis of ethyl carbamate in plum wines produced in Korea

Kwang-geun Lee, Mina K. Kim, Yun-Hee Chung, 2018, Food Science and Biotechnology.

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Woo-Suk Bang, Mina K. Kim, Y. Jo, 2021, Foods.

Food Science of Animal Resources

Young-Jun Kim, Seok-Seong Kang, Mina K. Kim, 2019 .