K. Kim

发表

Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

J. H. Hong, D. Jung, Y. S. Kim, 2010, Journal of food science.

Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.

J. H. Hong, D. Jung, K. Kim, 2010, Journal of food science.

Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.

J. H. Hong, G. Y. Kwon, Y. S. Kim, 2011, Journal of food science.

Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion.

P. Chang, K. Kim, D. Suh, 2007, Journal of food science.

Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).

J. H. Hong, C. K. Song, K. Kim, 2010, Journal of food science.

Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.

S. Lê, E. Yoon, K. Kim, 2011, Journal of Food Science.

Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack).

K. M. Kim, S. Chung, K. Kim, 2007, Journal of food science.

Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction.

P. Chang, H. Shin, K. Kim, 2008, Journal of food science.

Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

L. Chung, Z. Vickers, S. Chung, 2011, Journal of food science.

Consumer freshness perception of spinach samples exposed to different storage conditions

Y. J. Jung, K. Kim, J. Hong, 2012 .